Julio Othon Sanz Frappier

* Task force, Pre-Opening Team

Directed the full end-to-end pre-opening culinary strategy, encompassing concept development, menu engineering, Training, cost architecture, kitchen workflow design, and operational structuring.

Recruited, built, and developed a performance-driven brigade, embedding food safety governance, brand-aligned standards, and a culture of accountability and excellence.

Delivered a seamless resort launch with disciplined cost control, operational readiness, and sustainable financial performance from day one.

* The Mediterranean Restaurant "Riva"

Directed high-volume luxury culinary operations, integrating menu innovation, brigade leadership, financial control, and HACCP compliance to consistently deliver exceptional guest experiences, operational excellence, and sustainable profitability.

If you’d like it slightly more powerful and strategic:

Oversaw luxury culinary operations with full accountability for menu engineering, team performance, cost optimization, and compliance standards, driving elevated guest satisfaction and measurable financial results.

* Manager of French Restaurant "Jacques."

Led culinary operations at Jacques, the signature French fine-dining restaurant onboard Oceania Cruises, delivering an elevated gastronomic experience within a luxury cruise environment. Directed all kitchen functions with full accountability for quality, precision, and brand-standard execution in a high-volume, time-sensitive setting.

Collaborated closely with the Executive Chef to develop innovative daily specials and drive continuous menu evolution. Oversaw main galley lunch operations, ensuring seamless service delivery and operational excellence.

Enforced rigorous quality control through structured tastings, brigade training, and strict mise en place and temperature log compliance. Enhanced guest engagement through direct interaction and live culinary demonstrations, strengthening brand presence and guest satisfaction. Maintained disciplined inventory management and digital ordering systems to optimize cost control and operational efficiency.

*Founder & Master Pizzaiolo | Fuoco Pizzeria Napoletana.

Established and led an authentic Neapolitan pizzeria built on traditional Italian craftsmanship and artisanal excellence. Specialized in long-fermentation dough development, precise hydration control, and hand-stretched techniques, preserving the integrity of true Neapolitan standards.

Mastered wood-fired oven management, optimizing temperature and baking dynamics to consistently achieve superior texture, structure, and flavor. Maintained strict control over ingredient sourcing, mise en place organization, and waste management to ensure operational efficiency and cost discipline.

Delivered high-volume service with uncompromising quality, presentation consistency, and hygiene standards, building a strong reputation for authenticity, precision, and culinary craftsmanship.

* Executive Sous-Chef at "Oasis Main Restaurant" for 6.5 years.

Served as Executive Sous Chef at TAB Resort, leading large-scale culinary operations within a premier luxury resort for nearly nine years. Directed menu strategy, buffet innovation, and culinary development initiatives to elevate guest dining experiences and maintain brand excellence.

Led and developed a high-performing brigade, overseeing workforce planning, performance management, and structured training programs to ensure operational consistency and team progression.

Managed full procurement, inventory control, and cost optimization strategies while enforcing rigorous HACCP compliance and operational standards. Collaborated closely with senior culinary leadership to streamline workflows, enhance efficiency, and sustain exceptional guest satisfaction within a high-volume luxury environment.

* Six months as Executive chef of the hotel complex and main restaurant “Oasis”

Directed comprehensive culinary operations across multiple luxury outlets, ensuring brand-aligned excellence, consistency, and high-volume performance. Spearheaded brigade development through structured training frameworks, SOP implementation, and disciplined performance leadership. Orchestrated menu engineering, cost optimization, inventory governance, and full HACCP compliance, driving sustainable profitability while consistently elevating the guest dining experience.

* Head-Chef at the "Caravelle French Restaurant" for 3 years.

Led the comprehensive pre-opening of a 180-seat Mediterranean restaurant within a 5-star resort, integrating culinary vision, brand alignment, menu engineering, financial governance, and brigade development to ensure operational readiness, service excellence, and a seamless luxury launch. Implemented structured SOPs, cost controls, and performance-driven team leadership to deliver immediate operational stability, exceptional guest experiences, and long-term sustainable profitability.

* Gourmet restaurant “Le Beau Champ”, with 120 covers à la carte.

Chosen as a core member of the pre-opening team for a luxury French fine-dining restaurant within a 5-star resort, contributing to concept development, menu engineering, and operational structuring. Led and developed the culinary brigade, ensuring HACCP compliance, brand-standard execution, and seamless high-volume a la carte service from launch, driving performance excellence and operational consistency.

* Internship with Michelin star Chef.

Acquired comprehensive hands-on experience across all kitchen departments under Michelin-starred Executive Chef Philippe Jourdain, with direct mentorship from Top Leader 2010 Chef Stéphanie Le Quellec, refining technical expertise, high-volume fine-dining discipline, and operational insight to prepare for leadership roles in luxury hospitality.

* Head-Chef at the "Amafrooty and La Compagnie des Comptoirs."

Led culinary operations across two kitchens, including the prestigious French restaurant La Compagnie des Comptoirs affiliated with the Chef Pourcel brothers. Collaborated with Chef Benoit Pépin to design innovative menus, optimize food costs, and uphold culinary excellence. Directed staff scheduling, workflow efficiency, and HACCP compliance while mentoring a high-performing brigade, consistently delivering fine-dining standards and operational excellence within a luxury resort environment.

* Todd English Kitchen / 80 place settings

* Queen and Princess Grille / 500 place settings

* Britania / 2,500 place settings

Managed daily culinary operations across multiple high-volume outlets, including Queens Grill & Princess, the Food Court, and Todd English fine-dining restaurant, ensuring consistent excellence and strict compliance with USPH and UK health regulations. Developed expertise in multi-outlet coordination, fine-dining execution, and high-volume service, gaining international luxury hospitality experience aboard a world-renowned ocean liner.

* The main kitchen a "full day dining", which could accommodate up to 450 guests, under the direction of the Executive chef.

Led culinary operations across both the fine-dining and buffet kitchens, overseeing menu development, quality assurance, and daily operational inspections. Ensured full HACCP compliance, coordinated food safety, sanitation, and inventory management, and supervised all kitchen documentation and procurement. Delivered structured staff training and culinary workshops, fostering team development, operational consistency, creativity, and exceptional guest satisfaction within a luxury resort environment.

* Sous-Chef in Mediterranean Cuisine at the "Sea Horse a Golf-Restaurant."

Personally entrusted by management to lead Mediterranean kitchen operations in place of Michelin-trained Chef Philippe Roselle, directing brigade performance, menu execution, and operational excellence. Maintained the highest culinary standards and ensured seamless luxury guest experiences during high-pressure service periods in an international resort environment.

* Sous Chef – Mediterranean Cuisine, Sea Horse Golf-Restaurant

Led a 12-member brigade across breakfast, lunch, and dinner services, ensuring consistent quality, operational efficiency, and compliance with Seychelles HACCP regulations. Developed new culinary techniques, conducted routine food quality inspections, managed work planning and monthly procurement, and maintained high-performance standards under pressure in a luxury resort environment.

* Main Kitchen Opening Team

Key member of the pre-opening main kitchen team, structuring operations under Executive Sous Chef Mr. Arjoon across banquets, buffet, and à la carte services. Collaborated with Chef Barry Andrews to design innovative French Terroir Cuisine dishes and presentations. Led HACCP training, managed breakfast operations, developed staff schedules, and produced costed menus and technical fiches, ensuring operational efficiency, culinary excellence, and consistent luxury service from launch.

* Food & Beverage Management

Led full food & beverage operations for executive dining, managing kitchen, stewarding, and restaurant teams for Anglo Mauritius and Swan Group senior management. Directed procurement, menu engineering, scheduling, and operational planning while controlling costs, inventory, and financial reconciliations to ensure budget compliance and operational efficiency. Delivered creative international menus with detailed fiche techniques, strengthening culinary standards and driving measurable financial performance.

* Fine dining restaurant "Le Chateau Mon Desir".

Began in the main kitchen and was hand-selected by Chef Christian Braun to join the gastronomic fine-dining restaurant Le Château Mon Désir in recognition of technical proficiency and leadership potential. Honed classical culinary techniques, precision plating, and rigorous fine-dining discipline within a structured German luxury hospitality environment, establishing a strong technical and operational foundation for future senior culinary leadership roles.

Recruited by former Executive Chef Laval Uppiah in recognition of proven performance and prior collaboration, serving as Sous Chef and second-in-command of a 22-member international brigade. Directed multi-concept culinary operations, including Chinese à la carte lunch service, Continental and English breakfast, and themed international buffet dinners featuring premium seafood showcases.

Oversaw kitchen and stewarding teams, led procurement and inventory governance, and ensured operational efficiency, quality consistency, and high-volume service excellence within a fast-paced hospitality environment.

Began in stewarding and earned rapid promotion to Assistant Cook within two months, recognized by the Head Chef for exceptional work ethic, discipline, and natural culinary aptitude ahead of longer-serving colleagues. This early merit-based advancement marked the foundation of my professional culinary journey.

Trained in steakhouse and European cuisine fundamentals, developing strong technical discipline in preparation, station organization, and service execution. This formative experience instilled resilience, precision, and a performance-driven mindset that continues to define my leadership approach in luxury hospitality.