Ramon Antonio

Dear Sirs & Madams, I have more than 30+ years in the hotel, resort, restaurant field; handling culinary teams and large-scale foodservice operations, HACCP food safety standards; AIM schooled; Swiss trained; Available anytime; Willing and able to relocate.

I have more than 30+ years in the hotel, resort, restaurant field; handling culinary teams and large-scale (i.e. 5000 per day) foodservice operations, and HACCP/food safety standards.AIM trained; Swiss trained on the classics and standards.

• From 1988 to 2011, I worked in various corporate foodservice settings (1988-200 was under one European company that owned and ran successfully, seven restaurants of various concepts. 2000-2011 had me under various hotels/resorts).

• In 2011 I took up consultancy projects that were mostly for large scale hotels and resorts, which I had to help design from the ground up (all foodservice areas and kitchens). Also covered in my consultancy are: concept and product (menus) design, training, and all management and operation documents (stock management etc).

• In and between all those, I have also taught in various culinary schools, travelled to various countries to work and to further my studies for knowledge and experience, which will all be a great contribution as resources for my upcoming job.

Exec. Chef since 2004.

• El Nido Resorts (2004-2008), Exec. Chef of the 4 islands

• Island Cove (2010-11), Executive Chef

• Feliz Hotel Boracay (Dec 2021-2022) Temp Exec Chef via Enderun

• Mövenpick Resort & Spa Boracay (March 2022-July 2022) Executive Chef

Asian Institute of Management, short course

BS Architecture, University of San Carlos, Cebu City

High School, University of San Carlos, Cebu City

Elementary, Colegio de San Jose Recoletos