The culinary hospitality is an integral and important part of the hotel operation. The hotel industry has been changing; My rich experience in the catering systems in resorts, commercial and boutique hotels in Israel and around the world – is unique.
I have engaged extensively in all aspects of culinary hospitality – designing food systems, hotels culinary concepts, hotel operations, and upgrading and improving existing systems.
In addition, the hotel training field – mentoring hotel head chefs, pre-opening training, and team guidance are a significant part of my work.
On top of this I advise and consult hotel chain boards and owners in developing processes related to the different culinary areas.