Running ACCOR’s largest Food and Beverage operation, with 2100 hotel rooms, (17 Monthly P&L reports / revenue centers) 13 outlets, 32 kitchens and overseeing all Food & Beverage / Culinary. This includes Fairmont Singapore, Swissotel The Stamford and Raffles City Convention Centre.
Throughout my career I have developed a reputation for transforming business operations to achieve sustainable growth. Driving a culture of exceptional service delivery matched only by innovative & relevant menu (both food & beverage) design through multiple positions in SME’s and global businesses. With a specific passion for workplace culture, marketing, operational excellence, research, training & development, I have been involved in many new product initiatives for multi national corporations (MNCs) across the AMEA / SEA / APAC region, subsequently taken these products to launch through venues & staffing aligned to the brand.

I am a strong leader who thrives on making a difference, to both the talent & financial success of a business, having proudly developed & led many high-performing teams, within culturally diverse environments. I am a seasoned hospitality professional, with extensive experience in the management of all aspects of food, beverage, hotel, leisure & entertainment operations and marketing to achieve commercial outcomes. My experience of over 27 years extends across food, beverage & service technology, research & development, business development, strategic planning & consulting, industry education, banqueting & events management, revenue /occupancy optimization; for both B2C & B2B audiences.