Career & background
His earlier hotel experience includes Hilton Petaling Jaya, Shangri-La Kuala Lumpur, Crowne Plaza Riverside Kuching, IHG, Traders, G Hotels, Pan Pacific and Marriott. His education includes a culinary technical qualification from the Toulouse hospitality institute and a master’s in International Hospitality Management from Université Toulouse–Jean Jaurès.
Areas of contribution
His progression includes Executive Sous-Chef and Executive Chef appointments, with contributions to hotel openings and redevelopment. The source identifies involvement in the major kitchen renovation at PARKROYAL Penang Resort and service on Taylor’s Culinary Institute’s industry advisory panel. The Marco Polo Plaza Cebu role brings this experience into the Philippines.
Leadership focus
His work brings menu standards into the same remit as kitchen efficiency and operational planning. Mentoring and continued learning connect the demands of daily culinary service with the development of future practitioners.
The basis of this profile.
This profile brings together factual career information from publicly available sources. References and publication dates are provided below.
Kepimpinan Malaysia18 Oct 2026 · Read the original publicationThe cited source describes more than thirty years in hospitality. The Cebu appointment is presented in its original publication context.
Professional details reflect the cited publication dates and may change. Third-party materials remain subject to their owners’ rights.
