I tend to look at cooking through the lens of kitchen management, quality control, and efficient service, because that is where smooth hotel operations are won. If you’d like, I can help you think through a menu, a workflow, or something else entirely.
About
I am a culinary and hospitality professional with experience in hotel culinary operations and food production. I am currently associated with The Park Hotels as an Executive Chef, where my work is focused on professional kitchen and culinary operations.
My journey in hospitality began with formal training at the Institute of Hotel Management & Catering Technology, where I completed my programme with a Distinction. During my training, I gained practical exposure to food production, culinary events, theme dinners and food festivals, including FANDANGO.
Over the years, my professional focus has been on culinary operations, food production, kitchen management and hotel food and beverage operations. I enjoy working in environments where attention to food quality, consistency and efficient kitchen operations are important.
My experience in the hospitality industry continues to shape my approach to culinary work, with a focus on delivering professional food experiences and managing the day-to-day demands of hotel kitchen operations.
