Profile

LANGUAGE SPOKEN: French, English and Japanese   EXPERIENCE: 1972 – 1974 – Apprentice Chef Hotel Le Grand Cerf – Evreux, France ( Rated 1 star in the Michelin Guide)1972 – 1974 – Commis Chef – Hotel Frantel – Bordeaux, France. Chef de cuisine was Mr. Roger Jaloux, had been at the Paul Bocuse Restaurant for the past 25 years. The Hotel Frantel received a Michelin star after 1 year of operation. 1975 – 1976 – Chef de Partie (in charge of fish and cold larder section) Restaurant Roger Verge, Le Moulin de Mougins, Mougins, France – Rated 3 stars in the Michelin Guide 1976 – 1977 – Chef de Partie (in charge of the fish and sauce section) Restaurant Paul Bocuse, Collonges au Mont Lyon, France Chef de cuisine was Paul Bocuse and Roger Jaloux, both Meilleur Ouvrier De France- Rated 3 stars in the Michelin Guide 1978 – 1982 – Chef de Cuisine Restaurant Rengaya Paul Bocuse – Daikanyama, Shibuya 1982 – 1984 – Chef de Cuisine Le Restaurant de France Paul Bocuse, Hotel Meridien – Kowloon, Hong Kong In charge of pre-opening and menu design. Also worked for the opening of White Swan Hotel in China. 1984 – 1985 – Chef de Cuisine Le Restaurant de France Paul Bocuse, Hotel Meridien – Houston, USA Responsible for the French restaurant, capacity of 80 seats. 1985 – 1991 – Chef de Cuisine La Belle Epoque, Hotel Okura – Tokyo, Japan Restaurant gastronomique, capacity of 200 seats, 5 private rooms. During my six years at the Okura I was privileged to work with Chefs such as Alain Ducasse, Joel Robuchon, Michael Trama, Gill Tournade and Jean Delaveyne during their guest appearances in Tokyo. 1991 – 1997 – Executive Chef Restaurant Paul Bocuse – Melbourne, Australia Appointed by Mr. Paul Bocuse to open his signature restaurant in Melbourne, Australia. Responsible for full operation of restaurant including pre-opening, opening, menu designs, and staffs training. Capacity of 60 seats. – Numerous industry awards received. 1998 – 2000 – Executive Chef, Co-owner Langtons Restaurant and Wine Bar with Philippe Mouchel – Melbourne, Australia. Capacity of 150 seats including a wine bar and private room – Numerous industry awards received. 2000 – 2001 – Executive Chef Restaurant Liberte – Cockle Bay, Sydney – Capacity of 120 seats plus 100 seats functions space. April 2002 – 2004 –  Senior Marketing Manager Arcane LTD Tokyo Import food and wine company. February 2004 – Chef & Manager he brasserie by Philippe Mouchel – Crown Limited, Melbourne – Opening April 2004