Randogne, Canton du Valais, Switzerland
CULINARY LECTURER at Les Roches International School of Hotel Management
Hospitality
Education
LYCEE MURAT, ISSOIRE, FRANCE 1974 — 1977
BACCALAUREAT D, MATHS & BIOLOGY
LYCEE HOTELIER NICE + LYCEE HOTELIER BIARRITZ, FRANCE
CAP CUISINE CLASSIQUE + BTS HOTEL MANAGEMENT, BASIC COOKERY + HOTEL MANAGEMENT
Experience
Les Roches International School of Hotel Management May 2014 - Present
Le Cordon Bleu June 2013 - April 2014
Radisson Blu Resort & Spa, Dubrovnik Sun Gardens July 2012 - June 2013
Hilton Worldwide July 2009 - April 2012
Crowne Plaza Bucarest, Romania 2007 - 2009
VILLA DEL ARCO, LOS CABOS, MEXICO March 2005 - April 2007
CAP CLUB BOUTIQUE HOTEL, HOSSEGOR CAPBRETON, FRANCE April 2004 - February 2005
InterContinental Hotels Group November 2002 - August 2003
InterContinental Hotels Group December 2000 - April 2002
Golden Tulip Hospitality Group October 1999 - October 2000
Skills
HACCP, Recipes, Mediterranean, Gourmet, Food Safety, Menu Development, Restaurants, Pre-opening, Banquets, Banquet Operations, Menu Costing, Hospitality Industry, Hospitality Management, Food & Beverage, Culinary Skills, Hospitality, Hotels, Catering, Hygiene, Food Preparation, Sanitation, MICROS, Hotel Management, Cuisine, Chef, Culinary Management, Mediterranean Cuisine, Resorts, Opening Hotels, Menu Engineering, Rooms Division, Food, Cooking, Restaurant Management, Pre-opening experience, Pastry, Micros, Fine Dining, Italian cuisine