• Passionate professional with 26 years of solid international experience in the hospitality and customer service industries across its multi-facets ranging from tour companies, hotels, luxury resorts, cruise-ships, and casino hospitality operations.

Experience

  • Co Founder & Co Chairman

    at Tasty Thai Food Adventures

    November 2017 - at Present

    Bangkok

    Identified market gaps and co-created a food tour company for inbound tourists; showcasing the best street food areas of Bangkok and surroundings; taking guests to markets, reputable street food areas, floating and night markets. Prepared all business and marketing plans, then obtained all necessary licenses to operate. The Explore, Taste, & Connect concept helped to sustain the Thai street food culture by helping local artisans preserve their culinary and cultural heritage through responsible tourism and operating our business in a way to minimize environmental impact, support the local community and contribute to the local economy.

  • Food & Beverage Manager

    at SAGA Shipping Limited

    January 2006 - at Present

    Kent

    Oversaw the F&B culinary, beverage and service operation onboard boutique cruise ships of up to 600 passengers. Responsible for the planning and implementation of menus with the Executive Chef, party and event planning with bar manager and entertainment department, guest satisfaction and dining experience through the restaurant managers; driving revenue sales and bringing food and beverage cost within budget whilst assuring a high level of guest service, satisfaction and product quality. Outlets included 3 restaurants (single seating main dining room, buffet restaurant and specialty restaurant), 5 bars, outdoor pool and deck services and all planned ships parties and passenger private events. Worked with the managers to create promotions and opportunities to increase revenue and ensure an exciting gastronomic program for international guests.

  • Director of Food & Beverage

    at Sands China Limited

    July 2012 - May 2017

    Concelho de Macau

    Responsible for the entire Food and Beverage operation in a 5-star-deluxe casino resort. Directed all aspects of the service, beverage and culinary operation of 5 restaurants, entertainment lounge, and casino beverage services; as well as banquet operations, in-room dining and VIP club; with 29% average daily capture rate in the restaurants. Fine-dining outlets included an 80-seats multiple-award winning of Best Steakhouse in Hong Kong-Macau COPA Steakhouse, and the signature fine-dining-Chinese 200-seats restaurant Golden Court. Mass-volume outlets consisted of Las-Vegas-style 250-seats 888 Buffet, 888 Food Court with regional Asian and International cuisines (Cantonese, Northern Chinese, Sichuanese, Macanese, Thai, Japanese, Korean, coffee shop, and a Teppanyaki); and 24-hours Chinese noodle house Moonlight Market serving over 2,500 covers per day. Responsible for a team of 600 employees through 6 direct reports across administration, service, culinary and stewarding operations.

  • Food & Beverage Manager

    at Sands China Limited

    April 2011 - July 2012

    Concelho de Macau

    Managed the Food and Beverage service operation consisting of 5 restaurants, entertainment lounge, casino beverage service, banquet operations, in-room dining, pool-side services and Team dining through 12 outlet managers and 450 employees. Developed staff training solutions to deliver exceptional and competitive service in a highly competitive environment, resulting in revenues and profitability that exceeded company objectives. Drove change management and worked with the culinary team to create new value propositions that aligned with property repositioning. Strong focus on gaming F&B services with new programs such as beverage on demand and improved operational efficiencies.

  • Hotel Director

    at SAGA Shipping Limited

    November 2009 - March 2011

    Kent

    Headed the Hotel Department onboard boutique cruise ships of up to 600 passengers with 350 cabins and suites across 14 grades, 3 restaurants, and 5 bars. Overall responsibility for food and beverage, housekeeping, customer services, shore excursions and onboard revenues. Operated within all company financial, legal, safety, hygiene and HR policies and procedures. Led 6 direct reports with a hands-on approach towards achieving complete passenger satisfaction through a luxurious and highly personalized level of service. Drove onboard revenue generation and controlled costs ensuring set targets were achieved and exceeded whilst keeping overall accountability for the delivery of exceptional customer service to passengers. Worked collaboratively with other shipboard teams and shore side colleagues in supporting and driving company and operational strategy, a safety culture, managing change and driving continuous improvements.

Education

  • Hospitality & Services Industries

    at Glion

    2011 - 2015 (4 years)

  • Hospitality Management

    at Cornell University

    2008 - 2010 (2 years) New York

Languages

  • English Native

  • French Native

  • Portuguese Conversation

Hives