§ 02 / Career
Eighteen years, one standard.
A path through luxury hospitality groups across Europe, the Middle East and South America.
Piselli
Led the flagship restaurant recognized by the Michelin Guide. Drove operational restructuring that significantly increased profit margins, overseeing menu development and high-volume procurement logistics.
Ruya Hospitality
Directed complete gastronomy operations and high-end catering services, aligning menu engineering with global brand strategy across diverse supplier networks and cross-functional kitchen teams.
Bosporus Restaurant
Led an international team of 18, standardizing operational controls and developing signature menus that lifted kitchen performance metrics.
Swissôtel
Directed large-scale banquet operations, overseeing a team of 30 professionals.
Hilton DoubleTree
Managed a staff of over 50 chefs serving 1,800 daily guests; ensured total HACCP compliance through critical restaurant opening phases.
Mandarin Oriental
Key member of the luxury-resort pre-opening team, managing individual outlets.