Work experience

• Food and Beverage Manager

  Agartha Resort, Mongolia

  2025.06-Current

  (3 months)

  Mongolia’s most exclusive ultra-luxury retreat. Personally involved in day-to-day restaurant management in a remote setting serving high-net-worth clientele. Designed and executed beverage menus tailored to guest preferences using local and international ingredients Mentored and trained a brigade of local chefs to perform to 5-star standards Actively worked the line during VIP services and tasting menus
• Executive Chef / F&B Manager

  Musket Cove Island Resort

  2017.04-2025.01

  (8 years)

  Ran daily kitchen operations across multiple outlets, directly supervising production and service Rebuilt kitchen team post-COVID and implemented on-the-job training for junior chefs Personally led the line during busy service periods and key events Curated and cooked for the Sunday Brunch Series and Regatta with 250+ guests daily
• Executive Sous Chef (Pre-Opening Team)

  Al Faisaliah Resort

  2016.04-2016.10

  (7 months)

  Set up kitchen workflows and recruited back-of-house team from scratch Supervised large-scale banquet cooking including hands-on prep and plating for 2,500+ guests
• Chef de Cuisine / Embassy LiaisonHotel

  Khozama

  2011.07-2016.04

  (5 years)

  Planned, prepared, and led execution of embassy functions and formal dinners Managed kitchen teams across 6 outlets, consistently present in the kitchen pass
• Chef

  de Cuisine-Hotel Al Khozama

  2011.07-2016.04

  (5 years)

  Liaised with ambassadors and event organizers to create themed menus for high-pro- file events with heads of state and royalty. Managed six hotel outlets and a diverse team of chefs. Organized twice-yearly guest chef events, popular among the expatriate community.
• Guest Chef

  Chaine des Rôtisseurs

  2011.01-2016.01

  (5 years)

  .
• Head Chef

  Wonganella Winery

  2009.08-2011.06

  (2 years)

  Created and cooked seasonal wine-paired tasting menus Oversaw wedding banquets and worked closely with front-of-house for seamless service
• Head ChefPublic

  ChefPublic Service Club

  2008.10-2009.08

  (a year)

  Directed kitchen team and participated directly in VIP events and government functions
• Banqueting Sous Chef

  Rydges Hotel

  2007.09-2008.10

  (a year)

  Managed preparation and hot line for large banquet functions Trained apprentices and supported full kitchen coverage
• Senior Sous ChefVale

  Hotel, WalesMay

  2001.05-2007.08

  (6 years)

  Coordinated elite team meal preparation and plated formal dinners for national sports teams
• Chef de Partie & Earlier Roles

  Various – Australia & U.K.

  1995.01-2001.01

  (6 years)

  Worked through all kitchen stations from commis to sous Hands-on experience at Sydney 2000 Olympics for 2,000+ covers/day

Educational experience

• Bridgend College

  NVQ Level1&2in Culinary Arts

  1995.09-1997.07

  (2 years)

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Languages