F&B professional with over 20 years of leadership experience in fine dining, woodfire kitchen operations, sommelier service, and FOH/BOH management. Proven track record in elevating brands, driving profitability, and curating high-impact guest experiences across multi-outlet and multi-property environments. Adept at strategic planning, concept development, and operational excellence with a deep understanding of European–Asian dining culture. Fluent in both kitchen execution and service dynamics, with strong people management skills and hands-on experience hosting VIP, government, and upscale events. Ready to lead, innovate, and deliver excellence at the cluster level.