Freelancer profile translated to English.

Description

From a very young age, I knew what I liked and what I wanted: to eat well. Inherited from my Portuguese family, this passion for gastronomy naturally led me to the kitchen. After a demanding apprenticeship at La Couronne, an emblematic gastronomic restaurant in Rouen, I found my calling: to lead, create, and enhance the right product.

My career then led me to several renowned establishments around the world:

– Le Coco’s in Tahiti, for creative and instinctive cuisine

– Nomad in Sydney, where I perfected wood-fired cooking for over 200 covers per service

– Le Chiberta, Maison Guy Savoy in Paris, a symbol of French rigor and precision

Creative, rigorous, and curious, I enjoy designing unique culinary experiences and building ambitious projects.

**To date, I have participated in five restaurant openings**, including Skáli, my own establishment, opened in 2023. These experiences have allowed me to master all stages of a launch: concept creation, menu development, recruitment, service organization, management, and operational monitoring.

Today, I support project leaders, restaurateurs, and brands in the creation or optimization of their culinary concept:

– Creation of seasonal menus and dishes

– Recruitment and training of teams

– Management of restaurant openings or relaunches

– Creative and operational support

Industry field of expertise

Languages

English
Fluent
French
Native or bilingual

Workplace preferences

Can work on-site

Le Havre (up to 30km), Paris (up to 10km), Rouen (up to 30km), Angers (up to 10km), Caen (up to 10km)

SKALI
Co-founder and Head Chef
RESTAURANTS AND FOOD SERVICE
June 2023 - Today (3 years)
Rouen, France
Restaurant creation, management, and operation.
Setup and organization.
Supplier selection and procurement management.
Team recruitment and training.
Development of offerings, menus, and recipes.
Implementation of quality standards and team support to ensure smooth service.
Recipe Creation Restaurant Creation Support Business Owner Financial and Administrative Management Recruitment
La Couronne
Chef de partie
RESTAURANTS AND FOOD SERVICE
January 2021 - June 2022 (1 year and 5 months)
Rouen, France
Supervision and plating of dishes to ensure service flow, preparation of dishes according to technical sheets and instructions from the head chef, cooking and sauce preparation, plate presentation
Stress Management Culinary Stylist Team Management Blood Duck Recipe Creation
Guy Savoy Le Chiberta
Chef de partie
RESTAURANTS AND FOOD SERVICE
February 2020 - August 2020 (6 months)
Paris, France
Preparation of dishes according to technical sheets and instructions from the head chef, cooking and sauce preparation, plate presentation. Development of various dishes using different cooking methods to enhance the flavors, textures, and tastes of the different meals.
Rigor and Organization Food Cost Operational Excellence Culinary Stylist Gastronomic Service Management