Executive Chef tại Lazure Boutique Hotel, Montenegro

3/2021 → 3/2022 (1 năm )

NN

• Held creative and operational ownership of four distinct dining concepts (fine dining, casual, pool, and events) under one roof. • Contributed culinary strategy and F&B standards to the hotel's 200-room expansion project. • Achieved a 3% reduction in food cost through menu engineering and procurement optimization.

Culinary Consultant tại LH&V Hospitality, Croatia

3/2022 → 1/2023 (10 tháng)

NN

• Revitalized the culinary program for an underperforming boutique hospitality portfolio. • Introduced a zero-waste kitchen model that reduced food costs and strengthened the property's sustainability positioning. • Designed an accelerated training curriculum that raised the technical skill level of the kitchen brigade. • Earned Michelin Plate recognition for menu innovation and sustainable kitchen practices (2022).

Executive Chef – Pre-Opening & Post-Opening tại Hilton Cairo Nile Maadi, Cairo, Egypt

1/2023 → 4/2025 (2 năm 3 tháng)

NN

• Took a full-service luxury urban hotel from blank floorplan to fully operational culinary department, completing pre- opening ahead of schedule. • Designed multi-outlet menus across fine dining, all-day dining, and banqueting to compete with Cairo's top hotel addresses. • Built and led a kitchen brigade of 50+ chefs; implemented training frameworks that sustained quality through rapid post-opening scale-up. • Maintained consistent culinary quality standards across all outlets during high-volume growth phase.

Best Restaurant in Zhejiang Province-Shangri La Hotels

5/2013

Best Restaurant in Zhejiang Province Tatler Magazine