Dino T.
Senior Executive Chef
Open to offersNew to PlatformAbout
Dino T., an accomplished Executive Chef and Executive Sous Chef, brings more than 30 years of international culinary leadership experience across luxury cruise lines, ultra-luxury hospitality, and five-star hotels. Based in Indonesia, he has successfully led multicultural culinary teams, managing large-scale galley operations, and delivering exceptional fine dining experiences. Dino's career is highlighted by his roles with luxury brands such as Explora Journeys, Oceania Cruises, Winstar Cruise, Kempinski Hotels, Ritz-Carlton, Crowne Plaza, and The Bellevue Group. His expertise encompasses Executive Culinary Leadership, Menu Engineering, and USPH & HACCP Compliance. Throughout his career, he has been recognized for his strong leadership, operational excellence, and talent development. Dino's profound knowledge in luxury cruise operations and fine dining has significantly contributed to guest satisfaction and maintaining the highest standards of quality and sanitation. His academic background includes a diploma in Kitchen Food Production & Kitchen Management from the Tourism Education & Hotel Management Institute in Jakarta.
Experience
Executive Sous Chef
Winstar Cruise · 2026 — PresentOversaw the complete culinary operation onboard, ensuring the delivery of exceptional dining experiences and adherence to the highest operational standards. Led daily galley operations and supervised multicultural culinary teams while ensuring compliance with USPH and HACCP standards.Chef de Cuisine
Explora Journeys (MSC Group) · 2024 — 2026Contributed to the opening culinary leadership team for one of the newest ultra-luxury cruise brands. Focused on delivering luxury fine dining experiences and maintaining exceptional culinary standards while supporting successful opening operations.Chef de Cuisine
Apollo Group – Oceania Cruises · 2016 — 2024Managed culinary operations across multiple dining venues, ensuring outstanding guest satisfaction. Responsibilities included kitchen operations management, food production supervision, vendor management, and culinary training.Executive Chef
The Bellevue GroupDirected all culinary operations across various restaurants and pastry outlets, focusing on profitability, food quality, and operational excellence.Head Chef
Crowne PlazaLed culinary operations for several restaurants, banquet facilities, and large-scale events, ensuring luxury hospitality standards were upheld.Chef de Cuisine
Kempinski Hotel Mall of the EmiratesManaged culinary operations for luxury dining outlets and banquet services, maintaining high standards of food quality and guest satisfaction.Chef de Cuisine
The Ritz-Carlton JakartaLed culinary operations for luxury restaurants and banquet facilities, emphasizing innovation, consistency, and enhancing the guest experience.Executive Chef
Ramada Bintang Bali ResortManaged comprehensive culinary operations, including restaurants and banquets, along with responsibilities for menu engineering, budgeting, and team development.
Skills & Expertise
Education
- Diploma III in Kitchen Food Production & Kitchen ManagementTourism Education & Hotel Management Institute
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