Nantes Area, France
Looking forward for new challenges/Culinary Adviser & Development Chef
Hospitality
Education
Culinary Arts & Hospitality , Paul Bocuse. Lyon 2001 — 2001
Certificate of Participation, Harmony of Tastes, Shape & Colors
LENOTRE 2000 — 2000
Certificate of participation, Quality traditional Bread
CEPROC 1987 — 1988
BP, Culinaire/Traiteur/Charcuterie, Brevet Professionnel
Experience
L.F. Owner February 2012 - Present
L.C.D. April 2010 - January 2012
Nestle S.A. May 2008 - March 2010
Accor October 2007 - April 2008
Sol E Monti Hôtel May 2005 - September 2007
Les Barmes de l'Ours Hôtel December 2004 - May 2005
Anaëlle & Hugo Creation Restaurant June 2003 - June 2004
Disney Cruise Line September 2001 - May 2003
Disneyland Paris March 1992 - September 2001
Monte Carlo SBM - Société des Bains de Mer July 1990 - February 1992
Skills
Team Management, Team Workshops, Project Management, Management Training..., Multi-Cultural Team..., Technical Recruiting, Quality Auditing, Hotels, Opening Hotels, Gestion culinaire, Training Programs, Event Planning, Banquets, Food Service Sanitation, Menu Costing, Hôtel, Nourriture, Flavors, Restauration et boissons, Customer Satisfaction, Compétences culinaires, Special Event, Pre-opening, Team work, Pré-ouverture, French Cuisine, R&D, Coût des menus, Culinary Management, Food Demonstrations, Sensory Evaluation, Solution Implementation