I was intrigued by the Executive Chef opening at your hotel, and I am very interested in discussing this opportunity.
Classically trained at the renowned Ceylon Hotel School & School of Tourism affiliated with Hague University in Holland Hilton University and Lobsterink, I earned an honor in culinary arts and mentored under French chef Serge Fauves, Hubert Bourdon and Jean Pierre as a sous chef for 7 years. Following this experience, I held executive chef positions within 5-star hotels for a leading hospitality groups Hilton, Sheraton, Shangri-La, and Amari, and spent the past 2 years as a Sous chef on luxury cruise liner in Miami U.S.A.
Whether preparing a small intimate dinner or a 7-course affair for 1250+, I take pride in delighting clients with delicious meals prepared to the highest standards. My mission is to exceed customer expectations, and I have earned a reputation for precisely doing that throughout my career.
Well versed in preparing ethnic cuisine (e.g., Italian, Asian, Indian, Mediterranean, Mexican, French and Caribbean, Thai) using the freshest ingredients, I also enjoy creating unique dishes that blend unexpected flavor combinations. In addition, I am experienced in meeting special dietary needs and requests, including gluten-free, vegetarian, vegan, low-calorie, low-carb and dairy-free meals.
It would be a pleasure to prepare sample dishes for you and your team to give you a “taste” of my culinary style. Please call me at +66929263208 to set this up. Thank you.
Ceylon Hotel School, Hilton University, Lobsterink
Foundation Level and Intermediate Level in Kitchen Management