Michael Yusuf
Victoria
Summary
Dynamic and award-winning Executive Chef with over 17 years of international culinary experience across Africa, the Indian Ocean, and prestigious island resort destinations. Renowned for expertise in high-volume, multi-outlet kitchen operations, luxury brand pre-openings, and innovative menu development, along with a strong commitment to team mentorship. Proven success in enhancing guest experiences, promoting sustainability initiatives, and guiding properties to achieve industry accolades. A proven leader with a strong track record of collaboration with esteemed global brands such as Hilton, Curio Collection, LXR, Banyan Tree, and Newmark Hotels and Mantis collections.
Overview
17
17
years of professional experience
10
10
Certification
Work History
Resort Chef
Mango House - LXR Hotels & Resorts
Seychelles
02.2025 - Current
- Lead and direct culinary operations across multiple F&B outlets for Hilton's LXR luxury lifestyle brand that includes, Japanese restaurant,Omakase, Italian restaurant, creole restaurant, the pool and bar outlets with multiple seasonal activations.
- Introduced seasonal, locally sourced tasting menus tailored for international and VIP clientele.
- Maintain the highest standards of food safety and hygiene (HACCP compliance and implementation)
- Manages kitchen budgets, to the required budget and target
- Strong food cost control background has successfully cut down food cost by 14% through menu optimization, local sourcing and team efficiency and kitchen operational strategy.
- Lead and mentor a diverse, multicultural kitchen team
- Elevated dining experiences contributing to top guest satisfaction scores on LXR standards.
- Managing multi-national kitchen brigades while consistently exceeding guest expectations in a high-end resort setting.
- Luxury beachfront property with 41 suites and villas, 5-star dining
Taskforce Executive Chef
Hilton Garden Inn
Eswatini
10.2024 - 12.2024
- Short-term strategic assignment to streamline operations and mentor new culinary leadership.
- Revamping of the all-day dining menus, bar menus, banqueting menus and corporate menus
- Standardized cost control systems, improved kitchen efficiency, and oversaw large event catering.
- Restructuring of food safety and hygiene (HACCP compliance and implementation)
- 120+ keys | 6 Meeting Rooms | 2 Outlets
Executive Chef
Hilton Garden Inn
Lusaka, Zambia
09.2023 - 09.2024
- Headed F&B operations for a bustling city property hosting diplomatic and corporate clientele.
- Designed multicultural buffets and à la carte offerings, boosting F&B revenue by 18%.
- Managed banquets for up to 300 guests including weddings, business conferences, and VIP dinners.
- Improved kitchen productivity by 25% through SOP revision and staff reorganization.
- Maintain the highest standards of food safety and hygiene (HACCP compliance and implementation)
- 148 Rooms | 5 Meeting Rooms | 2 Outlets | Weddings & Conferences
Executive Chef
Lakowe Lakes Golf & Country Estate by Newmark Hotels
Nigeria
05.2022 - 08.2023
- Developed farm-to-table menus utilizing estate-grown ingredients.
- Revamped kitchen SOPs and vendor sourcing, reducing costs by 12% without compromising quality.
- Oversaw culinary operations for premium golf tournaments, private events, and corporate retreats.
- Elevated food and beverage reputation, driving a 30% increase in resident dining participation.
- Luxury estate with 5 outlets (including Italian fine dining), 4 banquet/meeting spaces
Executive Chef
Banyan Tree & Angsana Resorts
Maldives
11.2019 - 04.2022
- Directed island-wide culinary services for two award-winning resorts.
- Introduced interactive dining experiences and sustainable culinary concepts.
- Led multicultural teams of 60+ staff and maintained exceptional guest satisfaction scores.
- Led team to Top 3 Resort ranking in Maldives and multiple luxury hospitality awards.
- Elevated seafood fine-dining outlet to critical acclaim, blending sustainability with haute cuisine.
- Exclusive Island properties | 3 Restaurants (incl. fine-dining seafood) | 2 Boardrooms
Pre-Opening & Senior Sous Chef
Curio Collection by Hilton
Lagos, Nigeria
05.2018 - 11.2019
- Successfully led pre-opening kitchen design, recruitment, and menu development.
- Played a pivotal role in launching the F&B brand identity and establishing operational excellence.
- Curated Afro-fusion dining concepts and modern interpretations of Nigerian and international classics.
- Supported high-profile events including media launches and business summits.
- Maintained the highest standards of food hygiene (HACCP compliance)
- Hands-on leadership: active presence on the floor, not office-bound
- Boutique luxury hotel | 2 F&B Outlets | 3 Meeting Rooms
Sous Chef
The George Hotel
Lagos, Nigeria
10.2015 - 05.2018
- Supervised daily operations in fine dining, in-room dining, and event catering.
- Led a team of junior chefs in one of Lagos' most prestigious boutique hotels.
- Designed à la carte menus and supervised fine-dining kitchen operations.
- Improved banquet service execution for high-capacity events including diplomatic functions.
- Played key role in guest experience enhancements that increased repeat client bookings.
- Luxury city hotel | 200-seat Banquet Hall | 3 Outlets | 3 Meeting Rooms
Demi Chef de Partie
Hilton Labriz Resort & Spa
Seychelles
01.2012 - 10.2015
- Supported executive chef in menu planning and training commis chefs.
- Specialized in hot kitchen and live cooking stations at 5-star eco-luxury resort.
- Specialized in international buffet and fine dining à la carte production.
- Assisted in themed menu development and culinary shows for international guests.
- Embraced local cuisine integration into upscale dining services.
- 112 Villas | 5 Outlets (Asian, Italian, Buffet, Fine Dining)
Commis Chef
Hilton Hotel
Abuja, Nigeria
01.2012 - 12.2012
- Rotated across kitchen sections including Garde Manger, Continental, and Pastry.
- Gained foundational skills in Hilton standards, high-volume production, and banquet execution.
- 670 Rooms | 7 Outlets (Multi-cuisine, Buffet, Poolside, Room Service)
Education
Culinary Arts & Kitchen Management - (Hilton Hague University)
Diploma - undefined
Diploma in Culinary Apprenticeship
Diploma - undefined
Diploma in Pastry and Bakery
Skills
- Multi-Outlet Culinary Operations
- Luxury Resort Pre-Opening & Conceptualization
- Menu Design & Food Presentation Excellence
- Culinary Team Leadership & Training
- Food & Labor Cost Optimization
- Event Catering
- Sustainable Sourcing & Local Integration
- Brand Standard Compliance
Certification
- Advanced HACCP & Food Safety (Serve Safe Certified)
- Diploma in Culinary Apprenticeship
- Diploma in Pastry and Bakery
- Culinary Arts & Kitchen Management - (Hilton Hague University)
- Hilton F&B Leadership & Training Programs
- Certification in lead 2.2(EMEA) Havard business publishing corporate learning
- Basic first Aid certification (HPC) Seychelles
Languages
English (Fluent)
French (Basic)
Local dialects
Timeline
Resort Chef
Mango House - LXR Hotels & Resorts
02.2025 - Current
Taskforce Executive Chef
Hilton Garden Inn
10.2024 - 12.2024
Executive Chef
Hilton Garden Inn
09.2023 - 09.2024
Executive Chef
Lakowe Lakes Golf & Country Estate by Newmark Hotels
05.2022 - 08.2023
Executive Chef
Banyan Tree & Angsana Resorts
11.2019 - 04.2022
Pre-Opening & Senior Sous Chef
Curio Collection by Hilton
05.2018 - 11.2019
Sous Chef
The George Hotel
10.2015 - 05.2018
Demi Chef de Partie
Hilton Labriz Resort & Spa
01.2012 - 10.2015
Commis Chef
Hilton Hotel
01.2012 - 12.2012
Diploma - undefined
Diploma in Culinary Apprenticeship
Diploma - undefined
Diploma in Pastry and Bakery
Culinary Arts & Kitchen Management - (Hilton Hague University)
Origin
Lagos, Nigeria
Awards
- Top 3 Resort in Maldives (2021) - Under leadership at Banyan Tree
- Curio Collection Pre-Opening Excellence Award (2019)
- Hilton Culinary Leadership Program Graduate
reading ,cooking , hiking , playing video games and watching cooking shows .
I was part of the team for the award ,top 3 Resort in Maldives (2021) – Under leadership at Banyan Tree
Curio Collection Pre-Opening Excellence Award (2019)
Hilton Culinary Leadership Program Graduate
MEA Food and Beverage hotel of the year (2025)