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Summary

Self described as having an over-developed and over-sensitive sense of responsibility, there are few individuals that possess the drive, intuition, passion, and commitment to excellence that I have.

Guided by strong instincts to see things done extraordinarily well, I have been blessed to have experienced and been given the opportunities to develop a strong imagination, develop lasting and meaningful relationships both at home and in the work place, and to continue to lead the way with enlightened and leading edge management and leadership skills.

Work experience

Jan 2017-June 2018

GENERAL MANAGER RESTAURANTS & BARS

PUBLICO @ the InterContinental Singapore Robertson Quay.

Singapore's Italian culinary playground consists of 3 different dining concepts: a classic Italian restaurant, an American-Italian diner, and Singapore's first Italian craft cocktail bar. With nearly 500 dining seats, this venue quickly made the list of "Must-Dos" in Singapore upon opening in October, 2017.

Key Experiences Included:

  • Strategizing to ensure PUBLICO had the look and feel of a stand-alone or free-standing venue, despite being the only Food & Beverage outlets of the InterContinental, Singapore Robertson Quay.
  • As PUBLICO was IHG's signature F&B outlet in SE Asia, there were a good number of strong opinions and voices on board. Had the good fortune to work together with pre-opening consultants including AvroKO, GoodSound, Bluesalt, and Proof & Co. 
  • Successfully opening the venue to very positive reviews and generating targeted & significant revenue across all 3 concepts. 
March 2016Jan 2017

GENERAL MANAGER via Evolution48

Morimoto Bangkok
  • Acclaimed Celebrity Chef Masaharu Morimoto opened his first venture in SE Asia on August 4th, 2016. Located on the 4th floor of the prestigious MahanaKhon CUBE, the restaurant and lounge seats 165 guests. The CUBE is shared with other esteemed restaurants and luxury destinations including L’Atelier de Joel Robuchon, Chef Man Wai Yin’s M Krub, and the Bangkok Edition Hotel. 

Key Experiences Included:

  • Working together with the corporate Morimoto offices in both New York and Napa, CA to ensure the brand was similar to other Morimoto restaurants in the USA. 
  • Working hand-in-hand with both the local construction team and the international task force construction and culinary consultant teams. 
  • Strategizing efforts to pull in guests and keep morale high when it became clear the Mahanakhon Tower was not opening and the unfortunate death of the King of Thailand in October, 2016. 
  • Successfully opening the venue to favorable reviews and exceeding expectations of Chef Morimoto. 
Dec 2014Present

FOUNDER & MANAGING DIRECTOR

Evolution 48 Hospitality / F&B Production Firm

Bangkok, Thailand

  • Hospitality Consultancy Firm specializing in Pre-Openings, Recruitment, Bar, Beverage, Budgeting, Concept Development, and Guest Experiences.
  • Recent & current clients include King Power Mahanakhon, The Dusit Thani, Riedel, Le Cordon Bleu, Boon Rawd, Destination Resorts, and several FICO bar & restaurants.

Key Experiences Include:

  • Setting up and establishing own company
  • Business development and building relationships with current and future partners. 
  • Handling multiple clients simultaneously. 
May 2014Present

FOUNDING PARTNER & OPENING GENERAL MANAGER

Namsaah Bottling Trust

Bangkok, Thailand

  • Responsible for the opening of one of Bangkok's hot new venues.
  • In partnership with celebrity chef Ian Kittichai and respected restaurateur Fred Meyer.

Key Experiences Included:

  • Investing my own capital into a Food & Beverage project
  • Keeping the venue 'visible' when there is so much competition and the venue resides in an almost 'invisible location.' 
  • Exploring some opportunities for development in other locations and countries. 
Jul 2012May 2014

DIRECTOR

Ku De Ta

Bangkok, Thailand

  • Responsible for the pre-opening set-up and operational design of 7 bars and 2 separate clubs. The venue itself covers 2 floors and 3000 square meters.
  • While overseeing all the bar and club operations, I also oversaw the Premise Operations teams (valet, security, engineering); ran the weekly Head of Depts meetings as well as the Marketing & PR meets.
  • There was no GM during my tenure--I reported directly to The Board.

Key Experiences Included:

  • Developing key strategies to ensure that there was a significant understanding of the differences between Ku De Ta Singapore's location (Marina Bay Sands rooftop) and the Bangkok location.
  • Developing not only 3,000 sq meters over 2 floors in the Sathorn Square building, but also "The Mansion by Ku De Ta," (which became "The House on Sathorn").
  • Negotiating with the W Hotel on who would handle which operational responsibilities for The House on Sathorn. 
  • Successfully opening the venue in October and helping move much of the Bangkok dining and drinking scene from the Sukhumvit area to the Sathorn area.
Jan 2005Jun 2012

GENERAL MANAGER

Bed Supperclub

Bangkok, Thailand

  • Responsible for the day-to-day (and night-to-night) operations of Bangkok's most iconic and beloved restaurant and nightclub. 
  • Over the period of 7 years, oversaw the F&B teams, Marketing teams, Creative teams, and all Operational teams.
  • Created a venue that would be remembered long past it's expiration date in August of 2013. 

Key Experiences Included:

  • Doubling the Net Profit Revenue as GM within a 1 year period (2007-2008).
  • Creating a Profit Sharing System that encouraged greater staff loyalty while simultaneously increasing company profits.
  • Dealing and negotiating with suppliers as business required over several years of Thailand crises including the 2006 coup, the 2010 political unrest, the 2008 economic slowdown and the Suvarnabhumi airport takeover, and the floods of 2011.
  • Led the formation of the Sukhumvit Soi 11 Association and it's related yearly activities.
  • Reduced the number of employee turnover and increased staff and management morale with the implementation of Positive Energy Work policies and Morale Boosting practices.

  • By sourcing advertising revenue, helped lead our in-house magazine, Bed Sheets, to greater visibility, on-line presence, and profitability in 2008.

  • Had the wonderful opportunity of working alongside mentor Bill Black, former Director of Bed Management.

  • Fully responsible for all sponsorship financial support. In 2010, this financial amount topped 10 million baht.

  • Led all "Greening" and environmentally conscious efforts including the Locavore Menus, "Green Envy Fridays," "Let it Breathe" Weekends and all partnerships with leading green initiative efforts including Plant-A-Tree Today Foundation.

  • Responsible for creating new sources of external revenue including catering, consulting, take-away foods, and "Bed On-Location" events.

Education

Sep 1991Jun 1995

B.A. History

University of California, Los Angeles (UCLA)

Los Angeles, CA

  • Cum Laude Honors
Sep 1991Jun 1995

B.A. Communication Studies

University of California, Los Angeles (UCLA)

Los Angeles, CA

  • Cum Laude Honors
Aug 1996Jul 1998

Equivalent of MFA

Joanne Baron / D.W. Brown School of Performing Arts

A very intensive, 2 year Meisner Method Acting School

Additional Information

Guest instructor for Le Cordon Bleu, "Intro to Cocktails," June, 2015
Guest instructor for Issaya Cooking Studio, "Classic Cocktails," and "Whisky Cocktails."
Have been on the judging panel for multiple cocktail competitions.
Guest lecturer at the Dusit F&B conference, "Hospitality Trends," July, 2015.

Launched “Frying Pan Canvas” a series of intimate ‘Living Room Pop-Up” dinners with Bangkok chefs. December, 2015.

Special Interest

In addition to my F&B background, I also own a Halloween, live-events company called "Bangkok Haunt.” (bangkokhaunt.asia)

Have a keen interest in staying as fit as possible with daily workouts and have completed several marathons and half-marathons.