25 plus years of hospitality experience in opening and operating some of the top rated resorts/hotels in the world.
Held titles of Executive Chef in various luxury operations. To include resorts, city hotels and private club containing various food and beverage concepts and services
Corporate Chef-Vice President, Culinary Ritz-Carlton Hotel, with special oversite of culinary operations, recruitment, strategies and inititives. Special focus on concepts, partnership with 3rd party operations with financial assessments for successful implementation. Member of the brand that doubled development in all corners of the world, strong focus in China and Middle East.
Hotel Manager, Food & Beverage, Spa & Rooms Division. Responsible for the day to day operations to include asset management partnership, sales strategies, creation of annual budgets, hotel remodel and development
Vice President, Food & Beverage, MGM oversight of 24 individual or partner owned food and beverage experiences within this business model. Casino consisted of 4 individual hotels under one umbrella with 7000 plus rooms. Responsible to communication, and partner with many highly rated world chefs, and operators. As well as the development of new concepts and strategies to assist with hotel guest satisfaction. Submissions of many concepts for Board of directors to review and approve
Group Director, Food and Beverage, Shangri-La, Global scope with special attention in mainland China and Asia. Oversite of all operational,development and execution for 75 hotels and 50 plus under development in all market segments and locations. Three brands under one parent company with unique and specialized customer requirements. Development of 200 concepts within brand.
Chief Executive Officer for at-sunrice Global Chefs Academy with oversight of all functions and business strategies for this private educational business.