Head Chef, Brand Chef, Executive Chef

Led cross-functional teams to create customized restaurant concepts, aligning with clients' vision and brand identity.

Developed standardized operating procedures, ensuring consistent quality, efficiency, and exceptional service across multiple locations.

Created and curated an extensive repertoire of over 1000 recipes, spanning various cuisines and incorporating innovative flavors and techniques.

Demonstrated a keen understanding of dietary restrictions and healthy eating, collaborating with nutritionists and dietitians to develop recipes that cater to diverse preferences.

Conducted comprehensive recipe testing, refining, and optimizing recipes for taste, presentation, and cost-effectiveness.

Fostered strategic relationships with local farmers, suppliers, and artisans to promote the use of sustainable, high-quality ingredients.

Led culinary workshops, sharing expertise with aspiring chefs and culinary enthusiasts to inspire and foster culinary innovation.

• Contributed culinary articles and recipes to prominent industry publications, establishing credibility and showcasing expertise.

• Recognized for creating signature dishes featured in renowned restaurants and for designing visually appealing dessert menus that delighted guests.