Chef Romano Kreutz

An accomplished and globally-experienced Executive Sous Chef (at Impiana KLCC Hotel) with more than ten years of success in delivering qualitative Kitchen Banqueting and Food Preparation Management services to renowned international brands of restaurants and resorts while ramping up the power of their brand with an innovative approach to marketing strategies, campaigns, product improvement and operational up gradation.

Extensively skilled in sourcing, procurement, cost-reduction, and workflow management for building capabilities in terms of cost and time efficiency, have added value to the hotel organisations by creating optimal operational output and performance.