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Nationality: French

Member of: Disciples d'Auguste Escoffier

Current position: Executive Cluster Chef at Shangri-La's Rasa Sayang Resort & Shangri-La Golden Sands, Penang, Malaysia. 

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PROFESSIONAL CAREER

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September 2023 - Until now

EXECUTIVE CLUSTER CHEF - Shangri-La's Raya Sayang & Shangri-La's Golden Sands, Penang, Malaysia

Shangri-La Group: shangri-la.com/penang/rasasayangresort

Shangri-La Group: shangri-la.com/penang/goldensandsresort

  • Team of 160 cooks

Responsibilities:

  • Feringgi Grill Restaurant (Fine Dining)

  • Encrease Bite Score

  • Spiced Market Café Themed Buffet

  • Pinang Restaurant & Bar

  • Takeaway & Delivery

  • Garden Café

  • Sigi's Bar & Grill on the Beach

  • Banquet function

  • Preparation of the SFS System

  • Formation of local personnel 

  • Developing new concepts 

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August 2017 - September 2023

EXECUTIVE CHEF - Shangri-La's Boracay Resort & Spa, Boracay, Philippines

Shangri-La Group: shangri-la.com/boracay/boracayresort

  • Team of 96 cooks

Responsibilities:

  • Sirena seafood restaurant

  • Rima mediterranean treetop dining 

  • Vintana asian cafe, breakfast, lunch, dinner, buffet and room service

  • Cielo pool side restaurant

  • Banquet function

  • Responsible for preparation of the SFS system

  • Formation of the local personnel

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April 2018 - June 2018 (Task Force for 2 months)

Shangri-La Hotel At The Shard, London, England, UK

Shangri-La Group: shangri-la.com/london/shangrila​

Responsibilities:

  • Help the team come together

  • Fix SFSMS issues

  • Develop new bar and breakfast concept

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July 2015 - July 2017

EXECUTIVE SOUS CHEF at all F&B outlets - Makati Shangri-La, Manila, Philippines

http://www.shangri-la.com/manila/makatishangrila/

  • Team of 190 cooks

Responsibilities:

  • Follow up all outlets

  • Circles buffet restaurant 500cv per day

  • Steak House restaurant 120cv per day

  • Tapas bar

  • Japanese restaurant 350cv per day

  • Chinese restaurant 500cv per day

  • Elaboration of the ‘‘A la carte with all chef de cuisine’’ 

  • Responsible for preparation of the HACCP system 

  • Formation of the local personnel

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January 2014 – August 2015

CHEF DE CUISINE at Sage & Tapas Bar - Makati Shangri-La, Manila, Philippines

Shangri-La Group: shangri-la.com/manila/makatishangrila

  • Team of 22 cooks

Responsibilities:

  • New Opening Fine dining Restaurant & Bar tapas Steak house

  • Elaboration of the ‘‘A la carte’’ for the Fine Dining Restaurant on French and European themes and steak house 

  • Elaboration of Tapas menu for the Sage bar  

  • Responsible for preparation of the HACCP system 

  • Formation of the local personnel

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December 2009 - February 2014
EXECUTIVE CHEF - Hôtel Napasai (5*), Koh Samui Island, Thailand 

Orient Express Group (now Belmond): napasai.com  

  • Team of 28 cooks  

Responsibilities:

  • Elaboration of "à la carte” for 3 restaurants

  • The Lanterns Restaurant, Fine Dining, The Lai Thai Restaurant (Thai Food), The Beach Restaurant (Grill & Bistrot)

  • Room service, pool bar menu 

  • Catering in various places according to the desires of the guests on the beach  

  • Preparation of the HACCP system

  • Cooking classes

  • Formation of local personnel

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January 2008 - December 2009

EXECUTIVE CHEF - Hôtel la Résidence Phou Vao (5*), Luang Prabang, Laos

Orient Express Group (now Belmond): residencephouvao.com

  • Team of 24 cooks

Responsibilities:

  • Elaboration of "à la carte” for gastronomic restaurants (European & Asian themes)

  • Room service and pool bar menu 

  • Aerial catering for Bangkok airways

  • Catering in various places according to the desires of guests

  • Preparation of the HACCP system 

  • Cooking classes

  • Formation of local personnel 

  • Gastronomic week in Moscow to represent the Orient Express company

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May 2004 - January 2008

EXECUTIVE CHEF - Hotel Choupana Hills, Xôpana Restaurant, Funchal, Madeira, Portugal 

  • Team of 20 cooks, 150 guests per day  

Responsibilities:

  • Elaboration of "à la carte” menu, menu of the day, pool bar menu, room service menu, theme menu 

  • Stock management, merchandise ordering, personnel management 

  • Maintain costs, preparation of the HACCP system

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October 1995 - May 2004 
CHEF DE CUISINE & OWNER - l'Eden Restaurant, La Colle Sur Loup, France 

  • Team of 5 cooks, 60 guests per day 

  • Referred in: Michelin Guide, Hubert Guide, Bouche à Oreille, Le Petit Futé, Champérard, Who’s Who Of Chefs (USA) 

  • Press articles: Nice Matin, New Riviera, Residences, Golf Events, References, Figaro

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