Executive Chef
Grand Hyatt

Having started his career under the mentorship of Austrian Master Chef Werner Matt, he began his culinary journey as a Kitchen commis. To him, food is art and often an expression of culture and identity. His Cooking philosophy is, "Like everything else in life cooking is a process of learning."

The beginning of a long-standing three-decade relationship with Hyatt International Hotels and Resorts began as Sous Chef at Hyatt Regency Auckland New Zealand for a full 3 years further to which he handled multiple assignments across Asia where he continued to showcase his culinary expertise in countries like Korea, Malaysia, Philippines, Brunei, Guam, China and India.

He was recognised by the Government of Guam with a special legislation for the outstanding contribution to cuisine and culture.