With over 30 years of experience in the industry, the executive chef of Shangri-La The Fort, Manila brings outstanding organisational leadership, logistical planning skills, and a remarkable set of culinary talent to the table. From managing massive teams to preparing banquet service experiences for 7000 guests, his global career, which has taken him across 6 different countries, has fine-tuned his palate and sharpened his technique. This chef spends most of his time in the kitchen or planning with his staff for one of Shangri-La The Fort's many daily events, while maintaining and supervising all of the hotel’s menus for their outlets like High Street Lounge, Raging Bull Chophouse & Bar, Canton Road, Samba, and Bake House too, plus in-room dining as well.