Lyon Area, France
Chef de Cuisine at Institut Paul Bocuse
Hospitality
Experience
Institut Paul Bocuse October 2010 - Present
Mardan Palace Antalya, Turkey September 2007 - August 2010
Burj Al Arab, Dubai July 2004 - July 2007
Raffles Hotel, Singapore September 2001 - March 2004
The Ritz-Carlton, Seoul, Korea August 2000 - August 2001
Atlantis Resort & Casino, Paradise Island, Bahamas October 1997 - April 2000
Shangri-La, Jakarta, Indonesia September 1995 - September 1997
Oberoi Hotel, Bali, Indonesia October 1993 - September 1995
The Peninsula Palace Hotel, Beijing, China October 1991 - October 1993
Skills
Food Preparation, Recipes, Sanitation, Culinary Skills, Food Safety, Menu Engineering, Culinary Management, Hotels, Restaurant Management, Wine, Cooking, Hiring, Hotel Management, Food Quality, Pre-opening experience, Cost Control, Food Cost, Food, Hospitality Management, Fine Dining, HACCP, Pastry, Restaurants, Recipe Testing, Pre-opening, Menu Development, Micros, Catering, Hygiene, Revenue Analysis, Tourism, Hospitality, MICROS, Rooms Division, Mediterranean Cuisine, Gourmet, Resorts, Food Service, Banquets, Luxury, Yield Management, Hospitality Industry, Culinary, Mediterranean, English, Food & Beverage, Menu Costing, Recruiting, Team Building, Cuisine