Chef & B tại Radisson Hotels & Resorts

5/2008 → 7/2011 (3 năm 2 tháng)

Fiji Island / Brunei Darulsalam

A beautiful property in Denarau Island. The best F&B in the Denarau Island with Coffee House, Asian Restaurant, Semi Fine Dining Modern Restaurant, In the Pool Dining, Borderless Dining, Room service and Banqueting. Transferred to Brunei to re-brand a Sheraton to Radisson Brunei. Full refurbishment of BOH, Semi Fine Dining Restaurant - Deals and Ballroom.

Executive Chef tại Dusit International

7/2011 → 8/2013 (2 năm 1 tháng)

Abu Dhabi , UAE

Pre-opening landmark property in the heart of Abu Dhabi, UAE. 550 keys with tallest atrium in UAE for pre function area. A coffee house, Steak house, a Thai restaurant and 800 Pax ballroom. Busy on banquet function all the time. A very successful opening of the place with the best buffet & weekend brunch. Thai Restaurant, serves authentic cuisine as one of the best in town. Steak house, serves all the best quality beef cuts from US, Australian Wagyu G7 above & Angus Task force for sister property in Maldives for another opening. A wonderful experience.

Executive Chef tại Minor Hotels & Resorts

8/2013 → 11/2014 (1 năm 3 tháng)

Emeishan China

A pre & post opening property as one of the best resort and it's a first 5* Anantara Emei Resort & Spa in Emeishan City, Sichuan Province, under Minor Group. I have worked closely with the contractors on the set up of the food preparation department. On the procurement of chinaware, cutleries etc...join hand as a team with DOFB for our F&B Restaurants. Moved to Australia, requested Minor Group to offer me a sponsorship in Australia to work with Oaks under the same group. I have been given the opportunity to work for their Oaks property as Head Chef in-charge of Oaks on Market & Collins in Melbourne.

Acting Executive Chef tại Pan Pacific Hotels & Resorts

11/2014 → 6/2015 (7 tháng)

Perth, Australia

A landmark property with 500 keys in Perth with busy banquets for conference, wedding & social functions. Sit down dinner with a minimum of 550 Pax. We are one of the best hi-tea place to dine (Bubble Hi-Tea) for especially on weekend with minimum of 180 covers. A Coffee House, Origins - up market dining, Lobby Lounge and Room Service.

Executive Chef tại Shangri-la Hotels & Resorts

6/2015 → 8/2016 (1 năm 2 tháng)

Ulaanbator, Mongolia

A brand new post-opening property in the middle of the coldest city in the world. 290 rooms with 3 restaurants, 2 bars, lobby lounge, Horizon club and a very busy banqueting. A landmark property for service and standard as first 5* hotel in the country with modern design, set up, equipment's, technology etc. Café Park, a busy coffee house with live cooking station caters more than 600 covers per day for lunch & dinner buffet only. Naadam, bar and restaurant as one of the best in town for service and food, serves ala-carte with average covers of 250 per night on normal days which might go up to 400 covers on busy nights. Hutong, a Peking duck & Hot pot concept Chinese restaurant will soon open her doors by October 2015 (Opened as planned Oct 19, 2015). Banquet famous for big events as currently biggest ballroom in the city for hotels, 700 sit down dinner.

Executive Chef tại Consultant Chef & B

9/2020 → Hiện tại

Penang, Malaysia

I am currently back to Penang, Malaysia after 4 years plus in Thailand. I am free to start immediately for any new place. At the moment just doing Consultant Chef & B. I have worked with few GM with their support to create better work flow / findings / set up and ideas for restaurant owners / verbal consultation for catering business.

Executive Chef tại Dusit Thani Pattaya

8/2016 → 9/2020 (4 năm 1 tháng)

Pattaya, Thailand

A 457 room’s city resort property with big Convention Centre that can accommodate up to 1800 Pax excluding outside catering. 3 Restaurants (Coffee House – Cascade, Chinese – The Peak and International Skewers – The Bay), Dusit Gourmet, Room Service and Outside Catering. Re-structure the kitchen organization of the 30 over years by creating better workflow. A very demanding and challenging place due to length of service and team around. Positively able to change things around with positive support from GM and team for trendy changes and learning. Guest satisfaction - 88 % overall, Staff opinion survey – 98% overall. Yearly achieved F&B budget target with well-managed FC overall between 1.5 to 2% below budget every year. Join Sales & Events team to secure functions / bespoke menus with organizers / cooperate sales call by visiting them / budget plan / promotions / function set up / Re-design a full kitchen renovations plan with kitchen designer / project team to ensure being one of the modern work place in the grand old dame with a minimal cost of USD 1.5M with final stage approval. Changed one of the restaurant concept with International Skewers from Italian, which had minimal demand & change of trend. The change had a good respond from our local diners and returnees. Pattaya City, a very challenging and demanding F&B market, due to stand-alone outlets, hawkers and food stalls with demanding price war.

TAFE State AWARD

6/2004

Best Student Certificate 3 Australian State Award.

Neoh Kean Boon - General Manager

Dusit Thani Pattaya

neoh.boon@dusit.com - +6638425611