A Swiss trained Chef with a dual nationality Swiss, British with extensive international expertise, gained with leading hospitality brand. Born in Switzerland with British parents.
I started the culinary world at the age of 14 years old as a trainee during school holidays in 5 stars hotels in Geneva (Noga Hilton,hotel des Bergue). Later did my apprenticeship in the Noga Hilton where I spent time In the Cygne (two star Michelin during that time ) top fine dining under Gilles Dupont .
I joined Manila hotel 1996 and was chef in charge of presidential table Apec summit Gala catering night 1000 guest ,16 presidents with 3 food testers assigned to me to monitor . I was given the task during my 3 years in Manila Hotel to take care of all catering menus for official state visits in the presidential palace under President Fidel Ramos .
I opened in 1999 as industrial partner 3 restaurants in Manila French Mediterranean /provencal food with menu of over 100 dishes, I was a consultant in for a fine dining for Yachts Wine Club with the biggest wine cellar in South East Asia 21000 bottles (all vintage wines ) very high end menu with most of fresh goods from France /USA/ Australia. Where i developed my knowledge about wines .
Was Group Executive Chef for 5 Hotels with 26 outlets and 350 staff across the Philippines,from 2004 to 2008 over looking all kitchen production menus .
Previous Executive Chef/F&B Manager for the Bellevue hotel Manila . 5 star hotel with 456 rooms.Opened a new hotel Bhotel for Bellevue group of hotels 152 rooms july 2010.
My biggest kick is to get behind the stove and cook up a gourmet meal ( that can be from a snack to a vip dinner ) and see the satisfaction of all guest .
My cooking style is innovative,fresh ,light ,tasty and attractive to the eye with a sense of discovery to it .i always take time to properly match the menu of creation I make to the needs of the guest ,and make sure that the service meets the standard.
I have a attitude that nothing is impossible (never say never )Being proactive is in my nature as guests satisfaction is my ultimate goal . I love to create and using the products that i can develop into a new dish .
Im looking for a high end challenge in a smaller more personalized set up . Where I get to cook more often for a demanding clients that would keep me challenged for creating and getting the best out of me .
I have been teaching for Creative cooking school in Manila,consultant for large Philippines cuisine restaurant,and set up Asian Institute of Culinary Arts (menus modules,and operations) .I am now a culinary globe trotter ,travel and food is my life .
Les Roches International School
of Hotel Management
Les Roches International School of Hotel Management
The Bellevue Hotel & Resorts
Executive chef /F&B director The Bellevue Manila/Bhotel
2008 - 2011
Duties ,in charge of all f&b operation service ,kitchen and stewarding. Daily menus , new a la carte , training ,staff management , budget.
In first year I have lowered food cost and beverage cost by 2 % ,plus
Saved over half million pesos with better purchases, set up mc Fidelio
Opened The Vue Bar 300 seating new concept bar dec 2009 ,
May 2010 opened 250 seating authentic Chinese restaurant
2011 July 2010 opened Bhotel 150 (Bellevue group of hotels )152
rooms boutique hotel with coffee shop and pastry shop set up in all
standard operating procedures, hiring staff, training,documentation.
kitchen design and sourcing out equipement and all products.
Group Executive Chef for Waterfront Hotels and Casinos
2006 - 2008
Change of title ,responsible for all F&B production across all Waterfront hotels, opened November 06, G Hotel , waterfront
New high end boutique hotel in Manila www.g-hotel.com.ph
Have developed new life style menus for all outlets, and
Interactive coffee shops with live actions stations, induction cooking.
Train and develop new chefs to modern cooking techniques.
Monitor standards across the company for all food requirements
Special Assistant to the President for F&B Operations of Waterfront Hotels and Casinos.
Waterfront cebu city 560 rooms ,9 f&b outlets ,140 kitchen staff, Convention center,Waterfront airport hotel cebu,160 rooms 4 f&b outlets. Waterfront Insular hotel Davao, 150 rooms ,5 f&b outlets
Manila Pavilion Hotel 580 rooms, 6 f&b outlets.
Corporate chef for all Waterfront hotel properties, in charge of
Developing new modern concepts interactive , new cooking method, hiring of f&b management positions ,standardizations of all outlets through out all properties ,with documentation of menus.
Implementation of good manufacturing practices in production areas with Q &A ,in charge of special projects or events through out all properties regarding F&B Monitors performance of kitchen teams
in all properties, reports to the president.
Executive Chef in Manila Pavilion hotel
(formally Manila Hilton)
580 rooms ,5 outlets ,banquet facilities up to 1300 pax,owned by Waterfront hotels and casino.
In charge of all kitchen operations, menu development daily market list ,training, promotions ,
stewarding department ,kitchen team of 80 chefs ,and 35 stewards ,reporting to the F&B director.
Executive Sous-Chef in Waterfront Hotel and Casino Cebu City
560 rooms ,9 f&b outlets ,banquet facilities up to 5000 pax
(convention center )kitchen team of 140 chefs.
I report to the executive chef assist him with day to day operations ,developing monthly promotions for all food outlets ,food cost report ,introduction of new menus ,with staff training,monitoring banquet production and operations.
Im the chairman for the GMP commitie ( Good Manufacturing Practices )for Waterfront properties in cebu and Mactan.
In charge of all kitchen operations in the absence of the executive chef.
Yats International Leisure Philippines
Executive Chef Consultant Yats International Wine Club Clark
Exclusive fine dining of 80 seating capacity, with a 19000 bottles
Wine cellar, open 6 days a week.
In charge of kitchen And dining operations ,daily purchasing and marketing the Wine Club,
promoting the wine cellar.
Executive Chef (partner) Café Provencal
French Mediterranean cuisine, two outlets, casual fine dining, 80 seats, each outlet menu has over 110 dishes with weekly business lunch, monthly speciality
promotions, and my chef daily special dishes on black board, new menu every 6 months, special “wine all you can” in the evening with 25 different French wines, restaurants are open 7 days per week from 11am to11pm.
My duties: all menu planning and promotions with proper costing, recipes and development of new ingredients and negotiating with new suppliers, recruitment of employees with proper training, development, kitchen staff of 9 per outlet, monthly inventory for all consumables and weekly for expensive products, daily order control tabulation, and hands on daily cooking.
Sous Chef of all kitchens of The Manila Hotel
is the oldest fivestar hotel in Manila, home of many heads of state and personalities during their stay in the Philippines, with 6 outlets, Champagne Room (French), Cowrie (Fusion ,Pacific Rim), Ginza (Japanese), Lobby Lounge (Snack), Coffee Shop (International 24 hours), Ming Palace, (Chinese), plus banquet facilities for 2’500 persons seated, 5000 persons for cocktails
My duties as chef of Champagne room, in-charge of scheduling of staff, promotional menus, daily buffet cycle, assisting the executive chef, catering chef for state visits at the Presidential Palace, with food testing, recruitment and development of casual staff, control of banquet operations, market list ordering in absense of executive chef, implementation of outlet promotions with recipes and pictorials.
Holland America Line
Senior Chef de Partie “Windspirit”
(Holland America Line)
130 passengers, 4 mast luxury sailing boat, cruising the Caribbean and the Greek islands, with 2 restaurants and 2 bars, international food with American taste, special theme nights.
My duties: cold kitchen-incharge of all buffets, set up pâtés, terrines, all ship cocktails, appetizers, salads, buffet center pieces, ice carvings, butter sculptures, afternoon teas, special diet requests, reporting to the Executive chef, maintaining USPH standards in section with score of 100.
Radison Seven Sea Cruises
Cold Kitchen Chef “Song of Flower” (Radison Seven Sea Cruises)
240 passenger vessel, cruising Scandinavia, Asia, Australia with high-end cruise clients ,with 5 star standards, voted “World’s Best Cruise line 1994/95 for hotel services”, with two outlets of international food, theme buffets, gala nights, special beach barbecues.
My duties: cold kitchen, butcher incharge of all meat, poultry, fish, seafood, on board the ship working with executive chef, for ordering and food costs, preparing, cutting, marinating, and cooking all à la carte items, cold area with staff of 3, in charge of buffet set up for breakfast, lunch, afternoon tea, à la carte dinner, buffet center pieces, salads, Midnight buffet, with Japanese food, and maintaining USPH standards with score of 100.
Holland America Line
Sous Chef “Windstar” (Holland America Line)
130 passenger luxury sailing boat cruising the coast of Malaysia from Singapore to Phuket in Thailand, cooking international gourmet food, with special local food nights, beach barbecues, lunch buffets, afternoon tea, cocktail hours, à la carte dinner.
My duties: second-incharge, reporting directly to the executive Chef, in-charge of sauce station and all main courses, special orders and the hot kitchen operation and maintaining USPH standards.
Seabourn Cruise Line
Chef de partie “Seabourn Pride” (Seabourn Cruise line)
220 passenger luxury vessel cruising California, Central America, Brazil, the Caribbean, with high-end cruise line guests, voted “World’s Best Cruise line 1992/93 for food service”.
My duties:staff of 3 under me, in-charge of cold items for breakfast buffet, lunch, afternoon tea, cocktails, on shore caterings, gala nights, theme nights, buffet displays, and USPH
Renaissance Cruise Line
Commis 1 “Renaissance 4” and “Renaissance 6” (Renaissance Cruise Line)
114 passengers, cruising Japan, China, Indonesia and Scandinavia, with explorer and discovery call ports and destinations catering to US guests, Italian theme nights.
My duties: entremetier in charge of all soups, side dishes and pasta, cold kitchen responsible for buffets, à la carte cocktails and USPH cleaning
Brussels Hilton, Belgium
Commis 1 “La Maison du Boeuf” Brussels Hilton, Belgium
the fine dining restaurant of the Hilton, with 120 person capacity and small function room for 30 persons, one of the best restaurants of Belgium with traditional gourmet Belgium dishes.
My duties: cold kitchen creating, amuse gueules, cold à la carte, cleaning and preparation of all seafood deliveries, and in-charge of cold items room service for the entire hotel.
Commis 1 “Le Cygne” Noga Hilton, Geneva, Switzerland
stars in the Michelin guide, Clef d`Or in the Gault-Millau guide, one of the best restaurants in Switzerland under the management of Gilles Dupont (now chef of the Lion d’Or in Cologny, Geneva), with 80 person capacity and a 20’000 bottle wine cellar.
My duties: assisting the chef de partie with his daily duties and relieving him during his days off.
- Opening new hotel Bhotel 152 rooms ,incharge of all f&b operations july 2010
- Opening Phoenix court authentic Chinese restaurant in Bellevue hotel May 2010
- Opening new 300 seating Vue bar outlet in Bellevue hotel December 2009
- Opening Ghotel by waterfront ,Manila 50 rooms modern boutique hotel 2007
- Renovation from 2005 to 2006 of all Waterfront coffee shops outlets changed to new modern life style interactive concepts .Manila ,Cebu, Davao properties
- Culinary Judge food show down 2008/2009/2010.tv show katoque chef 2008
- Overall Champion Cebu goes culinary 2004 /2008
- Consultant starbucks cake supplier 2007/Pinos restaurant cebu opening consultant
- TEACHER “Creative cooking school” Lesson: Wine and Dine 2001/2007
- TEACHER “Creative cooking school” Lesson: French Classic 2000
- EXAMINER Punlaan HRM school Manila 1998/2005 /2008
- Chaîne des Rôtisseurs dinner (Champagne Room) Manila Hotel 1997
- Chaine des rotisseurs dinner Waterfront cebu city hotel 2007 ( mizu outlet)
- 99th ANNIVERSARY OF MANILA BULLETIN 1400 persons
- ASIAN MINISTERIAL MEETING CATERING
- MALACANANG CATERING GALA DINNER 1000 persons
- CENTENNIAL CATERING 1000 persons
- APEC SUMMIT CATERING incharge of VIP 1000 persons
- ASEAN TOURISM FORUM Davao 2006 1000persons
- Couple for Christ convention / 2 days function 4500persons
- Chefs on parade 2004 silver medal classical market basket (executive chef of pavilion during COP,)
- Asean summit 2007 Cebu
- Gala dinning Chaine des rotisseurs 2007 december Waterfront hotels
Featured in a number of leading newspapers and magazines. Here are some link:
- The Daily Tribune http://www.tribuneonline.org/life/20100722lif2.ht
- Manila Standard Today http://www.manilastandardtoday.com/insideLifestyle.htm?f=2009/december/12/lifestyle2.isx&d=/2009/december/12
-Earl and Vanessa Blog http://earl-loves-vanessa.blogspot.com/
- Telebisyon.net http://telebisyon.net/balita/Hotel-Dining/artikulo/159077/
-Malaya Business Sight http://www.malaya.com.ph/june30/liv1.html
-Philippine Star http://www.philstar.com/Article.aspx?articleid=509961
-Lifestyle Inquirer http://lifestyle.inquirer.net/homeandentertaining/homeandentertaining/view/20091230-244602/Cebus-Chaine-des-Rotisseurs-holds-Christmas-dinner-with-Belle-Epoque-theme
-Television Net http://telebisyon.net/balita/Party/artikulo/39736/
- Chef's on Parade 2010 http://www.hrap.org.ph/cop/competitions-fulllistofjudges.html
- Manila Bulletin http://www.mb.com.ph/node/172252
- Business Library http://findarticles.com/p/news-articles/manila-bulletin/mi_7968/is_2004_June_5/scoop-ice-cream/ai_n33736900/
- Manila Standard Today http://www.manilastandardtoday.com/insideLifestyle.htm?f=2009%2Fdecember%2F12%2Flifestyle2.isx&d=%2F2009%2Fdecember%2F12
-Dessert Comes First http://dessertcomesfirst.com/archives/423/
- Philippine Headline News Online http://www.newsflash.org/2004/02/tl/tl012759.htm
-Estrels Caramel Cake http://estrels.com/press
Chef Nicholas James Anderson, a Swiss guy (very crazy one, but crazily makes good food, ey) who devotes his cooking-life in Cebu’s hunger for fine food; cooking the best of fusion Italiana, and sous service, he posts to be the executive sous chef of the Hotel.
-By Jeremy C. Malcampo,
July 15, 2004, 8:00am