EMPLOYMENT HISTORY

 

Feb. – 2018 – Present              Grand Hyatt Goa, India

Executive Chef, Culinary Functional Specialist for Southeast Asia

Grand Hyatt Goa is one of India’s premier resort experiences and a leader in wedding and events in Goa. In addition to a robust MICE program, the resort offers multiple restaurants including Chulha (Indian), Verandah (Italian), Asian Wok & Pool Bar (Southeast Asian cuisine & comfort food), Capiz Bar (Indian fusion and bar cuisine), and The Dining Room (All Day Dining & Sunday Brunch), Fly Dining, Le Petit Chef and Grand Club Lounge. During my tenure with GHG I launched the Supper Club event concept, Fly Dining, multiple pop-up projects. As “Southwest Asian Culinary Functional Specialist” I consult for the opening of Hyatt JdV Candolim and Hyatt Place Goa and various aspects of support.

https://lbb.in/goa/celebrate-saturday-nights-with-class-59f516/.

https://www.eazydiner.com/food-trends/saturday-supper-club-at-grand-hyatt-goa-is-a-new-hotspot-this-weekend

• 2019 Chulha – Best Indian by Times Food Awards

• 2018 Chulha – Best Mughlai Cuisine by Travel + Leisure Delicious Award

• 2023 Best  Sunday Brunch by Times of India

 

July – 2014 – Jan. 2018           Fairmont Southampton, Bermuda

Executive Chef, AAA Four Diamond

The Fairmont Southampton boasts up to ten full service restaurants.  Waterlot (award winning steakhouse), Bacci (Italian), Ocean Club (Seafood), Cabana Beach Club (busy beach restaurant), Wickets Coffee Bar (boutique coffee and pastry shop), Wickets Burger Bar (private and poolside dining), Newport, a Gastropub (American/British Pubfare), Jasmine Lounge (busy American themed lobby lounge), Windows on the Sound (breakfast and brunch), and various other small venues including in room dining and seventeen million F&B revenue producing banquet program. While at Fairmont Southampton I have opened Wickets Coffee Bar and introduced internationally recognized food safety management system.

• Condé Nast Traveler – Top Ten Hotels in the Atlantic – 2016

• Gold List – 2016

• TripAdvisor - Travelers’ Choice Awards – 2016

• AAA Four Diamond Award, Wine Spectator Award, #1  Trip Advisor - Waterlot Inn Restaurant

 

June 2012 – Nov. 2013             St. Regis, Singapore

Executive Chef, 5 Stars

The St. Regis Singapore takes its place among Asia's top hotels.  It is also Starwood's premium branded hotel. St. Regis Singapore offers Brasserie Les Saveur (contemporary French dining), Yan Ting (Cantonese), La Brezza (Italian), Banqueting and Lounges. In 2013 the hotel hosted World Gourmet Summit and several Michelin Star chef events including James Somerin, Marcello Fabbri, Joachim Koerper, and Gordon Ramsay.

• Travel + Leisure World’s Best Awards 2011 rankings of Top 100 Hotels Worldwide.

• 5th for Travel + Leisure World’s Best Service Award 2012 Top City Hotels in Asia

• 7th for Condé Nast Traveller Readers’ Choice Awards 2012 Best Hotels in South East Asia

• "Best Hotel Experience" at the Singapore Tourism Board's Singapore Experience Awards in 2012

 

Nov. 2010 – May 2012             The American Club, Singapore

Executive Chef, Private Club

The Singapore American Club is an exclusive, private club in the heart of Singapore's Orchard Blvd. While at The Club I have overseen the complete renovation of their signature, fine dining, “concept” restaurant and an extensive renovation of the live cooking buffet of their family style cafe.. The American Club is a HACCP certified operation that caters to the elite of Singapore’s who’s who.

·Completed an intensive management training program with a certified personal coach.

• The American Club hosted wine dinners with Emmanuel Stroobant, Mario Batali’s Osteria Mozza restaurant, and Robert Parker.

 

 

July 2008 – Nov.2010              Shangri-la Taipei, Taiwan

Executive Chef, 5 Stars

While in Taipei, I managed all culinary aspects of a large, business hotel in the heart of Taiwan's capital. While at Shangri-la Taipei I managed approximately one hundred and fifty chefs and twelve food and beverage outlets including a Cantonese, Italian, international buffet, Shanghainese, Japanese, cake shop, VIP lounge, three lounges and major banquet facilities. This is a fully HAACP certified hotel.

• “#2 Best Business Hotel in the World” Travel & Leisure Magazine 09

• “Best Business Hotel in Taipei”, Business Traveler-Asia Pacific

• “Best Hotel in Taipei”, Asia Money Magazine

• “Gold List", Condé Nast Traveler

• Nominated for “Best Business and Best Hotel” by World Travel Awards

 

Mar. 2007 – July 2008             Shangri-La New Delhi, India

Executive Chef, 5 Stars

I performed the duties of Executive Chef of a very exclusive business hotel in the capital city of India. This exclusive hotel’s dining facilities offer Uno 2 Go, Horizon’s VIP lounge, Island Bar, banquet facilities and 19 Oriental Avenue. 19 Oriental Avenue is an award winning, multi-cuisine, concept restaurant with chefs from China, Japan, and Thailand cooking live in the dining room. During my tenure there, I specialized in developing our wine program through various wine dinners. I also co-hosted eight episodes of a cooking show for a luxury lifestyle channel on NDTV focusing on pasties and desserts.

• ·Best Thai Specialty Restaurant, 2007-08 "Times of India Food Guide"

• ·4 “Best Restaurant” awards in Oman Today 2008

• ·Shangri-La Hotel of the Year award 2008

 

Aug. 2005 – Mar. 2007             Shangri-la, Changchun, China

Executive Chef, 5 Stars

Managed all culinary aspects of a 531 room business hotel in China. The operation includes a 24 hour all day dining restaurant, Chinese restaurant, banquet facilities, lobby lounge, poolside dining, Horizon’s VIP level, delicatessen, and minor aspects of our signature Japanese restaurant.

• Best Business Hotel, 2005-06”, Business Traveler China

• “One of China’s Best Business Hotels” M Media Group

• Officially Appointed Hotel for the Sixth Annual Asian Winter Games in 2006

 

Oct. 2004 – Aug. 2005             Shangri-la, Singapore       OPENING (concept restaurant)

Executive Sous Chef, 5 Stars

I oversaw the opening aspects of The Line Restaurant. A 410 seat, concept restaurant with over 80 chefs from 11 different countries involved in various international cuisines prepared in one of the world’s most dynamic dining rooms. Also oversaw the Horizon’s level which is a V.I.P. floor of the hotel offering various complimentary amenities for hotel guests.

• Best Business Hotel in the World", Business Traveler Asia-Pacific, 2001-2006

• Best Business Hotel Worldwide", Business Traveler UK

• Travel Choice Award, “Favorite Business Hotel”. Time Magazine

• Hot Tables” recommendation, Conde Nast Traveler for The Line Restaurant

 

April 2003 – Oct. 2004             The Banyan Tree, Seychelles

Executive Chef, 5 Stars

I managed all operational aspects of a high profile, 47 Villa, boutique resort. The Banyan Tree offers an international restaurant, Thai restaurant and extensive villa dining facilities. Responsibilities include menu implementation, managing a multicultural staff, and finding a balance between locally produced products, our on property farm, import products, and growing our own select foods for our restaurants.

• Top Ten Honey Moon Hotels in the World” by World’s Best Hotels

 

June 2001 – April 2003            The Banyan Tree, Phuket, Thailand

Executive Sous Chef, 5 Stars

Assist in overseeing the operational aspects of a 124 villa luxury resort with seven restaurants, banqueting, and in-villa barbecues. The Banyan Tree Phuket is the flagship property for the company and is where all signature restaurants for the international hotel chain are developed. Responsibilities also include overseeing two family style restaurants at the Allamanda Hotel (approx. 300 rooms) and Nutmegs Spa Restaurant at the Laguna Beach Resort.

• Conde Nast Traveler’s Top 25 Resorts in the World

• Asia’s Best Leisure Resort Chain and Best Resort by Asia Money Magazine

• Favorite Resort by TIME magazine reader’s choice

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July 2000- June 2001              The Ritz-Carlton Rose Hall, Jamaica  (OPENING)

Tournant Chef, Horizons Restaurant, 5 Star

After opening the Ritz-Carlton Jamaica, I assumed total responsibility for Horizons Restaurant which is a 140-seat all day dining restaurant offering room service. I also served as Tournant Chef in which I relieved the chefs of their duties on their off day throughout the hotel and assisted the executive chef with operational duties. During my tenure I was exposed to extensive management training courses and the pre- opening operations of the various food outlets of a 427-room luxury hotel.

• AAA Five Star Award

 

Feb 1999-Dec. 1999                 Beau Rivage, Biloxi, MS                       (OPENING)                        

Sous Chef, Coral Restaurant, Mirage Resorts, 4 Star

Coral Restaurant is viewed as one of the premier restaurant destinations of the “New South” in the U.S.  The menu features eclectic, Gulf cuisine using contemporary and classic European accents.  My participation in the pre-opening operations included management training courses, overseeing kitchen supplies and staff coordination. On a daily basis I controlled food cost, trained staff, executed all sauce cookery as well as overseeing the operational aspects of a 140 seat restaurant within a 1800 room resort

• (The largest hotel in America outside of Las Vegas).

• Award of Excellence” from Wine Spectator Magazine.

 

 

Sept. 1997-Feb 1999              The Broadmoor Hotel, Colorado Springs, CO, USA

Sous Chef, Charles Court, 5 Star (49 yrs), 5 Diamond (33 yrs)

Within this 5 Star and 5 Diamond resort I executed the duties as a Sous Chef of a progressive, American fine dining restaurant with a chef’s table and James Beard Dinner.  Management duties included ordering all products for breakfast, room service and a la carte restaurant, supervising, training staff and various management training courses within the 700-room hotel.

• Conde Nast Traveler’s Gold List

• Zagat’s Survey “Exceptional” rating

• Award of Excellence” Wine Spectator Magazine”

• Sante Award of Excellence

• Charles Court Restaurant was invited to the James Heard House

 

July 1994-Aug. 1997                The City Grill Atlanta, GA, USA

Demi-Sous Chef, 4 Stars – 4 Diamonds

The City Grill is the flagship restaurant of the Pleasant Peasant Restaurant Group. The City Grill provides a location for initial chef’s training and food tastings for a national fine-dining restaurant group. While working there I participated in a James Beard House Dinner.  My duties were that of Chef Supervisor which included relieving the Pastry Chef, overseeing the operations of banquets, lunch and dinner service, hiring and training staff, menu implementation and controlling food cost.

• Voted “Best non-hotel Restaurant and Best non-hotel Chef in Atlanta by Atlanta Constitution 2005

 

 

March 1993-July1993             Rancho Bernardo Inn, San Diego, CA, USA

Extern, El Bezcocho Restaurant, 4 Stars – 4 Diamond

Throughout an eighteen week period I performed duties of Entremtier, assistant saucier, sauté and patisserie in a classical French Restaurant along with various banquet duties within an exclusive boutique hotel.

• “Best of the Best” by San Diego Magazine

• San Diego’s highest rated restaurant by Zagat’s survey

 

 

Nov. 1990-Aug. 1991               The Registry Resort, Naples, FL, USA

Roundsman, Lafite Dining Room, 4 Stars – 4 Diamond

During my tenure at The Registry, I began as an assistant server at Lafite Dining Room where I learned the finer points and details of tableside service.  Upon being accepted into the kitchen as a cook I worked in Garde Manger and Chef Entremtier.  I also worked as the Brass Pelican in various areas of A la Carte food preparation.