CULINARY CONSULTANT/CORPORATE CHEF
January
2012 – Up to date
International culinary designer and organizer
of training programs and creation of personalized menus for hospitality
companies. Corporate chef for a large
international group in the Middle East. In charge of concepts development, all
their menus, including sweet, savory, drinks and retail lines. Responsible of
their international development in franchise
CULINARY CONSULTANT
January 2010 – December 2011
International
culinary designer and organizer of training programs and creation of personalized menus for hospitality companies
EXECUTIVE CHEF – YAUATCHA/HAKKASAN LIMITED
London,
England
July 2003 –
December 2009
Menu
designer and manager of the Fashionables and unique Tea House, Pastry Shop and
Restaurants, Yauatcha and Hakkasan, both designed by Christian Liaigre, the famous
international French designer. Yauatcha and
Hakkasan were both awarded, at their opening, with one Michelin Star and one of
the best 50 restaurants in the world. The pastry shop and tea house at Yauatcha
were recognized as the best in London. In charge of the international
development for both brand Yauatcha and Hakkasan and managing a team of 20
persons
EXECUTIVE PASTRY CHEF/CONSULTANT – PIERRE HERME
Paris, France
– New York, USA
August 1998 –
October 2002
Consultant
chef of Pierre Herme for his international consulting company. In office in the
US to develop and represent Pierre Herme brand for his largest client in the
United States, Wegmans company, owner of 65 large stores in different states
and hiring 32 thousand employees. Developing and launching of all Pierre Herme’s
famous menu specialties and training a very large team on different sites
EXECUTIVE PASTRY CHEF – LEYLATY BALLROOMS
Jeddah, Saudi
Arabia
April 1996 – January 1998
Manager
in this famous and Unique culinary company in the Middle East. Designing and
creating fine and personalized menus, show pieces and wedding cakes for the
Royal King’s family and the local High Society. Responsible for Catering
functions on site and outside up to 3000 guests and for the many gastronomic
restaurants of this “Arabian Nights” complex. Managing a team of 25 persons
EXECUTIVE PASTRY CHEF – HOTEL NIKKO MEXICO
Mexico City,
Mexico
April 1993 –
March 1996
In
charge of the largest word wild operation of this famous luxury hotel chain of 750
rooms & suites and more than 1000 employees and recognized as the best
hotel in Mexico. Responsible for 30 cooks producing for the 15 ball rooms with
5000 banquet capacity, of all restaurants and outlets, including the Unique
Gastronomic French Restaurant Les
Célébrités and famous Japanese restaurant Benkay. Large experience with Jewish banquets
EXECUTIVE PASTRY CHEF – JACQUES MONTALTO PASTRY SHOP
Saint Tropez,
France
February 1990
– July 1992
Responsible
of this luxury high end pastry shop, specializing in customized orders and show
pieces for very famous and exigent clients from the show business. Managing a
team of 10 cooks
PASTRY CHEF – GEORGE VERGNE PASTRY SHOP
Audincourt,
France
June 1989 –
January 1990
Unique
experience in this very famous pastry shop-caterer, member of the renowned “Relais
et Dessert Association”
PASTRY CHEF – HOTEL DE MATIGNON
Paris, France
July 1988 –
May 1989
Honored
to be chosen among many to be the private pastry chef in the Prime Minister’s
kitchen Residence. In charge of official receptions and luncheons for Prime
Minister Mr. Rocard, attending international V.I.P guests
PASTRY CHEF – ALAIN VIALLARD PASTRY SHOP
Paris,
France
September 1987 – June 1988
Trained
in this very high work level Pastry Shop, one of the best Parisian pastry shop-caterer
and member of the renowned “Relais et Desserts Association”
EDUCATION -----------------------------------------------
·
Certificate
of Professional Aptitude (CAP) Patissier, Confiseur, Chocolatier, Glacier,
Traiteur (2 years)
·
Two
years Apprenticeship at Le Moule A Gâteau, under famous Chef Eric Saguez, M.O.F Pâtissier, and through the renowned Vincennes Pastry School with Mr. Jean
Creuveux, M.O.F. Pâtissier
·
2 years course program Restaurateur
·
Many courses and training (École du Sucre Pierre Meyer, Bellouet
Conseil, consultant Jacques Bellanger (M.O.F), Valrhona School, Christophe Michalak (Champion du Monde de Pâtisserie), Etc.)
REWARDS -----------------------------------------------
·
Participation
& winning rewards to various Pastry contests: “Concourse de la Saint-Michel”,
“La Coupe de France”, “Concourse Charles Proust”, “La Coupe Jean-Louis
Berthelot”, “The Pastry World Cup”
