Id: 35526 Curriculum Vitae

1. Executive chef 16/07/2008 - Present
Company: Mantenga Lodge
Country of work: Swaziland
Region of work: Manzini
City/place of work: Ezulwini Valley
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: My second time in Mantenga Lodge. Was asked to come back and I happily accepted as I like the place a lot. Doing new concept for the restaurant, upgrading and training staff.
Upgrading gardens and rooms. Running the entire hotel together with Mr. Aidan Bloom, the co-owner and creator of the hotel. Mantenga Lodge is today known among many to have the best food in the country!

2. Executive chef & part of senior management team 01/07/2007 - 15/07/2008
Company: Zhiwa Ling Hotel
Country of work: Other Country
City/place of work: Paro, Bhutan
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: Implementing complete systems for orders, stock, storage, job descriptions and SOPs. Food costs reduced from 59% to 25%! Upgrading and implementing new western-style menus. Training trekking chefs for a sister company; the Yangphel tour operator. Training chefs for additional hotel in the same group. Training chef for the King of Bhutan. Upgrading gardens and surrounding areas. Training plus new systems for the entire F&B operation. Pre-opening manager for the first tea house in the country, menus, tea rituals, décor etc. Responsible of the entire hotel together with AGM and Finance manager during a period of 4 months.

3. Executive chef 01/11/2005 - 30/06/2007
Company: Mantenga Lodge
Country of work: Swaziland
Region of work: Manzini
City/place of work: Ezulwini Valley
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: Upgrading menus and quality, implementing systems to assure consistency, quality and rotation of stock. Reduced food cost from 64% to 41%. Reduced stock from E80.000 to E40.000. Implementing systems to assure kitchen hygiene. Teaching methods of cooking and food presentation. Upgrading of gardens, established herb gardens. Upgrading profile and décor of restaurants.

4. General Manager/Executive chef 01/06/2006 - 31/10/2005
Company: Paradise Gardens restaurant & nursery
Country of work: Swaziland
Region of work: Manzini
City/place of work: Mahlanya
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: Upgrading menus and quality, implementation of systems to assure consistency, quality and rotation of stock
Responsible for major events in the country, such as King Mswati III: s dinner during the Job Creation Summit 2005 with more than 1000 delegates. Responsible for food and décor at the biggest fashion show in the country 2005 with 700 people.
Responsible for décor of the most high profile concert in Swaziland 2006 with the South African artist Simpiwe Dana.
Responsible for hundreds of landscaping projects, for example the gardens at the country's convention center; Mavuso Trade Fair.

5. Consultant/Executive chef 01/01/2005 - 30/04/2005
Company: Fatima' s Nest
Country of work: Mozambique
Region of work: Inhambane
City/place of work: Inhambane
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: Upgrading kitchen, gardens, service and overall systems. As a friend of the owner my job was just temporary.

6. General manager/owner 01/04/2003 - 30/11/2004
Company: Ponto Picante
Country of work: Other Country
City/place of work: Lisbon, Portugal
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: Restaurant, bar and catering in the heart of Lisbon. Responsible for catering to major Portuguese events such as: Love to Dance, Portugal's biggest youth event with 20.000 participants, catering to Lisbon Stock Market for16.000 people during 2 days, catering for one of the biggest fashion events in Portugal during 2004.

7. General manager/owner 01/01/1990 - 31/12/2001
Company: Krogkontoret
Country of work: Other Country
City/place of work: Visby, Sweden
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: My own company running Sverigekök, 7 restaurants, 1 café and the biggest catering company in the region. Situated on the island of Gotland in the Baltic Sea. Gotland and the medieval World heritage city Visby are considered the major holiday resort in Sweden. The island with 60.000 inhabitants and 168 restaurants got millions of visitors during summertime.
As one of the major players in the hospitality sector on the island with a unique set of venues due to my collaboration with the National Museum, Fornsalen, I was responsible for about 75% of the conference market, thousands of big events and small extremely luxurious arrangements. My company was specialized in Swedish medieval and 16th century cooking as well as thematic events. The biggest event my company was responsible for was a medieval festival in the Swedish capital Stockholm for 25.000 people during 3 days. The most exclusive dinner was for 19 German millionaires visiting the island in their own-charted plane for one dinner only at the price of USD 1000 per person!
During my time as the owner of Krogkontoret I was invited to California, USA to demonstrate Swedish cuisine during TriCity treat food fair. Founder of the restaurant association of Gotland and the President for 10 years as well as the Chairman of the tourist board of Visby city for one year. It was also during this time I did the two world expos simultaneous with running my restaurants in Gotland.

8. Executive Chef/General manager/owner of Sverigekök 01/03/2000 - 30/11/2000
Company: Expo 2000
Country of work: Other Country
City/place of work: Hanover, Germany
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: Appointed by the Swedish Government to run the national restaurant during the World Expo in Hanover. All together 21 million visitors at the Expo during 6 months. My restaurant, Sverigekök (The Swedish kitchen) had altogether about 500.000 guests.
I am the only Swedish citizen that ever been appointed this position twice. Considered among the biggest challenges ever for a restaurateur. Sold 85 ton of food products imported from Sweden. During this event I served Swedish food and beverages for visitors as well as 5* lunches, dinners and cocktail parties for various Head of States, Governments and major Swedish companies during meetings in the Swedish pavilion. To better understand the requested quality on food and service I can mention that the rent for the conference venue was USD 505.000 per week, not including food and drinks! In the official report from the Swedish Foreign Ministry my service, staff and quality was mentioned by almost each and every of the Swedish companies as the highlight of their days at the World Expo.

9. General manager/owner of Sverigekök 01/02/1998 - 31/10/1998
Company: Expo 98
Country of work: Other Country
City/place of work: Lisbon, Portugal
Salary: Confidential
Department: Communication , Public Relations
Responsibilities: Same duties and responsibilities as above, although Expo'98 was during a shorter period and with just 11 million visitors.
During Expo'98 I was also responsible for several big functions outside the expo area, among them a lunch for 250 people hosted by the Swedish.

10. General Manager 01/01/1986 - 30/06/1990
Company: Crazy Corner
Country of work: Other Country
City/place of work: Visby, Sweden
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: The creator and manager for the most famous club ever on the island of Gotland. A totally different concept with live installations, performances, thematic nights and happenings on a daily basis during 4 years.

11. Consultant & F&B Manager 01/01/1983 - 31/12/1986
Company: Hamnkrogen
Country of work: Other Country
City/place of work: Vastervik, Sweden
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: My job was to create an amusement center with a 150 seat sea food restaurant, a 70 seat Italian restaurant, a 800 seat night club, bars and casino in the former market hall in the southern city of Vastervik. For many years it was the most famous venue in the region.

12. Corporate F&B Director. Pre-opening manager 01/01/1982 - 31/12/1985
Company: Mets Restauranger
Country of work: Other Country
City/place of work: Stockholm, Sweden
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: Mets Restauranger AB was during this time one major player in the restaurant sector in the capital Stockholm. I was headhunted to become the F&B Manager for the most prestigious of their restaurants, Den Gyldene Freden. The restaurant opened 1722 and is the oldest in Sweden. Mets restaurants were the operator although it was owned by the Swedish Academy, the 18 member cultural institution responsible for the Swedish language and the patron of the Nobel Prize in literature.
After one year I also took over the F&B Manager position for Metropol, Norra Brunn and Ulla Winblad. My final work for Mets was to oversee the construction and the pre-opening of Sjokrogen, a restaurant situated on the Island of Fjaderholmarna outside Stockholm. Fjaderholmarna belongs to the Swedish King and is today developed into a major tourist attraction.

13. Restaurant Manager 01/07/1980 - 31/12/1981
Company: Amaranten Hotel
Country of work: Other Country
City/place of work: Stockholm, Sweden
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: One of Stockholm's bigger hotels with two food outlets, Restaurant Amaryllis and Cindy's nightclub. I was employed as the restaurant manager for Amaryllis but become soon responsible for the nightclub as well.

14. Restaurant manager 01/01/1977 - 30/06/1980
Company: ICA Restauranger AB
Country of work: Other Country
City/place of work: Stockholm, Sweden
Salary: Confidential
Department: Hospitality, Restaurants & Catering
Responsibilities: Ica Restauranger had during this time several restaurants in Stockholm. I became the country's youngest restaurant manager at Hasselbacken at the age of 21. Hasselbacken is known for the introduction of the French cuisine in Sweden. With a capacity of 300 seats in the restaurant, 2 banquet halls for 300 people each and a separate garden restaurant with 800 seats it was a challenge for my age.

15. Conference host & Event Manager 01/01/1973 - 31/12/1976
Company: Hotel Arkipelag
Country of work: Other Country
City/place of work: Aland, Finland
Salary: Confidential
Department: Marketing & Advertising
Responsibilities: I started my career in the hospitality industry at Hotel Arkipelag as a conference host. After one year I was appointed as a part of the management team responsible for thematic weeks, special events, artists and marketing on a local level.