At R&B Lab, we develop trendsetting Restaurant and Bar concepts with strong culinary appeal,strategically positioning them for lasting success.Our Venues: - SCARLETT Bangkok 🇹🇭- SCARLETT Hong Kong🇭🇰- Scarlett porto🇵🇹 -SHIRLEY Los Angeles🇺🇸- 25 Degrees Los Angeles🇺🇸- 25 degrees Bangkok🇹🇭- 25 Degrees Lake Tekapo🇳🇿- THE BEACH CLUB PATTAYA🇹🇭- ROSY CAFÉ Los Angeles🇺🇸

The Landmark Bangkok hotel offering 414 rooms with 9 restaurants; “RR&B” fine dining steak house awarded Thailand Best Restaurant for the last 3 years by Thailand Best Restaurant Guide published by Thailand Tatler Magazine, “ huntsman Pub” the typically English Pub in Bangkok, “Atrium” an all day dining restaurant, “ Sui Sian” Chinese Restaurant, “Green house” authentic Chinese noodle and Thai taste restaurant 24 hours,“ Rendez-vous Bar” the live music performance bar, “ Le Deli”French bakery, “la Terrace” intercontinental cuisine outdoor restaurant, grill pool bar, as well as 7 fully IT equipped meeting rooms accommodate up to 2,500 people and outside catering as well.

Joined the rebranding team to launch “The Pullman standard” Operated by GCP Hospitality Management. Being part of the team recreated the concept, reorganized all services and staff on food and beverage. Being one of the Executive Committee. In charge of all operations, planning, creating concepts, marketing and promotions of each outlet as well as banqueting.The new Pullman Pattaya Aisawan offering 355 rooms with one of unique concept Beach Club including 3 different outlets Japanese bar, beach bar grill BBQ, pool bar snacking, executive lounge as his own identity and the upscale Mediterranean restaurant as well as 9 fully IT equipped meeting rooms accommodate up to 800 people and high end spa.

The Pullman Bangkok King Power offering 386 rooms with 5 restaurants; “Déjà Vu” upscale brasserie awarded Thailand Best Restaurant 2009 by Thailand Best Restaurant Guide published by Thailand Tatler Magazine, “Wine Pub” the Trendy First Wine Pub in Bangkok, “Cuisine Unplugged” an all day dining restaurant, “@Chaan” authentic Thai taste restaurant, “Glen Bar” the live music performance bar as well as 7 fully IT equipped meeting rooms accommodate up to 1,000 people and high end spa “Le Spa”Joined the pre-opening team to launch “The First Pullman of Asia-Pacific”. Being part of the team created the concept, planned the strategies, organised all services and staff on food and beverage part and opened the hotel successfully in October 2007. Being one of the Executive Committee. Started with a position of Executive Chef and was promoted to be Executive Chef in charge of food and beverage as EAM level in June 2008. Operate and handle all Food and Beverage Department. Manage more than 200 staffs with over 5 million US $ budget. In charge of all operations, planning, creating concepts, marketing and promotions of each outlet as well as banqueting and catering. 2009 Hotel G Beijing. China F&B

The Sofitel Thalassa Porticcio offering 98 rooms and suite, French gastronomic restaurant, dietetic restaurant, poolside grill and buffet, seminar facilities up to 150 people. In charge of all operation and organized special gastronomic weeks and managing 16 members of staff. Thalassotherapy institute and SPA.

The Sofitel Alger offering 303 rooms, 26 suites and one presidential suite,3 restaurants including “Le Continental” French Gastronomic restaurant, Algerian specialities at “El morjane”, “Le Difa” coffee shop, “El Djemila” poolside bar, “L’Oasis” piano bar, 6 meeting rooms accommodate up to 4OO people. In charge of all outlets and reorganised and reset up all new Sofitel standard with special gastronomic weeks and food festival and managing 80 members of staff.

The Grand Hotel Mercure offering 141 bedrooms, opened its ALFA Brasserie in September: a Luxurious Parisian Brasserie(New concept Accor for culinary repertoire “luxurious Brassserie”), Coffee-shop, Bar, Vinothéque, Oyster Bar and restaurant, the Hotel also offers 24 hours room service and all purpose meeting rooms. In charge of all outlets food and beverage, in all operations, ongoing coordination for banqueting, promotion and specials events and managing 45 members of staff.

Le Méridien Damascus Hotel disposes of 350 rooms, 7 restaurants including Continental, Lebanese, Mexican, Syrian style, Italian, Fast-food, coffee shop, Poolside Grill, Bakery and pastry Shop, seminar facilities up to 1000 people. 
In charge of all outlets and managing 80 members of staff. April 2000 until June 2000 Le Royal Méridien Hôtel Chennai, Madras, INDIA. Task force for the Opening Hotel. Recruiting kitchen staff and training and done all kitchen and service procedure and carte before the opening.

The Sheraton Brussels Airport Hotel disposes of 300 rooms, 3 restaurants including French fine dining restaurant, Coffee shop, Cocktail Bar, 24 hours room service and seminar facilities up to 500 peoples. In charge of all outlets, assisting the Executive Chef in all operations, ongoing training of staff as well as coordination for banqueting, promotion, special menu, responsible of food cost and over 26 staff.