Kolkata, West Bengal, India
In his own words. Hotel Restaurant Bar Bakery Confectionery Café Retail etc You name I've worked on it! From operations to strategy and looking at the profile, people, processes, positioning and product to drive improvements in profit and sales, to energise challenge and evolve! With some of the best people I've come across over the years we can support embrace motivate inspire and hot-up the thinking processes of any ‘food and beverage’ oriented business Deliver change, improvements and bring clarity and direction and however much I love trend watching I hang onto reality and the need for a strong sense of business!
UK-born and bred Chef Shaun began cooking very early in his life, learning how to make cakes and chocolates from his grandmother and two old spinster aunts, preparing jam pasties with pastry trimmings at the age of five of six and the rest is history he says. In London, he worked in some of the best gourmet addresses in town including Bibendum, Executive Pastry Chef for the Gruppo Company's five restaurants, The Atlantic Bar and Grill, Coast, Air, Mash and Mash 2. After joining Quaglinos and rising from Executive Pastry Chef to Executive Sous chef; and joining the Conran opening team for The Great Eastern Hotel in London, Alcazar in Paris, Bern's in Stockholm and Gustavinos in New York. Chef Shaun reached India in 2000 where he worked with India Habitat centre and as executive Chef at The Park Hotel Kolkata. Since leaving the hotel sector, Shaun decided to go it alone. He has extensive experience in over fifty projects (and counting) across hotels, restaurants, bars, cafes, confectioneries, retail, education etc as owner / consultant, in all the major metro’s across India and if that wasn’t enough, in his spare time, Shaun likes to write about his love of good food and travel.