CURRY UP

As a key member of the Curry Up opening team, I was responsible for bridging the gap between authentic Japanese tradition and operational excellence. 

My journey began in Tokyo, where I immersed myself in mastering the brand's original recipes and specialized techniques. Upon returning, I translated this expertise for the Thai culinary team, leading their training and providing hands-on support through every phase of the launch. Beyond the kitchen line, I established the restaurant's foundational infrastructure—developing comprehensive SOPs, precise standardized recipes, and rigorous systems for food costing and inventory management to ensure long-term consistency and profitability.