Experience

Brasserie de Paudex

• Switzerland
• Restaurants
• 1 - 100 Employee

• Chef Gérant

  • Aug 2022 - Present



Centre Sportif Vallée de Joux

• Switzerland
• Wellness and Fitness Services
• 1 - 100 Employee

• Responsable de la restauration

  • Dec 2021 - Jul 2022



Le Moulin de Cugy

• Switzerland
• Food and Beverage Services

• Director

  • Feb 2021 - Apr 2022



YOCATOUR

• 400 days Round-the-World Trip

  • Feb 2019 - Mar 2020

  February 2019 >> March 2020 - 25 Countries, 4 Continents WWW.YOCATOUR.COM *Competitions: Annual Photography Awards (December 2019); Open Photographer of the Year – World Photography Organisation (January 2020) February 2019 >> March 2020 - 25 Countries, 4 Continents WWW.YOCATOUR.COM *Competitions: Annual Photography Awards (December 2019); Open Photographer of the Year – World Photography Organisation (January 2020)



Le Relais de la Malmaison Hôtel Spa Restaurant ****

• Rueil-Malmaison, Île-de-France, France

• Executive Chef

  • Aug 2016 - Dec 2018

  Events organisation and management (150 people). Creation of menus according to seasonal products. Optimization of workplaces (kitchen and floor). Suppliers selection. Negotiation of contracts. Events organisation and management (150 people). Creation of menus according to seasonal products. Optimization of workplaces (kitchen and floor). Suppliers selection. Negotiation of contracts.



Le Petit Journal Montparnasse

• Région de Paris, France

• Executive Chef

  • Nov 2015 - Jun 2016

  Events organisation and management (150 to 250 people/night). Creation of menus according to seasonal products. Suppliers selection. Negotiation of contracts. Collaboration with Chef Philippe Renard (Michelin – one star). Events organisation and management (150 to 250 people/night). Creation of menus according to seasonal products. Suppliers selection. Negotiation of contracts. Collaboration with Chef Philippe Renard (Michelin – one star).



Sodexo

• France
• Facilities Services
• 700 & Above Employee

• Executive Chef

  • May 2013 - Oct 2015

  Catering management. Quality and Risks Management (HACCP). Creation of menus according to seasonal products. Organisation and management of Events. Catering management. Quality and Risks Management (HACCP). Creation of menus according to seasonal products. Organisation and management of Events.



Pause et Vous

• Bar le Duc

• Head Chef and Owner

  • Apr 2009 - Apr 2013

  Creation of menus according to seasonal products. Organisation and management of Events. Suppliers selection. Negotiation of contracts. Accounting. Marketing and Press Relationships. Creation of menus according to seasonal products. Organisation and management of Events. Suppliers selection. Negotiation of contracts. Accounting. Marketing and Press Relationships.



ARPEGE Paris

• France
• Food and Beverage Services
• 200 - 300 Employee

• Head Chef

  • Nov 2007 - Mar 2009

  Groupe ELIOR. Socièté Arpege. « CLUB V.I.P », Asnières (92) Creation of menus according to seasonal products. Organisation and management of Events. Culinary Shows. Collaboration with Chef Martial (Meilleur Ouvrier de France 91), Chef Miécaze (Fouquet’s Paris). Groupe ELIOR. Socièté Arpege. « CLUB V.I.P », Asnières (92) Creation of menus according to seasonal products. Organisation and management of Events. Culinary Shows. Collaboration with Chef Martial (Meilleur Ouvrier de France 91), Chef Miécaze (Fouquet’s Paris).