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Objective

With more than thirty years of experience and based in South East Asia since 1996, at one time or another, I have made my living doing every job within the hospitality industry.

Specializing in independent restaurants and/or small resorts - either for a brand new concept, pre-opening operations, teething problems or a simple refreshment - I am focusing on creative marketing and service excellence coaching.

Summary

I consider myself as an operator first and a consultant second, with relevant experience on :

- site assessment, financial projections and feasibility studies ;

- menu concept creation, enhancement and development ;

- bar and wine cellar management (including oenology teaching) ;

- kitchen concept, work flow and production cycles ;

- branding, merchandising and artistic context in hospitality ;

- destination marketing, promotions and events management ;

- human resources guidelines, staff training and management coaching ;

- pre-opening operations strategies and operational review.

Work History

Sept 2013Present

Partnership

Baan Plaai Na, Khao Yai, Thailand

Organic Farm, Treehouses Eco Lodge and Aquaponic Restaurant (Under Development)

1996Present

Hospitality Consulting

lazygourmet (H.K.) Ltd, South East Asia

Trends in the Hospitality, Restaurant Creative Marketing & Service Excellence Coaching.

20022008

Partnership

Baan Talay Hinkong, Koh Phangan, Thailand

Table d'Hotes and Beach Homestay:                                                                                                               Creation, Opening, Concept Development and Daily Operations.

19931995

Restaurant Manager

Pelican Group, Chancery Lane, London

Staff Training, Daily Financial and Purchasing Operations. (lunch only)

19931995

Maitre d'hotel

Mosimann's, Belgrave Square, London

Private Dining Club and Corporate Members Dining Rooms.

19901993

Sole Proprietor

Le Victuailler, Rue Americaine, Bruxelles

Fine Food Delishop, Wine Bar, Communal Table and Outside Catering.

Creation, Launching, Concept Development and daily Operations.

19891990

Banqueting Manager

Eurest, Belgilux

Dining Rooms, Executive Boardrooms and Institutional Club Houses.

19881989

Assistant Maitre d'hotel

Sea Grill , Rockfeller Plaza, New York City

Responsible for the private dining rooms section.

Education

19931993

Ecole Hoteliere de Lausanne

Summer Executive Program in Hotel Financial and F&B Management
19861988

Solvay Business School (Brussels)

Evening Courses in Entrepreneurship and Business administration
19801984

ITMA (Tournai Hotel School)

Culinary Arts and Restaurant Operations High School Diploma

Certifications

L'Ecotourisme: Imaginons-le ensemble (MOOC)

Christie's Wine Academy, London: History of Wine

Universite du Vin, Suze-la-Rousse: Sensory Analyse and Wine Tasting