Thailand
With over two decades of international experience in ultra-luxury hospitality and flagship properties, I bring a proven track record in strategic brand collaborations, chef partnerships, and elevating iconic destinations across Europe, the Middle East, and Asia. Over the years, I’ve had the privilege of contributing to leading hospitality brands such as Capella recognized among The World’s 50 Best Hotels with Michelin restaurants and renowned banquet facilities, Waldorf Astoria, where I oversaw 11 F&B venues and comprehensive outside catering, and Nammos, operating across three countries with $80M in revenue and 500+ employees. My journey also includes leadership roles at Dubai Holding and Zuma, often joining at the pre-opening or transformation stage, to elevate performance and positioning. My experience count hosting ultra-high-net-worth individuals, global leaders, high-profile celebrities and managing logistics for bespoke and major events for over 2000+ guests. I specialize in F&B concept development, driving financial efficiency, and leading high-performing, multicultural teams. I thrive in world-class environments that fuse luxury and lifestyle, where empowerment, creativity and excellence are paramount. Academically, I hold credentials from ESSEC, EHL Lausanne, and SDA Bocconi. At the same time, I had a chance to be part of external hospitality projects and consult few other boutique companies.
• Oversee hotel and F&B operations, ensuring operational efficiency and service excellence • Ensure the highest standards of quality and consistency in alignment with the corporate guidelines • Lead guest relations and resolve complex service recovery to preserve and enhance the brand reputation • Initiate strategic activities focused on operational innovation, cost management, and revenue growth • Conduct performance evaluations and implement structured development plans to elevate team capabilities
• Opened and managed 3 restaurants, 3 lounges, a cocktail bar, café, in-room dining, and banquet operations • Ensured compliance with Forbes, LQA, and Hilton brand standards across 333 rooms and 50 serviced apartments • Curated innovative menu offerings, established pricing strategies, and optimized procurement • Led a team of 252 professionals, fostering a culture of empowerment, accountability, and continuous learning • Collaborated with sales and marketing to execute innovative F&B strategies
• End-to-end floor operations, VIP services, and strategic collaborations with ultra-luxury brands • High-profile events and celebrity experiences across flagship venues • Developed and institutionalized brand-aligned SOPs to elevate service standards and operational consistency • Recruitment, training, and team development for three new venues (Dubai, Mykonos, Cyprus) • Annual F&B turnover of USD 82 million, serving over 450,000 guests with a workforce of 478