Experience

The Playce Hotel by Happyculture
• France
• Hospitality
• 1 - 100 Employee
• Directeur d’exploitation

  • Jul 2023 - Present


BO RANCH • SITE EVENEMENTIEL

• France
• Events Services
• 1 - 100 Employee

• Director of Food & Beverage

  • Aug 2021 - Jun 2023

  4* Hotel with spa and golf course, 54 rooms - Gourmet restaurant, brasserie and a bar. - Meetings and weddings - Remodeling and modernize service and food offers in all the outlets - Maximising profits within all the outlets 4* Hotel with spa and golf course, 54 rooms - Gourmet restaurant, brasserie and a bar. - Meetings and weddings - Remodeling and modernize service and food offers in all the outlets - Maximising profits within all the outlets


Domaine de Saint Clair
• France
• Hospitality
• 1 - 100 Employee
• Directeur de la restauration

  • Aug 2019 - Aug 2021


Tannat / Anna

• Deputy Director

  • May 2017 - Jul 2019

  2 bistrot-style restaurants, "Tannat" 11th district, opened in 2015, and "Anna", 11th district, opened in 2017 (both closed in 2020), focused on the quality of food and wines Our philosophy: fresh products, mostly coming from parisian region, mostly organic, reducing waste to the minimum. 2 bistrot-style restaurants, "Tannat" 11th district, opened in 2015, and "Anna", 11th district, opened in 2017 (both closed in 2020), focused on the quality of food and wines Our philosophy: fresh products, mostly coming from parisian region, mostly organic, reducing waste to the minimum.



Buddha-Bar Hotel Paris

• France
• Hospitality
• 1 - 100 Employee

• Restaurant manager

  • Oct 2015 - May 2017

  - Asian-style restaurant - team beetween 15 to 25 people - priority to the service quality with LQA standards

• Manager

  • May 2013 - Sep 2015

  Buddha-Bar Hotel: 56 rooms including 19 suites In the Restaurant le Vraymonde, 85 seats with a beautiful courtyard, I am: - Leading a team from 4 to 7 people every day for breakfast and lunch - Working on improving our level of service day after day, a few months after the opening - Creating standards in direct relation with the top management and the executive chef - In charge of the room service and the amenities in relation with the front office



The Connaught

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Maitre D'

  • Jan 2013 - Apr 2013

  Hélène Darroze restaurant, 2 Michelin stars

• Maitre D'

  • Feb 2012 - Jan 2013

  In the Espelette restaurant (breakfast, lunch, afternoon tea and dinner), I am: - In charge of the service with a daily team from 5 to 8 people (full team 28 people) - Responsible of the training and development of the team - Dealing with complaints and VIP

• Chef de rang sommelier

  • Oct 2010 - Feb 2012

  In the Espelette restaurant, I am: - In charge of the wine list and its updates - Responsible of the beverages, costs, orders - Recommanding guests about wine's choices



Beau-Rivage Palace Lausanne

• Sommelier

  • Jun 2009 - Aug 2010

  Restaurant Anne-Sophie Pic, 2* Michelin Restaurant Anne-Sophie Pic, 2* Michelin



Ritz Paris

• France
• Hospitality
• 300 - 400 Employee

• Commis waiter

  • 2008 - 2008

  Stage de 5 mois. Restaurant l'Espadon, 2* Michelin Stage de 5 mois. Restaurant l'Espadon, 2* Michelin



Hilton Strasbourg

• France
• Hospitality
• 1 - 100 Employee

• Extra Banquets

  • 2006 - 2008

  De 2006 à 2009, Extra régulier (~70 hrs mensuelles) au service banquets de l'Hôtel Hilton Strasbourg. Conférences, mariages et évènements divers de 10 à 400 personnes. De 2006 à 2009, Extra régulier (~70 hrs mensuelles) au service banquets de l'Hôtel Hilton Strasbourg. Conférences, mariages et évènements divers de 10 à 400 personnes.