As a Lecturer in Professional Patisserie at Westminster Kingsway College, my journey in the culinary world has been rich and rewarding. Situated at the heart of London's vibrant culinary scene, the college has offered me an unparalleled platform to mentor and guide the next generation of patisserie professionals. My role at the college is testament to my commitment to education and talent development. Here, I meticulously design and deliver courses, ensuring each student's academic journey in the realm of patisserie is both enriching and rewarding.

Over a span of 5 months at The Cherry Tree Inn, a cherished British pub near Henley-on-Thames, I embraced the role of Head Chef with enthusiasm and dedication. Renowned for its ever-evolving homemade dishes, from the warmth of its open fire in winter to the allure of its garden in summer, the Inn presented an ambiance of casual yet refined dining. I was instrumental in crafting dishes that complemented this ethos, ensuring every plate resonated with our clientele's expectations of high-quality, home-made cuisine. Beyond crafting the menu, I helmed daily kitchen operations, fostered a seamless relationship with suppliers, and worked diligently to optimise food profit margins. In this iconic setting, where unpretentious charm meets culinary excellence, I introduced innovative menus and dishes that further elevated the Inn's culinary reputation.

As the Pastry Chef, I was at the helm of the pastry section, ensuring the creation of delectable desserts and confections that consistently wowed our customers. With a strong emphasis on innovation, I developed new recipes tailored to our clientele's evolving tastes. My role was not only about creativity but also about management; I seamlessly liaised with the head chef and sous chef, ensuring our kitchen thrived as a cohesive unit. Precision was key, as I meticulously prepared ingredients and followed set recipes to deliver consistent quality. Beyond the baking, I took pride in my attention to detail, ensuring each pastry and dessert was presented exquisitely. Operational responsibilities included monitoring ingredient stocks, judiciously ordering supplies within budget, and maintaining impeccable hygiene and safety standards in my section.

Under the guidance and philosophy of Dr. Bert Wolfes, the esteemed Dean of the school, I took on a pivotal role as a Lecturer in International Marketing for the postgraduate MBA programs at SBS Swiss Business School. My duties were multifaceted, encompassing the delivery of lectures, seminars, and tutorials, as well as the innovative adaptation of teaching methods to remain in sync with contemporary research and industry standards. With a commitment to offering students a robust and relevant curriculum, I was deeply involved in the creation and refinement of teaching materials. My dedication to maintaining academic rigor was evident in my thorough assessment of student coursework and in my role in both setting and marking examinations. Beyond the academic realm, I actively bridged the gap between theory and practice, forging and nurturing collaborative partnerships with a spectrum of industrial, commercial, and public organisations.

Under my leadership, I spearheaded the establishment of a chain of restaurants in Madrid, complete with a central production unit. My responsibilities spanned the entire lifecycle of the project, from the nascent stages of design and planning to the intricate details of operational setup. I was instrumental in drafting comprehensive policies, crafting a robust business plan, and conducting market research to ensure our offerings aligned with the demands of our target audience. My strategic acumen proved invaluable in investor engagements, securing private funding to the tune of 4.2 Million Euros. I also adeptly managed location selection, ensuring optimal site setup for each establishment. With a planned opening in late 2017, the project stands as a testament to my ability to bring a grand vision to fruition, orchestrating every facet with precision.

Responsible for all Food and Beverage areas across the hotel.

At Flemingo International, I helmed the Food and Beverage division, establishing operations in diverse regions including Poland, Morocco, Sint Maarten, Costa Rica, and Indonesia. My role was expansive: from the initial groundwork of system and process development for the global F&B business to hands-on management of concept creation, menu design, IT standards, and daily operations. I took pride in steering teams towards excellence, fostering growth and learning, that translated to exceptional sales and unparalleled service. My strategic vision was further showcased in the implementation of an integrated marketing program, complete with a global promotional and events calendar. During my tenure, I spearheaded the successful launch of 12 outlets in a span of 18 months, driving a 15% YOY sales growth in the second year. My acumen extended to overseeing tenders for the F&B division, crafting comprehensive proposals for airports and travel ports across EMEA and LATAM, boasting a commendable win rate of 50%.

Project for EU Funded Aid and the Turkish Ministry Ministry of Science, Industry and TechnologyPrepared, Delivered and Examined the following course: International Cookery, Fine Dining Restaurant Service and Food and Beverage Management to professionals across the 4 and 5 star hotels and fine dining restaurants from the region around Mardin, supporting the development of a sustainable tourism development programme. Overall objective to increase the ability of adult professionals in industry to better adjust and serve the increasing international tourist to the region.Provided analysis of future service training requirements for sustainable tourism development in Mardin for adults and new entrants to the industry.

During a 6-month consultancy with the SBB International Traffic Division, I delved deep into the intricacies of inbound tourism consumer trends, delivering pivotal insights for board-level presentations. My expertise facilitated the definition of customer segments and the pinpointing of targets for international ticketing products. Additionally, I conducted comprehensive research on online marketing strategies, ticketing system nuances, and potential regulatory constraints. A notable project entailed understanding the patterns of place and destination usage within Switzerland by international visitors. My analytical skills were further harnessed in crafting data-backed customer segmentation insights for SBB's strategic business plan spanning 2017-2022. In collaboration with partner railways like SNCF, DB, and TI, I critically evaluated and offered insights into the international traffic business strategy.

Executive Vice President Global Brand Jan 2012 – Jan 2013 At Le Pain Quotidien, a prominent global restaurant chain in 17 countries, I directed global brand marketing and communications, targeting London, Paris, and the USA. I revamped brand positioning, boosting sales and synchronising employee-brand alignment. My research—including focus groups and surveys—shaped our brand strategy from 2013 to 2016. I led the launch of a new website, bolstered social media campaigns, and cause marketing, enhancing community engagement. Additionally, I pioneered an HR branding programme, refining recruitment and fostering leadership across outlets. A highlight was reinvigorating our franchise conference, acclaimed as the best in 2011/12. ---Senior Director Global Brand & Head Operations Mexico Feb 2011 - Dec 2011 Overseeing Mexico operations, I managed P&L across restaurants, a bakery, and a production centre, yielding USD 6 million annually. My strategies revived the Netherlands franchise, culminating in two Amsterdam openings. I introduced the brand's inaugural customer satisfaction surveys across ten regions, and a brand awareness initiative. Implementing a change management scheme, we achieved the top global EBITDA performance. --- Chief Operations Officer – Switzerland Nov 2009 - Jan 2011 As COO for Le Pain Quotidien in Switzerland, I managed five outlets in Zurich and Geneva, generating CHF 6.8 million annually. I implemented new operational systems, updated menus, and evaluated sites for expansion. I also developed comprehensive training systems and manuals, ensuring consistent service standards.

During my tenure at The Nuance Group AG, I was instrumental in advancing the company's global food and beverage objectives. Leading our tender concessions efforts, I crafted compelling responses that achieved an outstanding 80% win rate. My expertise was further demonstrated in establishing and overseeing successful outlets in diverse locations, including a notably profitable venture in Singapore, achieving a 23% EBITDA over a 6-year concession, as well as expansions into India and Australia.A significant achievement was orchestrating The Nuance Group's debut in the Indian market. This encompassed a wide range of responsibilities, from strategic partner selection and managing airport tenders to concept development, budgeting, and pro-forma P&L formulation. In collaboration with Portland Design in London, we successfully launched operations in key Indian cities such as Hyderabad, Bangalore, and Mumbai.To support the company's growing global F&B operations, I implemented comprehensive systems and processes and took on the essential task of staff development to ensure our team consistently delivered top-tier service.Between Sep 2002 and Dec 2003, I also served as an Independent Project Manager. In this role, I supported the European Marketing and Business Development team with their bid for the Zürich airport tender, spanning areas like duty-free, shopping, and food service. Additionally, I played a pivotal role in shaping The Nuance Group's global strategy for food and beverage outlets within travel terminals.

At Gourmet Nova, part of the Swissair Group, I played a central role in significantly expanding our food and beverage operations. Spearheading business development efforts, I successfully initiated openings in Finland, France, the UK, and the USA, which led to a threefold surge in our business size, reaching CHF 250 Million.In the UK, I was entrusted with the operational oversight of five outlets, spanning from Manchester to London. Additionally, I was a key member of the executive team for the USA operations, specifically for Anton Airfood, which boasted sales of USD 63 Million and an impressive 12.6% EBIT.My responsibilities extended beyond operational management. I compiled concession tenders, engaged in client key account management, steered business forecasting, and determined capital requirements. Recognising the need for a unified global approach, I initiated and managed a comprehensive process for global concept development. This included overseeing menu planning, setting pricing strategies, and orchestrating marketing initiatives.

At Eurostar, I championed a vision of unparalleled onboard catering services, overseeing a substantial budget of EUR 110 Million and leading a dedicated team of 800 onboard crew members, complemented by three shore-based logistics centres. Representing three rail companies, I was the strategic mind behind our on-board services.Collaborating with the marketing team, I innovated with offerings like Ski trains, Disney trains, Business Premier, and Standard Premier. But beyond these services, I took steps to ensure flexibility in dining options, catering to the diverse needs of modern travellers. Service excellence was paramount; I aimed for a cohesive experience where dining was an integral part of the journey.I firmly believed in the power of a well-trained team. Through comprehensive training and development initiatives, I ensured that our crew was not only skilled but also deeply aligned with Eurostar's service ethos. My operational acumen was further demonstrated as I streamlined our offerings and processes, striking a balance between premium service and operational efficiency.The Caterer spotlighted my appointment, underscoring my expertise in the sector and my commitment to elevating Eurostar's on-board services, positioning the company as a frontrunner in the realm of rail catering.

At the esteemed House of Albert Roux, I embraced a dual role, navigating both the strategic aspects of managing the business and the intricate art of culinary innovation. Entrusted with the day-to-day operations, I oversaw the P&L for a multifaceted operation, encompassing a production plant, a retail store, and an extensive catering and events segment.A notable achievement during my tenure was the inception and implementation of the "at home with Albert" private dining service. This exclusive offering catered to London's elite, including celebrated personalities and ultra-high-net-worth individuals, showcasing our commitment to bespoke luxury dining.Beyond private dining, I orchestrated large-scale private and catering events at prestigious venues, including Glyndebourne, Henley, and Wimbledon, ensuring each occasion resonated with our brand's signature elegance and culinary excellence.My culinary expertise was further harnessed in leading the New Product and Recipe Development process. Crafting bespoke products for retail and catering, our esteemed clientele featured renowned names such as Roux Restaurants, Compass Group, Letherby and Christopher, Boots, M&S, Virgin, British Airways, Bernard Matthews, Demeure Hotels, and, of course, the "at home with Albert" private dining service.

Serving as the Executive Sous Chef at the prestigious Connaught Hotel, I had the privilege of working under the esteemed Michel Bourdin, Chef de Cuisine, and Paolo Zago, General Manager. Entrusted with the leadership of a 50-member brigade, I was integral to the seamless operations of the kitchen, encompassing everything from procurement to meticulous organisation. My role extended beyond the operational. I was pivotal in the training and mentorship of apprentices, ensuring the next generation of chefs was equipped with skills and knowledge. Stepping into the shoes of Michel Bourdin when required, I ensured the Connaught Hotel's legacy of culinary excellence remained unblemished. Financial acumen was essential, as I managed food and labour costs, ensuring the kitchen's operations were both efficient and economical. Among my significant achievements: ⁃ I pioneered the apprenticeship programme, which became foundational for the RACA Apprenticeship Scheme, benefitting kitchen chef trainees and the Savoy Group's management aspirants.⁃ My focus on continuous improvement led to the introduction of innovative systems and processes, enhancing control over food and labour expenses.⁃ Collaboratively, I played a role in the design of the Connaught kitchens, which garnered recognition from the Kitchen Manufacturers Association. ⁃ Beyond the kitchen, I supported Michel Bourdin in his endeavours, from the 'Take Six Cooks' TV series to his foundational work for the Royal Academy of Culinary Arts. ⁃ My passion and dedication were recognised when I clinched the Mouton Cadet Menu Competition.⁃ Furthermore, after two rigorous years of preparation, I was bestowed with the distinguished MCA in 1987.