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Selected Projects


The Japanese at Gütsch

Concept design, set up and opening of a sister restaurant to The Japanese at The Chedi Andermatt. The Japanese at Gütsch will be located at an altitude of 2362 metres on the ski slopes of the Andermatt-Sedrun Ski Arena. The restaurant opened in December 2019and achieved a Michelin Star in its first year of operation. This makes the restaurant the highest altitude Japanese Michelin Star restaurant in the world. Project is ongoing.

The Chedi Andermatt - The Japanese 

Having already earnt a Michelin Star for the gourmet restaurant of The Chedi Andermatt, The Japanese, while I was Executive Chef / Director of F&B of he hotel. I have been retained as the "hands-on" Consultant Chef & Restauranteur to operate the The Japanese ... to keep it at the forefront of Japanese fine dining in Switzerland. Project ongoing ...

Andermatt Sedrun Sport ag

With the expansion of the ski areas in the Andermatt- Sedrun area a gastronomy company, Mountain Food, was created to operate the restaurants and bars owned and operated by the Bergbahnen. As the F&B consultant on the project my brief was to help refine the concepts, set up supply lines and supply contracts, install systems to ensure a consistent product delivery. In addition to assist with the design, concept and opening of two new venues for the winter of 2018/19.

Hayman Island, Barrier Reef, Australia

I was engaged by this world famous five star hotel property to reinvigorate its F&B operations as part of an effort to sell residences on the island and while the owners sort new long term operators for the hotel. The work included revamping the various outlets, streamlining systems and developing new F&B orientated entertainment for the islands guests. Project was completed and One & Only Resorts assumed operations.

Singapore Airlines

I was engaged as a Consultant for SIA when they first started the International Culinary Panel program. Along with George Blanc, Gordon Ramsey, David Burke and Matsuhiri we advised SIA on cabin service and developed recipes and on board food service concepts that have helped keep them at the forefront of the airline industry. After five years my other commitments mean I could no longer be part of the panel. Project concluded.

Shrooms Restaurant, Chjimes, Singapore

When Jeremiah Towers Stars restaurant in Chjimes closed a new restaurant was created in the great space it vacated. We were engaged to set up and operate this restaurant for the owners.... the brief was a vibrant sophisticated but relaxed fusion restaurant, bar and night club in the iconic Chjimes location. With Straits Times scoring us 17/20 we obviously succeeded. Project concluded. 

Elite Concepts, Hong Kong

When Elite Concepts were branching into New Zealand and Singapore we assisted in the set up of the venues and provided essential local operational knowledge to assist this innovative F&B group.

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