TOPSYN KLADJARERN
Bangkok And Phuket
Summary
Strategic F&B and business transformation leader with 20+ years of international experience across APAC and Europe. Proven record in multi-unit operations, culinary R&D, and commercial innovation, translating consumer and market intelligence into scalable, profitable systems for QSR, retail, and hospitality organizations. Formally trained under Michelin-starred and award-winning chefs in Italy, I bridge classical craft discipline with modern design thinking and corporate strategy, further strengthened through executive mentorship focused on CEO-level leadership frameworks and global brand building.
Recognized for leading complex turnarounds, including a 107% bottom-line improvement across a 14-branch restaurant group, pioneering Thailand's first scalable sous-vide product solution platform under national innovation grants, and most recently delivering measurable operational, revenue, and cost improvements within the first seven months of a multi-concept transformation mandate for Atom Group Phi Phi.
Experienced in building central kitchen ecosystems, restructuring organizations, optimizing procurement and supply chains, and developing cross-functional teams that deliver measurable growth. A trusted partner to multinational corporations and entrepreneurs alike, with advisory mandates spanning full-loop F&B transformation and route-to-market strategy across both food and non-food sectors.
Overview
23
23
years of professional experience
Work History
Onsite Full-Loop F&B Consultant
Atom Group Phi Phi
07.2025 - Current
- Leading a complete transformation across five restaurant locations with five distinct concepts. Restructured menu architecture to maximize cross-utilization of Finished Goods produced by the newly established Central Kitchen, improving consistency, waste reduction, and cost performance. The above, along with implementations of offline and online marketing, sales revenue increased by +18%, with food cost and food waste reducing by -15%.
- Advised client on management ethics, and how to improve corporate culture for a more positive working environment.
- Designed roadmap for further growth to ensure sustainability for the company.
- Developed multi-concept culinary strategy balancing brand individuality with shared operational efficiencies.
- Oversaw store redesign and construction, ensuring workflow optimization and alignment with brand identity.
- Executed corporate restructuring, implementing new management frameworks, SOPs, and organizational clarity.
- Delivered FOH and BOH training across customer service, hospitality culture, and kitchen production.
- Built group-wide teamwork, morale, and loyalty through culture development initiatives.
- Created new revenue channels and expansion pathways for long-term profitability.
- Established Central Kitchen and Central Warehouse systems covering procurement, production, logistics, and Finished Goods management.
- Designed tailored training programs for employees at various levels within the organization, boosting overall skillsets.
- Identified areas of improvement for clients'' operations, implementing targeted solutions to increase productivity.
- Optimized supply chain operations for clients, reducing costs and improving efficiency through strategic vendor management.
- Improved organizational efficiency, overhauling outdated operational procedures with innovative, system-driven solutions.
- Designed SOPs and set targets for BOH and FOH teams while promoting transparency and teamwork, resulting in increased efficiency and customer satisfaction.
Consultant
Miyamoto Shock Absorbers
12.2024 - 02.2025
- Developed new product portfolio and brand strategy for market expansion, 3 products, 5 sub-brands for specific target markets.
- Built route-to-market planning for e-Commerce channels, for both Domestic and Export markets.
- Conducted market penetration analysis, competitor mapping, and consumer segmentation.
- Advised the marketing team on campaign direction and brand positioning.
- Liaised with customers, management, and sales team to better understand customer needs and recommend appropriate solutions.
R&D Application Innovation Manager
Cargill Meats Thailand
04.2021 - 11.2024
- Cargill Thailand's first ever in-house culinary expert, introducing a culinary and Design Thinking led methodology and market/consumer insights and data analysis across internal stakeholders within Southeast Asia, North Asia, and Europe, covering innovations for food, non-food, technology, and pet food.
- Coordinated and collaborated with cross-functional teams and senior management on a regional level, covering Southeast Asia, North Asia, and Europe.
- Led conceptualization, development, and commercialization of food products for domestic and international markets. Managed regional customer portfolio including global QSR, CVS, and Chain Restaurant, Modern Trade clients across Thailand, Japan, Philippines, UK, and Indonesia — serving as key point for customer relations and data research and analysis for new customer leads.
- Championed a customer-and-consumer-centric approach to innovation, incorporating user feedback into every stage of product development.
- Introduced a structured framework for evaluating new ideas against predefined criteria, leading to more informed investment decisions in R&D projects.
- Implemented an idea management platform that encouraged employees to submit innovative suggestions, boosting engagement across departments.
- Identified key market trends and leveraged them for strategic decision-making in product development.
- Built long-term strategic customer partnerships through innovation workshops, sensory evaluations, and technical advisory.
- Translated consumer insights and operational needs into commercially viable products.
- Coordinated with cross-functional teams (Sales, Marketing, QA, Regulatory, Production) to ensure smooth project execution.
- Developed opportunity pipelines and initiated new business channels through proactive innovation presentations.
- Generation and exploration of non-food and pet food value added innovations from poultry-related waste, as well as technological innovations for QSRs and Chain restaurants.
Personal Culinary Coach
MasterChef TV Competition Contestants
11.2022 - 01.2023
- Managed practice schedules, ensuring efficient use of time and resources for optimal results.
- Boosted participant's confidence through personalized training sessions and continuous feedback.
- Increased participant's' skills development through individualized training plans based on each participant's strengths and weaknesses.
- Continued support provided to 3 contestants to assist in their career growth after the end of their participation in the competition.
Operations Director & Executive Chef
Scoozi Italian Restaurant Co. Ltd.
10.2018 - 09.2020
- Co-led brand turnaround across 14 branches, delivering a 107% improvement in bottom-line results. Oversaw Operations, Culinary, Procurement, Logistics, Marketing, Finance, Business Development, guiding the brand through COVID-19 disruptions, resulting in succesful sale of brand portfolio.
- Analyzed business operations and implemented strategies to improve operational cohesiveness.
- Defined, implemented, and revised operational policies and guidelines.
- Analyzed customer feedback and identified areas for improvement to drive business success.
- Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
- Managed budgets and resources, optimizing allocation for maximum impact on business objectives.
- Spearheaded change management initiatives that facilitated organizational transformations while minimizing disruption to ongoing operations.
- Mentored and coached team members to foster productive and engaging work environment.
- Negotiated with vendors, suppliers and other stakeholders to acquire mutually beneficial contracts and agreement.
Culinary Manager / Executive Sous Chef
Scoozi Italian Restaurant Co. Ltd.
01.2017 - 01.2018
- Developed menu concepts, trained CK & branch teams, and supported the brand relaunch through operational and culinary improvements.
- Improved central kitchen production capabilities and efficiencies via implementation of a systemized production process.
- Implemented detailed recipe documentation procedures, ensuring consistency in taste and presentation across all dishes served.
- Stayed current on industry trends to incorporate new ideas into menus, elevating the dining experience for guests while maintaining a competitive edge in the market.
Executive Chef & Head of Operations (Partner)
Haute Cuisine Micro-Production
02.2016 - 04.2017
- Managed B2B culinary production. Pioneered Thailand's first scalable sous-vide production system, earning SME Bank Innovative Start-Up grants.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Enhanced presentation techniques and workshops, contributing to successful sales pitch and ensure customer satisfaction when using our products.
Private Chef
Start-Up C-Suite Executives
02.2015 - 12.2015
- Prepared high-quality, nutrition focused and dietary-customized meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Implemented creative presentation techniques that added visual appeal to dishes while maintaining taste quality.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Conducted thorough research on nutrition trends and dietary restrictions to better cater to clients'' specific needs.
- Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
Head Chef & Restaurant Manager
Vino in the Garden, Bangkok
04.2012 - 12.2015
- Led full restaurant operations, menu creation, wine program development, guest engagement, and staff development.
Manager
Artur Fine Dining French Restaurant
05.2011 - 03.2012
- Oversaw Luxury Silver Service operations, FOH–BOH coordination, revenue improvements via meticulously curated wine list, working collaboratively with Michelin-Starred Chef, and ensuring a refined and elevated guest experience at a renowned fine-dining venue.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Developed strong working relationships with staff, fostering a positive work environment.
- Generated repeat business through exceptional customer service.
- Facilitated clear communication between employees and upper management through regular meetings and updates.
- Collaborated with management team to set sales targets and strategies, achieving consistent sales growth.
Demi Chef
Ganzo Italian Creative Lab Restaurant
01.2009 - 12.2010
- Demi Chef at Ganzo Italian Restaurant, Florence. Built foundational culinary and hospitality service skills across international environments.
Operations Manager
3N Oriental Supermarket (Retail & Wholesale)
03.2006 - 10.2009
- Managed and expanded supermarket retail operations while launching a wholesale foods division. Oversaw procurement, inventory, sales strategy, team training, and customer relations—demonstrating early leadership and business scaling capability.
Education
BBA - Tourism And Hotel Management
01-2008
Professional Italian Culinary Arts & Wine
01-2011
Diplôme De Cuisine (French Cuisine)
01-2011
Diploma of Professional Thai Cuisine
01-2012
Skills
- Strategic, Systematic, and Design Thinking led
- Multi-Unit Operations Leadership
- Culinary Innovation & Menu Engineering
- R&D / Product Development
- P&L Ownership & Turnaround Strategy
- Crisis Management & Critical Thinking
- Supply Chain & Procurement
- Operations Optimization and New Store Openings
- Cross-functional coordination and team leadership
- Project Management and Organizational development
- Customer Experience Excellence
Accomplishments
- Silver Medalist — Mekong Professional Thai Cuisine Challenge (2012)
- SME Bank of Thailand Innovative Startup Joint Venture Grant (2016)
- Featured Chef — Home & Garden Magazine, Yoga & Wellness Journal, Aroi Faad Mong, Nak-Sueb Jaan Ded
LANGUAGES
English - Native
Bilingual or Proficient (C2)
Thai – Native
Bilingual or Proficient (C2)
Mandarin
Elementary (A2)
Italian
Beginner (A1)
Timeline
Onsite Full-Loop F&B Consultant - Atom Group Phi Phi
07.2025 - Current
Consultant - Miyamoto Shock Absorbers
12.2024 - 02.2025
Personal Culinary Coach - MasterChef TV Competition Contestants
11.2022 - 01.2023
R&D Application Innovation Manager - Cargill Meats Thailand
04.2021 - 11.2024
Operations Director & Executive Chef - Scoozi Italian Restaurant Co. Ltd.
10.2018 - 09.2020
Culinary Manager / Executive Sous Chef - Scoozi Italian Restaurant Co. Ltd.
01.2017 - 01.2018
Executive Chef & Head of Operations (Partner) - Haute Cuisine Micro-Production
02.2016 - 04.2017
Private Chef - Start-Up C-Suite Executives
02.2015 - 12.2015
Head Chef & Restaurant Manager - Vino in the Garden, Bangkok
04.2012 - 12.2015
Manager - Artur Fine Dining French Restaurant
05.2011 - 03.2012
Demi Chef - Ganzo Italian Creative Lab Restaurant
01.2009 - 12.2010
Operations Manager - 3N Oriental Supermarket (Retail & Wholesale)
03.2006 - 10.2009
Southern Cross University - BBA, Tourism And Hotel Management
Apicius International School of Hospitality - , Professional Italian Culinary Arts & Wine
Le Cordon Bleu Dusit - , Diplôme De Cuisine (French Cuisine)
Le Cordon Bleu Dusit - , Diploma of Professional Thai Cuisine
INTERESTS
Culinary Innovation, Global Economic Trends, Automotive Customization, Furniture Design, Urban R&B & Jazz