Philippe Bossert
Cluster Executive chef at Hilton Cairo Heliopolis- Claim this Profile
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French Native or bilingual proficiency
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German -
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English -
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Portuguese -
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Bio
Alan Coxon
I have known Philippe for many years now as both a chef and a friend. I also had the pleasure of working with him on a filming project in the UK. Philippe is very personable, a kind personality and always willing to help others in anyway he can, An incredible culinary talent fuelled by passion, knowledge and extensive experience equating to a remarkably skilled chef. Always a pleasure and an honour to spend time with him and to share the same industry. Culinary regards Alan www.alancoxon.com
George Chacko
I had the pleasure to work with Chef Philip twice in my career and both the occasions with Kempinski Hotels, Firstly in Djibouti and in Seychelles. Chef Philip is a treasure of endless in depth knowledge in the world of culinary. His tireless passion to the industry gave him energy to be Hands on in operation and to train and develop a competent team throughout his career in different parts of the world. He holds an exceptional hunger in innovation and always been a support to the Team for being creative and innovative. Chef holds a thorough knowledge and understanding of administrative tasks in culinary world and always enjoyed sharing his wealth of knowledge with his team. His maturity, adaptability and ability to connect to a multicultural work force make him stand part as a true leader. He always had an excellent work relation with his colleagues and his diplomatic qualities always helped him to create and maintain a healthy work environment. I would recommend Chef Philip to any organization who believes in quality & luxury at an affordable cost.
Alan Coxon
I have known Philippe for many years now as both a chef and a friend. I also had the pleasure of working with him on a filming project in the UK. Philippe is very personable, a kind personality and always willing to help others in anyway he can, An incredible culinary talent fuelled by passion, knowledge and extensive experience equating to a remarkably skilled chef. Always a pleasure and an honour to spend time with him and to share the same industry. Culinary regards Alan www.alancoxon.com
George Chacko
I had the pleasure to work with Chef Philip twice in my career and both the occasions with Kempinski Hotels, Firstly in Djibouti and in Seychelles. Chef Philip is a treasure of endless in depth knowledge in the world of culinary. His tireless passion to the industry gave him energy to be Hands on in operation and to train and develop a competent team throughout his career in different parts of the world. He holds an exceptional hunger in innovation and always been a support to the Team for being creative and innovative. Chef holds a thorough knowledge and understanding of administrative tasks in culinary world and always enjoyed sharing his wealth of knowledge with his team. His maturity, adaptability and ability to connect to a multicultural work force make him stand part as a true leader. He always had an excellent work relation with his colleagues and his diplomatic qualities always helped him to create and maintain a healthy work environment. I would recommend Chef Philip to any organization who believes in quality & luxury at an affordable cost.
Alan Coxon
I have known Philippe for many years now as both a chef and a friend. I also had the pleasure of working with him on a filming project in the UK. Philippe is very personable, a kind personality and always willing to help others in anyway he can, An incredible culinary talent fuelled by passion, knowledge and extensive experience equating to a remarkably skilled chef. Always a pleasure and an honour to spend time with him and to share the same industry. Culinary regards Alan www.alancoxon.com
George Chacko
I had the pleasure to work with Chef Philip twice in my career and both the occasions with Kempinski Hotels, Firstly in Djibouti and in Seychelles. Chef Philip is a treasure of endless in depth knowledge in the world of culinary. His tireless passion to the industry gave him energy to be Hands on in operation and to train and develop a competent team throughout his career in different parts of the world. He holds an exceptional hunger in innovation and always been a support to the Team for being creative and innovative. Chef holds a thorough knowledge and understanding of administrative tasks in culinary world and always enjoyed sharing his wealth of knowledge with his team. His maturity, adaptability and ability to connect to a multicultural work force make him stand part as a true leader. He always had an excellent work relation with his colleagues and his diplomatic qualities always helped him to create and maintain a healthy work environment. I would recommend Chef Philip to any organization who believes in quality & luxury at an affordable cost.
Alan Coxon
I have known Philippe for many years now as both a chef and a friend. I also had the pleasure of working with him on a filming project in the UK. Philippe is very personable, a kind personality and always willing to help others in anyway he can, An incredible culinary talent fuelled by passion, knowledge and extensive experience equating to a remarkably skilled chef. Always a pleasure and an honour to spend time with him and to share the same industry. Culinary regards Alan www.alancoxon.com
George Chacko
I had the pleasure to work with Chef Philip twice in my career and both the occasions with Kempinski Hotels, Firstly in Djibouti and in Seychelles. Chef Philip is a treasure of endless in depth knowledge in the world of culinary. His tireless passion to the industry gave him energy to be Hands on in operation and to train and develop a competent team throughout his career in different parts of the world. He holds an exceptional hunger in innovation and always been a support to the Team for being creative and innovative. Chef holds a thorough knowledge and understanding of administrative tasks in culinary world and always enjoyed sharing his wealth of knowledge with his team. His maturity, adaptability and ability to connect to a multicultural work force make him stand part as a true leader. He always had an excellent work relation with his colleagues and his diplomatic qualities always helped him to create and maintain a healthy work environment. I would recommend Chef Philip to any organization who believes in quality & luxury at an affordable cost.
Experience
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Hilton Cairo Heliopolis
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Egypt
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Hotels and Motels
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1 - 100 Employee
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Cluster Executive chef
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Nov 2019 - Present
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Le Mirador Resort & Spa
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Switzerland
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Hospitality
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1 - 100 Employee
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Executive Chef
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Mar 2017 - Oct 2019
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Cairo Marriott Hotel & Omar Khayyam Casino
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Egypt
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Hospitality
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1 - 100 Employee
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Executive Chef
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Mar 2016 - Feb 2017
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Salam Hospitality
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Qatar
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Hospitality
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1 - 100 Employee
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Executive Chef
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Feb 2015 - Feb 2016
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Djibouti Palace Kempinski
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Market Research
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1 - 100 Employee
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Executive Chef
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Aug 2010 - Jul 2012
Executive Chef at Djibouti Palace Kempinski Executive Chef at Djibouti Palace Kempinski
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BARVIKHA HOTEL&SPA
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Russian Federation
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Hospitality
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1 - 100 Employee
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Executive Chef
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Aug 2009 - Jun 2010
Leading Small Hotels of the world Leading Small Hotels of the world
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Aquapura Douro Valley
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Hospitality
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1 - 100 Employee
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Corporate Executive Chef
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May 2008 - May 2009
Oversee the operation of the kitchen in conjunction with the other departmental management. Provides permanent control of food technologiy, maintain standards of food. Purchasing, preparation, quality, hygiene, sanitation, costs driven and culinary art organizing and managing daily kitchen operation, team work cooperation, good training skills. Oversee the operation of the kitchen in conjunction with the other departmental management. Provides permanent control of food technologiy, maintain standards of food. Purchasing, preparation, quality, hygiene, sanitation, costs driven and culinary art organizing and managing daily kitchen operation, team work cooperation, good training skills.
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Opening Executive Chef
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Apr 2005 - Apr 2008
Executive Chef at Kempinski Hotel Moika 22 St Petersburg. Eloboration menus, managing a team 40 chefs and 6 pastry chefs. Maintaining sanitation level HACCP trained and food quality. Maintaining strict food cost control and budget. Recruit, train on job and overse the kitchen and stewarding departement. Executive Chef at Kempinski Hotel Moika 22 St Petersburg. Eloboration menus, managing a team 40 chefs and 6 pastry chefs. Maintaining sanitation level HACCP trained and food quality. Maintaining strict food cost control and budget. Recruit, train on job and overse the kitchen and stewarding departement.
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Hermitage Restaurant
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United Kingdom
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Restaurants
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1 - 100 Employee
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Opening Executive Chef
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Mar 2003 - Mar 2005
Opening of the restaurant, collaboration of the designing of kitchen, implement new recipes and creative ideas to stimulate the buisiness Opening of the restaurant, collaboration of the designing of kitchen, implement new recipes and creative ideas to stimulate the buisiness
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Choupana Hills Resort, S.A.
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Portugal
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Hospitality
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1 - 100 Employee
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Opening Executive Chef
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Feb 2001 - Feb 2003
Pre opening of the resort as Executive Chef, with Alain Ducasse school ADF. In charge of all kitchen operation maintaining sanitation levels, food quality, cost control. Recruit, train on the job oversees the kitchen and stewarding departement. Set up standard and procedures. Pre opening of the resort as Executive Chef, with Alain Ducasse school ADF. In charge of all kitchen operation maintaining sanitation levels, food quality, cost control. Recruit, train on the job oversees the kitchen and stewarding departement. Set up standard and procedures.
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Executive Chef
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1998 - 2001
Pre opening of the restaurant, after 6 months open 2 forks Guide Michelin Pre opening of the restaurant, after 6 months open 2 forks Guide Michelin
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Auberge du Schoenenbourg
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France
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Restaurants
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Sous Chef
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1992 - 1998
Sous-Chef 1 star Michelin restaurant with the Head Chef François Kiener Sous-Chef 1 star Michelin restaurant with the Head Chef François Kiener
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Hotel de Brienne
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France
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Hospitality
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1 - 100 Employee
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Private Chef from Defence Ministre Mr. Pierre Joxe
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1991 - 1992
Private chef for the Ministre and family Private chef for the Ministre and family
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Sous-Chef de cuisine
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1990 - 1991
Present during obtaining the first Michelin Star Present during obtaining the first Michelin Star
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Chef de Partie
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1988 - 1990
Les grandes tables du monde Tradition&Qualité Head Chef Marc Heaberlin 3 star Michelin Les grandes tables du monde Tradition&Qualité Head Chef Marc Heaberlin 3 star Michelin
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Apprentice
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1985 - 1988
Fine dining restaurant Fine dining restaurant
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Education
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1985 - 1988
CFA Guebwiller France
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