Management Staff
Resume:
CUISINES
Classic French – Contemporary World Fusion
Italian – Vegetarian – Spa Cuisine
WORKING EXPERIENCE:
FEB 2013 / UP TO DATE
Research and Development Chef Strasbourg, FRANCE
Set up cooking techniques and producing new ideas and dishes throughout the food industry
SEPTEMBER 2010 / JANUARY 2013
Hands On Director / Executive Chef International Cuisine Doha, Qatar
Al Wajbah Palace, Villa Um Jassim.
Guests: Royal family, world leaders, diplomats and VIP
In charge: Palace’s kitchen of Her Highness Sheikha Moza Bint Nasser, wife of His
Highness the Emir of Qatar.
Classic bistro style cuisine to several courses, fine dining, buffets, brunches and
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cocktails.
Catering international cuisine and children’s cuisine for The Royal Family.
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Staff recruitment, selection and salary negotiations.
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Staff management, development hands on training (20 FTE).
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Palace’s new kitchen creation from concept design to drawing reviews.
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Creation of product and quality specifications.
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Creation and adaptation of menus on regular basis, including spa/dietary cuisine.
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Travelled to any destination with The Royal Family, both in Qatar and world.
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Absolute discretion with understanding of Royal protocol and etiquette.
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Achievements
Improved food quality standards through regular training.
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Executed elaborate meals in a very short timeframe
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Further developed ability to work with people from various backgrounds and cultures.
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JUNE 2008 / JULY 2010
Chef Owner LEONARDO Strasbourg, France
Restaurant 40 seats, French Italian cuisine
Achievements
Building upon my successful experience as 1 Star Michelin, chef, I adapted my menus
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to a more casual cuisine to respond to customers preferences, introducing then
innovative concept of privates sales.
MARCH 2002 / MAY 2010
Chef Owner SERGE & CO, Strasbourg, France
Contemporary French Fusion Cuisine. Created in 2002, the 35 seat restaurant offered fine
dining in a luxurious setting.
Achieveme
nts
1 Michelin Star 2005
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16/20 Gault Millau Guide
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3rd Best Restaurant in Strasbourg, France
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OCTOBER 2000 / DECEMBER 2001
Chef de Cuisine, JIKO
Walt Disney, World Resort,Orlando, USA
Fine dining, African European Cuisine, Catered high number of 500 guests every night.
In charge Pre opening
Kitchen and the African wood Oven design.
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Staff recruitment and selection, salary negotiations
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Staff management and development
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Achievements
Creating a new cuisine style with an African twist
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Trained staff to execute this new cuisine
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Reduced food costs by working closely with purchasing department and cast members
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Rated one of the Best New Restaurant in America, John Mariani «Esquire Magazine»,
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Dec. 2001
MARCH 1999 / AUGUST 2000
Chef Owner ONE, Los Angeles USA
Restaurant 50 seats, contemporary fusion Cuisine
• Kitchen design
• Staff recruitment and selection, salary negotiations
Staff management and development.
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Achievements
Best 10 New Restaurant in the City Los Angeles Times
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Chef of the Year 1999 California Rest Writers Association.
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JULY 1996 / JANUARY 1999
Chef de Cuisine SPLASH, Crown Plaza, Redondo Beach, USA
Restaurant 150 seats, Euro cal Asian cuisine
In charge Pre opening
Kitchen design
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Staff recruitment and selection, salary negotiations
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Staff management and development
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Achievements
Best fusion Chef in Los Angeles L A Times Irene Virbila
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Best New Restaurant 1998 California Rest Writers
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Award of the Best F&B of all Crown plaza World wide
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JULY 1993 / APRIL 1997
Chef de Cuisine BELVEDERE, Hong Kong, China
Restaurant 150 seats, Classical, Contemporary French Cuisine
In charge Pre opening
Kitchen design
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Staff recruitment and selection, salary negotiations.
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Staff management and development
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Implementation of new training and cooking standards
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Achievements:
Best Fine Dining Room in city, Tatler Guide
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CHEF POSITION IN FRANCE 1987 / 1992
SEPTEMBER 1992 / APRIL 1993
Chef de cuisine Le RADIO Chamalières, France
70 Seats fine dining restaurant + Banquets
French Classical Cuisine
Achievements:
• 18/20 guide Gault Millau –
• Awarded 1 Michelin Star, Michelin Guide
FEBRUARY 1992/ JULY 1992
Consultant Pierre Schmidt Weyersheim, France
In charge
Creation of news recipes and products for sale in hypermarket, Auchan &
Carrefour
Staff training
Achievements:
• Learned how to simplify recipes.
APRIL 1991 / JANUARY 1992
Chef de Cuisine Le Diamant Rose La Colle sur Loup, France
Restaurant 100 Seats, 12 Chefs
Cuisine: Classic French
Achievements:
• Restaurant awarded 2 Michelin Stars, Michelin Guide
• 16/20 Gault Millau
OCTOBER 1988 / MARCH 1991
Chef de Cuisine Le Rendez vous de chasse Colmar, France
Restaurant 80 seats, 8 Chefs
Cuisine: Classic French
Achievements:
• Restaurant awarded 1 Michelin Star, Michelin Guide
• 16/20 Gault Millau
• Taittinger Finaliste
NOVEMBER 1987 / SEPTEMBER 1988
Chef de Cuisine L’Asphodèle Dole, France
Restaurant 60 seats, 5 Chefs
Cuisine: Classic French
Achievements:
• 15/20 Gault Millau
MARCH 1987 / SEPTEMBER 1987
Chef de Cuisine Les Semailles Paris, France
Restaurant 20 seats
Cuisine: Classic French
Achievements:
• 15/20 Gault Millau
SEPTEMBER 1986 / FEBRUARY 1987
First Chef Position La Petite Cour Paris, France
Restaurant 60 seats, 5 Chefs
Cuisine: Classic French
Achievements:
• 14/20 Gault Millau
MARCH 1986 AUGUST 1987
Private Chef Saudi European Bank Paris, France
Cuisine: World
1976 / 1986
MARCH 1985 / MARCH 1986
Chef de partie L’archestrate & Lucas Carton Paris, France
Alain Senderens
• 3 Michelin Stars, Michelin Guide
• 19.5/20 Gault Millau
FEBRUARY 1984 / FEBRUARY 1985
Chef de partie Chantecler Hotel Negresco Nice, France
Jacques Maximin
• 2 Michelin Stars, Michelin Guide
19.5/20 Gault Millau
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JULY 1984/ JANUARY 1985
Sous Chef Chez Joël Tokyo, Japan
Joël Bruant
SEPTEMBER 1982 / JUNE 1984
Commis de Cuisine Aubergine Munich, Germany
Eckart Witzigmann
• 3 Michelin Stars, Michelin Guide
• 19.5/20 Gault Millau
JANUARY 1981 / JULY 1982
Commis de Cuisine Lameloise Chagny, France
Jacques Lameloise
• 3 Michelin Stars, Michelin Guide
• 19.5/20 Gault Millau
MARCH 1980 / DECEMBER 1981
Chef de partie Hotel Trois Rois Basel, Switzerland
• 1 Michelin Star, Michelin Guide
• 14/20 Gault Millau
CONSULTING
JULY 2001
Market City Café Company Los Angeles USA
Pre opening
1 Bistro French 200 seats
1 Steakhouse 250 seats
DECEMBER 1999
Top Cloud Seoul, Korea
Pre opening
Restaurant Fusion Cuisine 250 seats
Gastronomic Restaurant 90 seats
PROMOTIONS
NOVEMBER 2001 Antoine Room
Sheraton Lai – Lai
Taipei, Taiwan
SEPTEMBER 1995 Sun
International Hotels
Cape Town, South Africa
JULY 1994
Soltee Hotel
Crown Plaza
Kathmandu, Nepal
TRAINING
JANUARY 1988
Le Nôtre Plaisir, Paris
• First degree chocolate
APRIL 1983
Gualtiero Marchesi Milan, Italy
• 3 Michelin Stars, Michelin Guide
AUGUST 1982
L’Hermitage Corton Beaune, France
• 1 Michelin Star, Michelin Guide
DECEMBER 1981
La Réserve Beaulieu sur Mer, France
• 1 Michelin Star, Michelin Guide
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