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Do you really want to delete project La Folie - Marketing for Pop Up Restaurant in Lausanne?
Growing up in Bangkok, my favourite time of the day was when I heard my mum or dad calling me: “Tess! à Table!” My brother and I would scurry downstairs to the dinning table. It’s a fervent ritual for four of us to gather at dinner, not only sharing good meals but also stories of our day with the family. After school, no other moments are more anticipated than this precious repas. I was fortunate to be born in a mixed cultures: my dad, a Belgian who makes the best béarnaise and has a knack for a variety of sauces, is the weekend cook; my Thai mum is the one who takes the helm of the kitchen. Hailing from the south of Thailand, she can come up with both fiery “gaeng som” and fancy European dishes. My taste buds have developed according to my parents’ appreciation for food and their passion for cooking. But it’s not until I moved to Amsterdam to study a university course in Fashion and Branding that I began to prepare meals on my own. No sooner than I had started cooking, I found myself happily entertaining my roommates and friends with my humble feasts. By the first summer of my freshman year I flew home and on the recommendation of my mum, because they are always somehow right, I landed on a a six-month F&B internship at one of Bangkok’s most celebrated hotels, Mandarin Oriental. From here, I knew I wanted to be in hospitality and went on to pursue a diploma course in Restaurant and Hotel Management at Ecole hôtelière de Lausanne. Over the course of two years at EHL, my training had taken me to major “food capitals” of the world; New York, Paris, and upon graduation I decided to settle in London. Wherever I go, I’m always on the lookout for original and authentic places to eat – a penchant I had since my childhood in Bangkok, well known for a countless number of great eateries usually tucked away in nondescript areas. I started my Instagram tess.a.table whilst living in Paris, and now blog, as a platform and diary to share these places with all the people who have a keen appetite for travel and authentic cuisine as I do. When I’m not travelling or eating out, I enjoy cooking/eating with my boyfriend in our London flat.Locked Pro Plan feature
Sales and account management for high-demand UK cities to expand outreach in the UK market.
Organising exchange events (London, Paris, Oslo, Stockholm), supporting sales team in following regions -UK & Ireland, Benelux, & France.
Part of the pre-opening team, created “Pen Moments” focusing on VIP guests Skills acquired: Seek out VIP guests, ensure a memorable stay from pre-arrival to departure. Tasks performed: set up appropriate amenities, greet them during their stay/ departure, prepare daily briefing documents for following day
Began as guest services and front desk intern, was promoted to receptionist at Andre Balazs properties Corp. (1 month) Skills acquired: face-to-face and back office customer relations, night auditor Tasks performed: guest check-ins and check-outs, processing payments, making reservations, closing folio during the night shifts (using Opera)
Trainee Chef / Waitress / Hostess at Verandah Coffee Shop and Restaurant (set up, greet guests, service) Banqueting Department for weddings and outside events catering to VIPs Responsible for the organisation of the Christmas gift basket / Hamper sales office Acquired autonomous skills, customer relation, flexibility
Diploma in Hotel and Restaurant Management
One year in International Fashion & Branding, Bachelor of Fashion Technology
IGCSEs IB Diploma (35 Points)
Habitat for Humanity & Duke of Edinburgh bronze and silver award, 2009 (Received from Bangkok Patana School)