Chef Allan is a skilled culinary professional with twenty-five (25) years experience in helping local and international hotels and restaurants to reduce operational costs by streamlining operation workflow, upgrading the knowledge and efficiency of the kitchen and service staff .

Has worked with several international hotel brands such as Sedona, Swissôtel Hotels & Resorts, Dusit International, Accor managed hotel.

Chef Allan is excellent in French, Italian and Mediterranean and Southeast Asian with qualifications from Institut Paul Bocuse (France), At Sunrice Global Chef Academy (Singapore), Wandee Culinary Art School (Thailand)

Has managed hotel and resort kitchens in Southeast Asia and the Middle East

Particularly adept in the following:

• Designing and implementing pre-opening programs
• Getting costs out of hotels and restaurants’ kitchens by streamlining operation workflow.
• Creating menus and recipes in line with business concepts, that attract, builds and retain customer base.
• Upgrading the knowledge and skills of kitchen and service staff through on-the job training programs that provide them with a life skill.