With the group operations from 9 brands and 15 stores... to 26 stores and 1 commissarywww.momentgroup.ph

Managed the seven major sections of the kitchen department.

Instructed the Culinary Institute Of America Program to existing & new culinary teams for the luxury cruise line. Assessed their viability for promotions, attended the culinary conference in Seattle, and the occasional on board quality check.

Handled more than 20+ outlets, 17 kitchens. Started as Executive Sous Chef.

Filipinized Chinese cuisine that catered to the broader mass market.

Consultancy practice In charge of set-up and operations for more than 12 clients including Del Monte Philippines, Fly Ace Corporation, Blue Jay Specialty Coffee, The Tinder Box Delicatessen, Zeno, Destileria Limtuaco, The Tinder Box Café, Fruzeez, Avenue Louise restaurant, Ché Cigar Bar, R.B.T., and The Tinder Box Café, NAIA terminal 2

F&B Consultant; started with two small outlets in NAIA 2; expanded to 6 outlets including the flagship store in Cebu. Started as Chef de Partie capacity in one outlet.

Chef's Understudy, rotated in the sections of the Italian Restaurant. Recipient of Employee of the Month.

Worked as an apprentice before joining them as Commis III. Recipient of Employee of the Month twice and nominated as Employee of the Year.