1. I am a seasonedprofessionalExecutive pastrychef withthirtyyears’experience worldwideinpastry,
confectionary,Ice sculpture,fruitcarving,staff trainingandhotel andoutletopeningsand
operations.
The roots of mycareer beganinLondon at the DorchesterHotel parklane ,Ithenmovedonto The
Hyatt CarltonTower Sloane Street Londonwhere Iwastaught andmentoredbythe worldfamous
Executive PastryChef. Mr.RobertMey whomat the time wasthe chief examinerforthe Cityof
GuildsLondon.Ilearnedthe classical methodof pastry&bakery and soonmasteredthe art of pulled
& blown sugar,ice carving andmany formsof chocolate art and thiswas myfoundationand became
the buildingblocksof mycareer,itwassaid “You can’t play rock n roll till youcan playclassical”.I
feel privilegedtohave learntthis classical method asithas givenme the credentialsandskillsto
experimentandtake risks withtrendsetting.
On leavingLondonIspentanother16 yearswith Hyatt international andwas aproud teammember
of manyhotel openingteams inAustralia,South EastAsiaandthe Middle East .I tooka short spell
away fromthe hotel worldand was appointedto the role of private executivePastryChef tothe
Royal familyof the Sultanof Brunei. AfterthatI tookon the role of Executive pastrychef forHard
Rock HotelsBali & Thailand andfinallygottoplayrock roll withnew ideas.Mypassionliesinthis
profession andwouldlike toexplorethisavenuefurtherIamkeentostay inthe AustraliaAsian
Pacificregion butam very flexibleandwouldconsiderany postingwhichwouldenhance mycareer.
At presentmyrole is Executive pastry chef &consultant@ pennydropfoods Irishbakeryproducts.
 Specialiseinpastryandconfectionary
 Ice sculpture
 Fruitcarving
 Staff training,mentoring
 HACCP
 Menu construction/Costing
 Multi cuisine knowledge
 Have the abilitytobuildstrongcommittedteams
 Aware of the latestmarkettrends
 Focused
 Companydriven