3 years training and 19 years professional ,worked in banqueting for first 8 years of professional career with a private company and then moved back into hotel work ,where I started with the Radisson park inn in Johannes burg sandton area ,and from there moved to the intercontinental OR Tambo airport hotel and was there for 2 and half years ,where I mostly did a la carte and some banqueting .My first international step out ,was with Hilton group and that was in the Seychelles, HIlton Northolme resort and spa where I was exec sous chef which catered for middle to high end guests and I was there for 3 years .Opportunity fell into my hands to move into Asia ,and vietnam is the first place in that journey ,I n worked at the resort known as The Anam which is in Nha Trang area situated in the south side of vietnam ,also as a exec sous chef .After Covid ended I made my way to Dubai and worked at the Doubletree by Hilton as exec sous chef , of which another position opened which allowed me to participate in a pre opening Hotel -which is the Holiday Inn Science park Dubai if which I helped open the restaurants there and then took on the role opening there Mcgettigans pub .