AEI Yangon has become a well-recognized educational brand in Myanmar for its intensive courses specially catered to the needs of Myanmar English learners; courses include conversational English, business English, and various writing courses.• Web-Building- expanded the AEI brand internationally via the development and launching of AEI Online, a digital classroom utilizing Vedamo, a world-class teaching platform from Europe; AEI now serves a student base in Myanmar, Singapore, and Japan• Marketing- Spearheaded successful marketing campaigns, produced live public teaching sessions and content, and created original CGI for advertising• Curriculum Development- developed an original Myanmar/English set of courses• Accolades- AEI Yangon was featured in the Myanmar Times, Myanmar’s most prominent newspaper, by renowned journalist Aye Thu San

Discover Myanmar is a digital magazine and heritage site focused on Myanmar history, archaeology, and culture for the purpose of raising community pride.• Management- Oversaw Editor-in-Chief, writing staff, advertising, and layout• Accolades- Original photographs produced for Discover Myanmar Magazine placed as finalists in international photography competitions: AGORA Black and White Top 10 Finalist, 2017; AGORA Awards 2017 Prefinalist

YMT Productions was recognized by Myanmore Magazine as one of the top video production houses in Myanmar.• Leadership- Managed a production team of 10 staff; Directly oversaw pre-production, production and post production in all areas of the filming and editing process• VIP Customer Relations- Worked with A-List Myanmar celebrities, prominent business leaders, and other influencers on various commercial projects• Drone Pilot- Aerial photography & video with a DJI Phantom4 Drone (7-mile range) • NGO Educational Videos- Collaborated with international non-government organizations for producing educational videos, including original animation, scripting, acting, and concept development• Corporate Documentary- Created corporate documentaries including English voiceover for major local brands• Corporate Advertising- Professional head shots, food photography and video, grounds photography and video, still life photography, banquet photography

Trained homeless people once a week in the culinary arts at the Southside Mission in Peoria, Illinois; 2006Assisted the Centerplate culinary team during the San Jose Grand Prix; 2006Assisted the Centerplate culinary team during the Microsoft events in the Colorado Convention Center; Denver, Colorado, 2006Created carvings for the Set the Pace events in Louisville, KY; 2006Assisted the Centerplate grand opening team for the McAllen Convention center; McAllen, TX; 2007Assisted the Centerplate grand opening team for the Prudential Center in Newark, NJ; 2007 Assisted twice with the Centerplate culinary team at the Superdome in New Orleans, LA for renovation and re-opening; 2007 Hosted and judged as technical chair for the SKILL USA commercial baking competition, Corpus Christi, TX; 2007, 2008, 2009 and 2010. Fundraising for the March of Dimes in Corpus Christi, TX; 2007-2009 Assisted the Centerplate culinary team during the Democratic National Convention in Denver, CO; 2008 Assisting the Centerplate culinary team during the Super Bowl XLVII, 2013 in New Orleans, LA.

There are eight full-service assets under the KMA flag: The Bagan Hotel River View; Paradise Inle Resort; Royal Naypyitaw Hotel; Royal Kaytumadi Hotel, Taungoo; Kaytumadi Dynasty Hotel, Bagan; Shwe Pyi 115 Miles; & Shwe Thandaung Resort, Kayin State.• Mentorship-Provided General Managers or each venue with oversight, guidance, and support to maximize the asset value for the owners• Company Development- Identified revenue opportunities & new business opportunities in the region; drove performance results of portfolio hotels by continuously tracking market trends• Extensive Overnight Travel- Traveled frequently to assigned locations to maintain visibility and foster effective relations with staff and managers• Asset Management- Reviewed adverse incidents, operational issues, claims, and customer service issues for impact and corrective processes; conducted investigations in loss prevention & implemented financial reforms to prevent unnecessary costs to the company• Human Resources- Advised and directed the HR Department on best practices, leveraged relationships with local union employees, and reported personnel issues candidly to senior management

Continuous Creative Menu Composition- Seasonal fine dining menus, weekly specials, pre fixe menus, & revising banquet & pub menus.Customer Service-Introducing clientele to modern fusion, molecular gastronomy, & ice carvings. Weekly Public Cooking Demonstrations. Raising The Bar- Raised the hotel’s National Franchise Standing from #137 to #24.

Substantial Escalation of Sales-Contributed to the venue's annual F & B growth from 3.5 million to 5 million per yearGrand-Scale VIP Banquet Experience-Menu planning and development for up to 20,000 guests and stars such as Scott Wilson, Hilary Clinton, Laila Ali, Sarah Wayne Callies, Governor Steve Beshear, and Jon Bernthal in a 300,000 sq. ft. facility.Creative Management Style and Excellent Soft Skills- Hired, dismissed, trained, mentored, and promoted a diverse staff of up to 60 employees. Discovered a need and implemented a current job description for company Sous Chefs, used throughout other venues in the region. I was able to see enormous potential in a great many of my crew and had the pleasure of promoting them or referring them to other properties with openings. Farm to Table: Proudly collaborating with local meat and produce farms (Kentucky Proud) to give clients the best in quality from the communityExpert in Client Retention- Hosted private client tastings for groups of 20, presented unique menu ideas for the discerning client, ever happy to create specialty meals for guests with food sensitivities on the fly, Hosting high-end customer appreciation parties for V.I.P. clients.Marketing- Sought after from the company Vice President to create a sugar showpiece and dessert spread for company TV commercials and advertising, was a creative consultant for meetings of said advertisements. Created advertising media for clients to view- personally purchased, masterminded, and displayed flat screen with a rolling advertisement for company office. Voluntary Travel-Assisting the Centerplate culinary team during the Super Bowl XLVII, 2013 in New Orleans, LA, commanding the VVIP suites

Large-Scale Multi-Outlet Hotel Experience- 472 Rooms Operation in the busy and ever popular Ozark MountainsPre-Opening Experience- Assisted during massive renovation. Created, costed-out, and implemented startup menu for the Wildwood Bistro, a 250 seat restaurant production. Implemented training program for all employees in sanitation, timely production, and garnishing for the new menu. Took professional photos of dishes for new menu and standard recipes book/ presentation guide Proven Profit Generator- Reduced food cost (banquet and restaurant) by 15% in just 3 monthsWilling to Put in the Hours-A working chef with 80% hands-on cooking, prep and presentation, able to run the restaurant kitchen solo with 52 to 60 worked hours weekly

Passionate Mentor-Hired & mentored local college students through their culinary internships, supported & advised them through their school competitions, offered free garnishing & presentation classes off hours to all employees, & attended F&B meetings at the local culinary college in support of the studentsProven Profit Generator- Reduced food cost by 23% within first six months at BVC Marketing- hosting the city’s wedding showcases, demonstrating in the Food and Wine Classics, outdoor ice carving displays for the public, demonstrating live cooking shows for the public at the Texas State Aquarium, & cooking shows for the local news channel Expert in Client Retention- Building customer relations by hosting food tastings in the kitchen, arranging menu consultations with clients, & hosting high-end customer appreciation parties for V.I.P. clients. Created a new menu every year to keep the interest of repeat clients. Worked side by side with clients to maintain their budgetPre-Opening Experience-Opening, Costing & creating a weekly menu for the Bridgeview CaféLarge-Scale VIP Banquet Experience- Prepared creative entrees for 10000+ guests & stars such as Larry the Cable Guy, Barak Obama, Hilary Clinton, Colin Powell, Brad Paisley, Jewell, Miranda Lambert, Blake Shelton, & Cher Community Services- Hosted & judged as technical chair for the SKILL USA commercial baking competition for high-school students for four years. Fundraising for the March of Dimes for two years as a chef for auctionVoluntary Travel- Assisted the Centerplate grand opening team for the McAllen Convention center; McAllen, TX; 2007 and the Prudential Center in Newark, NJ; 2007. Assisted twice with the Centerplate culinary team at the Superdome in New Orleans, LA for renovation & re-opening; 2007Other Highlights-As Food and Beverage Director, I also had the joy of extending my mentorship to the service staff. Hired, trained, & dismissed the banquet service staff as needed.

Voluntary Travel Assisted the Centerplate culinary team during the San Jose Grand Prix; 2006; Assisted the Centerplate culinary team during the Microsoft events in the Colorado Convention Center; Denver, Colorado, 2006; Created carvings for the Centerplate team at the Set the Pace events in Louisville, KY; 2006Substantial Escalation of Sales- increased forecasted revenue with the introduction of ice carvings for banquet eventsCreative Management Style and Excellent Soft Skills- Trained and supervised all kitchen employees. Worked closely with ICC culinary students and mentored them during their internships. Large-Scale Banquet Experience-Prepared creative entrees for 4000+ guests in a 900,000 sq. ft. center Expert in Client Retention- Performed successful banquet operation for businessclientele, including V.I.P dinners for such stars Michelle Kwan, Toby Keith, and Colin Powell. Introducing ice sculptures and fruit and vegetable carvings to make the brand stand out amongst the competition.

Large-Scale Multi-Outlet Hotel Experience- 324 Rooms, Overseeing $3.5 million+ annual F & B and Bennigan’s, the hotel’s 350 seat restaurant Community Services- Trained homeless once per week in the culinary arts at the Southside Mission in PeoriaWilling to Put in the Hours-A working chef with 80% hands-on cooking, prep and presentation, able to run the restaurant kitchen solo with 52 to 60 worked hours weeklyCreative Management Style and Excellent Soft Skills-Unofficial responsibility of Executive Chef; hired & discharged employees, trained & supervised all employees in sanitation, timely food production, garnishing and scheduled work hours.Ethical and Loyal- singlehandedly developed and costed new banquet menu for the hotel (a night and day project to meet deadline); requested by General Manager just one week after giving a two-weeks’ notice that I was moving to the Convention Center. Other Highlights- extensive working artistry of ice carving, fruits carving, garnishing and sugar-sculptures

Marketing- Created plated presentations for picture advertisements on billboards across the state.From Scratch-created recipes for restaurant, which were 100% homemade, including daily specials and homemade desserts.Other Highlights-Created ice carvings for banquet events

From Scratch-100% fresh premium sushi served; mastered the art of precision cuts, rolling, and presenting classical sushi

From Scratch, Farm to Table, Fine Dining- 210 seats of excellence! Trained under a professional brigade system focused on fine American cuisine under celebrity chef and author Tom Colicchio

Rigorous Maritime Standards- Under famed French Master Chef, Michel Roux, the ship’s magnificent brigade kitchen staff worked 14 hours daily, with extreme sanitation practice known only to cruise crew.Creative Management Style and Excellent Soft Skills- Supervised 11 fellow crew mates, a very diverse crew from many nations. Successful in created a tight bond and sense of camaraderie necessary for maintaining morale on the seas.Other Highlights- gained extensive knowledge of fine, from scratch Italian Cuisine, took charge of food quality and customer feedback; created fruit and ice carvings daily for display around the ship

Expert in Client Retention and Excellent Soft Skills- dealt directly with patrons and proactively sought to smooth over and solve any dissatisfaction

From Scratch, Farm to Table- mastered the Five Mother Sauces and implemented them daily in from scratch menus, only organic and fresh local ingredients used.Pre-Opening and Grand Opening Experience-gained insight to the mechanisms of successfully opening a five star establishment as part of the teamEuropean Training-Classically trained by renowned chefs Oliver Esser & Andreas Vogt Other Highlights- Specialized in Thai Fruit Carvings for Banquet events; Served an international business clientele, including U.N. ambassadors and Vatican Cardinals

Highlights-Created tour packages geared towards VIP Japanese tourists to Myanmar Expert in Client Retention-Researched and implemented competitive pricing modules, personally escorted VVIP clients, and creatively handled unique client requests and needsCommunity Service-generating revenue for local businesses through patronage