Kyoto, Kyoto, Japan
Seasoned culinary professional with over 20 years of experience, specializing in high-end dining and international luxury brands. Proven leadership in restaurant management, with expertise in cost of goods sold (COGS) optimization, inventory control, and operational efficiency. Strong background in franchise operations, ensuring consistency, quality, and profitability across multiple locations. Former restaurant owner with a strategic approach to financial health, guest satisfaction, team leadership, and food safety compliance. Highly skilled in grilling and meat preparation, with a passion for delivering exceptional culinary experiences. Proficient in basic computer skills for inventory tracking, recipe standardization, and operational reporting. Adept at streamlining processes to enhance service excellence and maintain top-tier industry standards.
Executive Chef at The Shinmonzen, overseeing the culinary direction of an ultra-luxury boutique hotel in Kyoto. The property is home to a restaurant by Jean-Georges Vongerichten, awarded one Michelin star, reflecting a commitment to precision, refinement, and contemporary gastronomy. The hotel is also recognized by the Michelin Guide with Michelin Keys, highlighting its position among the most distinguished luxury hospitality experiences. Leading a culinary vision that aligns with the highest international standards of excellence, elegance, and cultural authenticity.
🔹 Beefbar Doha (Executive Chef, Pre-Opening & Operations) - 2022 to present. Spearheaded the pre-opening of a 450-seat fine dining venue, overseeing kitchen setup, team training, and recipe costing. Ensured top-tier culinary execution, contributing to Beefbar being awarded “#1 Steak Restaurant with Multiple Locations” by World’s 101 Best Steak Restaurants. 🔹 Meat Smith Doha (2022) Led operations of a 98-seat premium smokehouse concept, managing COGS, franchise standards, BOH/FOH coordination, and menu development. Achieved recognition as ‘Best Burger Joint in Qatar’ at the Fact Dining Awards Doha (2022). 🔹 Build-it-Burger (BiB) (2022) Developed and launched a fast-food concept, overseeing brand strategy, menu creation, and operational execution for a 48-seat venue. Successfully implemented and managed two virtual brands within the same location to maximize efficiency and profitability.
• Managed kitchen operations at Fuego Steakhouse, a Latin American concept outlet from JW Marriott Luxury hotel brand in Doha. • Developed innovative menu items to enhance guest experience and drive revenue growth. • Led a team of culinary professionals to achieve the Best Latin American Restaurant award by FACT DINNERS AWARDS DOHA 2021.
Partner and Head Chef in one of the best international restaurants in the region, based on outstanding numerous local awards and reviews, with speciality in Italian, Mediterranean and International cuisine. Designed, conceptualized and executed the entire business-plan for the restaurant from inception. A monumental challenge with a successful execution. Led the menu creation, which went on to receive several regional awards and media mentions due to its creativity, quality and superb taste. Optimized initial COGS (Cost Of Good Sold) in nearly 30% since opening the restaurant, from 29% to 22% bringing down costs significantly. Reduced rotating food inventory in the order of 35%, drastically cutting down on idle capital, freeing-up cash to invest in other areas of the business while boosting revenues.
Hired as a Cook then quickly rising up to Sub-Chef overseeing purchasing, inventory control, menu reviews, food waste management and staff supervision. Promoted from Cook to Sub-Chef in only 3 months given demonstrated work ethic, leadership and outstanding performance. Achieved through smart inventory management, a reduction of nearly 20% in idle capital, consequently increasing revenue in very a short period. Managed an initiative that reduced excessive food waste by a whopping 40%, driving down costs directly contributing to increase in overall profits. • 70 seats.