James Mc Guire is an experienced hospitality consultant and chef. He has over 25 years of experience working in executive chef and general manager roles around the world, including in Australia, Europe, Singapore, and on yachts. He has a strong culinary background and is seeking new opportunities in Bali, where he has experience opening and training staff at restaurants.

1. James Mc Guire
Consultant
HOME ADRESS:
BALI (MAIN LAND)
MOBILE: AUS +61 (0) 404 173917
BALI +62 813 3775 3179
WEB / EMAIL ADRESSES
MCGUIRE12@ME.COM
COOKINGWITHJAMC@GMAIL.COM
WWW.COOKINGWITHJMAC.COM
Profile
I consider myself a dedicated, enthusiastic professional with a strong culinary and
hospitality background I have a wealth of international experience as an award-winning
chef in the UK, Europe, Australia and Singapore.
I have worked in some of the best resorts around the world and I have dedicated my
career to leading successful & highly productive teams. I thrive on challenges and
developing new environments within the industry.
Experience;
I have worked at all levels in the hospitality industry from five star environments to
extremely high volumeestablishments (hands on of course) throughout my career as an
executive Chef / General Manager, from high volume food development in retail & food
production, food service both as a customer & supplier or educating a hotel guest
through private cooking classes or group classes.
Event catering (mustard catering Perth WA Indiana Teahouse) working as Executive Chef at
the American Club Singapore to being the Exec Chef for a Russian Billionaire on his Super
Yacht Sudami. I can work in many different environments I am open to any opportunity of
employment in the Bali, I’m very flexible use to working hands-on working long hours if
the environment commands it.
FREELANCE – EMPLOYMENT HISTORY
JAN 2015 – FEB 2015 / - FEB / MARCH 2016 RUMAH PUTIH BALI OPENING & TRAINING OF STAFF INPLEMENTING
PROCEDURES OPERATIONAL PROCESSES (WITH REGULAR AUDITS).
HTTP://WWW.RUMAHPUTIHBALI.COM.
MARCH / OCT 2015 CAPITAL GROUP UK - WORKING FOR A CHINEESE CLIENT’S ON MENU DESIGN & CONCEPT
DEVELOPMENTIN FOR THE UK MARKET (SET UP & OPENING CONCEPTS)
SEPT 2012 / JUNE 2015 – PROJECT WORK SUB CONTRACTED TO MYHOTELGROUP PERTH WA (MRS PAULINE TEW)
Strzelecki Group; Concept Developed & branded new Seafood Restaurant (Seafood Bar &
Grill 350 seat restaurant) responsible for full opening, training, operationally meet a
required turnover up & running. After completion I was instructed to assess a few other of
their businesses.
Re vamp - Kaldi Coffee Shop rebrand & train operationally build revenue (owned
Strzelecki Group).

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Coventry Village re image & design the new restaurant strip (Strzelecki Group)
http://www.coventryvillage.com.au/
EXECUTIVE CHEF / G M: MAISON BLANCH AU VERTE CHATEL FRANCE NOV 2011 - MAY 2012
Returned to do a second season - Maison Blanch au Vert is a high end Ski Chalet (£30,000
per week) Guests range from the Dubai Royal family / Wilders
http://www.maisonblancheetverte.com
EXECUTIVE CHEF / SUDAMI 34 MTR MY JUNE 2011 - NOV 2011
In charge of all Provisioning / over seeing the day to day Stewardesses on Sudami -
Preparing fresh meals for 6 / 8 Crew & Guests on a day to day bases, The owner was
Russian & insisted on everything freshly cooked for him & his guests.
EXECUTIVE CHEF / GENERAL MANAGER: MAISON BLANCH AU VERTE CHATEL FRANCE NOV 2010 - MAY 2011
Maison Blanch au Vert – I was asked to turn a very high end house into a high end Ski
Chalet for the owners (£30,000 per week) catering for 12 guests Breakfast Lunch,
Afternoon Tea & Dinner to a very high standard, I then took charge of Day to Day daily
operation of the Chalet kitchen, budgeting & guests services 24 / 7 with 5 / 7 staff
members please feel free to have a look at the site:
http://www.maisonblancheetverte.com/
EXECUTIVE CHEF / DIRECTOR OF DEVELOPMENT DAWN FRESH FOODS CORK IRELAND SEPT 2007 - JAN 2010
Running the Day - Day development kitchens & teams looking after all briefs & client’s
requests threw the development process, into the factory process to then end user.
Heading up the Blue Sky concept program running regular food development trips to
Europe / America.
GROUP EXECUTIVE CHEF / HEAD OF FOOD INNOVATION & DEVELOPMENT WHITBREAD SEPT 2005 - SEPT 2007
Looking after the Kitchen Development Team / FID at Head officein Dunstable, organizing
15 chefs looking after All Whitbread brands across the UK. I was responsible for menu
development. Kitchen deterministic, planning, house training & commercials.
http://www.whitbread.co.uk/whitbread.html
Executive Chef / NPD Manager Geest Ltd Barton upon Humber / Spaulding Oct 2002 -
Sept 2005Working closely with the UK retailers developing there food range across the UK,
i was responsible for the day to day running of the development kitchens across the
company also was customer facing doing presentations & support all over the UK. Oct
2002 Returned to the UK threw family illness I returned to the UK as my father was ill &
was going threw a big operation
MC GUIRE HOSPITALITY CHEF CONSULTANTS OWN BUSINESS JUNE 1997 SEPT 2002

3. Page 3
Ran the business till I had to return to the UK, trouble shooting businesses, restaurant
concept new opening etc.
Executive chef / General Manager Indiana Tea house Perth WA Nov 1997 - Feb 2000 -
Employed as the executive chef then took over as GM several months later in this time we
won several awards for our innovativefood & menus, we were at the timeconsidered
pioneers of cutting edge of Pacific Rim food, a fusion of Asian Flavors & Western Technics.
http://indiana.com.au/
EXECUTIVE CHEF TV PRESENTER CHANNEL 10 WESTERN DELIGHTS PERTH, WA
This was a 13 part TV serious viewed on Sat evenings at 19:30 I was the chef presenter
cooking threw out WA with local celebrates as guests on the show.
EXECUTIVE CHEF AMERICAN CLUB SINGAPORE AUG 1995 - MAY 1995
I was the executive chef with a total of 310 chefs in the kitchens, we looking after the day
to day running of all 9 kitchens, budgets, staff training & buying.
http://www.amclub.org.sg/
I am happy to produce all original certificates if needed, please feel free to ask, if you
require any work history before 1995 this also can be produced upon request.
Sailing Experience
June 2011 - Nov 2011 Chef / Deck Sudami 34 mtr MY (Med Season)
March 2010 – May 2010 Crew/Mate/Skipper Various Yachts in the 36’- 67’ range
Feb 1997 – 2000 Power Boat 10 mtrs
Was on several motorboats out of Fremantle to Rotto - WA as a guest for long weekends
& crewed the Rottenest Swim (support vessel).
Feb 1999 Swan 20 mtrs
Fremantle to Duns rough sailed with some friends as a guest on board
Awards & Achievements
WA Chef of the Year 1993
Winner American Express Awards 1990 / 91
Best Function Centre, WA
Best Outside Catering Company, WA
WA Chef of the Year Bronze Medal 1990
Captain-Gold Medal Team
Cookery and Food Association

4. Page 4
Scottish Culinary Competition Restaurant of the Year 1989
Holiday Inn “Restaurant of the Year” Silver 1988
Junior Chef of the Year (Scotland) Silver 1987
Diploma in Chocolate & Sugar Work 1983
MARITIME / HOSPITALITY QUALIFICATIONS
· MCA/RYA Yacht master Offshore Sail Certificate (Commercially
endorsed)
· MCA/RYA Coastal Skipper/Day Skipper commercially endorsed)
· MCA (STCW95) Basic Crew Training
· MCA Short Range Radio Certificate
· RYA Small Craft Radar
· RYA Diesel Engine Maintenance
· RYA International Certificate of Competence
· Padi Ticket / Open Water / Advanced
· RYA Powerboat 2
· STCW95 (Antibes Blue Water) 2011
· City & Guilds 706 / 1 & 706 / 2
· 1996 - Singapore Ministry of Environment 1 / 3
· 1996 - HACCP Master Food Safety Certificate
· 1997 - USMEF Meat Handling Certificate
· 1995 - Q / A Food Hygiene Certificate
·
Referrals
Mr James Mouzalidis / Legal Officer / Small Business Development Corp Perth WA Perth
08 6552 3223 e-mail jim.mouzalidis@smallbuisiness.wa.gov.au
Mrs Pauline Tew / MD / Ex Employer e-mail: pauline.tew@myhotel.com.au AUS+61
408746230 http://www.myhotel.com.au/
Mr Ronnie Garrity Friend e-mail Ronnie.garrity1@btinternet.com +44 (0)
7515529780