375 room 5* hotel directly connected to The Mall of the Emirates with over 700 stores.Aspen by Kempinski: 120 seat contemporary European restaurant/ lounge, serving international cuisine. Salero Tapas & Bodega: 80 seat Spanish restaurant offering a selection of traditional tapas dishes and a lively atmosphere. Olea: All- day dining, 240 seat restaurant, mix of Mediterranean, Middle Eastern, and international cuisinesRixas Group outsourced restaurants: contemporary casual French Eugene Eugene & XU, haute Chinese cuisineGroup Facility Venues: Aspen Ski Chalet: meeting space for 15 guests10 meeting rooms: accommodating 18 to 150 people Mosaic Chill: exclusive outdoor terrace for 300 guestsProfessional boardrooms: ideal for medium-sized meetingsResponsible for selecting and upgrading all F&B OS&E enhancements, revising all outlet menus, designs & implementations.Recruiting and currently leading a brigade of 60 cooks in addition to the stewarding department & HACCP food safety implementation.

Responsible for the development and management of the group’s hospitality division portfolio of global franchise brands; Caffe Nero, Magnolia Bakery, Emporio Armani Caffé, Ocean Basket as well as local franchise brands More Café and Atrium Cafe

Assist and guide current new hotels with pre & opening within the Accor Group

Sofitel’s largest city hotel to date, 550 rooms and 85 residential apartments.6 restaurants including: Brasserie Boulud; 96 seat French brasserie by Michelin star chef Daniel Boulud and Taiko; 220 seat contemporary Asian restaurant & bar by Schilo van Coevorden. In addition: 24 hour international in-room dining offerings & Full Executive Lounge service.Catering & Conference services include 10 meeting rooms. Ball Room capacity for 450 plated meals.Responsible for selecting and procuring all F&B OS&E, reviewing and revising kitchen design & layouts, outlet concept development, menu design & implementation.Recruiting and currently manning a brigade of 80 cooks. Also responsible for a stewarding department of 16, HACCP food safety implementation.

Pre- Opening Executive Chef for a luxury 300 room hotel in Amman, Jordan.7 restaurants. June 2018 LQA for Food & Beverage overall was 90.4%Recruited and managed a brigade of 76 cooks. Also responsible for a stewarding department consisting of 28 staffHACCP food safety implementationKitchen design, layout and implementation / Outlet concept developmentSelecting and procuring OS&EOutlet menu development and design

Hired by Rosewood Hotels and Resorts as the Pre-Opening Team for the first luxury resort and spa to open in the Kingdom of Saudi Arabia. Al Khozama Management later took over the contract for Rosewood Hotels and Resorts which opened in 2016, in the Kingdom of Saudi Arabia.

Pre and Post Opening Executive Chef for The Four Seasons Golf Club

Pre and Post Opening Sous Chef