助理教授
酒店餐饮及工商管理学系
联络方法
电话: +852 3890 8191
TEACHING AREAS
- Culinary Arts
- International Cuisines
- Food and Beverage Operations
- Menu Planning
- Food Safety
- Work-Integrated Learning
- Research Methods and Supervision
ACADEMIC QUALIFICATIONS
- 2026 – The Hong Kong Polytechnic University, Hong Kong, China. Doctor of Hotel and Tourism Management
- 2018 – University of Hong Kong, Hong Kong, China. Master of Education Curriculum and Pedagogy
- 2013 – Tulane University, New Orleans, Louisiana, USA. English Literature and Language, B.A.
- 1998 – Culinary Institute of America, Hyde Park, New York, USA. Culinary Arts, A.O.S.
PROFESSIONAL QUALIFICATIONS
| 2022 | Certified Hospitality Educator, American Hotel & Lodging |
| 2021 | Advanced Level USA Cheese Specialist, USA Cheese Guild |
| 2015 | Certified Executive Chef, American Culinary Federation |
| 2010 | Culinary Institute of America, St. Helena, California, USA. Wine Studies |
| 2007 | Emirates Academy of Hospitality, Dubai, United Arab Emirates. Financial Management, Advanced Culinary Management, PDT |
EMPLOYMENT
2024 – Present | Assistant Professor Department of Hospitality and Business Management, Technological and Higher Education Institute of Hong Kong |
2022 – 2024 | Assistant Professor / Programme Leader Department of Hospitality and Business Management, Technological and Higher Education Institute of Hong Kong |
2016 – 2022 | Principal Instructor International Cuisine / Programme Leader International Culinary Institute, VTC, Hong Kong, China |
2014 – 2016 | Assistant Professor Culinary Arts / International Internship Coordinator Woosong University, Daejeon, South Korea |
2013 | Food and Culture Fellow Tulane University, New Orleans, Louisiana, USA |
2010 – 2012 | Director of Food and Beverage Town & Country Clubs, The American Club Hong Kong, Hong Kong, China |
2008 – 2010 | Executive Chef, Town & Country Clubs, The American Club Hong Kong, Hong Kong, China |
2005 – 2007 | Executive Chef Le Meridien Al Aqah, Fujairah, U.A.E. |
2005 | Executive Chef, Catering & Banquets The Mirage, Las Vegas, Nevada, USA |
2003 – 2005 | Executive Sous Chef The Fairmont Chicago, Chicago, Illinois, USA |
2002 – 2003 | Executive Sous Chef Aramark, New Orleans Convention Center, New Orleans, Louisiana, USA |
2000 – 2002 | Restaurant Chef Emirates Towers Hotel, Dubai, U.A.E. |
PROFESSIONAL SOCIETIES
| 1983 – Present | American Culinary Federation |
| 2008 -Present | Hong Kong Chef’s Association |
| 2019 – 2020 | Former Board Member World Food Travel Association |
| 2019 – 2023 | Advisory Board Member Food Made Good Hong Kong |
| 2023 – 2025 | Advisory Board Member Future Green Hong Kong |
CONFERENCE PERSENTATIONS
| 2025 | Conference Paper Presentation Applicants’ and Employers’ Ghosting Experienced, Expected, and Accepted 21st Asia Pacific Forum for Graduate Students Research in Tourism |
| 2024 | Hotel Work Integrated Learning Orientation Induction and Student Mentoring in Hong Kong The 43rd International Society of Travel & Tourism Educators Annual Conference |
| 2018 | Conference Paper Presentation The Impact of Culinary Work Integrated Learning Placement on Career Success International Conference on Tourism and Retail Management 2018 (TRMC) |
RESEARCH INTERESTS
- Hospitality Employment
Hospitality and Culinary Work Integrated Learning
The Work Culture of Chefs
Hospitality Organisational Behaviour and Leadership Theory
The Digital Workforce in Hospitality
ACADEMIC SERVICE
| 2024 – Present | Work Integrated Learning Coordinator, Department of Hospitality and Business Management, Technological and Higher Education Institute of Hong Kong |
| 2022 – 2024 | Programme Leader, Department of Hospitality and Business Management, Technological and Higher Education Institute of Hong Kong |
| 2016 – 2022 | Former Co-Chair / Member Culinary Arts Programme Board, ICI, VTC, Hong Kong |
| 2016 – 2022 | Programme Leader/Vice Chair of Programme Board, and Programme Validation, Revalidation and Accreditation Panels for Higher Diploma Classic Western Cuisine, Higher Diploma in Baking and Pastry Arts, Professional Diploma in International Culinary Arts Management; and Certificates in Asian Cuisine, French Cuisine, Indian Cuisine, Mediterranean Cuisine, Scandinavian Cuisine, and Hotel + Culinary Arts |
| 2014 – 2016 | International Internship Coordinator Woosong University, Daejeon, South Korea |