Experience

Les Sorbiers

• Belgium
• Restaurants

• Chef De Cuisine

  • Feb 2020 - Sep 2023

  Heer



micro farms based in France

• Traineeship Gardening/Permaculture

  • Jun 2019 - Dec 2019

  Approch of permaculture philosophy and sustainable growing technicals in 3 differents vegetables and fruits farms.



J'aime by Jean Michel Lorain (1 Michelin start) U Sath

• Senior Sous Chef

  • Oct 2017 - Jun 2019

  Bangkok Metropolitan Area, Thailand Overlook kitchen operations and kitchen staff management/New dishes development/ New products sourcing and small producers research / Staff training /Specific new order forms creation /Work on communication strategy (Facebook, Instagram)/ Brainstorming on the restaurant position (rate politic, menu structures), brigade structure, operations organization in the kitchen in order to get a second Michelin star.



Freelance

• Egypt
• Human Resources
• 1 - 100 Employee

• Chef consultant/Volunteer

  • Jul 2016 - Aug 2017

  France/ Thailand/ Bangladesh Conceptualization, opening, launching, kitchen and service team training for the opening of 3 different restaurants.



ARYZTA

• Switzerland
• Food and Beverage Manufacturing
• 700 & Above Employee

• Manager pôle technique R&D

  • Jun 2015 - Jul 2016

• Product partner UK

  • Nov 2014 - Jun 2015

  Development and integration in the new catalog of “Coup de Pâte” branded new products from the bread, snacking and pastry range for the French, UK, Dutch, Swiss, Middle Est market/ Permanent watch for the European market new trends/ Technic support for the launching of « Coup de Pâte » brand in UK, Iceland, Dubai, Riyadh/ Training and technic support for the sales on the international part.



Sarl Pikape

• Founder Owner

  • Feb 2011 - May 2016

  Pikape is an enterprise whose core business is to design innovative tool in the food industry. The Pikape is a tool for displaying fresh bread. Was awarded with the silver medal Lépine International Competition in 2011. Currently used by Bridor, known as best bread supplier in the world and sold in 12 different countries. Today the business is own by the family.



FL restaurant (2 hats Gault&Millau) and FL traiteur

• Executiver chef/Owner

  • Jan 2010 - Sep 2014

  Paris Launching of FL restaurant in Paris, 28 seats bistronomic cuisine restaurant. -Earned 2 hats in Gault&Millau guide. -Earned several very good critics from the Parisian and national gastronomic critics. -Earned the first position on TripAdvisor out of 10000 restaurants during 3 month. -Innovative recipes published on “Le Recettes Secrètes des bistros de terroir à Paris 2013”. -Selected for the competition of Young Talented Chef by Gault&Millau. Launching of a new facility, FL… Show more Launching of FL restaurant in Paris, 28 seats bistronomic cuisine restaurant. -Earned 2 hats in Gault&Millau guide. -Earned several very good critics from the Parisian and national gastronomic critics. -Earned the first position on TripAdvisor out of 10000 restaurants during 3 month. -Innovative recipes published on “Le Recettes Secrètes des bistros de terroir à Paris 2013”. -Selected for the competition of Young Talented Chef by Gault&Millau. Launching of a new facility, FL traiteur, a take away shop with 120 homemade products and 100 fine products from the best French craftsman. Show less



2L Traiteur

• France
• Restaurants

• Sous Chef

  • Oct 2007 - Dec 2009

  Nanterre Oversaw and organize daily production for the delicatessen shop and the pastry shop/ team managing/ created and customized menus according to the theme of externals events.



Bilson's restaurant (3 hats AGFG)

• Chef de partie tournant

  • Sep 2006 - Aug 2007

  Sydney



Drouant (1 Michelin star)

• Chef de partie

  • Oct 2004 - Jul 2006

  Paris



Westminster (1 Michelin star)

• Commis de cuisine

  • Jun 2004 - Sep 2004

  Le Touquet Paris plage