A Culinary Journey Built in Real Kitchens
My professional path has been shaped across restaurant launches, busy service kitchens, premium steak concepts, and private chef environments. That range allows me to bring both creative cooking and disciplined execution into every Tasty House experience.
Chef Experience
From restaurant floors to private dining tables
I have worked through fast-paced kitchens, leadership roles, and guest-focused concepts in England, Romania, and the Netherlands. The result is a service style that is calm, refined, and built around quality from planning to plating.
Operational leadership
Experience managing kitchens, teams, launches, and day-to-day service standards.
Guest-first execution
A private chef mindset focused on timing, atmosphere, discretion, and hospitality.
Wide culinary range
Background spanning steakhouse, pub, Asian, grill, and fine dining inspired cooking.
Career Highlights
A selection of the roles that shaped my cooking style, management approach, and ability to deliver strong dining experiences.
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Freelance Chef-Kok
Self-employedTasty House
Creating flexible chef experiences across event and hospitality settings, with a focus on consistency, presentation, and a smooth guest journey.
Private diningEvent executionMenu development -
Chef – Ekmekci Batavia Stad
Self-employedEkmekci Batavia Stad
Coordinating kitchen operations in a dynamic gastronomic concept. Responsible for staff training, organizing workflow, and maintaining quality standards. Served as kitchen leader, managing team tasks, production planning, and operational efficiency to ensure fast and consistent service.
Kitchen LeadershipStaff TrainingOperational PlanningQuality ControlFast-paced Service Management -
Freelance Hospitality Support
Self-employedBilderberg Hotel
Freelance collaboration on a well-structured project focused on organizing groups and events. Provided operational support to hospitality teams, contributing to logistics coordination, event space preparation, and maintaining a high standard of guest services.
Event SupportGroup CoordinationHospitality OperationsEvent LogisticsGuest Service Excellence -
Floor Manager Support & Chef-Kok
Self-employedVan der Valk Hotel Lelystad
Operational support in the restaurant dining area, working alongside the management team to coordinate service. Involved in organizing the front-of-house team, managing customer flow, and ensuring a premium experience for guests.
Floor ManagementTeam CoordinatioGuest RelationstService SupervisionRestaurant Operations -
Freelance Chef-Kok
Self-employedKok Experience & Kok CinemaxX
Creating flexible chef experiences across event and hospitality settings, with a focus on consistency, presentation, and a smooth guest journey.
Private diningEvent executionMenu development -
General Manager & Chef Kok
PermanentLa Manole
Led operations and kitchen delivery while helping open a new Romanian restaurant concept, balancing food quality, team coordination, and service flow.
Restaurant launchKitchen leadershipOperations -
Head Chef
Full-timeThe Smoke House
Directed culinary execution in a vibrant pub setting, with a strong focus on grill cooking, steakhouse quality, and flavor-led menu delivery.
Great cookCookingFlavor development -
Chef de Partie
PermanentVermaat
Worked inside a high-standard gastronomy environment, refining technique, discipline, and consistency while contributing to polished service.
Culinary creativityTastingFlavor analysis -
Chef
PermanentLoetje
Applied international kitchen experience to a steakhouse concept, sharpening grill mastery, plate presentation, and dependable high-volume execution.
Plate presentationGrill masterySteakhouse cooking -
Chef Kok
Full-timeTumul Berarilor
Focused on grill and pub-style production, building precision in temperature control, speed, and bold guest-friendly flavors.
Temperature controlCreative grillingService pace -
Restaurant Manager / Head Chef
Full-timeTASTY HOUSE (OXFORD) LIMITED
Progressed from Head Chef into restaurant management, taking responsibility for kitchen performance, business standards, staffing, and launch support.
FinanceRestaurant managementCross-cultural cuisine -
Chef Kok
Full-timeGreat Wok
Drove hot-line production with consistent, well-executed dishes in a fast-moving restaurant environment.
Culinary creativityPlate presentationLine cooking -
Head Chef
Chef KokSingapore Orchid
Developed core culinary foundations while working closely with experienced chefs and authentic Chinese flavor traditions.
Culinary innovationTeam collaborationAsian cuisine
