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9/2002 – present  
The Westin Resort Nusa Dua, Bali & Bali International Convention Center   
Executive Chef  
351 rooms and suites 
10 Food & Beverage
Re-branded on December 2003 from Sheraton Nusa Indah to The Westin Resort Nusa Dua, Bali.
BICC is the largest convention center in Indonesian with a total of 20 banquet and meeting. The largest function hall accommodates up to 2000 guest for sit down banquet
130 Kitchen and Stewarding associates to supervise

3/2002 – 8/2002    
Sheraton Sapporo Hotel, Japan    
Culinary Consultant
512 rooms and suites
8 Food & Beverage outlets
Tasks: Review of kitchen operation, improving and introducing new standards and procedures  

1/2000 - 9/2001
The Westin Jeddah Hotel, Jeddah, Saudi Arabia   
Opening of the first Westin Hotel of the Middle East
Executive Chef- pre and post opening
200 rooms and suites
6 Food & Beverage outlets
Banquet and outside Catering up to 1000 guests
70 Kitchen and Stewarding associates to supervise                      

4/1998 – 12/1999  
The St Regis Beijing (former Beijing International Club Hotel), Beijing, China   
Member of the Starwood ‘St Regis Luxury Collection Hotels’
Executive Sous Chef/ Acting Executive Chef
287 rooms and suites
6 Food & Beverage outlets
Banquet and outside Catering up to 400 guests
110 Kitchen and Stewarding associates to supervise
Extensive Food Promotions with Guest Chefs
Chaine des Rotisseur Dinner with Guest Chef

12/1995 – 3/1998
The Sheraton Fiji Resort, Fiji Islands  
Sous Chef
300 rooms and suites
7 Food & Beverage outlets
Banquet and outside Catering function up to 800 guests
70 Kitchen and Stewarding associates to supervise
Assist in take over of the former The Regent of Fiji Resort, now the Sheraton Royal Denarau. Combining Kitchen operations for both Resorts including Golf Club.

7/1995 – 12/1995
Sheraton Xian Hotel, Xian, PR China 
Sous Chef
465 rooms
5 Food & Beverage outlets
Banquet up to 500 guests
45 kitchen associates to supervise

10/1994 – 6/1995
Sheraton Grande Laguna Beach Resort, Phuket, Thailand 
Member of the Starwood ‘Luxury Collection Hotels’ 
Kitchen Production Trainer
359 rooms, suites and Villas
10 Food & Beverage outlets
Banquet and Open-air function for up to 1000 guests
Re organizing Western kitchen and training the Local associates in Western style and European food 

9/1993 – 8/1994
Sheraton Frankfurt Hotel, Frankfurt, Germany 
Chef de partie, Fine dining restaurant ‘Papillion’
120 seats
Gault & Millau Guide 1994 rated the ‘Papillon’ restaurant as the ‘Best airport restaurant in the world’ and 17/20 points. 

4/1992 – 8/1993        
Gaestehaus Petersberg, Koenigswinter, Germany
The ‘Gaestehaus Petersberg’ was the official Guest residence of the 
Government 
Chef Gardemanger
120 suites
5 Food & Beverage outlets
Banquet up to 600 guests 

11/1990 – 3/1992 
Restaurant ‘Le Marron’, Bonn, Germany   
Chef de Partie
The French Gourmet restaurant rated 16/20 points by Gault Millau and one
star by Michelin Guide 

4/1990 – 11/1990 
Restaurant ‘Leonardo’s’, Bonn, Germany
Commis de cuisine
Italian gourmet restaurant

1/1989 – 3/1990
Military service
served as cook at Station Sylt

8/1988 – 12/1988
Hotel Rheinland, Bonn, Germany
Commis de Cuisine

Education:
8/1985 – 7/1988 
Hotel Rheinland, Bonn, Germany
Apprenticeship as cook

8/1985 – 7/1988
Trade School (Berufsschule), Bonn, Germany
Passed with Distinction

8/1979 – 7/1985 
Secondary School, Bonn, Germany

8/1975 – 7/1979
Primary School, Bonn, Germany 

Training:
- Management Training by Sheraton
- Training Skill Work Shop
- Train the Trainer Program
- Sheraton Guest Satisfaction System
- Leadership by Sheraton