In charge of managing the full hotel operations on a daily base including coaching and developing the team of 15 HODs and its 300 staff. Working with corporate office to ensure strategy implementation and development. Hotel is running an all year round 95% occupancy and accomodates 800 to 1100 guests on a daily base. Also assisting the Area General Manager in overseeing a cluster of total 3 hotels in Karon Phuket, Thailand

Managed - over 570 staff with its leadership team of 18 HOD’s. Direct report to – Area Operations Director & Chairwoman of Vingroup First 5 star deluxe hotel in Unesco world heritage Ha Long Bay, Vietnam. Was the most awaited new Vingroup 5 star hotel, featuring 2 large Event Halls with a maximum catering capacity of up to 2000 people, 6 FB outlets and 3 serviced private beaches. Hotel is home to very high end government clients and luxury travellers. Island access is only granted to registered visitors and staying guests. • Successful opening of the flagship 5 star property of Vinpearl. • Managing (without GM) the pre-opening flagship property of Vingroup – Vinpearl Hotels in world heritage city Ha Long Bay, Vietnam. (hiring, setting systems and standards, coordinating all relevant pre-opening tasks) • Responsible for all hotel operations and management of over 570 staff in pre-opening phase (opening Oct 31.2015) • Re-designed and set up all FB outlets (3 signature restaurants, 3 themed bars, 3 private beaches, xl pool areas, 2 large events and convention halls) • Coordinating between ownership, construction and local management teams for smooth and effective progress • Overseeing all trainings, set ups and corporation between all departments • Full oversight over budgeting, staffing and manning control of all hotels operations • Assisting in developing corporate office and other hotel operations guidelines and set ups for improved operations across the group

Managed – team of 270 with Guidance Team of 9. Direct report to - VP Operations and GM. Reason for Leaving – Career opportunity and promotion with Vingroup. Highest luxury cluster in the Caucasus mountains, only Ski-In Bar and Hotel in South Russia Largest President Suite in Russia. 12 FB outlets and 5 banquet halls Outdoor bar and restaurant caters to over 1000 skiers a day in season. Voted best new wedding location in Russia and home to many Russian celebrities and government guests. • Pre-opening & opening of three Solis Hotels managed by Capella Hotel Group (Founder “Horst Schulze” also founder of Ritz Carlton) - prior the 2014 Winter Olympics. • Responsible for all hotel operations. • 12 FB outlets and outdoor bars and restaurants, 5 Banquet Rooms for up to 500 people Achievements • Successfully guided and managed pre-opening teams through the opening phase of 3 hotels, with all associated tasks, training and duties, incorporating company standards through a trying winter opening • Hotel nominated Best Ski Hotel in Russia - Russian Hospitality Awards and Best New Wedding Location in Russia • Trained staff in Forbes 5* and Leading Hotels of the world standards, and Western guest service expectations e expectations

Managed – Task Force Guidance Team of 12 plus over 250 local staff Direct report to – VP Operations Capella Hotel Group Asia The Han Yue Lou Hotel is Nanjing’s most famous hotel being host to the official IOC 2014 for the 2nd only Youth Olympic Games. Hosting several government officials and top Chinese and International VIPs absolute 5 star service culture is the daily routine. 5 top notch FB outlets cater to all tastes/ • Leading a major task force management team in Nanjing, China opening the luxury 5* hotel and controlling operations during August 2014 peak time and official opening. • Supporting banqueting functions, general operations, Front Desk and Housekeeping departments Achievements • Assisted in the pre-opening and opening of 5* Han Yue Lou Hotel, setting standards and training local teams • Set up and supported food & beverage operations for first full capacity opening for Youth Olympic Games, established procedures and processes, organizing and creating work flow for entire F&B and culinary department • Trained staff in Forbes 5* and Leading Hotels of the world standards, and Western guest service expectations

Managed – team of 150 with 9 HOD’s Direct report to - GM Reason for Leaving – Career opportunity and promotion with Capella Hotel Group. The Marriott Royal Aurora is the luxury 5 star hotel just located near the Kremlin and the famous Bolshoi Theatre. It caters exclusively to the Kremlin and the Bolshoi since its opening. Aprt of 5 other stunning FB outlets the famous Polo Club Restaurant is a Forbes award winning restaurant. The 5 event halls and outside catering can cope with up to 1000 guests. Home to top government officials, celebrities and distinguished travellers the Royal Aurora counts to Russia’s best hotels. • Overseeing all 6 Food & Beverage Outlets, Restaurants, Bars & 3 Kitchens and associated operations as well as Catering Operation, Cost Controls, Capital Expenditure Plans, F&B Ordering, Sales Revenue Management, Guest Satisfaction, Staff Satisfaction, Strategic Planning, PR Cooperation & Advertising Assisting the other 6 cluster hotels (Hilton, Holiday Inn’s, Renaissance by Marriott) in the cluster with openings, brand standards and successful audit training Achievements • 100 % in Marriott Brand Standard Audit by LRA QA Company for all responsible areas - 2012 • Raised overall Marriot Guest Satisfaction Score by 8% from 2011 to 2012 • Quality of Food Restaurants - Lunch / Dinner - 1st out of 86 Hotels/ Breakfast - 2nd of 86 • Quality of Service Overall - 3rd out of 86 Hotels • Best Interstate International hotel - “Top Guest Satisfaction Performer” 2011 • Guest Satisfaction Overall 2011 – 89.3%, 2nd place of 87 Hotels in Europe & East Europe Region • Best Restaurant Within a Hotel 2010 - Awarded by Time Out Moscow • Best AOS Scores: Rest1/2 99.2/99.9%, Bar 100%, Kitchens 94%, Steward 99%, F&B 99.6% • Trip Advisor Travellers’ Choice 2012 - Top 10 Hotels for Service in Russia IHR/MARRIOT ROYAL AURORA HOTEL - 5star deluxe, Start date – April 2006 till December 2009 Position - Executive Chef Managed – 90 staff and 4 HOD’s Reason for Leaving – promotion within Hotel. • Exercising strong cost controls, consistently within budgeted figures and participating in CAPEX for all F&B • Smoothly running 3 Kitchens, 4 Restaurants, 1 Bar, 1 Executive Lounge, Room Service and Banqueting • Recruiting, coaching and managing performance of a team of 80 staff, menu planning, styling and review, making and managing changes and completely redesigning kitchens for improved operational effectiveness • Incrementally increasing F&B Sales Revenue year on year • Acting Food & Beverage Manager for Jan 2006 - Jan 2007 to cover absence Achievements • Joint 90th of the top 100 hotels worldwide in "Institutional Investors" the only Marriot to do so • Forbes Magazine 07 Hotels of the World - Polo Club Steak House voted one of the top 10 Steak Houses • Fine Dining Restaurant voted in Top Ten Restaurants of Moscow / Russia • Consistently high guest satisfaction results as well as excellent Brand Standard Audit Results every year IHR/MARRIOT ROYAL AURORA HOTEL Start date – July 2005 till March 2006 Position – Acting Executive Chef Managed – 90 staff and 3 HOD’s Reported to – GM Reason for Leaving – promotion within Hotel. • In charge of all Food / Kitchen and Stewarding Departments, developing new catering set ups and action to reverse high staff turnover and poor performance throughout the hotel Achievements • Reversed a 70% turnover, 4 year historical trend to nearly zero, achieving a fully staffed kitchen • Generally improved quality throughout the hotel, achieving positive survey results and feedback from Sales PR and guests, continuing improvements during tenure as Acting Chef • Coordinated 2 Michelin Star Chef Events at the Marriot - Gary Rhodes, 2004 , David Thompson, 2005 • Developed a new catering set-up and took charge for VIP events - Kremlin, Bolshoi Theatre, Pushkin Museum • Appeared on live TV and produced several magazine articles Position - Executive Sous Chef Marriott Royal Aurora October 2004 July 2005

• Head Chef - 4*, 2 AA Rosettes (Jun 2003 - Aug 2004) • Acting Head Chef - 4*, 2 AA Rosettes (Mar - May 2003) • Senior Sous Chef - 4*, 2 AA Rosettes (Jun 2002 - Feb 2003)

Food and Beverage Training (Temporary Role)

The Burj Al Arab, the most luxurious hotel in the world winning this award year for year with its own butler per suite ratio and award winning stunning 8 FB outlets. Jumeirah's Diamond of Dubai.

• Saucier/Rotissier - Chef De Partie 5* Gault Millau 16/20 (Oct 2000 - May 2001) • Gardemanger - Chef De Partie 5* Gault Millau 16/20 (Aug - Sep 2000)

Chef & Hospitality Apprenticeship

Hospitality management, Chef & Hospitality

Marriott International & Capella Hotel Group, Hospitality Management