Regional Executive Chef
Coolinc
Total years of experience :35 years, 10 Months
Coolinc Overview:
Working within the new frame work that has been specifically set up in accordance with the Kingdoms 2030 vision.
The brief is to ‘Create the best world class Hospitality company within the Kingdom’ .
Working with the very best Hospitality brands Worldwide, including, Cut By Wolfgang Puck, Sexy Fish, Scotts, GymKhana, Spago, Chi Specca, WayguMafia, Hoppers, Mushi No Mushi, ELLE, Jones on Third, Crustacean, to name but a few brands from 22 aquired so far. That will include 11 Michelin* Star Brands.
The mission is to smoothly integrate these brands into the Kingdom with the vision of surpassing Dubai as the destination of choice by 2030. It’s a huge project that has never been achieved in the Kingdom yet. But this will be a huge global success. The partnerships and contracts that are being signed up, are unbelievable the best in every class group.
Already as part of the tourist sectors investments we have seen F1, Golf, Football and Boxing being attracted to the Kingdom. Now with those benchmarks set the Hospitality sector has to accommodate the huge and diverse influx of global visitor’s and all the mentioned has to be completed by the Crown Prince’s time line that is 2030.
Accomplishments:
* Spearheading a recruitment drive personally in India, Sri Lanka and the Philippines to recruit the best BOH staff.
*24 globally recognized brands already signed up and under the process of opening across the Kingdom of Saudi Arabia.
*5 globally recognized “pop ups” opened to the public for the Jeddah Season festival from May - August 2022.
*Full recruitment of all Senior Chefs for every outlet. And all training brand standards adhered too.
Hustle N Flow
Accomplishments:
*Opened new locations in Gibraltar May 2021 and the 2nd/3rd in Southern Spain, Marbella and Benahavis.
* Working closely with Directors with regards to large expansion of Franchising globally.
(Including Hungary, KSA, UAE, UK & Qatar) Healthy Dinning is the fastest growing sector in Vegan/Vegetarian dinning at this present time!
* Working closely with Organic producing locally sourced suppliers.
* Creating healthy, trendy, Gluten Free, Lactose free, Vegan, KETO and no Red Meat menus.
* Working with the Hustle N Flow teams with regards to consistency and originality.
* Opened a C.P.U in Marbella, Spain that produces all batch products for outlets so keeping consistency across group.
Job Profile:
* Working as a consultant on everything culinary.
* Working closely with stake holders.
* Negotiating with suppliers from different countries for specific ingredients all BIO or Organic based.
* Setting all budgets for all outlets.
* Creating brand standards across the group.
* Working on all B.O.H training manuals.
* All EHO issues and Kitchen management issues.
* Working closely on Menu performance and Sales.
* Setting out a clear vision of where the group is expanding.
* Training and Hiring of all B.O.H staff in Spain and Gibraltar.
* Setting up pre-opening teams.
* Menu development and agreed pricing structures with suppliers over 3-6 month time frames.
Accomplishments:
* Tasked with setting up the hospitality for the Gibraltarian Government for the Nightingale Covid emergency Hospital.
* Winner Best New brand for Gourmet Catering - My Gibraltar awards 2019
* Best traditional Irish Cuisine O’Reillys : Irish Global restaurants award 2018.
* Winning the tender for the 2019 Island Games / G.F.A / Gibraltar rugby & cricket stadium.
* Winning Contracts with William Hill & Bet 365 and setting up Deli concept and mobile app ordering system.
* Winning contracts to supply Eroski super stores with our entire Healthy/Vegan/Vegetarian Deli range’s daily.
* Winning the tender for supplying the national football team and all UAFA national teams’ aircraft with catering.
* Heading up the Culinary team for the Gibraltar literature Festival gala dinners 2018/2019 and hopefully 2020
* Working with various Celebrity chefs that have been holding events/ dinners/lunches in Gibraltar.
Job Profile:
* Ensuring all menu items are prepared to recipe standards and consistency is maintained across all 9 outlets and catering contracts. Cuisines offered across the group: Irish, British, Modern European, Spanish, Smoke House/American, Mediterranean, High end coffee shop, N.Y style deli, Health outlets in stadiums, Italian and Mediterranean.
*Tasked with setting up Gourmet catering and the CPU that will run the operations daily production.
Multi Award Winning Restaurant Portfolio and Regions Covered:
MARCO PIERRE WHITE (M.P.W) 3 * Michelin chef
* Trader Vic Restaurants (Polynesian Cuisine) U.A.E region
* Wagamama, Restaurants (Pan Asian Cuisine) U.A.E region
* Trader Vic’s Mai Tai Lounges, (International Casual Cuisine) U.A.E region
* Frankie s Italian, Restaurants (Italian Contemporary Fine Dining) Global franchises excluding UK
* Frankies Italian Bars & Grills Italian/New York Upper Casual dining) Global franchises ex UK
* M.P.W Wheeler's of St James, Restaurants (Fine Dining Seafood restaurant) Global ex UK
* M.P.W Steak Restaurants. (Upper Casual Steak House) Global franchises excluding UK
* M.P.W Grill & Chop house Restaurants Global excluding UK
* Emirates Dalma Catering ( one of U.A.E leading Event & Conference catering companies)
* Fairmont Bab Al Bahr - 5* Resort
Main Operational responsibilities:
* Effective and efficient kitchen management, budgeting and reporting
* Ensuring all menu items are prepared to recipe standards and consistency is maintained
* Standardizing recipes, developing and maintaining all kitchen specifications and procedures
* Creating, innovating and introducing new menu ideas
* Liaising with the purchasing, marketing and brand teams
* Vendor development and equipment sourcing
* Maintaining kitchen specifications
* Liaising with marketing, purchasing and project teams regarding new openings and current operations
* Efficiently allocating resources and effectively executing cost control processes
* Ensuring high quality and high consistency of food and safety standards
* Over seeing Hygiene and Stewarding departments
* Overseeing the operation of the maintenance department.
* Development and implementation of all RMAL brand programs
* Coordinating the development of all F & B sites,
* Full P & L budgeting.
* Project management, systems implementation, restructuring and stratergy.
* Recruitment, training, menu development
In January 2013 I was contracted to Abu Dhabi National Exhibition Center (ADNEC) as the Executive Chef under the Catering arm (Compass) Of Abu Dhabi National Hotels (A.D.N.H), responsible for providing professional guidance for clients with culinary and business challenges advising on all strategic, tactical and operational matters, overseeing all special events which are contracted to the business, from Royal Weddings to some of the Largest Exhibitions in the G.C.C and North Africa region. (This could be up to 250.000 people in attendance over 3 days)
BUSINESS DEVELOPMENT:
* Increased Event capacity from 1500 guest to 6000 guest at a single function.
* Part of the Winning team awarded "The Worlds best Event & meeting center 2013" W.T.A
* Brought in KEY partners for outsourcing essential equipment for varied operations.
* Built great relations with Key Clients.
* Instrumental in Strengthening the Hospitality By A.D.N.E.C brand in the U.A.E.
* Increased the revenue through weddings division by 20% year on year P&L track
* Introduced new menu across the group incorporating many currently trending items
* Part of the A.D.N.H tendering team, winning many substantially Valued long term key contracts.
* Created new restaurant / deli / Coffee shop concepts to offer customers exciting propositions
* Developed a new Retail sector to include grab & go and Central production unit.
* Part of a team developing a group purchasing, costing, engineering soft wear system.
BEST PRACTICE MODEL:
* Defined operating model for all outlets to deliver a highly consistent approach, brand positioning and exemplary standards across different countries within the Gulf Region.
* Set defining standards for the groups high profile events division.
* Focused on food standards, health & safety, quality control, restaurant compliance, staff training and team development to create a high performing team with very capable chefs / restaurant staff in a very competitive environment.
Providing excellence at all levels by driving the growth, business development and long-term vision for a portfolio of leading food & beverage brands for an operating Restaurant division for a multi-million Euro Spanish based Hospitality Group. Involving overseeing aggressive expansion / roll out program to deliver a rapidly growing portfolio alongside major brand partners (i.e. a portfolio of well-known High end restaurant, Casual dining, cafe, bar and leisure brands). The Groups portfolio includes, Beach Clubs, Bars, Indian Restaurants, Italian Restaurants, , Steak/Smoke houses, American Restaurants, British Restaurants, International Restaurants, Spanish Restaurants, Mexican Restaurants, Modern European Restaurants also High-end Events and Catering.
GROWTH STRATEGY & LEADERSHIP
* Defined integrated strategy, clear vision and growth plans to strengthen portfolio
* Driving 5-Year Strategy (i.e. Food Standards; Innovation; Marketing; Sustainability)
* Leading multi-channel development - Restaurants; Airports; Coffee Shops; Hotels
* Negotiated strategic relationships / partnerships and agreements with key brands
* Developed joint venture model with a network of franchises / brand acquisitions
* Provided essential leadership and direction for large team (i.e. over 250 people)
* Robust financial controls - i.e. cost management; budgets; projects; investments
ROLLOUT PROGRAMME (FOOD & BEVERAGES)
* Built talented team of Senior Executive Chefs (direct senior management reports)
* Working collaboratively with Executive Chefs, General Managers and Marketing
* Leading Food & Beverages rollout program, including overseeing key projects
* Oversight for supplier sourcing; restaurant concepts; service / menu propositions
* Created new flagship concepts for iconic drinks brands at several airport locations
FOOD & BRAND EXCELLENCE
* Overseeing Restaurant Functions; Kitchen Standards; Staff Training; Food Hygiene
* Developing new product concepts, recipes and menus (i.e. final sign-off on plans)
* Driving excellence to often exceed brand owner expectations (audit compliance)
* Leading continuous improvement plans (benchmarking international standards)
* Effective controls - quality assurance; health & safety; audits; risk; KPI reporting
Winner Best International: Restaurant for Oregano, with Whats Up? Magazine Dubai 2006-2007
Runner Up: Best Asain Restaurant for Singapora, with Whats Up? Magazine Dubai 2006-2007
Also opened the Oasis Beach Tower 195 ultimate luxury suites.
A multi award winning integrated resort development with a golf course.
• Supervised a wide range of functions in conjunction with EAM - DF&B for the grand opening of the Oasis Beach Tower, contributed to its recognition as one of the top 50 hotels in the world by Trip Advisor.
• Responsible for the selection and hiring process for the full culinary team on the pre-opening phase, (Oasis Beach Tower) overseeing operations for 9 restaurants and bars including Thai, Mexican, Spanish, French, American, Grill and Contemporary European cuisines including all day dining, banquets facilities up to 2000,
Providing coordination of 90 cross-functional employees and area chefs.
• Worked with the EAM - DF&B on the strategic plan to increase in house guests capture ratio, resulting in a strong growth in revenues and profits, delivering +2.000 covers on 1/2 year operation.
• Ensured full implementation of JA standards to achieve service levels exceeding the benchmark.
• Created innovative new concepts such as “Ia Plancha”, drifting dinner and live outdoor BBQ themed experience freshly grilled.
• Created Thai and Mexican cooking classes.
• Achieved highest colleague opinion survey score within the hotel for culinary and stewarding team, scoring 85.8%.
A Multi award winning, luxury 5* Beach Hotel Resort & Spa which overlooks the Arabian Gulf
6 F&B outlets
Banqueting facilities catering for up to 4, 000 people.
Maintaining high food standards throughout the resort and continuously striving for perfection in what we do in our daily operation.
"Chef/Patron Danny Lewis of Seven52 has followed his passion and is showcasing wine and handmade rustic pizzas at this shabby-chic destination. Order the innovative Taleggio cheese, arugula, pear and truffle oil-drizzled pizza with a fruity lush Chardonnay and you'll begin to understand the concept. Share the sought-after array of more than 20 Italian wines by the glass; the good pastas and salads; and thin, smoky, rustically formed pizzas
straight from the wood-burning oven. We especially recommend the salsiccia e friarelli pizza with homemade sausage and smoked mozzarella. Try the sparkling fresh Italian sides of minted mushrooms with ricotta rosa, shaved Brussels sprouts with pecorino or the monkfish and Curried mussel Pizza" Article written by: Gourmet Pizza magazine Critics Review in March 2005
Independent Pizza Delivery Operator of the Year Award Winner 2005 (PAPA Awards).
Innovative category winner 2006 (PAPA Awards)
Harden's Restaurant winner
AA Restaurant winner
Michelin * Star Cuisine
Working Summer season Sailing the Mediterranean and Aegean seas.
In charge of all back of house operations over 4 restaurants recognized up to 1 star Michelin standards, Director was 2* Michelin Chef Stephen Bull who was regarded as the 'Godfather of modern British Cuisine'
Chef Director Anthony Worrell-Thompson, Television celebratory chef and holder of the extremely coveted M.O.G.B (Meilleur Ouvrier de Grande Bretagne) and a Michelin * Star Chef before the public fall out.
3* star Michelin head chef Marco Pierre white.
2* Star Michelin Director Anton Mossiman
I was lucky to work under 2 Michelin * Star Chefs Richard Corrigan and Tony Cammeron.
England's first Michelin * Star Chef Richard Shephard.
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courses: Health and Safety Certificate d TV Noord Advanced Food Safety Certificate d Johnson-Diverse HACCP intermediate Certificate d IOSH Health and Safety Certificate d Wines & Spirits Education Trust Certificate levels 1 & 2 d City & Guilds 706/1 Professional Chef d City & Guilds 706/2 Professional Chef d City & Guilds 707/1 Catering and Hotel Operations d City & Guilds 707/2 Catering and Hotel Operations