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• Born in Chicago, USA, German Certified Culinary Apprenticeship

• World Experience (USA/Germany/Thailand/Japan/China/Macau/Korea)

• Boutique & Integrated Resort Pre-opening (Chicago, Tokyo, Macau SAR)

• Results Driven Through Ingredients, Beverage, Cultures and Quality

• Kaizen in Development, Critical Thinker, Micro focused in Execution

• Experienced in Multicultural Food and Beverage Environments

• Conceptual Food and Beverage Development, Positioning & Implementation

• Hands On, Results Driven Scaleable Leadership, Financial Accumen

• Crucial Skillset for Integrated Resort Development and Positioning

• Food Safety Management, HaCCP, ISO22000 & IMS Implementation

Pre-opening - opening Q4 - 2019

• Master Plan Food and Beverage Outlet Conceptualisation

• Target Market Strategic Review / Plan / Execution

• Restaurant / Kitchen / Heart of the House Design and Development

• All Culinary Functional Planning

• Departmental Human Capital Strategy / Planning / Selection / Development 

MGM Macau Culinary Operations / MGM Cotai Pre-opening 

• Design, Develop and Execute MGM China Food and Beverage Strategies

• Food and Beverage Outlet Conceptualisation / Renovation / Repositioning

• Restaurant / Kitchen / Heart of the House Design and Development

• Overall Human Capital Strategy / Selection / Development / Retention 

• Strategic Shared Service Culinary Operation Model Across Two Properties

• Elevate Market Positioning thorugh Celebrity Chef Dining Concepts

• MGM Cotai Pre-opening Critical Path Design and Execution 

• Enhanced / Executed Culinary Crisis Management Systems (Typhoon Hato)

• Founding Member MGM China Sustainablity Senior Committee  

MGM Macau Culinary Operations

• Culinary Operation Oversight for 365 Culinary / 180 Stewards

• Achieved Forbes Five Star Property Rating 2015, 2016, 2017

• Design / Implemention of Commissary Kitchen 10 Mil USD Renovation

• Developed Chinese Noodle / Dim Sum / Western Production capacities

• Centralised Central Production to Benchmark from Quality / Consistency 

• Implemented MGM Macau Food Safety Management System

• Removed Casual Labor through Cross Kitchen Planning / Support

• Special Event (Oktoberfest) / Outside Catering up to 25,000 pax / event

• Streamlined Communication / Goals / Leadership across Culinary

China World Summit Wing Culinary Operations

• Culinary Operation Oversight for 185 Culinary / Stewards

• Re-established Shared Service Kitchen serviced from China World Hotel

• Enhanced and Invigorated Shangri-La Food Safety Management System

• Co-Chair for Food and Beverage Marketing and Promotion Plan 

• Implemented Structured System for Improvement of Food Quality 

• Developed Culinary Human Capital Targets for Development / Retension 

Shangri-La Hotel Tokyo Pre-opening / Culinary Operations

• Culinary Operation Oversight for 80 Culinary / Stewards

• Food and Beverage Outlet Positioning and Operation from Pre-opening

• Shangri-La Flagship Property in Japan

• Pre-opening Critical Path Design and Execution

• First Hotel in Japan to achieve IMS (HaCCP / ISO 22000)

• Co-Chair for Food and Beverage Marketing and Promotion Planning

• Culinary Crisis Management 2011-03 Earthquake / Tsunami / Fukushima

• 2012 International Monetary Fund for Citibank / Standard Charter Bank

Shangri-La Hotel Bangkok Culinary Operations

• Culinary Daily Operational Management for 185 Culinary / 50 Stewards

• Member Shangri-La Food Safety Management System Commitee 

• Member of Food and Beverage Marketing and Promotion Team

• Renovation / Re-opening of Angelini Restaurant 

• Development Culinary Renovation Strategy Next2 Cafe 

Peninsula Hotel, Chicago Pre-opening Sous Chef Tournant

Peninsula Hotel, Chicago Culinary Operations

• Culinary Daily Operational Management for 60 Culinary / 20 Stewards

• Established and Raised Food and Beverage Benchmark for Chicago

• Supported Four Star Dining Chef de Cuisine Graham Elliott for Avenues

• 2005 Cross-training Peninsula Beijing, Bangkok and Hong Kong Properties