Currently conducting highly confidential, stateside research and development focused on the aggressive industrial scaling of artisan pastry. Engineering high-volume, shelf-stable dough formulations that maintain 5-star Michelin quality while meeting strict FDA/USDA compliance for upcoming mass-market U.S. franchise distribution.

Management of international team across Africa, Middle East, Europe, and Asia. Projects included Ritz Carlton, Park Hyatt, Marriott, and royal estates. Spearheaded a massive independent project in Africa, directly recruiting, training, and driving a workforce of 120 staff to successful execution.

• Up to 12 simultaneous projects across continents
• Kitchen design collaboration with architectural teams
• Menu engineering and performance enhancement training

An iconic 5-star heritage property in the Indonesian capital, regularly hosting diplomatic delegations, heads of state, and international VIP guests.

700-room luxury hotel with 9 outlets, 4 ballrooms, and 15 function rooms. Led 45-person pastry brigade delivering operations across dining venues, VIP room service, and extensive banquet programming.

• Selected as Lead Judge for Indonesian Pastry Alliance Championship (2018) based on reputation
• Chocolate centerpieces described as "pieces of art" by Executive Chef Patrick Maurin
• Developed signature line of individual desserts for hotel outlets

Spearheaded the pastry division launch for 36 new restaurant concepts in Doha, Qatar, successfully scaling operations to support 50 total venues while managing and training a brigade of 95 pastry staff.

• Conceptualized pastry programs for 36 new restaurant launches
• Recruited, trained, and managed 95 pastry professionals across portfolio
• Established production workflows and quality standards for 50-venue operation

One of Southeast Asia's premier integrated luxury casino resorts, featuring multiple Michelin-caliber dining venues including The Tasting Room.

250-room integrated resort with 10 outlets and extensive VIP gaming operations. Managed 20-person pastry team delivering high-volume, luxury-standard production across diverse dining concepts.

• Pre-Opening & Creation: Orchestrated the full kitchen setup and pre-opening strategy, including the creation and development of original pastry menus for 10 distinct outlets.
• Led full pastry production for Michelin-caliber dining venues
• High-volume luxury output across 10 outlets and VIP services
• Part of executive leadership team in a leading role since 2008

Accor Group flagship property in Bahrain with extensive spa and wellness programming.

Led dedicated pastry brigade of 10 chefs servicing 230-room 5-star luxury resort with 9 dining outlets, in-room dining, and extensive banquet operations for ballroom and 5 function rooms.

Orchestrated the complete setup of the pastry department for Ocean View Hotel opening, overseeing budget allocation, equipment procurement, and menu engineering for 395 rooms, 7 outlets, and extensive banqueting operations with 30-person team.

• Pre-Opening & Setup: Managed the full pre-opening and departmental setup for this 395-room hotel, including equipment procurement and menu engineering for 7 outlets while leading a 30-person team in delivering high-volume banqueting operations for the JA Resorts & Hotels (JA International) brand.

Doha's leading 5-star luxury hotel, consistently ranked among the finest properties in the Arabian Gulf.

240-room luxury property with 9 outlets, 2 ballrooms, and 10 function rooms. Management of 75 pastry staff. Coordinated high-volume banquet operations and diverse outlet requirements.

Executive Pastry Chef for major high-volume facility, overseeing the entire business lifecycle—from raw material sourcing and production to retail operations and sales strategy—for bread, pastries, and chocolate confections. Managed 30-person production team across bakery production, 2 pastry displays, and chocolate display operations.

• High-production environment: large-scale daily output across bread, pastry, and chocolate lines

100-room 5-star château hotel, golf, and spa property in the Fontainebleau region.

Retained as Consulting Pastry Chef to elevate 5-star standards, designing bespoke artistic sugar showpieces for VIP weddings and developing a luxury line of chocolates and macarons for international export.

Internationally recognized ultra-luxury 5-star resort brand; the Dubai property is one of the most celebrated luxury addresses in the Middle East.

Ultra-luxury resort with 475 rooms, 4 villas, 18 F&B outlets, and 10 function rooms. Managed 35-person pastry brigade across 18 diverse culinary concepts requiring bespoke programming for VIP villa service.

Directed central pastry operations to supply 60 local outlets daily, managing end-to-end production and export logistics for frozen product line distributed across the Middle East. Led 15-person production team.

Prestigious Relais Desserts member patisserie in France under Gold Medal winner Sebastien Brocard.

Served as Pastry Sous Chef for this world-class patisserie, upholding elite standards in production, artistic sugar work, and product innovation under direct mentorship of internationally recognized master.

Forbes Travel Guide Five-Star property; one of Europe's most exclusive boutique luxury hotels.

100-room Forbes-recognized property with 3 outlets. Classical French pastry in 5-star luxury environment serving Geneva's international diplomatic and financial elite, including Sunday brunch service for 400 guests.

Esteemed Relais Desserts International member house under Georges and Eric Vergne.

Completed advanced technical training under the esteemed Georges and Eric Vergne (Relais Desserts International). Concurrently achieved the rigorous BTM (Brevet de Technicien des Métiers) in Pastry, Chocolate, Ice Cream, Confectionery, and Catering.

• BTM (Brevet de Technicien des Métiers) — Pastry, Chocolate, Ice Cream, Confectionery & Catering

Launched culinary career under the direct mentorship of Chef Jean Paul Bardet, establishing a rigorous foundation in classic technique and cultivating a lifelong philosophy centered on guest satisfaction.

• Education: CAP-BEP (Pâtissier, Chocolatier, Confiseur) and specialized CAP (Chocolatier, Confiseur)
• Meilleur Apprenti de France Finalist — Gold Medal, Allier Department
• Meilleur Apprenti de France Finalist — Bronze Medal, Auvergne Region