Executive Chef, Head Chef, F&B Manager, Restaurant-Hothel-Resortpartnership
I start my hospitality area's carrier about 30 years ago since I went out from Hotel & Restaurant school in my hometown.
I split my carrier between floor section (first 15 years) and kitchen(last 15 years) till I arrive to own two restaurants (for about 10 years) in China (ZhongShan, Canton) and Macau as Chef/Patron.
I also run a import/export Italian wine&food company for few years serving some of best hotels and casino' company Wynn,Venetian, Crown (City of Dream) Mandarin and others.
I am currently working in Indonesia (Surabaya) where I am also please married with a native.
My CV which including photos, news paper renew and others is available on e-mail contact request.
"Antica Osteria" Italian Restaurant Surabaya
How to make a Kitchen
A properly map layout is a good starting point for build a restaurant kitchen
Qualifications & Certifications
Floor and Kitchen section
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