Two decades inside hospitality operations — from purchasing at InterContinental Santiago to F&B management at Westin Kuala Lumpur, leading teams across three continents, from the kitchen to executive management.

For the last decade, I've led international academic programs at CY Cergy Paris Université — including a Franco-Vietnamese joint venture with HUTECH that ran for ten years and shaped a new generation of hospitality professionals.

Now I help hotels and restaurants adopt AI on the floor — applying the same operational discipline to technology. Not vendor hype: practical automation your teams actually use.