Cluster Culinary Director for the following Dusit properties- Dusit Thani Guam Resort (4 restaurants, Dusit Gourmet and convention center for 1400 guests)- Dusit Beach Resort Guam (2 restaurants, The Grind Deli and banquet facilities)- Bay View Hotel (1 restaurant, sky bar)- Dusit Place (shopping mall with restaurant projects attached)- Aquarium of Guam (1 restaurant)

Executive chef for Vallarta Adventures, supervising the 3 most popular Tours of "Las Caletas, Rhythm of the night and Majahuitas". Located across the bay from Puerto Vallarta, in a remote natural and wild scenery only accessible by boat, providing meals buffet style for over 1000 guests daily. Also, a la carte service for 200 to 500 guests at Majahuitas saturday beach party and Sunday beach day!- Reorganized the whole kitchen operation and logistic to be more functional and efficient. - Opening of the new pastry shop to enhance and ease the production and pastry quality.- Development of new concepts and kitchen areas to bring new culinary experiences to our guests. - Implemented daily cost control and production's optimization based on reservations and volume.

Managing the Culinary operation of the 3 Luxury private villas located in Punta Mira area, with personalized butler service - Casa Tres Soles / Casa La Vida / Casa Akai2 seasons from Dec 2021 to Feb 2022 and then from Oct 2022 to Feb 2023

- Reopening of the hotel and launched of the culinary operation- Hiring, training, purchasing, receiving, cost control, banquet function

AAA 5 Diamonds, 307 suites, 7 restaurants, 24 hrs. In room dining, 3 pools and deck facilities, over 16000 sqft Convention Center with 2 ballrooms and 20 convertible rooms, with a max capacity of 1500 guests, as well as outdoors facilities on the beach and the larger roof top terrace in the region.- Restructured the team and kitchen logistic with the Covid 19 pandemic emerging mid-March 2020. - Reopening gradually June 2020, implementing the new Covid 19 protocol and kitchen procedures.- Team hiring and development to relaunch the culinary operation. - Voted #1 best 5 stars deluxe all-inclusive hotel in Mexico for 2020.

169 rooms & suites, 18 residences, “MARCUS modern brasserie”, Lobby Bar Lounge and Night Bar, 24 hrs. In room dining, 4 banquet rooms and outdoor terrace with max capacity of 600 guests.- Part of the pre-opening team to open in May 19, deeply involved in the 3 kitchens design and construction; - F&B OS&E and procurement; planning and procedures set up.- Team hiring, training and development.- Menu planning and costing; also sourcing the best local suppliers showcasing what Quebec and Canada has best to offer in our modern brasserie concept, primarily based in seafood. - Voted #1 best 5 stars hotel in Montreal by TripAdvisor after only 6 months operation

AAA 5 diamonds, 177 rooms & suites, 55 villas, 35 residences, 4 restaurants, 4 swimming pools and 2 beaches, 10 bars, 24 hrs. In room dining, 7 banquet rooms and outdoor spaces with capacity up to 800 persons.- Leading a team of 330 employees including 31 managers following the values of People / Product / Profit. - Guest centric, innovative and creative to develop new F&B offer, Food festival and promotion. - Weekly forecast meeting and planning; budget process; P&L analysis and financial review; - Capital project involvement, development and implementation; - Develop banquet operation with group room nights growing from 9K to 16K.- Pool and beach development with shack bar and gelato concept addition to generate more revenue.- Adult pool renovation and conceptual project; - Restaurant rebuilt project (USD 3.7M) from first vision stage to pre-construction stage. - F&B Revenue of $15M, 408K customers per year, exceeding high scores for Coyle, LQA, Medallia guest feedback Staff & Service; F&B profitability of 48%.

- Collaborated closely with the Director of F&B, managing the daily operation. Guest relations for VIPs and special attention guests; - Divisional communication; Training and development of the managers; Teamwork and problem solving; - Involved in the preliminary budget process 2016 & 2017; - Participated in Dynamic Leadership Program and team development.

AAA 5 diamonds, 177 rooms & suites, 55 villas, 35 residences, 4 restaurants, 4 swimming pools and 2 beaches, 10 bars, 24 hrs. In room dining, 7 banquet rooms and outdoor spaces with capacity up to 800 persons.- In charge of the food production, menu development, cost control, department payroll and talent management. - Private chef service in villas and residences. - Working in collaboration with Richard Sandoval Group consulting chef for the restaurant menu concepts. - Responsible of the F&B division sanitation and hygiene program to meet the Distinvo H national standards but also Steritech international requirements.

www.sofitelwashingtonDC.comAAA 4 diamond / Nominated in the “Travel & Leisure 500 world’s best hotel for 2007 & 2008 / 17/20 at Gayot guide / best 20th new restaurants for 2002 by “Esquire Magazine”237 rooms and Suites, 2 outlets: “Café 15” French bistro chic / “Le Bar” all day menu, 24 hrs. room service, 6 meeting rooms. 3300 sqft of banqueting space, 200 persons max capacity- Member of the pre-opening team. - Responsible for all menus planning, recruiting, training and payroll.- Manage all food purchases, costing and inventories- Implement and develop Café 15 restaurant concept at opening in collaboration with 3 Michelin Star consulting Chef Antoine Westermann.

www.hotelsantaclara.com• 162 rooms and Suites (on the top 3 hotels of Colombia)• 3 restaurants (Colombian/International, Italian and French Fine Dining)• 6 meeting rooms. 6500 sqft of indoor banqueting space, 300 persons max capacity and another 400 persons max capacity for outside catering events.• Chef Consultant for the takeover of the Novotel Coralia Las Americas, Cartagena in March 2000 (250 rooms, 4 restaurants and banquets up to 600 persons)• Manage a kitchen team of 32 Colombian associatesIn charge of all food production of the hotel, supervising food purchases, costing and inventory. Reduce food cost by 3% the first year.Implement and develop a la carte menu planning as well as outside catering themed buffet for up to 400 guests.Implement and develop a sanitation and hygiene program as per international regulations.

www.novotelbalibenoa.com• Pre-opening and opening of the hotel in October 96• 192 rooms Resort hotel including 12 deluxe beach cabanas• 3 restaurants (coffee shop, Mediterranean open kitchen beach restaurant and Pool snack bar)• Manage a kitchen team of 52 Indonesian associatesMember of the pre-opening team. Responsible for all menus planning, recruiting and training of the kitchen team as well as payroll.Member of the Chef Association “Les Toques Blanches”, BALI ChapterImplementation of the Coralia Concept (ACCOR leisure label)

- 295 rooms, 5 outlets (international Coffee shop, Chinese restaurant, Poolside Mediterranean BBQ, French fine dining, Delishop) and Banquets facilities up to 700 Pers.- Catering at the Royal Palace for his Majesty Norodom Sihanouk, King of Combodia- Opening of the Cambodian National Airline Catering “Royal Air Cambodge“ with 14 International flights per week (average of 3500 meals/month)- Came first as Executive sous-chef then have been promoted after 5 months- Manage a kitchen team of 100 Cambodian associates and 30 stewards including 5 international kitchen managers reporting to me.