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CV, 2 Star Michelin Chef targeting EU or Australia

I am currently available for work
Serial No: 7673

List top 5 skills: cost management, creating recipes, cross functional recruitment, menu engineering, training
Short Bio:

2 Star Michelin award winner, innovative chef with an exceptional record of service
and international experience. More than 15 years of expertise in Italian &
French cooking and management for five star establishments, Michelin-starred
restaurants and as a world-class private chef for private parties & functions,
A strong combination of Culinary Experience and Managerial Skills, pared with award winning Menu preparation, Extensive Training in Food & Beverage Management

Current location: 

Kazakhstan - View on map

Spoken languages: 

Arabic, english, french

Locations I am interested in working:

Australia, Italy, Netherlands



Managerial experience

~ Performance management ~ Staff hiring and training

~ Quality assurance ~ Menu Development

~Menu engineering ~ Payroll forecasting/ scheduling

~ Cost control ~ Manages 100+ Staff

~ Pre-opening experience

Executive Highlights

Received 2 star Michelin while holding the position Executive chef at “L’auberges” Restaurant in 2002. Edam, Netherlands.

Received Golden Molecular Gastronomy certificate in 2009. Berlin, Germany.

Former Chairman/Founder of “Morilles & Truffles Advisory group” worldwide inc.

Star-Michelin Guest chef for more than 12 Restaurants and hotels worldwide.

Received the Golden medal from the “Royal society of arts”. Stockholm, Sweden. June 2003.

Stockholm’s’ Governors’, prize for the employee of the year. 2004

International membership

Member of “La casa chele” consultancy firm. Stockholm, Sweden

Jury Member of “Le Rosette” coop.

Council Member and Educator of “Gerson Lehrman Group” GLG councils.

Member of “Zintro Consultancy group”

Related website links

• http://www.hopelesslyromanticmagazine.com/chefcharbelaoun.html

• http://www.informador.com.mx/suplementos/2010/247046/6/puerto-vallarta-destino-gastronomico.htm

• http://lejournalgourmet.weebly.com/index.html

• http://www.vallartaopina.net/index.php?mod=sec&cat=loc&ele=9087 http://www.fbcfranchise.com/seminar-fbc9.php

• http://www.vallartaopina.net/index.php?mod=sec&cat=loc&ele=8952

Professional experience

• “NOMAD” group, Almaty, Kazakhstan

Cooperate chef/F&B consultant Dec 2012-still

Nomad group is one of the leading firms in hospitality inside Almaty, with 4 restaurants already opened, a new Gastronomy Italian/French restaurant is due to open in January 2013… i’m responsible for all F&B aspects inside the firm, from culinary side to front of the house training and managing….. www.laroof.kz

 “KARMA” holdings, Antalya, Turkey Oct. 2011-May 2012

Culinary Consultant

Karma is bound to open new up-scale restaurants opening in Side, Antalya. Brought to build and lead the F&B department of all their projects. Charged of creating concepts, menus, training and recruiting.

Reason for leaving: end of consultancy contract www.karmaside.com

 “Redix Horeca” Tbilisi, Georgia Dec.2010-Aug.2011

Culinary Consultant

New chain of hotels and restaurants is managed by Horeca department of Redix company. High class restaurants and hotels will be opened in Vivid tourist attractive cities like: Signaghi, Telavi, Kvareli, Abastumani, Bakuriani and Kobuleti. Brought to build and lead the F&B departments of all their projects. Charged of creating concepts, menus, training and staffing. Website: www.redix.ge

Reason for leaving: end of consultancy contract

 “La Marina” Yacht club Dec. 2008-Oct 2010

Executive chef/Consultant

Club LA MARINA, is an up-scale YACHT-CLUB located in Dbayeh, Lebanon.

With 4 different restaurants, Italian-French-Gastronomy & Fusion, I prepared the menus, trained the staff, controlled the cost, Hygiene, menu engineering & menu development. Website: www.clublamarina.com

Reason for leaving: end of consultancy contract

 “Morilles & Truffles Advisory group” Sep 2002-Oct 2012

Culinary Consultant

M.T.A.G is one of the best hospitality consultancy firms worldwide, with 5 international awards and 3 years in a raw chosen to be the number 1 firm in Europe. I opened the first office in Sweden and slowly emerged with 6 more offices worldwide.

Website: www.morilles-truffles.net

Reason for leaving: company closed due to Euro economy

 “Portemilio Hotel & Resort” Kaslik, Lebanon May 2007-july2008

Executive chef

Portemilio is a 5 star hotel located in Kaslik. I worked there since the opening trained the staff under my supervision, prepared the restaurant menu, cost controlled, I managed to open one Italian trattoria restaurant, one French gastronomy restaurant and 1 piano bar. Website: www.portemilio.com

Reason for leaving: better offer

 “Le Grey” Achrafieh, Lebanon May 2006- Feb 2007

Executive chef

Le grey is a French/Italian gastronomique restaurant located in Achrafieh….I worked there since the opening trained the staff under my supervision, prepared the restaurant menu, cost controlled.

Reason for leaving: end of contract

 “El Fornaio” based in Switzerland July 2003- April 2006

Corporate chef

El Fornaio is an Italian firm for different restaurant concepts, Trattoria, Fine dining, Pizzaiola and others. They owned 6 different restaurants throughout the Switzerland. I I was in charge of the whole company, preparing menus, cost controlling and training.

Website: www.ilfornaio.com

Reason for leaving: company closed

 “L’auberges” Edam, The Netherlands May 2000-july 2003

Executive chef/partner

“L’auberges” restaurant was opened in may 1999 I was holding the position of executive chef/partner since the opening. The restaurant used to hold up to 120 seated guests, the concept was European mainly French gastronomy, with a flare of mixed Italian. After 3 years of hard work the restaurant received 2 star Michelin in 2002. Website: N/A

Reason for leaving: the restaurant closed

Education

Hospitality technical college – Hotelier technical school, Beirut, Lebanon

Special Courses

3 month course – Specialized hotelier school with Chef Silla Luciano, Italy

6 month course – Huis Ter Duin Hotel with chef George Blanc Paris, France

3 month course – Plate coloring, Michelin institute Paris, France