Experienced and resourceful Chef-Prenuer , Executive Chef, Yacht Chef with over 10 years in luxury yachting and fine dining environments. Adept at designing gourmet menus tailored to diverse dietary preferences and delivering exceptional meals in dynamic, often remote conditions. Skilled in provisioning, galley management, and maintaining top-tier hygiene and safety standards aboard both private and charter yachts up to 600 meters. Known for creativity, adaptability, and discretion while delivering five-star dining experiences at sea.
Restaurant and Hotel, Private Chef Services culinary experience in fine dining, international cuisine, and kitchen leadership. Adept at curating memorable gastronomic experiences, managing high-performing teams, and developing seasonal, locally-sourced menus. At Cuisine Gallerias, I lead a team of skilled chefs in crafting innovative dishes that balance artistry, flavor, and modern culinary trends. I am a renowned and restaurateur, With a string of successful restaurants and Hotels a host of awards and accolades to my name. With a passion for culinary excellence and professional yielding dedication to quality, I have one of the new era respected and accomplished chefs legacy in the globe .
Travelling International Core Competencies
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Fine Dining & Contemporary Cuisine
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Menu Engineering & Cost Control
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Culinary Team Leadership
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Farm-to-Table & Sustainable Practices
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International Flavor Integration
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Kitchen Operations & Hygiene Compliance
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Food Styling & Presentation
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Guest Experience Enhancement
Jublee Hotel & Global Star Yactch 2022 – 202 S Dubai , UAE, Greece, Bahamas
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Design and execute
seasonal, customized menus for
private clients, including themed events, family gatherings, and corporate
functions.
·
Oversee procurement of fresh, local ingredients,
establishing relationships with farmers and vendors
for sustainable sourcing.
·
Coordinate all aspects
of event dining,
including presentation, plating, and staff coordination, ensuring
exceptional service.
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Manage budget allocation, cost control, and pricing
strategies to maximize profitability while maintaining quality.
·
Engage with clients
to discuss menu options, dietary needs, and event logistics,
delivering personalized dining experiences
Head Chef
Healthy Kitchen Restaurant / Global Star Yactch 2020 – 2022 S Dubai , UAE , Bahamas, Brazil
Responsible for the day-to-
day running of a busy kitchen
and ensuring the highest standards of quality and presentation in all dishes.
·
Led a team of over 50 staff,
including sous chefs
and Commis Chefs.
·
Implemented new systems
and procedures to improve efficiency and reduce waste.
·
Developed and maintained strong relationships with supplier and local producers to
ensure the freshest and highest quality ingredients were used in all dishes .
·
Developed and implemented training programs for new and existing staff
Executive Chef
Jovalian Restaurant Hotel /Global Star Yactch 2012- 2020 SDubai, UAE, Belize , Bahama,
Responsible for overseeing all aspects of the culinary operations across a portfolio of restaurants, including menu development , kitchen design , and staff training.
· Developed and implemented new menus across the group, resulting in a 15% increase in overall sale.
· Led the design and development of new kitchens, resulting in a 20% improvement in efficiency.
· Developed and delivered training for staff , resulting in a 25% reduction in staff turnover.
· Managed a team of over 100 staff across multiple locations.
MY LIFE PHILOSOPHY
I don’t shout and scream. I believe in leading by example, not by force
STRENGTHS
v
Leadership
Proven ability to lead and inspire teams to success.
v
Creativity
A natural flair for creating innovative and memorable dishes.
v
Attention to detail
An uncompromising focus on quality and consistency.
SKILLS
Leadership | Creativity | Attention to detail
Menu development | kitchen design
Staff training
impactive Core Competencies
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Menu Development and Planning
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Ingredient Sourcing and Farm-to-Table Practices
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Private and Event
Catering
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Budgeting and Cost Control
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Dietary Customization (Gluten-Free, Vegan, etc.)
·
Health and Safety
Compliance
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Team Leadership and Collaboration
·
Customer Relationship Management
·
being a true professional
·
thinking ahead.
·
being a true
professional.
·
working independently.
· knowing what is expected of them.
HIEVEMENTS
🖝Publishing 15 Cookbooks
Showcasing my culinary expertise and sharing my knowledge.
🖝Opening 22 Restaurants & TV Show
Creating culinary experience across the globe
🖝Winning 4 Traval Stars Chef
Achieving global recognition for culinary excellence.
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