Moos

AKOUGBE

ivorypastry@gmail.c

om

+** (*)7-578-******

/UK/LONDON/

Work

Experiences

September 2015-Present Head pastry chef at PWC,7 More london, Hospitality fine dining restaurant,event

boutique pastry

shop

March 2016- july 2017 Assistant pastry sous chef,work only the weekend,

,Shangri-la hotel and resorts at the shard london bridge April 2015- August 2015 Head pastry chef, The Chester Grosvenor hotel, Chester 5 star /Restaurant 1 michelin star

June 2012-March 2015 Pastry senior chef de partie, Connaught Hotel, Mayfair, Helene Darroze 2 Michelin Star supervise by Executive pastry chef kirk whittle Jan 2012-June 2012 Head Pastry chef, Harry Bar (Private member club) London, Mayfair,

Executive Chef Michele Lombardi, Italienne private restaurant, Apr 2010-Jan 2012 Pastry sous chef for BNP PARIBAS’s Chairman, London, Marylebone

In charge in all Private fine dining restaurant, private event, healthy food,pastry boutique,

Dec 2008-Dec 2010 Pastry Senior Chef de Partie, Langham Hotel, London

At the Fine dining restaurant, and all

department

Nov 2007-Nov 2008Pastry chef de partie, Sloan club, private club hotel restaurant Executive chef Mark Johnson,

July 2007-Sept 2007 Pastry Chef de partie, Elbulli Catering, Barcelona

(Spain)

Supervised by Alain

devahive Tolosa

June 2003-June 2007 Pastry Demi Chef de partie to Chef de Partie, Ritz Hotel, London

Executive chef John William, head chefs Eyke Zimmer, and Frederick Fletcher Cooking for the royal family twice every year

April 2000-2003-May Pastry Commis to Pastry Demi chef de partie A la TABLE Joël Robuchon, Paris

(France) 2 Michelin star Restaurant; Head chef Olivier Limousin,now executive chef at Joel Robuchon restaurant in thailand

Sept-1999-2000-March Pastry commis,

Fauchon, Paris (France) Fine French Pastry

Shop (Boutique) Supervised by a Companion du

Devoir (MOF)

Moos

AKOUGBE

Ivorypastry@gmail.c

om

1997-1999 Pastry commis, Potel & Chabot, Paris

(France) Paris

Traiteur (fine dining catering)

pastry

1995-1997 Apprentice to Commis pastry and kitchen, Al Fanal Restaurant,

Perpignan (France) 1 Michelin star Head chef Christophe Leroux

GRADUATE HISTORY

Education 2001-03 Ecole Hôtelière, Grégoire Ferrandi, France BEP-BTM Patissier, Glacier, Chocolatier,

2000-01 CAP Boulangerie,École hôtelière des metier de la table Jacque Hibert, Paris (France) Mention Complimentary dessert a l’assiette Specialisation in plated dessert fine dining michelin star restaurant

1994-99 École hôtelière des Compagnons de France,, Perpignan, France B.E.P Traiteur and Patisserie; C.A.P cuisine

Technical skills Languages

French Mother tongue English

Fluent

Other specialties Bakery, Chocolate work, a pulled sugar (basic), macrobiotic food, vegan and diabetic, gluten free,nuts free

AWARD

2018 Honored to having an audition for the position of executive head pastry for the Majesty the Queen Elizabeth at BuckinghamPalace

Awards 2018 Finalist top 10 best pastry chef in uk dessert in uk competition

2013 Have been honored to do the birthday cake for Madonna,

2012 Honored to do the Olympics game under supervision of the executive chef Mark perkins at the Rosewood hotel

2010 2nd, The Lancôme Competition,Trophy/Cordon bleu, London

Chocolate Barry, Pastry and Chocolate, Fine dining Dessert and petit four.

2005 honored be the Best scone of the

year, London hotel ritz,

1999 Best apprentice pastry and kitchen of

theyear,Languedoc-Roussillon(France)

SOCIAL NETWORK

INSTAGRAM : ivorypastry

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