Cyrille Couet

adz2zh@r.postjobfree.com

781-***-****

Professional Expériences

February 2022 BATIFOL Restaurant Kendall square Cambridge,MA

To August 20 th 2023 Executive chef, opening Team member

December 2020 Chef’s Cyrille Ravioli Fresh ravioli and farmers mark

To February 2022 Chef owner, Cooking responsibility/ Production/ delivery/ Website update

February 2019 COLETTE restaurant Porter square Cambridge, MA

To March 2021 Executive Chef, Opening Team Member

February 2018 FRENCHY bistro and PETIT ROBERT Bistro, Boston Southend

To January 2019 Consultant Chef

October 2016 BISTRO DUET Arlington, MA

To February 2018 Chef-Owner

January 2014 BOSTON UNIVERSSITY Boston, MA

To October 2016 Exécutive Chef QUESTROM SCHOOL OF BUSSINESS

Responsabilités : All catering évent production, from spécial Président 2 people lunch to

400 People réceptions, including platform Graduation VIP Event, scheduling, ordering,

Daily menu planning of the 3 Meal MBA Program.

INTERCONTINENTAL HOTEL (4 star 4 diamond) Boston, MA

Exécutive Chef : Didier Montarou

Pre-Opening Hôtel Team member

September 2008 Responsabilités : All banquet évent production, scheduling, ordering,

To January 2014 Communication with catering and banquet service staff

To September 2008 Chef de Cuisine Miel Restaurant (4 diamant restaurant)

September 2006 Working closely with 2 Michelin Star Consulting Chef Jacques Chibois(France)

Responsabilités : 30 cooks, 2 Sous Chefs.

Scheduling, production, Ordering, sanitation rules, menu changes

Jan 2006 LA RIVIERA GOURMET(Catering) Norwood, MA.

September 2006 Exécutive Chef : Cyrille Couet

Responsibilities: Production, logistic of corporate and social évent

May 2004 MANISSES RESTAURANT Block Island, RI.

November 2005 Chef de Cuisine: Cyrille Couet

Responsibilities: Menu design, Hiring, production of Restaurant and private parties

June 2002 FOUR SEASONS HOTEL (5 star 5 diamond)

May 2004 Nevis, West-Indies. Executive Chef: Joseph Oldham & Cyrille Pannier

Dining Room Chef, Senior Sous Chef (Tournant)

October 2000 FOUR SEASONS HOTEL (5 star 5 diamond)

June 2002 Las Vegas, Nevada USA Executive Chef: Wolfgang Von Wieser

Garde Manger Chef, Véranda restaurant PM Chef, Tournant Bq &G-M

October 1999 HARVARD CLUB

October 2000 New York (USA); Executive Chef: Mr. Angello Ljubivic

Dining room Chef

August 1997 PAYARD PATISSERIE AND BISTRO

August 1999 New York (USA); Executive chef: Mr. Philippe Bertineau

Sous-Chef, Chef de Partie Sauce

October 1995 SAVOY HOTEL

January 1997 London (UK); Executive Chef: Mr. Anton Edelman

Chef de Partie – (Sauce and Potage section)

Special Award: Employee of the Month (March 1996)

September 1994 GROSVENOR HOUSE HOTEL

September 1995 London (UK); Executive Chef: Mr. Charles Mercier

First Commis – (Larder, Hors-d’oeuvres and Banqueting)

September 1992 RESTAURANT LES ECLUSES

September 1994 St-Malo (France)

Apprentice – (All sections)

October 1991 OFFICES’S MESS 3rd RIMA Vannes (France) Cook

September 1988 RESTAURANT LE SAINT-PLACIDE

September 1991 St-Malo (France) Executive Chef: Mr. Didier Lemperiere

Apprentice – (All sections)

Education

1988 – 1991 Professional Formation Center of St-Malo, France

Vocational training Certificate, Technical School Diploma

Graduated in Cooking (June 1990 – June 1991)

1992 – 1994 Professional Formation Center of Angers, France, Graduated (1993-1994)

Vocational training Certificate (Waiter), HS Diploma (Restaurant and Cooking)

Languages Fluent in French & English. Some Spanish

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