Riyadh, Saudi Arabia
With over 25 years of international experience in luxury hospitality and food & beverage operations, I have built my career around culinary excellence, operational leadership, and developing high-performing teams. Currently, I serve as Group Culinary Director for Boudl Hotels & Resorts, overseeing culinary operations across more than 65 properties throughout the Middle East. My role focuses on driving culinary strategy, mentoring Executive Chefs, implementing group-wide SOPs, optimizing procurement and cost-control systems, developing training programs, and ensuring the highest standards of quality, consistency, and guest satisfaction. Throughout my career, I have led operations within 5-star luxury hotels, resorts, fine dining restaurants, catering businesses, and large-scale banquet facilities across Europe and the Middle East. My expertise includes multi-unit management, menu engineering, food science, kitchen operations, pre-openings, sustainability initiatives, and food & beverage profitability. I am passionate about creating innovative culinary concepts that balance creativity, operational efficiency, and commercial success. Equally important to me is developing talent, building strong teams, and fostering a culture of continuous learning and excellence. My leadership philosophy is simple: deliver exceptional guest experiences, empower people to grow, and continuously elevate culinary standards while achieving sustainable business results. I am always open to connecting with hospitality leaders, investors, hotel owners, and industry professionals who share a passion for excellence, innovation, and the future of hospitality. #Hospitality #LuxuryHotels #CulinaryDirector #ExecutiveChef #FoodAndBeverage #HotelOperations #Leadership #FineDining #SaudiArabia #MiddleEast #LuxuryHospitality
Consulting
Consulting
Facility: Italian Lifestyle Dining Restaurant, All-Day Dining, Catering & Private Events (80 Seats) Directed all culinary and F&B operations for an upscale Italian dining concept, overseeing restaurant performance, catering services, private events, menu development, and guest experience excellence. Developed premium Italian culinary offerings tailored to the Saudi luxury hospitality market, strengthening brand positioning and customer loyalty. Led menu engineering, operational optimization, culinary training, and service excellence initiatives to drive profitability, consistency, and operational performance. Managed and developed a multidisciplinary team of 35+ culinary professionals and 18+ service staff, fostering a high-performance culture focused on quality, productivity, and guest satisfaction. Delivered 7% year-on-year revenue growth through strategic menu innovation, targeted promotions, and elevated Italian dining experiences. Achieved a 4% reduction in food costs through procurement optimization, waste-control programs, and menu engineering initiatives while maintaining premium quality standards. Improved guest satisfaction performance to 8.8/10, reinforcing the restaurant's reputation for exceptional service and dining excellence.
Facility: Ultra-Luxury Private Residence & VIP Hospitality Operations. Private Home: Directed all culinary and hospitality operations for a prestigious private residence, delivering bespoke Michelin-standard dining experiences for high-profile VIP clientele, royal guests, and distinguished international visitors. Managed menu development, private events, luxury dining services, procurement, and culinary execution while ensuring exceptional quality, discretion, and world-class hospitality standards
Award-Winning 5-Star Luxury Resort, Arquade Gourmet Fine Dining Restaurant, Wine Cellar, Banqueting, Weddings, Private Events, Spa & Wellness Center, Swimming Pool, Gardens, Helipad, and Fitness Facilities. Directed all culinary and F&B operations across a prestigious 5-star luxury hospitality destination renowned for gourmet dining, exclusive events, and premium guest experiences. Oversaw the Arquade Gourmet Fine Dining Restaurant, large-scale banqueting operations, weddings, private events, and resort dining outlets while ensuring exceptional culinary standards and operational excellence. Managed high-volume banquet and event operations with capacities exceeding 1,200 guests, delivering seamless execution for luxury weddings, corporate functions, VIP events, and destination celebrations. Held full responsibility for P&L performance, menu engineering, budgeting, procurement, cost control, and culinary leadership to achieve commercial and operational objectives. Delivered 3% year-on-year revenue growth through revenue-enhancing initiatives that increased guest frequency, average check value, and overall outlet performance. Successfully maintained food cost targets while improving guest satisfaction, strengthening team performance, and enhancing profitability across the operation.