Experience

AGENCE GRAMAGLIA

• France
• Real Estate
• 1 - 100 Employee

• S.S.I.A.P - I.G.H.

  • Apr 2021 - Present



Traiteur evénementiel

• Région de Paris, France

• Hôtellerie Restauration Catering

  • Oct 2018 - Mar 2020



Gault&Millau

• France
• Book and Periodical Publishing
• 1 - 100 Employee

• Correspondant International

  • Feb 2017 - Sep 2017

  Conduire un développement à l'international et sur notre territoire de marque, qui est unique et fondé sur la sélection des tables et des bons vins. Ce territoire, c'est ce qui se mange et ce qui se boit, avec la recherche constante de la qualité accessible au plus grand nombre. La très haute gastronomie en France est consommée par moins de 30 000 personnes. La devise de Gault & Millau : la qualité pour tous ! Président de Gault & Millau - Côme de Cherisey Conduire un développement à l'international et sur notre territoire de marque, qui est unique et fondé sur la sélection des tables et des bons vins. Ce territoire, c'est ce qui se mange et ce qui se boit, avec la recherche constante de la qualité accessible au plus grand nombre. La très haute gastronomie en France est consommée par moins de 30 000 personnes. La devise de Gault & Millau : la qualité pour tous ! Président de Gault & Millau - Côme de Cherisey



REGM

• France
• Real Estate
• 1 - 100 Employee

• New Career Chalenge - Hospitality Management - F&B Restaurant

  • Oct 2015 - Jan 2017



La Marée Monaco

• France
• Restaurants
• 1 - 100 Employee

• Director of Catering / Moscow

  • Oct 2012 - Sep 2015

  - Built the all organization of the catering , established commercial rules, account management, and defined profit margins. I set up and trained sales and technical staff. - Assured three years coordination between the restaurants and the external events. Moreover, the company guarantees the quality of the meals and the stability of the meticulous service by the exclusive use of restaurants chiefs and head waiters. I made this catering realizing VIP birthday dinners for 500 guests and cocktail events for famous brands as Hermes, Vertu, Salavatore Ferragamo, Cartier, Louis Vuitton, Vacheron Constantin and more others, Show less



Diamond catering

• Russian Federation
• Restaurants
• 1 - 100 Employee

• Commercial Director

  • Sep 2010 - Sep 2012

  With Dmitry P. & Andrei G. both owner & partners we had in heart the only success of development of corporate events. Within two years I have quadruple the number of customers and brought the service and cuisine to European level expectations. I always accompanied the chiefs and waiters at each event to ensure the promised success. -Proud of this experience we increased together dinner to 1300 guests and buffet party to 4000 guests. With Dmitry P. & Andrei G. both owner & partners we had in heart the only success of development of corporate events. Within two years I have quadruple the number of customers and brought the service and cuisine to European level expectations. I always accompanied the chiefs and waiters at each event to ensure the promised success. -Proud of this experience we increased together dinner to 1300 guests and buffet party to 4000 guests.



Corinthia Hotels Limited

• Hospitality
• 200 - 300 Employee

• Banquet Director, F&B Manager

  • May 2009 - Apr 2010

  I joined the Hotel at the moment of grand re-opening. I organized successfully the opening reception for 800 guests. I had under my control restaurants, bars, ball-room & 8 function rooms and VIP lounge. Managed F&B report and banquet coordination. I joined the Hotel at the moment of grand re-opening. I organized successfully the opening reception for 800 guests. I had under my control restaurants, bars, ball-room & 8 function rooms and VIP lounge. Managed F&B report and banquet coordination.



Potel et Chabot

• France
• Events Services
• 300 - 400 Employee

• Director of subsidiary

  • Feb 2007 - Apr 2009

  I report to Paris results of Saint Petersburg Subsidiary, I assure the performance of the commercial department, the accounting results and the success of receptions. Potel & Chabot SPB realizes mainly Gala dinners, av. 250 guests in sumptuous palaces. The most majestic banquet is the tsar’s ball given December 31st at Catherine Palace. I report to Paris results of Saint Petersburg Subsidiary, I assure the performance of the commercial department, the accounting results and the success of receptions. Potel & Chabot SPB realizes mainly Gala dinners, av. 250 guests in sumptuous palaces. The most majestic banquet is the tsar’s ball given December 31st at Catherine Palace.



Auchan Retail

• France
• Retail
• 700 & Above Employee

• International Marketing Manager

  • Jan 2002 - Oct 2004

  Opening of first Auchan Hypermarket in Russia In charge of Marketing strategy, product assortment, pricing policy, staff training. Opening of first Auchan Hypermarket in Russia In charge of Marketing strategy, product assortment, pricing policy, staff training.