Jean-Philippe Joye

• Company Overview: F&B outlets part of COMO Group headquartered in Singapore
• Manages a total of 11 outlets with multiple concepts, including 2 Peranakan restaurants with 1 Michelin star (Candlenut and Pangium)
• 2 separate clusters of restaurants, including one located at the COMO Metropolitan Orchard (opened in September '23)
• In charge of a team of 300 associates, including 2 Assistant Directors
• Budgeted annual revenue (2025): SGD 60M
• In charge of developing and rolling out the training program for the entire group (February '25 onwards)
• Part of the opening team of the brand-new Culina store in Kuala Lumpur, with grand opening ceremony held on October 6

• Company Overview: Leading purveyor of fine food and wine - Est 1994, with a unique concept blending a retail section offering gourmet fresh produce with a casual dining room
• Has driven revenue growth of over 25% vs 2013, (first year in charge) on a single retail cum restaurant operation
• In charge of purchasing and sourcing new products, merchandising, wine events and monthly promotions, menu creation, hiring and training of team (30 associates)
• Project leader for major renovation completed in August 2013
• In charge of the opening project of the new facility located at Block 15, Dempsey
• 15,000 sg ft brand new facility designed by Paola Navone - OTTO, blending a Market Place with various food counters and a 150 seats dining room, in a unique source-to-table concept
• In charge of a team of 85 associates
• Successful opening on April 6, 2019 with Grand Opening Party on April 12
• Budgeted annual revenue: SGD 20.6M

Achievements:

• World Gourmet Summit Awards of Excellence: Gourmet Retailer of the Year (2009, 2010, 2012) - Hall of Fame recipient
• Gourmet Distributor of the Year (2009, 2012)
• Wine Retailer of the Year (2009, 2010)
• Wine Distributor of the Year (2010)
• Manager in-charge of hospitality suites at Food Hotel Asia (2014/2016) and Singapore Grand Prix (2014 to 2019 and 2022/23/24)
• Listed in the Financial Times 'The 50 Greatest Food Stores in the World' (May 2021)

• Company Overview: 7 F&B Outlets - 13 meeting rooms (up to 1,500 guests) - 391 rooms and 112 Residences
• 2012 F&B revenue: USD 9.3 Million (+11.1% vs
• 2011) - GOP 31.4%
• Responsible for budget planning and monthly rolling forecast
• In charge of all Food and Beverage department with 1 Assistant and 100 employees
• In addition, Executive Chef and his Culinary Team of 100 persons also report to me
• Co-chairman of the renovation project for the All Day Dining 'Café@2 French-Thai Brasserie', with development of concept and successful re-opening in February 2011
• Organized various guest chef promotions: celebrity chef Sam Leong from Singapore (08/2010) and 1 star Michelin Albert Tse from China Blue - Conrad Tokyo (08/2011) at LIU Chinese restaurant, Meilleur Ouvrier de France Stéphane Glacier, Chocolatier, at Diplomat Bar (10/2010)
• Developed wine training program for all Thailand Hilton properties (The Wine Academy, March 2010)
• Developed mooncake sales revenue by an average of 25% between 2009 and 2011

• Company Overview: 6 F&B Outlets - 16 meeting rooms (up to 2,500 guests) - 609 rooms
• 2009 F&B Revenue: USD 17 Million (+7% versus 2008) - GOP 37% (+5%)
• In charge of all Food and Beverage department with 4 Assistants and 165 regular employees
• Certified 'Fit for Business' (total of 13 modules) trainer with roll out for all F&B employees (200 persons)
• Event: 2,500 covers in various outlets for Manny Pacquiao's fight on November 15, with total revenue of over USD 50,000

• Company Overview: 18 F&B Outlets - 6 meeting rooms - 103 Suites
• F&B Revenue: SGD 62.4 M (+8.2%) - GOP 38% (+6%)
• In charge of all Food and Beverage department with 3 Assistants and 200 employees
• Leads recruitment, including overseas - Malaysia, China, Philippines, staff promotions and transfers
• Redefinition of F&B Outlet Sales Manager job description with integration in F&B team with a 12% increase in revenue generated
• Opening of 2 refurbished outlets: Raffles Culinary Academy and Raffles Creamery
• In Charge of IBAR event to cater 3000 people in hotel facilities
• Mooncake operations - Revenue growth of USD 1.2 Million last two years (+60%) - Profit USD 800K
• Development of banqueting revenue (+15%) with incorporation of catering sales team in F&B department
• Staff turnover decreased by 8 points between 2007 and 2008
• In charge of F1 Singapore Grand Prix 2008 operations: total of 23 F&B outlets during 3 days, with 165 staff - Revenue USD 800K
• Set up of F&B promotion quarterly booklet for all outlets
• Co-Chairman of the 12th to 14th Wine, Food and Art Experience with participation of 3 Michelin-starred chefs (Thomas Keller, Alain Passard, Santi Santamaria, Didier Elena and many others) and First Growth Estates - Revenue USD 400K in 4 days operation
• Development of room service with integration of butler team
• Development of service training program for existing and new hired employees

• Company Overview: Iconic 5-star hotel of Tokyo, made famous by 'Lost in translation' movie
• Most Popular Restaurant for the past 6 years, Zagat Survey, Tokyo Top 10 Hotels Restaurants of the World
• In charge of the restaurant and bar operations
• Total Revenue: USD 14 Million per year
• Involved in the outlet's USD 2 Million renovation project with grand re-opening on September 1st, 2006
• Iconic 5-star hotel of Tokyo, made famous by 'Lost in translation' movie

• Company Overview: Modern French Dining
• Conceptualized the entire operation with complete set up, including sourcing the location, interior and kitchen designs, procurement, hiring, menus, promotion and marketing
• World Gourmet Summit 2004 - Award of Excellence for Best New Restaurant, Best Restaurant Manager, Best Rising Chef
• Modern French Dining

• Company Overview: (Leading Hotel of the World)
• Managed 'Top of the M' Revolving Restaurant, the fine dining outlet of this 5 star hotel located in the heart of Orchard Road, as well as the 'Observation Lounge' Cocktail Lounge
• Organization of about 6 to 8 promotions a year involving a Guest Chef from overseas in partnership with a winery
• In charge of promotions for the entire F&B department

• French/Italian cuisine in a modern Bistro concept
• Opening of a second branch - 'Au Petit Salut', at Holland Village, Singapore, in May 1998

• Traditional French cuisine in Club Street area
• Opening of 2 French stalls in food courts (South Bridge Road and Orchard Road)

• Posted in resorts on 4 continents: Greece, Brazil, Morocco, France, French West Indies, Japan, Thailand, Malaysia, cruise liner…