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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

March 2016Present


Morimoto Bangkok
  • Acclaimed Celebrity Chef Masaharu Morimoto has 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. 
Dec 2014Present


Evolution 48 Hospitality / F&B Producing Firm 

Bangkok, Thailand

  • Hospitality Consultancy Firm specializing in Bar, Beverage, Concept Development, and Guest Experiences.
  • Current clients include The Dusit Thani, Riedel, Le Cordon Bleu, Boon Rawd, Destination Resorts, and several FICO bar & restaurants.
Apr 2014Present


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.
Jul 2012May 2014


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 team(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.
Jan 2005Jun 2012


Bed Supperclub

Bangkok, Thailand

Of my 7 years at Bed Supperclub, HIGHLIGHTS include:

  • Although hired as the Bar Manager, within 2 years, I had been promoted first to the Bar & Restaurant Manager and then the GM.
  • Doubled the Net Profit Revenue as GM within a 1 year period (2007-2008).
  • Tripled the Net Profit % as GM within a 1 year period (2007-2008).
  • Created a Profit Sharing System that encouraged greater staff loyalty while simultaneously increasing company profits
  • Oversaw the economic turndown of 2008 with the greatest Net Profit Margin in Bed Supperclub's 8 year history.
  • In 2011, Bed Supperclub rose to the #11 on Trip Advisor and the Certificate of Excellence, received the most awards for any Bangkok nightclub / restaurant for the BK Magazine Readers' Awards, and came in at #53 in the Top 100 Clubs in the world as ranked by DJ Magazine.
  • In 2012, Bed Supperclub topped the Top 50 (Top 100 Clubs in the World DJ MAG) list at #46.
  • Assisted with the Formation of the Sukhumvit Soi 11 Association (a group of numerous venues on Sukhumvit, Soi 11).
  • Responsible for overseeing all of the Sukhumvit Soi 11 Association Events which included the "Soi 11 Earth Hour Clean Up" and the 3 Soi 11 Thai Zombie Walks. The Sukhumvit Soi 11 events were also tied in with local charities.

  • Led a vast reduction of employee turnover and increased staff and management morale with the implementation of Positive Energy Work policies and Morale Boosting practices.

  • Increased staff productivity and company revenues with regularly scheduled Recognition Rewards.

  • Helped lead our in-house magazine, Bed Sheets, to greater visibility, on-line presence, and profitability in 2008.

  • Able to use my theatrical background to help see things from differing angles and encouraged more "out of the box" thinking and a greater sense of imagination.

  • My theatrical background coupled with my leadership history has blessed me with a greater creative vs. analytical (right brain vs left brain) and very well balanced mindset.

  • Drawing on both my experiences abroad and at Bed, wrote and implemented staff manuals that included individual manuals for the bartenders, barbacks, floor service, cashiers, security, and all new employees.

  • In collaboration with TAT, published my first book, Tipple Thai, a cocktail book using local Thai ingredients in August, 2005.

  • Helped manage cost controls for food, beverages, and labor, expense budgets, and quality control.

  • Monitored security measures and loss prevention and coordinated facility maintenance and upkeep.

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

  • Established the Bed World VIP Card Program in 2008.

  • 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.

  • Active contributor to Bed Sheets Magazine, including features "In the Mix" and the Bed World VIP feature.

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

  • Had the opportunity to manage a team of over 100 staff during incredibly challenging times including riots, protests, a coup, a flood, terrorist threats, and numerous State of Emergencies.

Apr 1996Oct 2003


The Ruby Club

Hollywood, California

  • Held the position of Head Bartender at one of Hollywood's legendary top spots.
Jan 1996Jan 1997


National Bartender's School

Los Angeles, CA

  • Instructor at one of LA's top bartending instructional schools.
Jul 19911995


Stratton's Bar & Grill (eventually Madison's Grille)

Westwood, CA

  • Held the position of Head Bartender for an incredible stretch of 9 years.
  • (Also worked at the Ruby Club during part of this same tenure).
  • Stratton's was named as the top College Bar by Playboy magazine in the USA in.
  • Stratton's was UCLA's primary bar and my place of consistent employment while simultaneously pursuing my theatrical works.


Aug 1996Jul 1998

Equivalent of MFA

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

A very intensive, 2 year Meisner Method Acting School

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

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.” (

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