HDC Resort specializes in developing and operating leisure, golf, and wellness resorts in South Korea. As Cluster General Manager, I am responsible for the operation and development of Park Roche Resort & Wellness in Jeongseon, Oak Valley Resort in Wonju, three golf clubhouses, and seasonal ski operations. In my role as Resort Division Director, I am also involved in the planning and execution of ongoing development projects.Park Roche Resort & Wellness has been recognized as the Best Beach, Island, Upcountry Hotel in South Korea by the Travel & Leisure Luxury Awards Asia Pacific in 2023 and 2024. Both resorts are listed as "Recommended Wellness Tourism Destinations" by the Korea Tourism Organization (KTO), and Oak Valley Resort has achieved the "Good ESG Tourism Certification" by KMR in 2024.

PARK ROCHE Resort & Wellness is a boutique wellness resort with 204 rooms that opened 2018 in Gangwon-do as the first wellness resort in Korea. I joined the pre-opening team as General Manager in November 2017, taking full responsibility for the opening, operation, and ongoing development of the resort.www.park-roche.comOak Valley Resort is one of the largest family and golf resorts in South Korea with over 1,000 rooms, five golf courses with 90 holes, 30km of newly developed hiking courses, ski slopes, event and wedding facilities, and various leisure amenities. As Resort General Manager, I am responsible for the operation and development of the resort, leisure facilities, and F&B operations, excluding golf course operation. www.oakvalley.co.kr

PARK ROCHE Resort & Wellness is a boutique wellness resort with 204 rooms that opened 2018 in Gangwon-do as the first wellness resort in Korea. I joined the pre-opening team as General Manager in November 2017, taking full responsibility for the opening, operation, and ongoing development of the resort.www.park-roche.com

As the project manager, I was responsible for the bidding, pre-games planning and project development of catering provisions for "The Olympic Club" hospitality venue of the International Olympic Committee (IOC) at the Pyeongchang 2018 Winter Olympic Games, as well as "The Inspirations Club", a signature hospitality venue within the Gangneung Olympic Park.

Park Hyatt Seoul is a 5-star luxury boutique hotel, perfectly situated in the heart of the Gangnam financial district. As the Director of Food and Beverage, I was responsible for the planning, budgeting, and profitable operation of the food and beverage department, including extensive luxury offsite catering events and two outlet renovations.

Grand Hyatt Incheon (former Hyatt Regency Incheon) is a 5 star business hotel with 1,022 rooms, luxury suites and apartments, located 3 minutes away from Incheon International Airport.Its extensive Food and Beverage operation includes:- Restaurant 8, featuring eight distinctive dining concepts with five show kitchens and 402 seats- Grand Cafe with 270 seats, offering all day buffet and a la carte dining- Swell Lounge, a modern lobby lounge- Vy Bar and Karaoke entertainment center - 25 indoor event venues, including the 1,250 square meter pillar-free Grand Ballroom- 2 outdoor event decks with ocean view and garden surroundings- Club at the Hyatt membership program and Club Vino wine membership program- 24 hours room service, Deli retail, airport lounge catering, inflight catering and private jet catering.Received the honorary plaque “Ospitalità Italiana” of the Italian Chamber of Commerce in Korea (ITCCK) in 2012, 2013, 2014, 2015 and the “Award of Excellence” by the Wine Spectator's Wine List Awards 2012, 2013, 2014, 2015.The hotel is HACCP certified and operates a Halal certified kitchen.

Restaurant 8 features eight distinctive dining concepts, including four Western and four Eastern restaurants with five dynamic show kitchens, two wine cellars with 350+ labels, a total of 402 seats and 47 full time service employees. Daily operation includes a bar and the Deli retail outlet, as well as airport lounge catering, in-flight catering and 24 hours room service operation for 523 rooms.

Leading the administrative and operational conference services and events team while working closely with group organizers and liaising with the director of restaurant and bar and the director of sales to ensure the successful planning and execution of all meeting, catering and wedding functions in accordance to FS core standards, guests’ expectations and the resort’s financial goals.

Overseeing all aspects of this three meal period restaurant and ensuring guest satisfaction while maintaining a high level of service quality, through training and coaching. Organizing and executing weddings, beach dinners, sunset cruises and other functions.