CULINARY HORIZONS
RENAISSANCE HOTEL, COURTYARD BY MARRIOTT, MARRIOTT EXECUTIVE APARTMENTS
(New opening June 2010)
September 2008 to present / Cluster Executive Chef
Unique experience of working as executive chef, responsible for the catering and all the food and beverage outlets of three properties. Developing mood boards, concepts, tableware design, business plans, market research, swot analysis, product research.
Total hotel rooms: 257 rooms at the Renaissance, 204 rooms at the Courtyard and 123 apartments.
Part of the opening team, the three properties being scheduled to open in June 2010, with severals food and beverage outlets ranging from fine dining to casual, creating a new and authentic dining experience for the Doha market.
These facilities will be the largest such complex in the city of Doha.
Unique experience of working as executive chef, responsible for the catering and all the food and beverage outlets of three properties. Developing mood boards, concepts, tableware design, business plans, market research, swot analysis, product research.
Total hotel rooms: 257 rooms at the Renaissance, 204 rooms at the Courtyard and 123 apartments.
Part of the opening team, the three properties being scheduled to open in June 2010, with severals food and beverage outlets ranging from fine dining to casual, creating a new and authentic dining experience for the Doha market.
These facilities will be the largest such complex in the city of Doha.
JW MARRIOTT SEOUL
November 2005 - July 2008 / Executive chef
Promoted for taking over one of the largest food and beverage operation in Marriott properties within the Asia region.
Total of 500 rooms / 12 food and beverage outlets / kitchen brigade of 140 chefs and 16 managers.
Extensive banqueting facilities with severals signature outlets such as: all day dining Market Place, Manho Chinese cuisine, Mikado Japanese contemporary, The grill restaurant, Olivo Italian cuisine, new opening of the Bar Rouge, the Exchange Bar, Lobby, room service.
The Deli-shop: an elegant retail boutique serving a large range and variety of homemade products ranging from breads, pastries, chocolates and viennoiseries to creative salads and sandwiches to go; butchery products and an extensive of beverages to grab and go.
Achieved objectives:
Successfully implemented and certified all associates for the culinary passport to success.
Developed the new passport to success in Japanese cuisine for Marriott International.
Organized and catered the Air Show Seoul.
PR magazines and healthy cooking show for Arirang TV.
2006 - Awarded best Japanese restaurant for Mikado by the Korean Times.
2006 - Awarded best business hotel by Traveller Asia Pacific.
2007 - Awarded best executive hotel and fitness by the Korean Times.
Promoted for taking over one of the largest food and beverage operation in Marriott properties within the Asia region.
Total of 500 rooms / 12 food and beverage outlets / kitchen brigade of 140 chefs and 16 managers.
Extensive banqueting facilities with severals signature outlets such as: all day dining Market Place, Manho Chinese cuisine, Mikado Japanese contemporary, The grill restaurant, Olivo Italian cuisine, new opening of the Bar Rouge, the Exchange Bar, Lobby, room service.
The Deli-shop: an elegant retail boutique serving a large range and variety of homemade products ranging from breads, pastries, chocolates and viennoiseries to creative salads and sandwiches to go; butchery products and an extensive of beverages to grab and go.
Achieved objectives:
Successfully implemented and certified all associates for the culinary passport to success.
Developed the new passport to success in Japanese cuisine for Marriott International.
Organized and catered the Air Show Seoul.
PR magazines and healthy cooking show for Arirang TV.
2006 - Awarded best Japanese restaurant for Mikado by the Korean Times.
2006 - Awarded best business hotel by Traveller Asia Pacific.
2007 - Awarded best executive hotel and fitness by the Korean Times.
JW MARRIOTT DUBAI
February 2003 - October 2005 / Executive sous-chef
Total of 360 rooms / 13 Food and Beverage outlets / Kitchen brigade of 107 chefs and 8 managers
Banqueting facilities, F&B signature outlets: all day dining Market place international interactive live cooking stations, Bamboo Lagoon Asian cuisine, Mays El Reem Lebanese cuisine, Cucina Italian cuisine, JW's Steakhouse, Hofbrauhaus German cuisine, Vienna Cafe, Atrium Cafe, Awafi traditional Arabian cuisine, Room service, Champions Bar, Piano Bar.
Achieved objectives:
JW's Steakhouse top ten restaurants in UAE by the crumpy gourmet magazine in 2003/04.
Awafi favorite Arabic restaurant by the What's On magazine in 2003.
Market Place top ten restaurants in Dubai by the City times in 2004.
Winners of the silver medal for the black box competition in 2004/05.
Successfully organized the first Marriott International culinary workshop "taste the future " in 2004/05.
Co-author of the "New Arabian Cuisine " cook book, awarded best foreign cookery book by the International Gourmand.
Total of 360 rooms / 13 Food and Beverage outlets / Kitchen brigade of 107 chefs and 8 managers
Banqueting facilities, F&B signature outlets: all day dining Market place international interactive live cooking stations, Bamboo Lagoon Asian cuisine, Mays El Reem Lebanese cuisine, Cucina Italian cuisine, JW's Steakhouse, Hofbrauhaus German cuisine, Vienna Cafe, Atrium Cafe, Awafi traditional Arabian cuisine, Room service, Champions Bar, Piano Bar.
Achieved objectives:
JW's Steakhouse top ten restaurants in UAE by the crumpy gourmet magazine in 2003/04.
Awafi favorite Arabic restaurant by the What's On magazine in 2003.
Market Place top ten restaurants in Dubai by the City times in 2004.
Winners of the silver medal for the black box competition in 2004/05.
Successfully organized the first Marriott International culinary workshop "taste the future " in 2004/05.
Co-author of the "New Arabian Cuisine " cook book, awarded best foreign cookery book by the International Gourmand.
HILTON HOTEL SHANGHAI
January 2002 - January 2003 / Executive sous-chef
Total of 700 rooms / 8 food and beverage outlets / kitchen brigade of 160 chefs and 9 managers
Total of 700 rooms / 8 food and beverage outlets / kitchen brigade of 160 chefs and 9 managers
SHERATON CLUB DES PINS RESORT AND TOWERS ALGERIA
May 2000 - September 2001 / Executive chef
Total of 420 rooms / 9 food and beverage outlets / kitchen brigade of 150 chefs and 8 managers
Total of 420 rooms / 9 food and beverage outlets / kitchen brigade of 150 chefs and 8 managers
LE MERIDIEN PLAZA DALLAS
January 2000 - March 2000 / Executive sous chef
SHERATON CLUB DES PINS RESORT AND TOWERS ALGERIA
March 1999 - November 1999 / Executive sous-chef / Pre-opening team member
Total of 420 rooms / 9 Food and beverage outlets / kitchen brigade of 135 chefs and 8 managers
Total of 420 rooms / 9 Food and beverage outlets / kitchen brigade of 135 chefs and 8 managers
LE MERIDIEN BEACH PLAZA MONACO (Leading Hotels of the World)
March 1997 - March 1999 / Senior sous-chef
Total 320 rooms / 3 food and beverage outlets
Total 320 rooms / 3 food and beverage outlets
LE MERIDIEN PENINA GOLF AND RESORT PORTUGAL (Leading Hotels of the World)
February 1995 - February 1997 / Senior sous-chef
Total of 350 rooms / 7 Food and beverage outlets
Total of 350 rooms / 7 Food and beverage outlets
THE BEARDMORE HOTEL AND CONFERENCE CENTER
February 1994 - February 1995 / Senior sous-chef / Pre-opening team member
Total of 160 rooms / 3 food and beverage outlets
Total of 160 rooms / 3 food and beverage outlets
DIPLOMAT FORTE GRAND BAHRAIN (Leading Hotels of the World)
INTERNATIONAL FORTE GRAND DUBAI (Leading Hotels of the World)
THE FORTE GRAND ABU DHABI - opening (Leading Hotels of the World)
January 1990 - September 1993 / Junior sous-chef / promoted as senior sous-chef
