Executive Chef

buddha bar St Petersburg

September 2012 to Actually working here

Head Chef

Kinki Restaurant

September 2009 to December 2011

Managing and operating all aspects of Japanese robata restaurant. Menu engineering for Coffeemania Group

Head Chef

Okku

August 2008 to August 2009

Managing all aspects of kitchen and menu engineering

Sous Chef

Nozomi

May 2007 to August 2007

Opening team working with Katsumora Kai japanese chef French trained

Head Chef

Motcombs

September 2003 to March 2006

responsible for all aspects of running the 2 restaurants, privet rooms and brasserie.

Senor sous chef

Vong Restaurant

September 2000 to February 2003

Responsible for day to day running of the restaurant.Stock control and GP, working all sections, covering shifts, responsible for running the pass, HASSP training, ordering of products. At this time I was also working at Nobu Park Lane on days off and free time

Chef de Partie

Harvey Nichols 5 floor

September 1998 to August 2000

I worked all sections preparing all ingredients from bakery to fish monger and butchery in a very busy environment up to 600 covers a day.

Sous Chef

The Engineer

September 1994 to August 1998

I was in evolved in the set up of one of London first gastro pubs. heading a small brigade making every thing in house from bread to pasta's.The Engineer was awarded best pub, time out in the first year and has become a land mark in the area.

Currently studying

Career Goals

25 years in hospitality industry.
10 years French, Italian, Spanish Cuisine.
15 years Japanese, Korean, Asian Cuisine.
Executive Chef of Buddha bar St Petersburg, Russia.
Culinary Advisory Board for Swissam hospitality business & culinary arts school
Overseeing operations of new restaurants; implementing standards of menus and new concepts.
Developing training programs for culinary teams and excellence in service.
Specializing in openings, development of new projects and team building.
Managing design of kitchen and set up.
Resourcing and purchasing large and small equipment for restaurants.
Managing direct supply and logistics of specialty products around Europe.
I like to view everyday as a new challenge and a chance to reach the high standards that I set myself and my team. Training and the communication of goals set within the group is also crucial to reaching the highest level of service.
Menu engineering and application of new dishes required is paramount in achieving the best food cost, understanding the local market place and working closely with local suppliers is very important in achieving a quality end product, also knowledge of non local and specialty products has a big advantage in outsourcing quality ingredients at competitive market prices.
Having a background in building and architecture helps me to understand the design for kitchens and layout for maximum flow and productivity.
After 25 years in the industry I am still as passionate about my job as the day I first started, I love what I do and will continue to grow as a chef. As a person I am open and appreciate the people that work around me.

Industries of interest

Areas of interest

Availability to travel and work outside the city

Yes

Interests and hobbies