Professional culinary with 30 years of extensive culinary &  management professional, FOH / BOH management,  menu planning experience in Mediterranean &  International cuisine, Capable of guiding and motivating a  huge team to perform the best, oversee all staff, budgets  and operations of the venue, formulating overall strategy,  managing the staff and establishing policies, Manage  restaurants and catering services of up to 500 Pax, while  focusing on quality and innovative menus featuring  seasonal recipes inspired by traditional culinary styles,  local ingredients and modern cuisines,