Executive Chef

Philippines & Hong Kong

Permanent resident with right to work.

Growing revenue through innovation, transformation & customer excellence.

Provides expertise in Food and Beverage Management, Skillful trained Chef, builds excellent guest relations and creates a dynamic and well-trained team of F&B professionals. Pushes the boundaries to achieve desired results. Experienced in all areas of F&B business, facilities renovation, implementation of systems, opening and closing of outlets, upgrades and management of Human resources.

Professional experience:

November 2021 – current Airport Cluster Regala Skycity Hotel And Regal Airport Hotel

Culinary Director

Part of pre-opening team for this 1200 rooms Regala Skycity hotel. Overseeing operations at Regal Airport 1200 rooms hotel. Revamping Menus and F&B operations at Regal Hong Kong Hotel. Oct 2020 – Oct 2021 – Laid off due to Covid 19, & political turmoil in Hong Kong.

June 2019 – Oct 2020 Lagardere Travel Retail, HK Int. Airport Head of Travel Dining

In charge of the companies F&B operations which include a central production kitchen, 2 Dean & Deluca stores, a King’s bakery, 2 Bless Juice shops, Wolfgang Puck 140 seats full service restaurant and a 60 seat Godiva shop, while handling pre-opening of a 500 seat food court, a robot bar and a German beer restaurant and a new Pizza outlet. Managing a team of 140 full time staff, fully responsible for its entire operations including P&L management, driving sales, reducing costs and improving overall food hygiene and safety, working closely with Chefs driving improved food products, while working close together with Franchisee stakeholders. Oct. 2009 – May 2019 United Services Recreation Club, Jordan, H.K. Executive Chef and Food and Beverage Manager

In charge of the Club’s F&B operations, comprising of 70 staff and 40 + part time staff. Overseeing daily F&B operation. Budgets, Menu Planning, Promotions, Recipes, Cost control, development of kitchen and service team. Raised the standard of the United Services Recreation Club’s Dining Facilities, the USRC now serves some of the finest Club food in Hong Kong. The club caters to approximately 1300 members plus their families from a wide-ranging background of HK professionals. I Have been involved in numerous non-F&B projects during my time at the Club. Achievement at the United Services recreation Club: Increased F&B Revenues from 8 million to currently over 25 million HK$ annually. Introduced new Dining Concepts for all outlets. Introduce changing menus and monthly promotions, daily/weekly specials. Successfully planned, budgeted and executed complete Kitchen renovation, Budget for Kitchen, HK$ 12 Million.

Planned and budgeted for a completely new POS system, purchasing and inventory system, created new POS and purchasing databases. Implement thorough Hygiene standards, set up of Hygiene system with SGS. Provided comprehensive staff trainings for both Kitchen & service about all new food and beverage products.

Brought in Supplier connections and update a complete supplier database. Veringa

Marco, A.C.

Home: 424 Ambuklao Street,

Ayala Alabang Village, 1780

Muntinlupa City, Manila

Home: 027*******

Globe: ((00)63-956*******

Please use Hong Kong Number

to get in touch!

Hong Kong: 852-****-****

E-: ************@*****.***

Personal data:

Sex: Male

Place of birth: Dordrecht

The Netherlands

Date of birth: Dec.10, 1965

Nationality: Dutch

Marital Status: Married

Philippines Permanent Resident

Hong Kong permanent resident

Sept. 2004 - Oct. 2009 Hong Kong Golf Club, DWB, Hong Kong Executive Chef

Executive Chef of the Hong Kong Golf Club, Deepwater Bay, in charge of all F&B outlets 29 Kitchen Staff including 5 stewarding & 3 purchasing staff. Overseeing daily F&B operation, menu planning and engineering, costing, recipes, staff trainings, purchasing, receiving. The HK Golf Club caters to the elite of Hong Kong with members such as the Kwok family, Mr. Li Ka Shing, Mr. Donald Tsang etc.

Achievement at the Hong Kong Golf club:

Increased F&B Revenues since my arrival by 140 % with the existing head count. Covers increased from 47.000 to 86.000.

Managed to keep F&B Cost well within budget limits. Introduced Fine Dining Concept and use of open kitchen which was left vacant until then. Introduced ever changing menus and monthly promotions as well as daily/weekly specials.

Successfully and within budgets renovated completely both the Western Kitchen as well as the Chinese Kitchen. Budget for EK: HK$ 4 Million, Budget for Chinese Restaurant and Kitchen together was HK$ 7 Million Implemented thorough Hygiene standards. Provided comprehensive staff trainings for both Kitchen as well as service about all new food and beverage products being introduced. Brought in Supplier connections and trained purchasing/receiving staff on product knowledge and update a complete supplier database.

Oct. 2003 to Septe. 2004 Royal Hong Kong Yacht Club Hong Kong Executive Chef

Executive Chef at this prestigious Club in Hong Kong, located directly in the busy commercial center alongside the Victoria Harbor. It comprises of three separate clubhouses in different locations in Hong Kong. Managed a kitchen team of 38 and was steward of a team of 8. Main clubhouse had 5 F&B outlets and numerous function rooms, the two other clubhouses had each 1 restaurant with several banquet and function rooms. Achievement at the Hong Kong Yacht club:

Increased F&B Revenues since by 30% -- Managed to reduce F&B Cost from 38 to 34 %. Implemented thorough Hygiene standards. Provided comprehensive staff trainings for both Kitchen as well as service about all new food and beverage products being introduced. June 2002 to Apr. 7, 2003 Mad Dogs Central, Hong Kong General Manager

Appointed as General Manager at Mad Dogs in Central. This famous British Pub allowed me to gain more experience at street level in Hong Kong. Whilst still being fully involved with Food & Beverage, I also had to tackle everyday difficulties related to the business. Mad Dogs ceased operation in Hong Kong due to the economic downturn that followed SARS.

Apr. 2000 to Feb. 18, 2002 Regal Hong Kong Hotel (5-star) Hong Kong Executive Chef

Promoted and transferred to the 5-star flagship of the Group, Regal Hong Kong Hotel. Operations included a fine dining outlet, coffee shop, sports bar, lobby lounge, karaoke lounge, extensive banqueting and meeting facilities, extensive outside catering and in- house bakery for the Hotel as well as Education:

1978 – 1982 L.T.S. Professional

Culinary School, The Netherlands

Diploma Culinary Arts & Restaurant

Management

Four years theory and practical

education in restaurant cookery and

service

1982 - 1983 S.V.H. Culinary Course

specializing in Cold Kitchen

Diploma in Cold kitchen productions.

One-year practical education backed up

by theory lessons in the classroom;

practice cooking was done in Rest.

Boschlust, Teteringen, The Netherlands

*Michelin star restaurant*

1983 - 1984 S.V.H. Culinary Course

specializing in Hot Kitchen

Diploma in Hot Kitchen Productions.

One-year practical education backed up

by theory lessons in the classroom;

apprenticeship was done in Rest

Boschlust, Goirle, The Netherlands

*one Star Michelin Guide*

Languages:

Dutch: Mother Tongue,

German: Fluent,

English: Fluent,

French: Cuisine Knowledge

Cantonese: Intermediate

communication skills

Hobbies:

Photography, Food, Wine, Cycling

Professional Development:

WACS Congress 2006 – 12-16 March,

Auckland, New Zealand

Professional Memberships:

Disciples D’Escoffier Philippines

LTB Philippines Chefs Association

Hong Kong Chefs Association -current

Committee Member 2004-2016

www.hongkong-chefs.com

2nd Vice President 2006-2007

Webmaster 2004-2012

World Association of Chefs Societies

Link 2005-2009 www.wacs2000.org

WACS Committee Member of the

MCC Committee 2007—2009

deliveries to external shops. Managed a team of 58 chefs and 12 stewards. Nov. 1998 – Apr. 2000 Regal Airport Hotel, Hong Kong Production Chef

Promoted to Production Chef, overseeing all Western food productions, including five F&B outlets and banquet facilities. Being in charge of all kitchen related matters, such as: budgeting, recruitment, purchasing, menu design, cost control. Managing a crew of 35 staff.

Mar. 1997 – Oct. 1998 Regal Airport Hotel, Hong Kong Fine Dining Chef

During this period, I had a chance to work at the busy airport hotel's fine dining outlet. I was responsible for menu design, recruitment and training, cost control and food production. The restaurant was named " Five Continents” and as its name says it was an International kitchen featuring authentic dishes from around the world.

Sept.1996 – Mar. 1997 Pacific Coffee Company, Hong Kong Consultant (development of a production kitchen)

Priority was research and development for the set-up of a production kitchen to provide all their current as well as future coffee shops throughout town with food products. My main duties included recruiting, training and supervising production staff, reporting to the General Manager on a weekly basis on the development of the production kitchen. This job included setting budgets, market research and P.R. work.

Sept. 1991 – Jul. 1996 Restaurant & Bar "Kastanje-hof" Wuustwezel, Belgium

Owner/Kitchen Chef

Restaurant which had 250 seats indoors and another 200 outdoors on our vine covered terrace and our oak tree garden. The restaurant & bar catered to a variety of regular as well as business guests and offered a mixture of French and Italian Cuisine.

Jan. 1991 – Aug. 1991 Hotel Bosrand, Kasterlee, Belgium Executive Chef - Managing the kitchen, training of staff. Handling of large catering events for up to 3000 people.

1990 – 1990 Savoy Hotel Baur en Ville, Zurich, Switzerland Chef Tournant - One-year Chef Tournant at this busy 5-star hotel in downtown Zurich

1989 – 1990 Hotel Bosrand, Kasterlee, Belgium - Kitchen Chef 1985 – 1988 Restaurant Mousson, Antwerp, Belgium - Kitchen Chef 1984 – 1985 Military Service, Seedorf, Germany - Officer's Bar manager Industry References:

Mr. Eudes Fabre

C. E. O.

Lagardere Travel Retail North Asia

e-mail: *****.*****@*********-**.**

Mr. Adam McCarthy

C.O.O.

Lagardere Travel Retail North Asia

e-mail: ****.********@*****.***

Mr. Noel Burns, General Manager,

United Services Recreation Club, e-

mail: ********@****.***.**

Mr. Casper Schonfeldt, General

Manager, Trump Int Golf Club, Dubai,

formerly Deep-water bay Golf Club

Manager ********@*****.***

Mr. Howard Palmes, Managing

Director, Fine Vintage Wines, formerly

Hong Kong Golf Club General

Manager

******.******@*****.***

Mr. Alfred Leung, Formerly Club

Operations Manager, The Royal Hong

Kong Yacht Club, Causeway bay

******.*****@***************.***

Mr. Andreas Muller, Programme

Director (International Cuisine)

Hotel and Tourism Institute (HTI)

/Chinese Culinary Institute (CCI) /

International Culinary Institute (ICI)

formerly Executive Chef, Regal

Airport Hotel, Kai Tak

*************@***.***.**

Professional and Industry relations:

Mr. Andreas Muller

Principal Instructor/Manager (Western

Cuisine Operations & Training)

HITDC and Former President Hong

Kong Chefs Association

*************@***.***.**

Mr. Gissur Gudmundsson

Former President World Association of

Chefs Societies

www.wacs2000.org

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