After spending few years in Paris, England look to the be the next place to be, having worked for Sir Terence Conrad in Mezzo and Guaglinos, London was a great city to gain experience in the 90’s.
Manchester then became a trendy place were I decided to go and work along side a great chef called Jason Atherton at Mash & Air restaurant,
After taking a break in the Caribbean, I had an opportunity to come and take a new challenge at three on The bund, Started as a GM of New heights in 2005 now called pop for 5 years, moved on to open Mortons brand and first location in Pudong for 6 years.
Then I was asked to go back to three on the Bund as Food and beverage director for the whole building as well as location outside Shanghai, I spend 2 years trying my best to put some solid system in place regarding inventory data as well as working on CRM system.
Then the Zizzi opportunity came along which I tough would certainly be a great challenge and maybe the last one in China having already spend 14 years in the country-I would hope that my knowledge of China and doing business in that region would be beneficial to other individual, I have a very good understanding of the culture, I do hold an HSK 4 and currently study for an HSK 5( Chinese language proficiency) as well as a master degree from Jiaotong university.