𝐂𝐑𝐫𝐒𝐬𝐭𝐨𝐩𝐑 π“π«π¨πœπ€πžπ«

CEO

Switzerland26 yrs 9 mos experience

Key Highlights

  • Proven track record in luxury hospitality management.
  • Expert in culinary operations and innovative menu development.
  • Strong leadership in large-scale culinary team management.
Stackforce AI infers this person is a Culinary Operations Expert in Luxury Hospitality.

Contact

LinkedIn

Skills

Core Skills

Culinary Operations & InnovationF&b Strategy & Business OperationsMenu Engineering & Concept Development

Other Skills

Profitability & Revenue OptimizationBudgeting, Cost Control & P&L ManagementSustainability & Local Sourcing ProgramsTalent Development & Culinary TrainingLeadership, Team Building & Cross-Functional CollaborationRestaurant & Hotel Pre-Openings / RebrandingsMulti-Outlet & Large-Scale Operation ManagementFood Quality, Safety & HACCP ComplianceEvent, Banquet & Signature Dining Experience ManagementF&B OperationsTeam BuildingFood Safety Management SystemHACCP ComplianceWorkplace SafetyHealth & Safety Consultancy

About

Accomplished and results-driven executive Chef with a proven track record of leading food and beverage services in premier hotels, resorts, and restaurants. With extensive experience spanning various facets of kitchen operations, including menu conceptualization, staff management, and financial oversight, I am poised to make a substantial impact on your organization's success. As an executive Chef, my ambitions extend beyond mere culinary excellence. I am committed to leveraging my expertise to elevate the dining experience, drive profitability, and foster a culture of innovation within the culinary team. I aspire to spearhead initiatives that push boundaries in menu development, sustainability practices, and guest engagement strategies, positioning your establishment as a leader in the industry. β€’ Culinary Operations & Innovation β€’ F&B Strategy & Business Operations β€’ Profitability & Revenue Optimization β€’ Budgeting, Cost Control & P&L Management β€’ Menu Engineering & Concept Development β€’ Sustainability & Local Sourcing Programs β€’ Talent Development & Culinary Training β€’ Leadership, Team Building & Cross-Functional Collaboration β€’ Restaurant & Hotel Pre-Openings / Rebrandings β€’ Multi-Outlet & Large-Scale Operation Management β€’ Food Quality, Safety & HACCP Compliance β€’ Event, Banquet & Signature Dining Experience Management

Experience

26 yrs 9 mos
Total Experience
1 yr 8 mos
Average Tenure
--
Current Experience

Intercontinental bali resort

Executive Chef

Sep 2024 – Sep 2025 Β· 1 yr Β· Bali, Indonesia Β· On-site

  • Concluded a one-year contract and championed the redevelopment and execution of all culinary operations across InterContinental Bali Resort’s extensive F&B portfolio, encompassing Bella Cucina Italian Dining, KO Japanese Restaurant, Jimbaran Garden Poolside Dining, Sunset Beach Bar & Grill, Club InterContinental Lounge, and a diverse range of banquet and MICE venues.
  • Spearheaded menu innovation and concept revitalisation across multiple outlets, introducing regionally inspired, sustainable, and experience-driven dining programs aligned with the resort’s positioning as a premier luxury destination in Bali.
  • Led a culinary brigade of over 120 chefs and stewarding professionals across seven outlets and large-scale banquet operations, consistently achieving F&B GOP and cost efficiencies through disciplined financial management and resource optimisation.
  • Enhanced food quality, guest satisfaction, and team engagement through advanced culinary training, local sourcing initiatives, and close collaboration with procurement, resulting in measurable improvements in Guest Voice and Colleague Engagement scores.
Culinary Operations & InnovationF&B Strategy & Business OperationsProfitability & Revenue OptimizationBudgeting, Cost Control & P&L ManagementMenu Engineering & Concept DevelopmentSustainability & Local Sourcing Programs+6

Banyan tree group

Executive Chef

Jul 2022 – Jul 2024 Β· 2 yrs Β· Bangkok, Bangkok City, Thailand Β· On-site

  • Championed the culinary direction and operational excellence across Banyan Tree Bangkok’s extensive and award-winning F&B portfolio, encompassing Vertigo Rooftop Grill & Moon Bar, Vertigo Too Lounge, Saffron Thai Fine Dining, Bai Yun Cantonese Restaurant, Taihei Japanese Dining, Romsai International Buffet, Saffron Cruise, Apsara Dinner Cruise, Lobby Lounge, Juice Bar, Club Lounge, and In-Room Dining, alongside a robust banquet and catering division.
  • Developed and redefined multiple signature concepts, including Saffron Sky Garden and Saffron Grill, while actively leading the creation of five new F&B concepts for Banyan Tree’s upcoming mixed-use development project.
  • Directed a large, multicultural brigade of over 90 chefs and stewarding professionals, ensuring culinary consistency, innovation, and alignment with the brand’s luxury positioning across restaurants, bars, and events.
  • Revitalised menus and dining experiences across all outlets, combining authentic Thai flavours with modern global influences, enhancing both guest satisfaction and revenue performance.
  • Implemented rigorous financial and operational standards, achieving sustained improvements in F&B GOP, food cost, and productivity through strategic planning, vendor partnerships, and cost-control systems.
  • Strengthened culinary identity and guest loyalty through immersive dining experiences, chef-driven storytelling, and high-profile events, positioning Banyan Tree Bangkok as one of Asia’s leading dining destinations.
  • Collaborated closely with brand, design, and development teams to ensure alignment of culinary concepts with the group’s future vision, guest expectations, and sustainability objectives.

MΓΆvenpick hotels & resorts

Executive Chef

Jul 2021 – Jan 2022 Β· 6 mos Β· MΓΆvenpick BDMS Wellness Resort Bangkok

  • 5-star premium brand hotel with 293 rooms & suites, 5 F&B outlets, extensive meetings & events capacity & upcoming wellness center.

Trocker hospitality & food & beverage consulting

Food & Beverage Consultant

Nov 2019 – Present Β· 6 yrs 6 mos Β· World-wide Β· Hybrid

  • Elevate Your Culinary & Hospitality Experience β€” Executive Chef & Hospitality Consultant at Your Service
  • From Kitchen to Concept: Expert Hospitality Consulting & Executive Chef Services
  • Crafting Excellence in Hospitality β€” Led by a Seasoned Executive Chef & Consultant
  • German
  • Kulinarische Exzellenz & Gastgewerbe-Kompetenz β€” Ihr KΓΌchenchef & Hospitality-Berater
  • Von der KΓΌche zur Strategie: Professionelle Beratung & KΓΌchenchef-Dienstleistungen
  • Erleben Sie Gastfreundschaft auf hΓΆchstem Niveau β€” Mit einem erfahrenen KΓΌchenchef & Berater

Chatrium hotels & residences

Director of Food & Beverage & Executive Chef

Oct 2017 – Oct 2019 Β· 2 yrs Β· Bangkok

Hyatt hotels corporation

3 roles

Executive Chef

Sep 2013 – Aug 2017 Β· 3 yrs 11 mos

Executive Sous Chef

Promoted

Oct 2011 – Sep 2013 Β· 1 yr 11 mos

Chef De Cuisine (Opening)

Oct 2009 – Oct 2011 Β· 2 yrs

Jumeirah group / jumeirah hotels & resorts

Chef de Cuisine

Jan 2004 – Jan 2009 Β· 5 yrs Β· Jumeirah Beach Hotel / Dubai

Hotel hubertus

Chef de Partie Tournant

May 2003 – Oct 2004 Β· 1 yr 5 mos Β· Anif, Salzburg, Austria

Hotel mΓ€rzenhof

Executive Chef (Opening)

Dec 2002 – Apr 2003 Β· 4 mos Β· Wald im Pinzgau, Salzburg, Austria

Hotel weißes râssel

Sous Chef

Jun 2002 – Oct 2002 Β· 4 mos Β· St.Wolfgang i.Salzkammergut, Upper Austria, Austria

Hotel gaspinger hof

Chef Gardemanger

Sep 2001 – Apr 2002 Β· 7 mos Β· Gerlos, Tyrol, Austria

Seabourn cruise line

Chef Tournant / Entremetier & Pastry

Mar 2001 – Jul 2001 Β· 4 mos Β· Worldwide

Hilton munich city

Demi Chef de Partie Entremetier

Jun 2000 – Mar 2001 Β· 9 mos Β· Munich, Bavaria, Germany

Hotel trofana

Chef Gardemanger

Nov 1999 – Apr 2000 Β· 5 mos Β· Ischgl, Tyrol, Austria

Hotel restaurant zum hirschen

Chef de Partie Entremetier

Aug 1999 – Nov 1999 Β· 3 mos Β· Zell am See, Salzburg, Austria

Hilton zurich airport

Demi Chef de Cuisine Tournant

Feb 1998 – Nov 1999 Β· 1 yr 9 mos Β· ZΓΌrich Area, Switzerland

Hotel europΓ€ischer hof

Chef Apprenticeship / College of Hotel Managment

Aug 1994 – Nov 1997 Β· 3 yrs 3 mos Β· Bad Gastein, Salzburg, Austria

Education

Hospitality and Tourism School at Lake Obertrum / Austria

Final Apprenticeship Examination Degree in Culinary

Jan 1994 – Jan 1997

Polytechnical Institute, Mittersill, Austria

Diploma β€” Pre Vocational School for Hospitality Industry

Jan 1992 – Jan 1993

Secondary School, Neukirchen, Austria

Diploma β€” Basic Skills and Developmental/Remedial Education

Jan 1988 – Jan 1992

Primary School, Krimml, Austria

Diploma β€” Basic Skills and Developmental/Remedial Education

Jan 1984 – Jan 1988

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𝐂𝐑𝐫𝐒𝐬𝐭𝐨𝐩𝐑 π“π«π¨πœπ€πžπ«

𝐂𝐑𝐫𝐒𝐬𝐭𝐨𝐩𝐑 π“π«π¨πœπ€πžπ«

Food & Beverage Consultant

at TROCKER Hospitality & Food & Beverage Consulting

Switzerland26 yrs 9 mos exp
Culinary Operations & InnovationF&B Strategy & Business OperationsMenu Engineering & Concept Development