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
- 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
|
2022 – present |
Assistant Professor Faculty of Management and Hospitality, THEi |
|
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 |
| 2019 – present | Advisory Board Member Food Made Good Hong Kong |
| 2019 – 2020 | Former Board Member World Food Travel Association |
| 2008 – 2012, 2022 | Hong Kong Chef’s Association |
CONFERENCE PERSENTATIONS
|
2018 |
Paper Presentation The Impact of Culinary Work Integrated Learning Placement on Career Success International Conference on Tourism and Retail Management 2018 (TRMC) Institute for Tourism Studies, Macao 2-4 December 2018 |
RESEARCH INTERESTS
- Hospitality Employment
The Impact of Culinary Work Integrated Learning Placement on Career Success
The work culture of chefs
Hospitality Organizational Behaviour and Leadership Theory
The Digital Workforce in Hospitality