Qualifications
June 1989:    Professional Certificate of Pastry chef, Chocolate maker, Confectioner, Ice cream maker​
              “Brevet de Compagnon” advanced Qualification for Chocolate maker, Confectioner, Ice cream maker and Pastry chef​
May 1997:     Attended an advanced course in the Art of Confectionery (Sugar work) with Mr. Ildo Nicollelo at West Herts College, England​
Jan 2004:     Attended an advanced course in the Art of Blowing sugar with Mr. Perruchon (MOF) at Ecole Gastronomique Bellouet Conseil, Paris, France​
Sep 2004:     Attended an advanced course in the Art of Pulling sugar at Ecole Bellouet Conseil, Paris, France
July 2010:      Level 3 award in HACCP for food manufacturing
June 2020:   Servesafe certification 

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Experience

July 2015 -  present
Executive pastry chef at Park Hyatt Tokyo, Japan
I am in charge of the pastry and bakery production kitchen and all outlets desserts menus; managing a team of 22 members  in pastry and training chefs in outlets to plate desserts.
The hotel has 177 rooms, 4 restaurants including a modern American, French brasserie, fine dining Japanese and lounge for which we provide desserts, breads and afternoon tea; there is also a boutique pastry shop with cakes, breads, chocolates and confections  and a delicatessen with a coffee shop concept.
we also cater for various events and weddings in our 4  banqueting rooms and outside catering
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July 2009 – June 2015
Executive pastry chef at Grand Hyatt Incheon, South Korea, 5 star deluxe hotel with 1020 rooms.
I am in charge of the pastry and bakery, reporting to the executive chef. My team consists of 38 people in 4 kitchens including a production bakery-pastry kitchen for the hotel, a separate catering production unit and 2 live kitchens providing for a la carte and buffet
We have a restaurant concept with 8 different cooking styles and live kitchens; Italian, Chinese, sushi, yakitori, French café, deli and dessert restaurants; and a buffet restaurant we also provide pastries for 2 executive lounges which accommodates up to 100 people.
We provide our deli with breads and viennoiserie, cakes and entremets, tarts, individual cakes, homemade chocolate, and homemade Italian style gelato.
Our catering kitchen provides bread and dessert for 2 airlines lounges and a VIP lounge in Incheon airport and one airline lounge in Gimpo airport; these lounges provide food for about 3000 people per day in total.
We also have a manufacturing licence in our catering kitchen and provide desserts for inflight catering (up to 2500 portions of desserts per day) and provide cakes for 11 coffee shops and retail outlets in Seoul.
We have several events rooms which can accommodate events for up to 800 guests.
During the week ends our 8 restaurant concept transforms to a buffet with live cooking stations.
Some of my duties, other than production include cost control, ordering, scheduling and overtime control, coaching staff, HACCP implementation and control, product development, menu planning.
During my time in Hyatt regency Incheon, I also participated in charity events, organized cooking classes in the locality, did magazine and TV shootings. I also gave training to pastry chefs in Park Hyatt Seoul, Hyatt regency guam and participated in the charity ball event in Hangzhou, china in June 2011.
July 2008   June 2009​Head pastry chef at the Imperial Palace hotel in Seoul; South Korea. 5 Star deluxe Hotel with 480 rooms with 5 restaurants (Italian, Chinese, Japanese and 2 buffet restaurants) and 2 Deli outlets, one at the hotel and in a nearby shopping mall. We also provided pastries for the lobby and executive lounges and seasonally to the outdoor poolside buffet.​I was in charge of the production kitchen, reporting to the executive chef; in charge of 21 pastry chefs, chocolatier, bakers and casual staff on busy periods. Some of the items we produced include various breads and other yeast goods, Cakes, entremets, tarts, petit fours, chocolates, desserts for the Restaurants and buffets, cookies, all items for the deli shops, showpieces for buffets and wedding cakes.​We also had banqueting facilities for up to 1000 people.
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Oct 2004   June 2008​
Teaching Pastry chef at Le Cordon Bleu, school of culinary arts in London​
My main duty is to teach adults, recipes of Cordon Bleu program which leads to a patisserie diploma, the program contains Pastry course, Restaurant desserts, Bakery, Chocolate and Sugar work. And many other items like confectionery, cake decorating and much more.​
We do a lot of demonstration work for up to 60 people; I have also done a cookery demonstration at “Vive la France” show.​
My other duties also included co-teaching trips to the USA in which I had to implement Cordon Bleu programs in some schools there and provide training to the teachers.​
I also did some stock controls and orders for the school, recipe development and give Theory lessons.
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May 2001   Sep 2004:​
Head pastry chef at the Wentworth club and resort in Virginia Water, Surrey​
There I was in charge of the pastry section, leading a team of six; my main tasks are organizing the pastry, creating menus, training staff at various levels, ordering, food costing, providing good quality of food and hygiene in the pastry section. We were catering for a fine dining restaurant a brasserie, and a café/deli outlet, banqueting for up to 250 people, special events for up to 800 people and catering for professional golf tournaments. I also did some wedding cakes and showpieces in sugar and chocolate, selection of breads, ice creams, chocolates and petit fours. We also did a lot of afternoon teas and private catering.
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Nov 2000   Apr 2001:​
Pastry chef at the Arbutus Lodge Hotel in Cork Ireland, 1AA rosette, I was called there as a consultant to improve the quality of the pastry goods in the hotel and to build a repertoire of desserts so someone would take over after a training period, I was producing breads, ice creams, chocolates and petit fours, breakfast viennoiserie and desserts for banqueting, fine dining restaurant and brasserie.
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Feb 2000   Nov 2000:​
Head pastry chef at the summer lodge hotel, Relais&Chateau, with 3AA rosette restaurant, in Dorset. Here everything was made from fresh to Relais&Chateau standards (breads, afternoon teas, ice creams, chocolates , etc) I was leading a team of 3.
Nov 1998   Feb 2000:​
Head pastry chef at West Lodge Park Hotel, 4 stars with 2 rosettes restaurant in Hertfordshire. I was in charge of the pastry section where everything was made from fresh for the restaurant and banqueting menus for up to 250 people. I was in charge of two commis chefs.
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Sep 1997   Oct 1998:​
Head pastry chef at L’Ortolan, 2 Michelin stars, 5AA rosettes in Shinfield, Berkshire. I was in charge of the pastry section mainly working with chef John Burton Race’s repertoire. I was in charge of a commis.
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Sep 1996   Sep 1997:​
Head pastry chef at West Lodge Park Hotel (as above)
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June 1995   Sep 1996:​
Head pastry chef at the Mount Murray Hotel & Country club, a 4 star hotel in the Isle of Man. There everything was made from fresh for the 1AA rosette restaurant, cafe and desserts for banqueting. We also had outside catering for confectionery and wedding cakes. I have also made some centre pieces for display for various occasions. I was in charge of a commis.
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Oct 1994   June 1995:​
Head pastry chef at the Berkeley Court Hotel, member of the leading hotels of the world, 5 stars hotel in Dublin, Ireland. This was a busy 250 bedroom hotel in which I was in charge of the pastry section and training three commis. We worked mainly with banqueting but also had a la carte restaurant and a brasserie. Up to 1000 meals were served per day.
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Apr 1993   Oct 1994:​
Pastry chef at Longueville House, Relais&Chateau hotel in Ireland. I was in charge of the pastry section, there was a fine dining restaurant for which I was producing home made breads, petit fours, chocolates and ice creams. We were mainly working with produce from the farm and also preparing preserves for the winter.
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Oct 1991   Apr 1993:​
Head pastry chef at L’Agath, 1 Michelin star restaurant in Luxembourg. I was in charge of the pastry section, dessert trolley, wide selection of ice creams and sorbets as well as an a la carte menu, petit fours and chocolates. We also had banqueting for up to 100 people and outside catering. I was in charge of one commis.
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Feb 1990 -  Oct 1991:​
Commis pastry chef in restaurant St Michel, 2 Michelin stars restaurant, Relais&Chateau in Luxembourg. I was trained to produce high standard desserts, petit fours, ice creams and chocolates.
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Sep 1989   Feb 1990:​
Confectioner in a bakery in France. I was working in confectionery section as well as making brioche, croissants, Danish pastries and helping to make breads for the bakery.
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Aug 1987   Aug 1989:​
Apprentice in a Patisserie shop in France with chef Jean Jung, finalist MOF 1967. I acquired good knowledge of confectionery, pastry, viennoiserie, chocolate and ice cream making as well as basic sugar work.
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Languages​
French, Fluent English, some Korean reading and speaking, currently learning Japanese.