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Im from switzerland and Thailand. I grow up in switzerland and im 28 years old. Im working at Hilton schiphol in Amsterdam, Netherland 

Im sous chef and  work for a la carte, the hôtel capacity is 433 rooms .Im sous chef of the bowery restaurant who has 3 diffrent open kitchen from grill to asian kitchen. Im working with around 8 to 10 chefs a day and im in charge of the restaurant and helped to develop it as its open for 1 year now. Over there im in charge of ordering , Haccp, creating new dish, recepies,  stocking lists, and of course of a busy service who can go up to 200 couverts.

I worked for almost 10 years in 3 different country from restaurant , fine dining , 5 stars hotel and with michelin star chef and my ambition is to go for the next level. Im looking  to be sous chef in bangkok as of next year after march 2017. Having a real passion about food, cooking creating dish and menus i want to share those things in the futur. as for me cooking is my universal language.

Work History

Aug 2014Feb 2016

Chef De Partie

Cafe Restaurant Riva Amsterdam, Netherland

  chef tournant

Did a stage at restaurant Izakaya in Amsterdam 

Mar 2013Jul 2014

Chef De Partie

Conservatorium Hotel Amsterdam, Netherland

( 1 year 5 month) Chef de partie in the brasserie

Did a stage of 3 weeks at the restaurant tunes by Shilo in Amsterdam

Feb 2012Feb 2013

Chef De Partie

Sofitel Legend The Grand Hotel Amsterdam , Netherland

( 1 year) Chef de partie at bridges restaurant at entremetier and raw bar section

Did a stage at Ron Blauw Restaurant Amsterdam

Feb 2011Feb 2012

Demi Chef De Partie

Movenpick Hotel Amsterdam ,Netherland

 ( 1 year) A  la carte chef

Sep 2009Jan 2011

Chef de Partie

L'oranger restaurant London, UK

( 1 year 5 month)  Chef de partie at the roti and garnish and pass section

Did a stage of safety and hygiene 

Mar 2009Aug 2009

Chef de Partie

Restaurant club nauthique Morges, Switzerland

 ( 6 month) Chef tournant 

Oct 2008Mar 2009


Swiss Army

 ( 6 month) Army training and cooking for all the groups in the kitchen

Aug 2005Sep 2008


Restaurant Le Tennis Morges, Switzerland

( 3 year 1 month) working in the kitchen as commis and theory and practice in school  Obtain a swiss certificate federal of capacities

28th of June 2018Present

Sous Chef

Hilton Northolmes Resort & Spa Seychelles

Sous Chef 



VSG section

Beausobre college Morges, Switzerland

Primary school ( obtain a certificate federal of capacities) 


Mother tongue: french


Personal information

Nationality: Switzerland and Thailand

Marital status: single

Date of birth: 13 june 1988 

Place of birth: Vevey, Switzerland

Work E mail : [email protected]


Good team spirit

Able to handle stress

Working hard and fast

Good basics skills and technics

Good at making recepy and creating dish

Ordering skills 

Leader skills


Only on request