I have been living my passion for culinary arts for the last 19 years in various hotels, restaurants and yachts around the world. Each of these rich experiences have allowed me to gather the necessary culinary knowledge and skills to train and lead a team, inspire young chefs, manage large kitchen brigades and satisfy the most demanding gourmet guests and epicureans.
Passionate, committed and creative, I am constantly looking to grow and I aim for a position that would allow me to elevate standards and reach the highest culinary recognitions and awards.
EDUCATION / QUALIFICATIONS
– “La Roseraie” Gap, France – Chef de cuisine: Mr André Rolland – 3 Michelin forks
– “Hotel-Restaurant*** “Le Vauban” Briançon, France
PROFESSIONAL KNOWLEDGE & SKILLS
ADDITIONNAL INFORMATION AND SKILLS
– French – Mother tongue
– English – Fluent
– Microsoft Office: Word, Excel, Power Point
– Website creations
– Driving licences A and B (cars and motorcycles)
HOBBIES AND OTHER ACTIVITIES
PROFESSIONAL EXPERIENCE
YACHTING (2001 – 2012)
Chef de cuisine in direct relation with high profile guests for menu development based on customer taste, dietary requirements and religions.
Navigating in all Mediterranean countries in summer seasons.
www.superyachts.com/yacht-charter/tethys-654/
HOTELS & RESTAURANTS (1994 – 2013)
Winter and summer seasons, full time positions.
Chef de Cuisine – 120 covers/service, fine dining restaurant, seafood and local specialties
http://www.le-grandbleu.com/ (bernard.reboul@sfr.fr)
Chef de Cuisine – 100 covers/day, a la carte regional fine dining (+33 4 92 55 72 21)
Chef de cuisine / Manager for both hotels – A la carte menus and daily resident menus and specials
www.hotelorciereslescatrems.com and www.hotelmontagnou.fr (+33 4 92 55 66 15)
Chef de cuisine – A la carte menus and daily resident menus and specials (16/20 Gault et Millau)
Pastry chef and baker – Sweets and savoury creations and confectionary
Pastry Sous Chef – Plated desserts, a la carte and daily specials
Chef de Partie – Traditional North African & Middle Eastern cuisine, 250 covers/day
http://momoresto.com/restaurant/london/momo
Sous Chef – 1 Michelin Star, 50 covers/day
Sous Chef – 80 covers/day