Denis Jaricot, Executive Chef

Contact: phone No: 647-***-**** or Cell: 1-647-***-**** (Canada)

Address: ***** ***** **** ****, *******- Ontario- Canada L7K2E8

Email address: ad29cl@r.postjobfree.com

Nationality: Canadian

Born: In Lyon, France

Education: Graduate of Certificate aptitude Professional and

Brevet D’études Professional, Lyon, Rhône-Alpes, France

Experience:

Executive Chef

Mount Alverno Resort & Retreat, Caledon Ontario, Canada

July 17th, 2019 to present.

Executive Chef

Ti Kaye Resort & Spa, St.Lucia WI

July 2015 to July 7th, 2019

November 2014 to June 2015

Executive Chef

Bitter End Yacht Club, Virgin Gorda BVI

September 2013 to August 2014

Executive Chef

Magdalena Grand Beach Resort, Tobago W.I

October 2012 to August 2013

Sale Manager

For Pompano Fish Farm with Caribbean Sea Farms S.R.I

Costa Verde, Santo Domingo. D.R / Jean Gagnon Director, Operations & Business Development

May 20011to September 2012

Executive Chef

Dreams La Romana Resort & Spa, Bayahibe Dominican Republic

May 2009 to April 2011

Executive Chef

Sandal White House, Jamaica

May 2008 to May 2009

Executive Chef

Sandal Regency La Toc, St. Lucia WI

January 2007 to March 2008

Executive Chef

Sivory Punta Cana Hotel, Dominican Republic

December 2003 to September 2006

Executive Chef

Rosewood Hotels and Resorts

Little Dix Bay Hotel, Virgin Gorda, BVI

August 1999 to November 2003

Executive Chef

CuisinArt Resort & Spa, Anguilla

Opening of the Hotel

Page 2 of 2, Denis Jaricot, Executive Chef Biography

Experience:

1998 to 1999

Executive Chef, Consultant

Grand Lido – Super Clubs Resorts Negril, Jamaica

1997 to 1998

Chef and Co-Owner

Match Bar and Grill-Restaurant

Woodbridge, Ontario, Canada

1994 to 1997

Executive Chef

Four Seasons Hotel Yorkville

Toronto, Ontario, Canada

1993 to 1994

Executive Chef

Four Seasons-Inn on the Park Hotel

Toronto, Ontario, Canada

1991 to 1993

Executive Chef

Intercontinental Hotel, Toronto, Ontario, Canada

Opening of the Hotel

1986 TO 1991

Executive Chef

Willard Intercontinental Hotel, Washington, D.C., USA

Opening of the Hotel

1982 TO 1986

Executive Chef

Warwick Post Oak Hotel

Houston, Texas USA

1976 to 1982

Four Seasons Montreal, Quebec, Canada Executive Sous Chef, 1981 to 1982

Four Seasons Inn on the Park, Toronto, Canada Sous Chef, 1978 to 1981

Four Seasons Montreal, Quebec, Canada Chef De Partie, (opening of the Hotel) 1976 to 1978

1 year Station Chef, Negresco Hotel, Nice, France

Seasonal Station Chef, the Grand Hotel, Spa Resort, Contrexéville, France

5 years Station Chef, Hotel Inter-Continental, Paris, France

3 years Apprentice at PLM Hotel Terminus - Perrache, Lyon, France under Chef Ernest Blache and

“L’Auberges de Collonge au Mont D’or” Lyon, France under Chef Paul Bocuse

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