1. What is your background and what brought you to Chartwells?
After 3 years working and studying at the Paris in Le Cordon Bleu and Ritz Escoffier cooking schools, I decided to move to China to further my career.
I decided to join Chartwells, as it's one of the largest catering providers in the world with plenty of opportunities for professional growth.
2. As Executive Chef, what challenges do you face?
It is always a challenge to satisfy students who come from many countries around the world, and all of them have different food habits or requirements. We always try our best to produce a healthy and balanced meal everyday.
3. How do you design monthly menus to ensure students and staff are happy?
Every month, we work with my chefs and the school catering manager to ensure our menus match customer needs. As always, we combine popular Western and Asian dishes with fresh fruit and vegetables for our salad bars.
4. How do you ensure high quality and continuous improvements?
Over the past years, in conjunction with BSG's admin and facilities departments, we have refurbished food lines and increased the service capabilities of all coffee shops. Application of service lines have also made for faster service and greater choice. With our focus on the quality of flavours and food, we continue to provide a complete hospitality experience.
5. How can our students, staff and parents help you?
We invite you to discuss any aspect of catering service. Our goal is simple: To enhance the wellbeing of all who dine with us and deliver clean, comfortable service.
I'm always around the kitchen, canteen and coffee shops, so feel free to say hello and chat!
6. This is your thirteenth year in Guangzhou, what keeps you here?
After 13 years in Guangzhou, this city has become my home — great food, great people and the seaside is not too far away!
BSG is a wonderful working environment and so it's a pleasure to keep providing meals for students, staff and parents.