Experience

Asterisk Kitchen pty ltd

• Australia
• Wholesale Food and Beverage
• 1 - 100 Employee

• Business Owner

  • Oct 2012 - Present

  Asterisk Kitchen is a Melbourne-based business specialising in authentic artisanal French sweets. Each product has a strong history and a true meaning within the French way of life. From the bushy environs of the Yarra River in Warrandyte, recipes have been tried, tasted and refined to showcase only the best of regional France.

• Chief Eating Officer

  • Feb 2012 - Present

  Chief Eating Officer is a tough job, sourcing, testing, tasting and promoting my tastebud! It all started when I realised that my mum couldn’t really cook! But her mum and sisters were geniuses, thanks to them, they saved my palate and educated it to the point were I made it my career. Mum is not on linkedIn, all good!



Cutler & Co

• Hospitality
• 1 - 100 Employee

• pastry chef senior

  • Jul 2012 - Sep 2012



Stars of Stars

• Qatar
• Research Services
• 1 - 100 Employee

• Assistant Chef

  • Mar 2012 - Apr 2012

  Sang Hoon Degeimbre, Stephane Bour, Thierry Marx their liaison between other sous-chefs and chef de parties, at Number 8 Restaurant, in preparation and service of signature dishes over a 2-week period. Sang Hoon Degeimbre, Stephane Bour, Thierry Marx their liaison between other sous-chefs and chef de parties, at Number 8 Restaurant, in preparation and service of signature dishes over a 2-week period.



PETER ROWLAND

• United Kingdom
• Leasing Non-residential Real Estate

• Chef de Partie

  • Mar 2012 - Mar 2012

  One of Australia's leading hospitality and event caterers and in the industry for almost 50 years, Peter Rowland provides superior cuisine to the Spring Racing Carnival � a large-scale event requiring extensive logistical expertise. � Working in brigade of 25 chefs preparing gastronomic cuisine to more than 3000 high-end clients daily. � Daily jobs included grilladin, saucier, portioning and packaging for deliveries. One of Australia's leading hospitality and event caterers and in the industry for almost 50 years, Peter Rowland provides superior cuisine to the Spring Racing Carnival � a large-scale event requiring extensive logistical expertise. � Working in brigade of 25 chefs preparing gastronomic cuisine to more than 3000 high-end clients daily. � Daily jobs included grilladin, saucier, portioning and packaging for deliveries.



Bella Vedere Yarra Valley

• Junior sous chef/ Tournant

  • Jan 2010 - Mar 2012

  With Gary Cooper as head chef and part-owner, Bella Vedere is a "One Hat" restaurant. An evolving menu with a Franco/Italian influence the restaurant uses as much local organic and biodynamic produce from its local garden and surrounding farmers as possible. Bread and French patisseries are baked in-house on a daily basis. � Strong ability to uphold and maintain Michelin standard cuisine. � Role as head chef during replacement periods and assistance in development and training of junior chefs. � Collaboration with head chef in the design, creation and implementation on a weekly and monthly basis for both A La Carte menus and Degustation menus. � Replacement Patissier and Boulanger. � Maintenance of private vegetable and herb garden.



PEAK DINING

• United States
• Restaurants

• Owner/Private Chef

  • Dec 2007 - Aug 2009

  I established Peak Dining in 2007 to cater for an exclusive, private clientele-base, bespoke corporate event companies and tour operators. I acted as personal chef for private agencies including Pollen Brooks (World Indulgence,) Mont Blanc Retreats, Ten80, Bigfoot Travel and many more. � Solo chef in prestigious chalets for groups of up to 16 adults: full breakfast, afternoon tea and four course evening meals for clientele paying circa of 60,000 per group for seven day all-inclusive stays. � Committee member and chef for Le Vert, annual Food and Wine festival. � Inventory control, purchasing, budgeting and menu development. � Regular creation of popular and innovative menus. � Sales and marketing for existing and potential clientele, offers and negotiations with directors and operation managers to arrange menu options in coherence with client dietary and budget needs. � Successfully streamlined procedures and budgets for tour operators to ensure efficient management and maintenance of stock levels. � Commended by all existing clients for surpassing all expectations of memorable dining experiences dedicated to their specific needs.



RIALTO HOTEL

• Italy
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Sep 2006 - Oct 2007

  5 Star rating, Rialto Hotel is part of the Intercontinental Hotel and one of the leading hotels in Melbourne CBD. In conjunction with a second sous chef I was in charge of three chef de parties and two apprentices. � Promoted to full time Grilladin/Saucier in a brigade of eight after first week of "temp" work. � Turning "200 pax" restaurant and 120 room-service covers daily. � Training of apprentices in food preparation and cooking. � Maintained inventory, budgeting and ordering in conjunction with head chef.



Batifolles

• Australia

• sous chef

  • May 2006 - Sep 2006

  Aux Batifolles Restaurant originated in Carlton and opened a second restaurant in Richmond where I assisted in the menu design and "ouverture officielle" � Menu design. � Training of apprentice chef. � Stock control. � Outstanding success with health department audit. Aux Batifolles Restaurant originated in Carlton and opened a second restaurant in Richmond where I assisted in the menu design and "ouverture officielle" � Menu design. � Training of apprentice chef. � Stock control. � Outstanding success with health department audit.



Glaze

• Personal Care Product Manufacturing

• sous chef

  • Nov 2005 - Mar 2006

  Glaze restaurant was based in East Melbourne and run by renowned French chef, Pierre Barelier. This was a restaurant where I obtained the skill in incorporating Asian Fusion with French gastronomic cuisine. 2 � Replacement of head chef two days a week. � Rotational placement. � Inventory control, purchasing, budgeting and menu development. Glaze restaurant was based in East Melbourne and run by renowned French chef, Pierre Barelier. This was a restaurant where I obtained the skill in incorporating Asian Fusion with French gastronomic cuisine. 2 � Replacement of head chef two days a week. � Rotational placement. � Inventory control, purchasing, budgeting and menu development.



VUE DE MONDE

• Australia
• Restaurants
• 1 - 100 Employee

• Chef de Partie

  • Sep 2005 - Nov 2005

  Working under internationally acclaimed chef, Shannon Bennett in the Australian equivalent of a 3 Star Working under internationally acclaimed chef, Shannon Bennett in the Australian equivalent of a 3 Star



Bergerac

• South Africa
• Beverage Manufacturing
• 1 - 100 Employee

• chef de partie

  • Jan 2005 - Oct 2005

  Bergerac Restaurant is a traditional French restaurant based in the CBD and has been running for more than twenty-five years. � Mise en place, saucier and garnish. � Replacement of head chef two days a week. � Turning 80 covers daily. Bergerac Restaurant is a traditional French restaurant based in the CBD and has been running for more than twenty-five years. � Mise en place, saucier and garnish. � Replacement of head chef two days a week. � Turning 80 covers daily.



CMB Chamonix france

• chef de partie

  • Jan 2001 - Aug 2004

  During the summer and winter seasons in Chamonix I worked with a subsidiary of the Compagnie du Mont Blanc in altitude and village restaurants whilst working as a freelance chef in private chalets. � Coordination and preparation of corporate catering for annual Golf PRO-AM. � Banquet catering menu design and preparation for "24hrs on Ice" annual event. � Regular corporate catering at Congres au Majestic. � Creation and preparation for restaurant buffet. � Replacement of head chef two days a week.



LES ABIES

• France
• Hospitality

• Apprentice chef

  • Aug 1999 - Sep 2001

  Les Abies is a traditional countryside, French, gastronomic restaurant in the Berry region. � Trained in all facets of French cuisine. � 1 week per month at a technical college in Bourges. Les Abies is a traditional countryside, French, gastronomic restaurant in the Berry region. � Trained in all facets of French cuisine. � 1 week per month at a technical college in Bourges.