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Hello,

a bit about me:

A skilled Culinary Professional with 3 rosettes recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 22 years of progressive experience managing the provision of fine dining 3 rosette, for hotels, restaurants, country clubs, refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe, particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; expert in productivity while controlling food and labor costs. Can flawlessly execute in the culinary arts, management, training, standardization, sales and marketing plans and customer relations, delivery of my clients culinary dreams when, where and how they want all within budget and committed to leaving patrons with an especially memorable dining experience

Since I am working as a freelance chef, I had gathered more experience, and being polished on presentation and combination, obviously each and every chefs has their very own unique style of cooking, presenting, and executing the very sole menu, I had very much privilege to work with those Chefs, whom are really commendable, and divine personalities. Chef Adam Fargin, 2nd runner up “master chef UK 2008” Roger John Gadsden, a “legend in culinary” and there respected team in aviator Hotel Farnborough, very good teamwork and organized,

 

Also had a great opportunity to work with Chef Matthew Larcombe and Chef Rob Chasteauneuf  in Crown at Bray, we all know crown at bray is a sister property of Fat Duck in maidenhead, this group speaks itself, only I can say I loved it,

 

Also had an opportunity work in, Fredrick Hotel Maidenhead, Christopher Hotel in Winsor, pennyhill park surrey,

 

2014 - 2015 was a great years for me, and I hope this 2016 going to be more exciting and great Promising...!

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