|
31 August 2010
Cooking is my passion and my profession for almost 30 years..
During all the years I have gained experience in managing an upscale restaurant as Director of luxury Hotel and Restaurant and Executive Chef practicing an inventive cuisine, high quality products based on market coupled with strict management and control issues related to the management of a prestigious Hotel or Restaurant.
Runners Toque d'Or in 1989, I won the Grand Prix of the French National Academy exellence Cooking in 2000
MY RESUME :
- December 10, 2007 AT 1st April 2010 the Executive Chef / Staff manager
Restaurant Hotel The Chalet D' AURON 3 star luxury
- Cost control, management, customer relations, supplier relations
- Craft restaurant menus , study specifications and proposal writing
- Cooking with fresh produce market (organization of buffets and reception)
Sample dishes : Stew with three meats and three mustard, Sweet goat's hot crispy pancakes hot threads quail, duck breast stuffed with chestnuts, scorpion fish pot with sea-urchin, roasted monkfish medallions stuffed with almonds, charlotte mako shark with saffron, grilled swordfish and red pepper cream, foie gras house 5 recipes
Read the Press : read the article in Nice Matin 18-02-2010
Read the Press : read the article in Nice Matin 18-02-2010
- APRIL to OCTOBER summer season 2007 : Director of Restorant & Executive Chef
Gourmet restaurant Le Mayssa in Villefranche sur Mer, France 06 Department
- Mission launch and opening of the establishment
- Cost control, management, customer relations, supplier relations
- Organization buffet and reception from 50 to 300 people
- Craft restaurant menus , study specifications and proposal writing
- provencal cuisine, fresh fish and specialty food market
Sample dishes : Foie gras of duck, bourride red mullet fillets, baked fillet of scorpion fish with nuts, small bouillabaisse, braised with tomato wolf assidulée nuts, St Jacques in a pouch and roast lobster with sea urchin coral, basket of crabs claw mittens and flavored with seaweed, lobster cream served balloon, Aioli cod mousse with tois, cracker fin ray stuffed with fennel
Read the press : read the article in Nice Matin, May 29, 2007
Read the press : read the article in Nice Matin, May 29, 2007
- 2003 to Mars 2007 : Chef
The Chalet D' AURON, Hotel and gourmet restaurant 3 star luxury (Auron department 06 France)
- Brigade Management
- Creating menus in the restaurant and is responsible for managing the cost and the ratio
- 2001-2003 : Chef
Le Bistro à Laurent, (Beaulieu sur Mer dept 06 France)
- Chef of the traditional restaurant and semi-gourmet until it closed in 2003 following the implementation of a construction project..
- Chef of the traditional restaurant and semi-gourmet until it closed in 2003 following the implementation of a construction project..
- 1989-2001 : Houseowner, Chef and Teacher
L'Auberge Eric Rivot à Eze,3 forks in the Michelin guide (Eze dept 06 France)
- Complete management of the restaurant
- Brigade Management (7 people in the kitchen and 5 to the service)
- Teacher Learning : 22 aprentas formed during this period
- Voted Best Logis de France for the quality of its restaurant in the PACA region
- 1987-1989 : Party Chief
Marc Meneau, L'espérance à Vézelay 3 stars in the Michelin Guide (Vézelay) - 1986 - 1987 Party Chief
LASSERE PARIS 2 stars in the Michelin Guide
- 1984-1986 : 1er Clerk of kitchen
La Maison Karmmezel, 1 stars in the Michelin Guide (Strasbourg)
- 1982-1984 : 1er Clerk of kitchen
La Maison des Tanneurs, 3 forks in the Michelin Guide (Strasbourg)
CAP of cooking at 
