PROFESSIONNAL EXPERIENCE

Jul. **** – Now EXECUTIVE SOUS CHEF

Hotel-Restaurant – « YOSHI Hôtel METROPOLE » Monte Carlo - Monaco

* ******** **** (Guide Michelin)

First star Michelin awarded in February 2010

Executive Chefs: Joël ROBUCHON & Christophe CUSSAC

Apr. 2008 – Jun. 2009 EXECUTIVE SOUS CHEF

Hotel Restaurant Four Seasons – “LE FAVENTIA” Fayence - France

2 Michelin Stars - 2nd star Michelin awarded in February 2009

Executive Chef: Philippe JOURDIN (MOF – Best Craftsmen of France)

Dec. 2006 - Jan. 2008 1er CHEF DE PARTIE (First Leader)

Hotel-Restaurant – « Joël ROBUCHON LE METROPOLE » Monte Carlo – Monaco

2 Michelin Stars (Guide Michelin)

Executive Chefs: Joël ROBUCHON & Christophe CUSSAC

Dec. 2003 - Nov. 2006 1er CHEF DE PARTIE (First Leader)

Restaurant « L’ENOTECA PINCCHIORRI » Firenze - Italia

3 Michelin Stars (Guide Michelin)

Executive Chef: Annie FEOLDE

Chefs: Italo BASSI & Riccardo MONCO

Feb.2002 - Dec. 2003 CHEF DE PARTIE (Leader)

Hotel Restaurant « LE MOULIN DE MOUGINS » Mougins - France

2 Michelin Stars (Guide Michelin)

Executive Chef: Roger VERGE

Chefs: Serge CHOLET & Philippe JOURDIN (MOF)

Nov.2000 - Jan.2002 CHEF DE PARTIE (Leader) Orlando - USA

Restaurants « LES CHEFS DE France» & «BISTROT DE PARIS »

Executive Chefs: Paul BOCUSE, Roger VERGE & Gaston LENOTRE.

Chefs: Bruno VRIGNON & Stéphane TOUGAY.

1998-2000 DEMI-CHEF DE PARTIE Arcs/Argens - France

Hotel-Restaurant « LE LOGIS DU GUETTEUR »

Logis de France

Executive Chef: Max CALLEGARI

1997-1998 COMMIS DE CUISINE Arcs/Argens - France

Hotel Restaurant « LE LOGIS DU GUETTEUR »

Logis de France

Executive Chef: Max CALLEGARI

EDUCATION

Diploma of HACCP in France (Hygiene of restoration)

Diploma of management formation Hotel & Resort Four Seasons

Diploma of “International program at the Walt Disney World Resort”

Diploma of the association of restaurant of Florida “Safe Staff” (Hygiene of restoration)

BP cooking in apprenticeship, CAP cooking in apprenticeship- CFA

BEP Bio-service secondary school Albert Camus

CAP technician of food – secondary school Albert Camus

RECOGNITIONS & AWARDS

Winner of « Meilleur Aprrentis Logis de France » Cooking Contest

President of the contest: MARC VEYRAT

Gastronomic festival to Saint Moritz in Switzerland

With: Roger VERGE

Jury of the kitchen contest « Les Etoiles de Mougins 2010»

President of the contest: Anne-Sophie PIC

Responsible for the banquet at the Grimaldi Forum MONACO “TOKYO-KYOTO 2010”

Organizer: Joël ROBUCHON

Organizer of Sushi Festival at the Hotel Metropole Monte-Carlo

Organized with: SUSHI SAITO 3 Michelin Stars in Japan

SKILLS

Self-Management in all kitchen departments (from the cold to the hot)

Bread and Pastry Making

Fine Dining / A la Carte / Banquet Services

Creative Menu Development, Product Development

Budgeting, Price Structuring, Cost Containment, Profit Enhancement

Inventory / Purchasing

Team Management, Guest Relations

Safety, Sanitation

Fluent in FRENCH / ENGLISH and ITALIAN

COOKING SPECIALTY

A blend of my French, Italian and Japanese culture,

The Mediterranean Cuisine

The traditional gastronomic Japanese cuisine

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