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MAFFINI, Giampaolo    
Current Position:
    EXECUTIVE SOUS CHEF

Summary :
No day is an ordinary day for Giampaolo Maffini. As the executive sous chef of the renowned Harbour Plaza Hotel in Hong Kong, Giampaolo takes charge of all Western cuisine-related tasks, as well as supervise two outlets.


MANGAN, Michael Noel    
Current Position:
    EXECUTIVE CHEF

Summary :
Michael is a seasoned professional with diverse cuisine exposure and experiences. His masterpiece recipes celebrate the taste of classical Swiss, Japanese, Chinese, Malay, classic French and Provencal, Greek, Middle East, American and Mediterranean - merely to name a few.


MILLERI, Massimiliano    
Current Position:
    EXECUTIVE CHEF

Summary :
With an extensive career portfolio that spans 25 years and traverses seven countries, Massimiliano Milleri has carved a stellar name and reputation for himself in the international fields of culinary arts and hotel management.


MARTI, Roger    
Current Position:
    EXECUTIVE SOUS CHEF

Summary :
With the growing competitiveness in the global culinary arena, it’s difficult to stand out! But with great work ethic and deep passion, Roger Marti is doing just that: standing at the forefront of a successful culinary future, armed with just the right ingredients.


MCDONNEL, Angelo    
Current Position:
    GROUP EXECUTIVE CHEF

Summary :
Simple ingredients turn into scrumptious indulgences with Angelo McDonnell’s magic. As a chef and an author, he finds challenge in exploring the myriad culinary possibilities of specific ingredients.


MICHELOTTI, Gabriele    
Current Position:
    EXECUTIVE SOUS CHEF

Summary :
Gabriele Michelotti is hip and hot in the kitchen. A well-versed chef, his ingenuity and style is a microcosm of all the countries he had worked in. Being an Italian National doesn't hinder him in exploring his potentials in other cuisine.


MUELLER, Andreas    
Current Position:
    EXECUTIVE CHEF

Summary :
Connoisseur of fine taste, both inside and outside the kitchen. When the 40-year-old Hong Kong-based German isn’t busy creating a feast for a host of government dignitaries or catering to the palates of thousands of hotel guests, he spends his time collecting rare Tibetan antiques and ...



 

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