Igor Zago

• Planning and Managing the culinary operational milestones for the opening of our new Unilever Global Foods Innovation Center, in Wageningen, NL. • Leading the Global Chefs Capability’s within Unilever, linking into Regions and Local Deploy. • Responsible of the Digitalization of tools and way of working within the Chefmanship Capability and product development. • Leader of the Culinary Academy, established to design and deliver culinary trainings for R&D, Marketing and external partners.

Leading the design of a Global Chefs Capability’s way of working Managing the Global Chefmanship Category Design way of working, focusing on re-shaping the way we innovate Co-creating core product designs, recipes, new ingredients and new technologies, delivering differentiating consumer benefit’s industrial products Leader and Designer for culinary training in R&D and Marketing Responsible of creating a link between Global, Regional and Local culinary understanding

Purchasing and Quality controller of Local and Imported goods Responsible for the Banquet operations up to 1500 guest a day Staff Development and Training in food handling and preparation Menu development of all Restaurants and Bars Manpower and productivity control of 30 Sous Chefs and 164 Staff Managed the opening of a brand new 15 000 sq. feet kitchen at The Oberoi Towers and three new restaurants

Responsible for training and developing the 12 international members of the kitchen team Supporting in banquet, sit-down, cocktails, outside catering and buffet. Chef Tournant in others Chef’s day off Opened successfully La Moda Restaurant, a 140 seats open kitchen Italian eatery, designed by Tony Chi

Managed a kitchen team of 14 local Chefs. Standardized recipes of typical Italian Cuisine Renovation of Venezia Restaurant Responsible of training and finalizing Italian Food Promotions in our sister Hotel, The Lotte Chamshil

Managed a kitchen team of 14 local Chefs. Standardized recipes of typical Italian Cuisine