Norma Josephine Sun

Together with two partners, I bootstrapped this publishing business into a successful player in the emerging e-book market.

• Conducted target market research to scope out industry competition and identify advantageous trends.
• Evaluated market trends to identify emerging opportunities and inform strategic decision making.
• Published +4 books/quarter.
• Generated over €250.000/revenues anually.
• 17% growth rate/64% margin, rapidly growing into the audio book market.

(https://von-morgen-verlag.de/)

This company was initially started to open a restaurant offering traditional northern Chinese dumplings.
We diverted the business due to the Corona situation and pivoted to catering.

• Delivered catering for events of +100 Pax.
• Negotiated offers.
• Conceptualized bespoke menus.
• Customer service on-site.
  

In my role as Culinary Consultant and Head Chef, I helped open up Hè Art Lab in Wuhan, China.

• Developed the restaurant concept and menus (recipe testing and validation, ingredient sourcing, kitchen design and logistics).
• Trained the resident head chef and employees.
• Planned and delivered the opening event with +180 PAX.
  

Formal training as a chef under Jean-Claude Bourgueil (https://im-schiffchen.de/jean-claude-bourgueil/).

• 2 Stars Guide Michelin until 2018 (https://guide.michelin.com/de/de/nordrhein-westfalen/dusseldorf/restaurant/im-schiffchen)
• Excelled in a fast-paced, extremely collaborative environment with high-end products.
• Graduated as one of the best new chefs of 2018