Multi‑Concept Culinary Leader | Luxury Hotels & Restaurant Groups
Dubai, UAE • English (Fluent) | Spanish (Native) | Mandarin (A2)
Executive Chef with 18+ years of international leadership across luxury hotels and award‑winning restaurant groups in the UAE, Hong Kong, China, Malaysia, Taiwan, the UK, and the US. Expert in pre‑opening & concept development, menu engineering, P&L ownership, and large‑scale multi‑venue operations. Proven track record leading teams of 300+ chefs, delivering USD 30M+ annual food revenue, and driving guest satisfaction and profitability through innovation, standards, and cross‑functional collaboration. Deep experience in Japanese and pan‑Asian cuisines, combined with strong European culinary foundations. Adept at kitchen design, cost control, HACCP compliance, and building high‑performance culinary cultures.
Core Skills & Competencies
Culinary Strategy & Innovation: Concept creation, menu engineering, brand partnerships, culinary R&D
Pre‑Openings & Multi‑Venue Launches: Kitchen design & workflow, OS&E, SOPs, hiring & training, soft/hard opens
Operational Leadership: Multi‑outlet oversight, banqueting & events, stewarding, vendor management, procurement
Financial Management: Budgeting & forecasting, P&L ownership, food cost control, waste reduction, revenue optimization
Quality & Compliance: HACCP, food safety audits, Marriott standards, consistency at scale
People & Culture: Team building (up to 300 chefs), coaching & succession, cross‑cultural leadership, performance management
Guest Experience: NPS/guest satisfaction, service design with F&B/Rooms/Events, premium brand alignment
Specialties: Japanese & modern Asian, European classics, casual‑premium concepts, beverage collaboration (incl. non‑alcoholic)
Tools: POS & inventory systems, menu costing tools, BOH scheduling, MS Office/365
Education
Professional Chef (Classic European Cuisine) — Luis Irizar School, San Sebastián
2004 – 2006
Languages
English: Fluent (IELTS 7.5)
Spanish: Native
Mandarin: A2 (CEFR)