Experience

Plantin Kaviari - US

• Président

  • Aug 2015 - Present

  Development of Kaviari & Plantin over the U.S • Development and creation of the identity of the merge of the two brands • Increase and transform actual customers portfolio by 25% for Plantin and more than 100% for Kaviari in 5 years. • Administration of suppliers, banking operations, inventories and stock, Import, Shipping • Hiring of staff and management (up to 8 employees) • Employee training and schedule management • Training Sales on New Products and Sales Strategy • Events organisation including Caviar tasting & Training with Private customers and Restaurants Team • Organisation of visit of our HQ (Paris and Provence) with Key Customers. • Elaborating sales target • Following Brand Evolution • Sourcing Fine Food Products that can be added to our portfolio • Representing Plantin & Kaviari during F&B events and Show • Building solid relationship between customers and the brands • Generating sales and managing Sales Team on US Market • Sourcing distributors and partners all over the US Show less



Culina Pte Ltd

• Sales Manager - Fine Food Division

  • Jul 2007 - Jun 2015

  • Managing Sales Team on Singapore Market • Generating Sales in Singapore • Building relationship between customers and the company (Culina) • Building relationship between suppliers, brands and the company (Culina) • Organizing visit with key customers to our strongest partners (suppliers / brands) • Training Sales on New Products and Sales Strategy • Sourcing Fine Food Products • Representing Brand on Singapore Market • Representing the Company on Food Show in Europe and Asia • Following Brand Evolution • Elaborating future sales target Show less



Fre(n)sh

• United Kingdom
• Education Management
• 1 - 100 Employee

• Managing Director

  • May 2006 - Jul 2007

  Creation and set up of two French restaurants: Fre(n)sh. • Restaurant’s openings: Vivocity in May 2006 and Shenton Way in December 2008 • Development and creation of the concept and visual identity of the restaurant • Research and study of the F&B market in Singapore • Sourcing of location and suppliers (F&B; furnishing) • Administration of suppliers, banking operations, inventories and stock • Hiring of staff and management (up to 6 employees) • Employee training and schedule management • Creation of marketing tools – flyers, menu, web site • Events organisation including wine tasting, corporate catering Show less