Operations
Opening readiness, kitchen systems, recipe consistency, food cost discipline, and service execution across multiple outlets.
Executive Chef Sugam Portfolio
Sugam Tamang Executive Chef
Internationally experienced Executive Chef with a background across luxury hotels and resorts in Tanzania, Maldives, Bahrain, Qatar, UAE, and Nepal. Specialized in pre-openings, multi-outlet culinary operations, menu development, food safety systems, and brigade leadership.
14Years in hospitality
6+Years in executive leadership roles
LuxuryPre-openings, rebrandings, and multi-outlet kitchens
Executive Chef
Sugam Tamang
Focused on operational excellence, team performance, food quality, and elevated guest experience.
About
Executive culinary leadership grounded in standards, consistency, and performance.
Sugam Tamang is an Executive Chef with strong experience in luxury resort openings, rebrandings, menu engineering, HACCP systems, and high-volume multi-outlet operations. His work combines disciplined execution with refined presentation, practical leadership, and a consistent focus on guest satisfaction.
Leadership
Hands-on brigade development built around accountability, training, communication, and professional kitchen culture.
Guest Experience
Luxury dining concepts designed to balance flavor, presentation, practicality, and commercial relevance.
Signature premium presentation
Luxury grill work with strong visual impact, confident execution, and high guest appeal.
Miso Marinated Salmon
Refined plating, controlled glaze work, and premium-casual precision.
Foie Gras Torchon
Fine-dining expression with layered detail and strong luxury identity.
King Prawn Udon Black Truffle
Comfort, richness, and premium ingredients presented with clarity.
Experience
Professional journey.
Selected milestones across luxury resorts, hotels, and executive culinary leadership positions.
Nov 2025 – Present
Executive Chef (Pre-Opening) | Diamonds Bijoux Luxury Hotel & Resort
Leading pre-opening culinary setup, recruitment, menu planning, procurement structure, outlet readiness, training systems, and kitchen standards for a luxury resort operation.
Feb 2023 – Aug 2024
Executive Chef | Emerald Zanzibar Resort & Spa / The Mora Zanzibar
Directed culinary operations from pre-opening through launch and first-year operation for a 250-key luxury resort. Led a 111-person brigade across 6 outlets and achieved a 90.5% LQA score within six months.
Aug 2022 – Feb 2023
Cluster Chef de Cuisine (Pre-Opening) | Emerald Faarufushi Resort & Spa, Maldives
Supported opening strategy, operational standards, cost-card systems, menu preparation, and team development, contributing to a 94.5% LQA score.
2012 – 2022
Constance Moofushi • Downtown Rotana • Marriott Marquis • Hilton Ras Al Khaimah • KTHMC Nepal
Built experience through luxury resort, hotel, and culinary instructor roles covering buffet operations, specialty dining, food safety training, and premium service execution.
Portfolio
Strengths behind the kitchen.
A portfolio built around systems, leadership, culinary range, and strong delivery in luxury hospitality environments.
Core Strengths
Luxury resort pre-openings
Multi-outlet operations
Menu engineering
Recipe costing
HACCP compliance
SOP development
Brigade leadership
VIP dining
Buffet and à la carte
Inventory control
Selected Achievements
- 90.5% LQA score within six months of opening at Emerald Zanzibar / The Mora Zanzibar.
- 94.5% LQA score at Emerald Faarufushi Resort & Spa, Maldives.
- Reduced food cost to 28.6% while increasing average check by 18%.
- Promoted 14 team members to CDP level within one year.
- Zero critical HACCP deviations in internal audits during 2024.
Gallery
Selected culinary work.
A focused selection of dishes reflecting range, technique, luxury presentation, and outlet versatility.
Australian Wagyu Tomahawk for Two
Signature premium grill presentation designed for visual theatre and high-value dining.
Beef Pastrami
Fresh composition with strong color contrast and clean premium-casual appeal.
Foie Gras Torchon
Fine-dining plating with luxury garnish detail and polished execution.
King Prawn Udon Black Truffle
Rich, modern comfort elevated through premium ingredients and controlled presentation.
Miso Marinated Salmon
Refined Japanese-inspired plating with balanced glaze and clean composition.
Quinoa & Avocado Salad
Fresh plant-forward dish showing range, balance, and lighter menu capability.
Roasted Bone Marrow
Bold flavor profile with rustic elegance and strong gourmet identity.
Spider Roll
Texture, height, and visual energy suited to contemporary Asian outlet concepts.
Wagyu Steak & Eggs
Luxury brunch expression with bold flavor and elevated presentation.
References
Professional references.
Senior hospitality leaders and executives from previous luxury operations.
Moreno Casaccia
Culinary Director | Emerald Collection Maldives
cd@emerald-maldives.comReda Sweed
Cluster General Manager | The Mora Zanzibar
Reda.Sweed@themora.comAlfredo Otri
Regional General Manager | Emerald Collection Zanzibar
aotri@emerald-collection.com
Contact
Open to executive opportunities and professional discussions.
For recruiter inquiries, leadership opportunities, or portfolio discussions, please get in touch directly.
Direct Contact
Professional Focus
Executive Chef
Luxury Hospitality
Pre-Openings
Multi-Outlet Kitchens
Operational Excellence
Food Safety
Team Leadership
Guest Experience