Michelin-trained chef with extensive experience in pre-opening and already existing restaurants. Driven by results through my passion for the industry. Through the years i picked up essential skills both in cooking and managing highly effective teams in a positive work environment. Very creative and fascinated by different styles of cuisine, fine dining, molecular gastronomy, fusion, haute cuisine, nouvelle cuisine, dietetic-healthy (gluten free, dairy free, sugar free, paleo). Kosher experience. Very up to date with latest culinary trends and presentations. Fully compliant to local sanitary guidelines (HACCP)