グロービス経営大学院（MBA）、Institute of culinary education in NY (Hospitality management) 2017、https://www.ice.edu/blog/ken-utsumi-castle-hotel-general-manager
内海 健 リンク集
Aug 3, 2015 - リゾート事業などを展開する平川商事（本社：大阪府八尾市）は2011年3月、ニューヨーク郊外にある古城をデザインしたホテル「キャッスルホテル＆スパ」を買収し、米国進出を果たした。同ホテル副社長の内海健氏に
Dec 24, 2015 - 【キャッスルホテル＆スパ】 マンハッタンから30分！ ラグジュアリーな古城ホテル. サンカラNY LLC 副社長 内海健氏. 内海さんはサンカラの副社長として、この高級品質を支える100人の従業員を束ねている。
CASTLE H&S TEAM
Banquet Chef:Tyrone Nelson
Tyrone Nelson developed a passion for cooking at a young age. He was fortunate to experience both Caribbean and European cuisine while living abroad in childhood. He traveled to the United States in young adulthood where he began his career. Tyrone attended Westchester Community College where he received his degree in Culinary Arts and Management. He began working at Equus shortly after, and has been dedicated to enhancing his craft since. Tyrone favors Indian cuisine the most, but enjoys cooking all genres- some of his favorite hobbies include making homemade pasta and baking. He hopes to continue to contribute his diverse experience to Equus.
Former FB Director:Mathieu Sylva
Mathieu came from the old world Paris, France. He has worked and practiced the philosophy and standard of service at the oldest restaurant in Paris, “Le Procope”. Also, he has worked at the Savoy Hotel in London, England as a Junior Butler. Mathieu’s experience brought him to Windows on the World as a corporate trainer . He was Director of service at NBC; and also working personally for Bob & Suzanne Wright for Autism Speaks.
Mathieu’s motto is that service is love made visible.
I pledge to uphold the integrity and honor of all I am and in all I do
Former Sous Chef:Janner Amoz
He is working as Chef on Board for Sundia Airline based in Jeddah,Kingdom of Saudi Arabia
He came from Jakarta,Indonesia. After Castle Job,he experienced four seasons Hotel Jakarta as Sous Chef.
also he has Experience The Ritz-Carlton Dubai and Jakarta.
He has Gorgeous knowledge.
Plemmie Lawson:My Teacher at Hospitality school
An enthusiastic, highly organized, detail-oriented business owner with proven success in loyalty marketing, training and global program and project management. Passionate, committed and resourceful self-starter with the demonstrated ability to effectively build client facing relationships and pitch and influence at senior management level.
Cesar Calderon: Director of Operations
Improve the business process for each department through analysis and collaboration,Get involved in long term business planning at the managerial and executive level,Collaborate with department management to develop final plans.Analyze the performance of support functions for departments such as human resources and make recommendations for improvement.Work with project managers to develop budgets for special programs,Act as a responsible individual for the approval of significant corporate expense checks
Restaurant Supervisor: Damien CannickDamien is a “Product of Sankara.” He began his career in the culinary world as a banquet server. It was while he worked in banquets that he developed a passion for hospitality. After nine months of working at banquets, Damien made the jump to Equus Restaurant. Damien started as a food runner in Equus, then he became a server. Damien’s attention to detail, his dedication, and strong work ethic paved the way for him to be promoted to restaurant captain then to restaurant supervisor.Damien owes part of success to his teachers at Equus, Matheiu Sylva, Danny Martins, Fabien Gross, Joseph Munoz, and Norio Hashimoto, because they taught him the importance of Leadership,Teamwork and creating a Seamless Dining Experience.Equus was featured in the renowned Michelin Guide in 2020, and holds a 4.6 rating because of the hard work of the Equus team under the leadership of Damien.
Luis Silva: former castle restaurant supervisor started his hospitality career in the housekeeping department in one of the hotel landmarks of the touristic city in viña del mar, Chile. Later on continuing on the food and beverage service department going through all the possible positions. His main experience was accomplished by working on the most prestigious cruise line companies such as Seaborne and crystal cruises. At present times he is a maitre D at the most renowned five star grand luxury hotel in Barcelona, Spain.
Sandun Withanarachcgi(Former pastry/bread chef) He graduated from shatec culinary school in Singapore , and he worked for some of best hospitality companies etc fairmont , Ritz carlton , Armani hotels and resorts ,Swiss hotel and Sankara hotels ,He is working at Sofitel the palm as a pastry chef .His Instagram page some of my work pictures @sandun1990 .