A passionate Head Chef with 16 years of culinary experience & recognized for innovative Menus and cost effective kitchen management.Focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine.A natural leader who is confident about delegating tasks & ensuring that they are carried out to level necessary to create dishes of the highest standard. I have worked with Antonio Carluccio up nuances of Middle Eastern cuisine under Chef Antoun Milad, Ritz-Carlton, Bahrain. A lot of my training in the Kitchen basics and work ethics has been under Chef Willi Wilson