Assistant Director of Food & Beverage acting as Director May 2019-Present • Active presence during operation • Recognition and maintaining of relationships with regular guests • Cultivate relationships with new patrons and increase loyalty • Customize service, special needs, requests • Creation of F&B year calendar of activities • Marketing and promotion of events and new initiatives • Control of F&B labour and operating expenses • Focus on creative revenue solutions to maximize profit Executive Sous Chef Chef acting as Director of “Percorso Italian Restaurant & Bar” (Covering two positions) May 2017-May 2019 • Collaborate with the Executive Chef and maintain cross-departmental relationships • Ensure that culinary standards and responsibilities are respected in all restaurants • Food cost control • Accurately costing items through the use of menu engineering • Control kitchen labour and operating expenses • Budgeting, purchasing decisions, and inventory control Chef acting as Director of “Percorso Italian Restaurant & Bar” Awarded 2 Forks by Gambero Rosso May 2015-May 2017 • Relations with media to support and promote restaurant • Maintain high levels and positive perception of culinary, mixologist, services and events • Coordinate daily operations with Restaurant Manager, Sommelier and service • Achieving top rating in local and international guides Italian Restaurant Chef of “Percorso Italian Restaurant & Bar” Awarded 2 Forks by Gambero Rosso March 2013-May 2015 • Team building for a high-end Italian restaurant • Creation of a la carte menus with seasonal rotation • Design customize menu, wine pairings and events • Providing recipes and overseeing preparation • Ensure quality • Positioning of the Restaurant in the local market

“Allegro Restaurant” Mediterranean Fusion 1 Michelin Star • Supervise and oversee preparations • Maintain consistent quality • Presentation and plating • Station set-up for breakfast, lunch, and/or dinner service • Train, motivate and supervise the work of the kitchen • Ensure that HACCP and Safety standards are respected • Assist in correcting food cost problems, food waste, loss and usage

• Planning and opening • Creation of menu • Public relations and promotion • Managing

Hotel Browns, Rocco Forte Hotel, London, UK Opening Team

St. Devis Hotel & Spa, Rocco Forte Hotel, Cardiff, UK

Hotel De Russie, Rocco Forte Hotel, Rome, Italy

Food & Beverage- Culinary, Diploma in Hospitality and Food and Beverage Management