With over 12 years of experience in the culinary industry, I am currently a passionate and creative private & personal chef who specializes in British and European cuisine, as well as some Asian cuisine & influences due to my Burmese heritage and extensive travels in that area. I enjoy working with local and homegrown ingredients & the finest ingredients. I am also adept at managing budgets, expenses, and invoices, as well as overseeing kitchen setup, equipment, and cleaning. I value quality, sustainability, and innovation, and I strive to deliver exceptional dining experiences for my clients and their guests.Currently, I work full time as a private estate chef at prestigious Scottish estate & redevelopment project that hosts up to 35 staff as well as the principals. I am responsible for designing and preparing menus, sourcing and ordering ingredients, and cooking for various occasions and dietary requirements. I also run my own side business, Yuzu Private Dining Ltd., where I offer private chef services for different venues and events. Through slowly buiding this venture, I have enhanced my skills in food photography, social media marketing, networking and company administration. Additionally, I have gained experience in designing & implementing private events, private chef booking & managing director's responsibilities and am keen to develop this further with the right clients & guests.
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Private ChefYuzu Private Dining Ltd. Aug 2021 - PresentGreater London, England, United KingdomStarted own small side business working as a private chef for small events, private dinners and small weddings. Used this opportunity to develop food photography skills and gain experience in marketing & finding new clients. Developed my awareness of company director's responsibilities filing annual confirmation statements & ensuring annual accounts & corporation tax returns are prepared & submitted as per deadlines. Provided extensive cover for various clients including paternity leave cover and consulting on kitchen equipment setup, refurbishment and a new restaurant opening.Provided self-employed labour to events companys and private dining companies. Following on from this organised some independent events and private dinners for up to 10 people working alone. Also achieved a greater insight into working with company finances & accounting systems from the applied practical experience, preparing templates for expenditure tracking & monthly expenditure dashboards which I would go on to use in my main role. -
Private Estate ChefMkps Ltd. Apr 2022 - Jul 2024Angus, Scotland, United KingdomPrimarily responsible for the British & European cuisine on Scottish country estate & redevelopment project, cooking for principals and around 35 staff meals per day. Responsible for the initial kitchen setup & equipment specification for the commercial grade kitchens built as part of the ongoing estate refurbishment projects.Setup a network of local food suppliers & managed all departmental invoicing, food & capital expenditure budgets & expenses, as well as monitoring departmental expenditure. Involved heavily in the development of the estate kitchen gardens, sourcing seeds and selecting varieties based on previous experience & working closely with the horticulture team to grow up to 50% of our food on site over the summer months. Responsible for developing and writing staff manuals and SOPs in pre-opening phase as well as developing the cleaning & asset maintenance schedules and rotas and food hygiene systems. Also worked closely with Gujarati and Indian chefs, recieving extensive training in India on Gujarati & Indian cuisine, further developing my food knowledge & palate.
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Senior Sous ChefShaun Rankin At Grantley Hall Mar 2019 - Aug 2021North Yorkshire, England, United KingdomEmployed as part of opening team the fine dining Relais & Chateaux hotel with a team of 10, awarded 1 Michelin Star in January 2021. Covers of up to 36 tasting menu plus 10 PDR.Responsible for monitoring kitchen budget and GP, placing orders and raising purchase orders for all purchased items. Equipment and crockery procurement and inventory, mentoring junior staff, organising rotas, developing menus, establishing SOPs and recipe packs, organising photoshoots, managing labelling system updates, overseeing kitchen cleaning, assisting on sections with MEP.
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Chef De PartieThe Five Fields Restaurant Feb 2018 - Mar 2019London, England, United KingdomEmployed as a chef de partie with the intention of extending my repertoire. Worked across the Fish section and Meat sections, working with some world class produce and learning a lot from talented and creative chefs. -
Junior Sous ChefFlemings Mayfair Jul 2016 - Dec 2017Hackney, England, United KingdomIn this role I gained further experience of setting up new projects with a higher level of involvement, with the aim to win a Michelin star. From this role I improved my knowledge of London based supplier's product ranges, as well as gaining experience working on the pass with the senior sous chefs and head chef. This period also allowed me to develop my creativity working closely with the head chef on new dishes on a weekly basis. Main responsibilities included placing orders, recipe development, assisting head chef with new dish development, maintenance of kitchen, controlling of food cost and wastage, ensuring standards of cooking and cleanliness are maintained, running and covering all sections of the kitchen, training and development of junior staff. On opening I was responsible for preparing & cooking all meat, fish & sauces. After this period I was able to move into a role covering all sections of the kitchen to cover holidays and days off. -
Chef De Partie12 Hay Hill, Mayfair Jul 2015 - Jul 2016London, United KingdomIn this position I was initially responsible for the larder section for the clubs brasserie restaurant for around 2 months. After this I was moved onto the sauce section where I gained experience working with a charcoal Josper oven to cook meat. -
Chef De PartieOrmer Restaurant Feb 2013 - Jun 2015JerseyIn this position I was able to work across all sections of the kitchen working within a small team of chefs. During this time the restaurant was awarded a Michelin star after 4 months and 3 AA rosettes after 9 months. During my time here I spent 9 months responsible for sauce section, 8 months responsible for the garnish and side section, 3 months on hot starter section, and 3 months responsible for larder section.
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Demi Chef De PartieBohemia Restaurant Feb 2012 - Dec 2013JerseyAfter gaining some experience in the kitchen I was promoted to Demi Chef de Partie and continued to move around the kitchen to learn techniques and dishes from the more senior and experienced chefs in the brigade while still remaining responsible for running a section independently. During this period I was able to spend 5 months on the pastry section, as well as the opportunity to cover some shifts in the in house bakery, breakfast and bar.
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Commis ChefBohemia Restaurant, The Club Hotel & Spa Mar 2011 - Feb 2012Jersey, United KingdomThis position allowed me to learn the fundamentals of working in a professional, disciplined kitchen environment producing food to very high standards. The restaurant held 1 Michelin star and 4 AA rosettes throughout the duration of my employment here. After a brief initial training period I was allowed to run the larder section independently for around 8 months, producing all cold starters, canapes and amuse bouches. Subsequently I was moved to the hot starter section which among many others responsibilites involved making pasta.
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Commis ChefThe Greenway Hotel & Spa Limited Nov 2010 - Mar 2011CheltenhamThis position allowed me learn some basic professional cooking techniques, working on the garnish and pastry sections in a 2 AA rosette hotel environment, but chose to move on to work with a more refined cooking style and to gain more valuable professional experience.
Max Tu Education Details
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Psychology & Cognitive Neuroscience
Frequently Asked Questions about Max Tu
What company does Max Tu work for?
Max Tu works for Yuzu Private Dining Ltd.
What is Max Tu's role at the current company?
Max Tu's current role is Private Chef.
What schools did Max Tu attend?
Max Tu attended University Of Nottingham.
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