Desmond Yu Wai Chow

Greater Boston

adkyxa@r.postjobfree.com 508-***-****

linkedin.com/in/desmond-yu-wai-chow-16bb0a131

Summary

Summary:

Over 35 years’ experience in the luxury Hospitality Industry. 25+ years' in the Executive's Role. 15+ years' Edomae / Omakase Japanese Cuisine's experience. 30+ years' in Asain Cuisine and 5+ years' Western Cuisine. Master Chef Desmond (Akihiko Tanabe 田邊昭彥) holds a HOTEL / RESTAURANT MANAGEMENT Education from ICS a division of National Education Corporation at Scranton, PA. Also is an honors Graduate of Western Culinary Institute and the Sushi Chef Institute. He has been a guest lecturer at various colleges and universities across the United States.

(World Sushi Cup 2017 Japan) Achieve the best performance award & sushi technology black belt certification. 2015 Global Sushi Challenge U.S. Preliminary Competition and for demonstrating above-standard skill, creativity and knowledge of sushi chef practices as set forth by the World Sushi Skill Institute and Japan Sushi Association. Specialties Training and mentoring large teams, staff management. Recruiting skills, and contacts, Multicultural leader in the kitchen. Operational management, production cost, budgeting. Customer relations and strategic planning. Menu and recipe development (Designing creative, innovative and profitable concepts). Food & Beverage research & development. Multiple Skills in international and domestic cuisines. Specialties:-

Multiple Skills in international and domestic cuisines. Proficient in Southern and Northern Chinese Cuisines Japanese Cuisines, Edomae Sushi

Western Cuisines

Asian Cuisines

Fine Europe Pastries

Training and mentoring large teams, staff management. Recruiting skills, and contacts.

Multicultural leader in the kitchen.

Operational management, production cost, budgeting. Customer relations and strategic planning.

Menu and recipe development (Designing creative, innovative and profitable concepts). Food & Beverage research & development.

Creative Strategic Operations.

Solution based while investigating a variety of scenarios. Globally experienced with a forward perspective.

Project solution based management skills.

Passionate and energetic communicator.

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Team player and mentor.

Experience

Executive Chef

MINA GROUP / Pabu Izakaya - Boston

Mar 2019 - Present (2 years +)

PABU - Upscale Traditional Omakase Style Japanese Cuisine Opening & Operational Leader.

Specialties Training and mentoring large teams.

Staff management. Recruiting skills, and contacts. Multicultural leader in the kitchen.

Operational management.

Production cost, budgeting.

Customer relations and strategic planning.

Menu and recipe development (Designing creative, innovative and profitable concepts). Food & Beverage research & development.

Founder of Food Art Technology

FoodArtTechnology.com

2015 - Present (6 years 2 months +)

Food Technology Counsellor

Cuisine, Food Article Author

Training and mentoring large teams, Staff management. Operational management, Strategic planning.

Menu and recipe development (Designing creative, innovative and profitable concepts). production cost, budgeting, customer relations.

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Hard Rock Hotel & Casino Atlantic City

Jun 2018 - Feb 2019 (9 months)

Upscale Traditional Japanese Cuisine.

Take opportunity to improve and working with Master Sushi Chef Mr. Shingo Inoue, who have 40years+ experience in Japanese Cuisine.

Executive Chef

FusionKitchen / Sushi & Asian Restaurant

2011 - Jun 2018 (7 years 6 months)

Fine Dining & Sushi Restaurant

Multiple Skills in international and Domestic Cuisines. Multi Cultural leader in the kitchen.

Training and mentoring large teams, Staff management. Operational management, Strategic planning.

Menu and recipe development (Designing creative, innovative and profitable concepts). production cost, budgeting, customer relations.

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Executive Chef

Miyako Sushi Restaurant (FL, USA)

2006 - 2011 (6 years)

Fine Dining Traditional Edomae / Omakase Style Japanese Cuisine Sushi Restaurant 2006 – 2011 (~4 years)

Multiple Skills in international and Domestic Cuisines. Multi Cultural leader in the kitchen.

Training and mentoring large teams, Staff management. Operational management, Strategic planning.

Menu and recipe development (Designing creative, innovative and profitable concepts). production cost, budgeting, customer relations.

Executive Chef

Tokyo Sushi Restaurant (MA, USA)

1999 - 2006 (8 years)

Fine Dining Traditional Edomae / Omakase Style Japanese Cuisine Sushi Restaurant 1999 – 2006 (~5 years)

Multiple Skills in international and Domestic Cuisines. Multi Cultural leader in the kitchen.

Training and mentoring large teams, Staff management. Operational management, Strategic planning.

Menu and recipe development (Designing creative, innovative and profitable concepts). production cost, budgeting, customer relations.

Bartender & Executive Chef

華園 China Inn (MA, USA)

1995 - 1999 (5 years)

Fine Dining Restaurant

1995 – 1999 (~4 years)

Multiple Skills in international and Domestic Cuisines. Training and mentoring large teams, Staff management. Menu and recipe development (Designing creative, innovative and profitable concepts). production cost, budgeting, customer relations.

Assistant Chef

Travel through France for Culinary Education

1993 - 1995 (3 years)

1993 - 1995 (~1.5 years)

Worked as volunteer in different Fine Dining Restaurants / Bakery, Pastry Shops to enhance my French cooking skills and knowledge.

Executive Chef

香港美心集團 Maxim's Group (HK)

1985 - 1992 (8 years)

1985 - 1992 (~6 Years)

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Founded in 1956, Hong Kong Maxim’s Group is a leading food & beverage company comprising of Chinese, Asian and European restaurants, quick service restaurants, bakery shops and institutional catering, while providing a range of festive products, including the award-winning Maxim’s Mooncakes. The Group is also the licensee of renowned brands including Starbucks Coffee, Genki Sushi and IPPUDO ramen and The Cheesecake Factory in various territories. Altogether, the Group operates over 950 outlets in Hong Kong, PRC, Vietnam and Cambodia. It also established the first Sino-Foreign joint venture in PRC in 1980 and now delivers air catering service in 11 cities through joint ventures. Execuitive Sous Chef

鏞記酒家 Yung Kee Restaurant (HK)

1983 - 1985 (3 years)

1983 - 1985 (~2years)

Fusion Fine Dining Chinese Cuisine.

Chef & Restaurant Manager

喜鵲海鮮酒家 Magpie Seafood Restaurant (HK)

1981 - 1983 (3 years)

1981 - 1983 (~1.5 years)

Fine Dining Restaurant

Executive Sous Chef

富華大酒樓 Fu Wah Restaurant (HK)

1979 - 1981 (3 years)

1979 - 1981 (~2 years)

Traditional Fine Dining Cantonese Cuisine.

Apprenticeship as Cook

金堂酒家 Golden Palace Restaurant ((HK)

1974 - 1979 (6 years)

1974 - 1979 (~4 years)

Famous Fine Dining Chinese Cuisines in Hong Kong

a/k/a Cantonese cuisine Shaolin Temple.

Have been promoted to Cooking Line Chef with in two years. Education

World Sushi Cup 2017 Japan / 世界壽司兢賽2017 本) / 世界寿司兢赛2017 本

2017 - Present

(World Sushi Cup 2017 Japan) Achieve the best performance award & sushi technology black belt certification.

世界壽司兢賽2017 日本 取得最佳表現榮譽及壽司技術黑帶一段認証

世界寿司兢赛2017 日本 取得最佳表现荣誉及寿司技术黑带一段认证

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2015 Global Sushi Challenge U.S. Preliminary Competition/ 2015年全球壽司挑戰 賽 美國區域選拔賽/ 2015年全球寿司挑战赛 美国区域选拔赛

2015 - Present

2015 Global Sushi Challenge U.S. Preliminary Competition and for demonstrating above-standard skill, creativity and knowledge of sushi chef practices as set forth by the World Sushi Skill Institute and Japan Sushi Association.

2015年全球壽司挑戰賽 美國區域選拔賽 取得由展示世界壽司技能研究所和日本壽司協會頒發 壽司

廚師實踐,創造力和知識優秀標準技能 獎狀

2015年全球寿司挑战赛 美国区域选拔赛 取得由展示世界寿司技能研究所和日本寿司协会颁发 寿司

厨师实践,创造力和知识优秀标准技能 奖状

World Sushi Skills Institute and All Japan Sushi Association/ 世界壽司技能協會和 全 本壽司協會/ 世界寿司技能协会和全 本寿司协会

2013 - Present

Sushi Proficiency Certification / 壽司技能認証 /寿司技能认证

Sushi Chef Institute

2010 - Present

Sushi Chef Professional

Ashworth College

Professional Accounting

ICS

HOTEL / RESTAURANT MANAGEMENT from ICS

Licenses & Certifications

Sushi Proficiency Certify from Sushi Skills Institute (All Japan Sushi Association)

2015 Global Sushi Challenge U.S. Preliminary Competition and for demonstrating above-standard skill, creativity and knowledge of sushi chef practices as set forth by the World Sushi Skill Institute and Japan Sushi Association.

Hiring Your Team - LinkedIn

Create A Brand Strategy - LinkedIn

Executive Leadership - LinkedIn

Desmond Yu Wai Chow - page 5

Leading with Emotional Intelligence (2013) - LinkedIn Excel: Advanced Formatting Techniques (Office 365/Excel 2019) - LinkedIn Strategic Human Resources - LinkedIn

Coaching Skills for Leaders and Managers - LinkedIn Excel Essential Training (Office 365) - LinkedIn

Leadership Blind Spots - LinkedIn

Influencing Others - LinkedIn

Coaching and Developing Employees - LinkedIn

Cultivate high emotional intelligence - LinkedIn

Managing Up, Down, and Across the Organization - LinkedIn Interpersonal Communication - LinkedIn

Developing Executive Presence 培养领导 质 - LinkedIn

Developing Executive Presence - LinkedIn

跨国团队的社交规则 - LinkedIn

Social Interactions for Multinational Teams - LinkedIn Executive Presence on Video Conference Calls - LinkedIn Demonstrating Accountabilty as a Leader - LinkedIn Preparing to Lead: Developing Mental Toughness in Yourself - LinkedIn Desmond Yu Wai Chow - page 6

Making DIY Business Videos Start to Finish - LinkedIn Speaking Up At Work - LinkedIn

Presentation Tips for Pitching to Investors - LinkedIn Skills

Japanese Cuisines, Edomae Sushi. • Asian & Chinese Cuisine • Edomae Sushi • Operational management • Culinary Skills • Hospitality Industry • Restaurant Management • Catering • Fine Dining • Food Safety

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