Seasoned Chef with 15+ years of hospitality and yachting industry experience, working in restaurants, private households, chalets, and onboard motor yachts.
Passion for product development, food trends, and food photography.
Proud Owner of street food company that specialises in Japanese-inspired crepe cones.
Experience serving UHNWI’s and preparations for families and children.
Executed meals for anywhere from intimate settings to up to 500 guests.
Comfortable meeting a vast array of dietary preferences and allergy restrictions, offering bespoke menu options and carefully curated menu planning.
Ability to manage 10+ staff and promote growth and efficiency within the workplace.
Confident managing challenging logistics and working within small spaces.
Proven ability to manage and adhere to budgets while meeting client needs.
Proficient use of Excel for inventory tracking and management.
