PROFESSIONAL EXPERIENCE
The Peninsula Tokyo Japan Executive Pastry Chef October 2017 – Present•
Lead a team of 25 across bakery, pastry, chocolate, events and restaurant desserts within a 315-room hotel.• Prepare desserts for three restaurants, events and weddings; oversee lobby lounge afternoon tea.• Established the pastry boutique offering cakes, pastries, chocolates, breads and preserves, plus in-room and personalised amenities.• Develop seasonal menus and recipes for outsourced products; support PR activities, photography, video shoots, cooking classes and promotional events.• Worked closely with Peninsula Merchandising in Hong Kong on boutique openings, pop-ups and collaborations with fashion brands for personalised chocolates and sweets distributed across Japan from January 2020 to January 2026.• Supervise menus and operations for boutiques outside the hotel; manage HACCP implementation, staff development, scheduling, stock management, recipe costing and operational software.• Pre-opening task force at The Peninsula Istanbul (January–March 2023): recipe implementation, product development, staff training and team building.
Park Hyatt Tokyo Japan Executive Pastry Chef July 2015 – October 2017•
Led a 22-person team in a production kitchen serving a 177-room hotel.• Prepared desserts for three restaurants; established a delicatessen and pastry boutique featuring breads, cakes, chocolates and cookies.• Managed events, weddings, catering, afternoon tea and high tea, alongside PR and promotional activities.• Collaborated with an artist on a chocolate tablet and packaging project for Valentine's Day.• Supported Grand Hyatt Incheon's catering kitchen in Korea with a production line for La Maison Du Chocolat and regional corporate events.• Responsible for HACCP implementation, staff coaching and development, scheduling, stock management and recipe costing.
Grand Hyatt Incheon South Korea Executive Pastry Chef July 2009 – June 2015•
Led pastry and bakery operations for a 38-person team across four kitchens in a 1,020-room hotel.• Managed buffet and à la carte restaurants, executive lounges, event rooms and pastry boutique operations.• Developed products for gift shops, including chocolates and macarons, and supplied cakes to 11 coffee shops and retail outlets in Seoul.• Managed outside catering production supplying bread and desserts to four airline lounges across two airports, serving approximately 3,000 people per day.• Directed inflight dessert manufacturing of approximately 2,500 portions per day, plus muffins, waffles and macarons for three airports.• Handled cost control, ordering, scheduling, overtime control, HACCP, coaching, product development and menu planning.• Supported training and promotional activities at Park Hyatt Seoul and Hyatt Regency Guam; participated in charity, media and industry events.• Supported the 2014 annex tower opening, adding 500 rooms, including workflow design and pastry catering kitchen setup.
Imperial Palace Hotel Seoul, South Korea Head Pastry Chef July 2008 – June 2009•
Led a team of 21 in a 480-room hotel serving five restaurants, including Italian, Chinese, Japanese and two buffet restaurants.• Produced cakes, pastries, breads and chocolates for two boutiques, plus lobby, executive lounge and seasonal poolside offerings.• Managed events of up to 1,000 people, showpieces and wedding cakes, with responsibility for HACCP, staff development, scheduling, stock and costing.
Le Cordon Bleu London UK Lecturer / Pastry Chef October 2004 – June 2008•
Taught the Cordon Bleu patisserie programme covering pastry, restaurant desserts, bakery, chocolate, sugar work, confectionery, cake decorating, afternoon tea and showpieces.• Delivered demonstrations for up to 60 people, workshops and public culinary demonstrations.• taught overseas programmes in the USA, implementing Cordon Bleu programmes and training teachers.• Managed stock controls and orders, recipe development, theory lessons, FSMS implementation, career advice, work placements and internships.
Wentworth Club and Resort Surrey, UK Head Pastry Chef May 2001 – September 2004•
Led a six-person pastry team and managed menu creation and recipe development.• Produced desserts for fine dining, brasserie and deli outlets, plus weddings, banquets, outside catering and professional golf tournaments.• Created wedding cakes and sugar/chocolate showpieces; produced breads, ice creams, chocolates, petit fours and afternoon teas.• Managed FSMS implementation, staff development, scheduling, stock and recipe costing.
Arbutus Lodge Hotel Co. Cork, Ireland Pastry Chef / Consultant November 2000 – April 2001•
Built a repertoire of desserts and baked goods for a 25-room hotel with two restaurants.• Trained owners and pastry chef in breads, ice creams, chocolates, petit fours, breakfast pastries and banqueting desserts.• Supported the hot kitchen and larder during a transition between executive chefs.
Summer Lodge Hotel Dorset, UK Head Pastry Chef February 2000 – November 2000•
Led a three-person team in an 18-room Relais & Châteaux hotel with a 3 AA rosettes fine-dining restaurant.• Produced fine-dining desserts, breads, breakfast goods, afternoon teas, brunch, ice creams, chocolates and petit fours.West Lodge Park Hotel Hertfordshire, UKHead Pastry Chef November 1998 – February 2000• Led a three-person team in a 59-room hotel; produced restaurant desserts, afternoon teas, petit fours, banquets andweddings for up to 250 guests.
L'Ortolan Berkshire, UK Head Pastry Chef September 1997 – October 1998•
Worked in a two-Michelin-star restaurant with chef John Burton Race's repertoire, while creating new dishes andproducing desserts, breads, ice cream, chocolates and petit fours.
West Lodge Park Hotel Hertfordshire, UK Head Pastry Chef September 1996 – September 1997•
Led a two-person team in a 59-room hotel; produced restaurant desserts, afternoon teas, petit fours, banquets and weddingsfor up to 250 guests.
Mount Murray Hotel & Country Club Isle of Man, UK Head Pastry Chef June 1995 – September 1996•
Led a two-person team in a 115-room hotel with two restaurants; produced à la carte and café desserts, banqueting, outsideconfectionery, wedding cakes and display showpieces.
Berkeley Court Hotel Dublin, Ireland Head Pastry Chef October 1994 – June 1995•
Led a four-person team in a 250-room, five-star hotel; produced restaurant and brasserie desserts and daily event desserts forup to 500 guests.
Longueville House Co. Cork, Ireland Pastry Chef April 1993 – October 1994•
Managed the pastry section of a 16-room Relais & Châteaux hotel, producing desserts, breads, petit fours, chocolates and icecreams using farm produce and preparing preserves for winter.
L'Agath Luxembourg Head Pastry Chef October 1991 – April 1993•
Led a two-person team in a one-Michelin-star restaurant; produced dessert trolley selections, ice creams and sorbets, à lacarte desserts, petit fours, chocolates, banqueting and outside catering.
St Michel Luxembourg Commis Pastry Chef February 1990 – October 1991•
Trained to produce high-standard desserts, petit fours, ice creams and chocolates in a two-Michelin-star Relais & Châteaux & Relais Gourmand establishment.
Boulangerie Nicolas Hayange, France Pastry / Bakery September 1989 – February 1990•
Worked in pastry while producing brioche, croissants and Danish pastries and assisting with bread production.
Aux Delices de Lorraine Hayange, France Apprentice August 1987 – August 1989•
Apprenticed under chef Jean Jung, finalist MOF 1967; developed skills in confectionery, pastry, viennoiserie, chocolate, icecream and basic sugar work.
LANGUAGES
French: Fluent | English: Fluent | Japanese: Conversational |
EDUCATION & PROFESSIONAL DEVELOPMENT
May 1987 – BEPC – College Education Certificate
June 1988 – Apprentice of the Year Award
June 1989 – Professional Certificate – Pastry Chef, Chocolate Maker, Confectioner, Ice Cream Maker
June 1989 – "Brevet de Compagnon" – Advanced qualification in Chocolate Making, Confectionery, Ice Cream Making and Pastry
May 1997 – Advanced course in the Art of Confectionery (Sugar Work), Mr. Ildo Nicollelo, West Herts College, England
January 2004 – Advanced course in the Art of Blown Sugar, Mr. Perruchon (MOF), Bellouet Conseil, Paris
September 2004 – Advanced course in the Art of Pulled Sugar, Bellouet Conseil, Paris July 2010 – Level 3 Examination Award in HACCP for Food Manufacturing
March2013 – Training in Italian-style Gelato using Mec3 products
June 2020 – ServeSafe Hygiene Certificate
August 2026 - First aid training