Stephan Oppenhagen

Relocated to Denmark in response to the COVID-19 pandemic's impact on the hospitality industry, resulting in the displacement of top leaders and managers. Despite this transition, I continue to provide consultancy services to renowned 5-star international hotels, upscale restaurants, and similar establishments. During this period, I've excelled in:

• Crafting innovative recipes and menus
• Enhancing F&B operational efficiency
• Implementing menu execution and cost-effective practices
• Streamlining supplier relationships and ingredient sourcing
• Strategic consulting, Management consulting

The Bellevue Manila is a world-class hotel in the heart of Filinvest City in Alabang. It has 456 modern rooms, fully equipped meeting and banquet venues, a gym, swimming pools, and wellness centers.

Oversaw culinary operations for two 5-star and two upscale 3-star hotels.

• Crafted and executed culinary vision aligning with brand identity and international 5-star standards.
• Implemented international 5-star hotel standards across culinary aspects for consistency.
• Managed 350 employees, fostering creativity, collaboration, and excellence.
• Developed innovative menus reflecting local and international culinary trends.
• Ensured high-quality food presentation, taste, and guest satisfaction.
• Implemented cost-effective measures while maintaining quality for improved financial performance.
• Collaborated with departments for cohesive hospitality services.
• Maintained effective communication with suppliers to enhance efficiency.
• Received accolades for exceeding 5-star culinary service standards.
• Monitored food production to verify quality and consistency.

• Oversaw food production for a 156-room 5-star hotel with five F&B outlets.
• Led and mentored a team of 75 employees to foster high-performance.
• Ensured culinary excellence through rigorous quality control measures.
• Collaborated on innovative menu offerings to enhance guest experiences.
• Managed all aspects of food production for seamless kitchen operations.
• Prioritized guest satisfaction, responding proactively to feedback.
• Optimized food costs while maintaining high-quality standards.
• Ensured compliance with health and safety regulations.
• Contributed to the hotel's success and reputation through culinary excellence and operational efficiency.

As Culinary Director at Nodeviga,

• Partnered closely with the Managing Director to craft and execute strategic plans for the development and establishment of two high-volume restaurants and F&B operations.
• Led culinary operations with a focus on driving innovation, enhancing guest experiences, and achieving substantial revenue growth.
• Managed multiple culinary concepts, including Nordic/Scandinavian and multi-cuisine concepts, catering to diverse tastes and preferences.
• Oversaw the design and implementation of menus that showcased the best of Nordic/Scandinavian cuisine, emphasizing fresh, seasonal ingredients and traditional cooking techniques.
• Developed and maintained relationships with local suppliers to ensure the availability of high-quality ingredients for menu offerings.
• Directed kitchen staff and fostered a culture of creativity, collaboration, and excellence to consistently deliver exceptional dining experiences.
• Optimized operational processes to improve efficiency and streamline workflows, resulting in enhanced productivity and cost savings.
• Collaborated with the Managing Director and other stakeholders to implement marketing and promotional strategies to drive foot traffic and increase brand visibility.
• Monitored and analyzed key performance indicators to evaluate the success of culinary initiatives and identify opportunities for further growth and improvement.
• My leadership contributed significantly to the success and growth of Nodeviga's culinary ventures.

• Led culinary operations for a 5-star Business & Leisure Hotel with 440 rooms, four F&B outlets, and extensive banquet and conference facilities, accommodating up to 1500 guests.
• Supervised a team of 145 employees and played a pivotal role in outside catering operations serving 1000 guests.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• Oversaw food and beverage operations for this 5-star luxury iconic hotel located next to the Baltic Sea, with 130 rooms, three F&B outlets with extensive banqueting and conference facilities.
• Managed a team of 48 employees, providing leadership, guidance, and mentorship.
• Achieved exceptional F&B revenue through strategic planning and execution.
• Designed and implemented diverse and innovative menus to cater to a sophisticated clientele.
• Orchestrated seamless execution of high-profile banquets, conferences, and events.
• Collaborated cross-departmentally to enhance the overall guest experience and uphold the hotel's reputation for excellence.
• Implemented rigorous quality control measures to maintain culinary standards.
• Fostered a culture of creativity, collaboration, and continuous improvement within the culinary team.
• Prioritized guest satisfaction by proactively addressing feedback and exceeding expectations.
• Ensured compliance with health, safety, and sanitation regulations.

• Directed all aspects of food production for a 5-star Business Hotel with 500 rooms, encompassing four F&B outlets and extensive Banquets & Conferences facilities.
• Managed a team of 145 employees, providing leadership, training, and development opportunities.
• Successfully achieved significant F&B revenue through strategic planning and effective cost management.
• Crafted diverse and innovative menus tailored to meet the needs and preferences of a diverse clientele.
• Ensured the seamless execution of banquets, conferences, and events, maintaining high standards of quality and service.
• Collaborated closely with other departments to enhance the overall guest experience and uphold the hotel's reputation for excellence.
• Implemented stringent quality control measures to maintain consistency and excellence in culinary offerings.
• Fostered a culture of creativity, teamwork, and continuous improvement within the culinary team.
• Proactively addressed guest feedback and exceeded expectations to ensure maximum guest satisfaction.
• Ensured compliance with health, safety, and sanitation regulations to uphold the hotel's standards of cleanliness and hygiene.

• Oversaw all culinary operations for a 5-star Deluxe Resort, Sofitel Central Hua Hin (re-branded: Sofitel Centara Grand Resort & Villas), featuring 210 rooms, 40 deluxe pool villas, and a total of 10 F&B outlets.
• Managed a team of 120 staff members, providing leadership, guidance, and training to ensure optimal performance.
• Achieved remarkable F&B revenue through strategic planning, innovative menu development, and effective cost management.
• Designed and implemented diverse and enticing menus tailored to satisfy the preferences of a discerning clientele.
• Ensured seamless execution of dining experiences across all F&B outlets, maintaining high standards of quality and service.
• Collaborated closely with other departments to enhance the overall guest experience and uphold the resort's reputation for excellence.
• Implemented rigorous quality control measures to uphold consistency and excellence in culinary offerings.
• Fostered a culture of creativity, collaboration, and continuous improvement within the culinary team.
• Proactively addressed guest feedback and exceeded expectations to ensure maximum guest satisfaction.
• Ensured compliance with health, safety, and sanitation regulations to maintain the resort's standards of cleanliness and hygiene.

• Directed all culinary operations for a 5-star Deluxe Hotel, Centara Grand Beach Resort, overseeing 210 rooms and nine food and beverage outlets.
• Managed a team of 70 employees, providing leadership, training, and supervision to ensure efficient and high-quality operations.
• Successfully achieved significant F&B revenue through strategic planning, menu innovation, and effective cost control measures.
• Designed and curated menus across multiple outlets to cater to the diverse tastes and preferences of guests.
• Ensured seamless execution of dining experiences, maintaining high standards of quality, presentation, and service.
• Collaborated closely with other departments to enhance the overall guest experience and uphold the hotel's reputation for excellence.
• Implemented stringent quality control measures to ensure consistency and excellence in culinary offerings.
• Fostered a culture of teamwork, creativity, and continuous improvement within the culinary team.
• Proactively addressed guest feedback and exceeded expectations to ensure exceptional guest satisfaction.
• Maintained compliance with health, safety, and sanitation regulations to uphold the hotel's standards of cleanliness and hygiene.

• Selected by Corporate Headquarters to join the pre-opening task force for Centara Grand Beach Resort & Villas, a prestigious 5-star Deluxe Lifestyle resort.
• Played a pivotal role in the planning and execution of pre-opening tasks, ensuring smooth and successful operations from inception.
• Collaborated with cross-functional teams to develop and implement corporate mission statements, aligning with the brand's values and objectives.
• Assisted in the strategic planning and setup of eight food and beverage outlets, contributing expertise in menu development, staffing, and operational workflows.
• Worked closely with the management team to establish standard operating procedures, ensuring consistency and excellence across all departments.
• Conducted training sessions and workshops to prepare staff for the resort's grand opening, emphasizing the importance of service excellence and guest satisfaction.
• Provided guidance and support to various departments, leveraging corporate resources and best practices to optimize pre-opening processes.
• Played a key role in fostering a positive and cohesive team environment, encouraging collaboration and camaraderie among staff members.
• Participated in pre-opening events and promotional activities to generate excitement and anticipation for the resort's launch.
• Demonstrated flexibility, adaptability, and a proactive approach in addressing challenges and ensuring the successful completion of pre-opening tasks.

• Held the position of Executive Sous Chef at Sofitel Central Plaza & Bangkok Convention Centre, later re-branded as Centara Grand Bangkok at Lad Prao.
• Oversaw all culinary operations for a 5-star hotel boasting 605 rooms, 15 food and beverage outlets, and catering to a daily average of 3,000 covers.
• Managed a team of 225 employees, providing leadership, training, and supervision to ensure seamless kitchen operations and exceptional guest experiences.
• Achieved substantial F&B revenue through strategic planning, menu development, and effective cost control measures.
• Collaborated with the executive chef and other department heads to maintain high standards of quality, service, and guest satisfaction.
• Implemented rigorous quality control measures to ensure consistency and excellence in culinary offerings across all outlets.
• Fostered a culture of teamwork, creativity, and continuous improvement within the culinary team, encouraging innovation and professional development.
• Proactively addressed guest feedback and operational challenges to uphold the hotel's reputation for excellence.
• Maintained compliance with health, safety, and sanitation regulations to ensure a safe and hygienic working environment.
• Played a key role in the hotel's success and growth, contributing to its reputation as a premier destination for dining and hospitality.

• Conceptualized and executed seasonal menus showcasing local ingredients, earning accolades for creativity and flavor.
• Implemented cost-effective strategies without compromising quality, resulting in increased profitability.
• Fostered a collaborative and supportive work environment, leading to high staff morale and retention rates.

• Elevated the culinary offerings at Thornbury Castle, blending modern techniques with traditional British cuisine to delight discerning guests.
• Established strong relationships with local suppliers to ensure the freshest and highest quality ingredients.
• Implemented innovative training programs to enhance the skills and capabilities of kitchen staff, resulting in improved efficiency and performance.
• Mentored junior chefs, providing guidance on culinary techniques and professional development.
• Cultivated a culture of continuous improvement amongst kitchen staff through regular performance reviews and constructive feedback sessions.
• Introduced new recipes that quickly became customer favorites, driving repeat business and positive word-of-mouth marketing.

• Co-owned and managed Restaurant Elverdamskroen, a celebrated dining destination known for its impeccable service and exquisite cuisine.
• Developed a loyal customer base through personalized service and consistently outstanding dining experiences.
• Actively participated in marketing and promotional activities to increase brand visibility and attract new patrons.
• Revamped outdated menus while preserving signature dishes to align with current culinary trends and customer preferences.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Collaborated with the Executive Chef to create seasonal seafood menus that highlighted the best of local and international flavors.
• Implemented sustainable sourcing practices to support ethical fishing practices and environmental conservation efforts.
• Mentored junior kitchen staff, providing guidance and opportunities for growth to nurture a talented culinary team.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.

• Assisted in the management of kitchen operations at Restaurant Divan 2, ensuring smooth service and timely delivery of dishes.
• Maintained rigorous quality control standards to uphold the restaurant's reputation for excellence.
• Introduced new cooking techniques and flavor profiles to diversify the menu offerings and appeal to a wider range of palates.

• Supported the Executive Chef in overseeing the culinary operations of a busy hotel kitchen, including banquets, room service, and multiple dining outlets.
• Streamlined kitchen workflows and optimized resource allocation to improve efficiency and productivity.
• Implemented health and safety protocols to ensure compliance with regulations and maintain a safe working environment for all staff members.
• Maintained high standards of food presentation by supervising plating techniques during service hours.