Freelancer profile translated to English.

Description

Specialist in coffee shop design and passionate about hospitality, I combine 10 years of operational experience in catering (in France and internationally) with interior architecture training to create unique, functional spaces that comply with ERP standards.

My background

Co-founder of a coffee shop in Bordeaux (2020–2023), manager, barista, bartender: a complete vision of the sector.

Why work with me?

I am convinced that well-thought-out design increases revenue.

Double hat: I speak the language of restaurateurs AND interior designers, so no misunderstandings, only realistic solutions.

Field Expertise

In-depth understanding of operational challenges (counter ergonomics, circulation, hygiene and safety standards) and customer expectations (atmosphere, comfort, brand identity).

Certified Interior Architecture Training

Proficiency in 3D modeling tools, photorealism, and technical design (plans, DP, ERP files).

What I offer

✅ Audit and consulting: Analysis of your premises, identification of technical constraints and opportunities to maximize your space.

✅ Design: Mood boards, 2D/3D plans, and visual identity adapted to your concept.

✅ Compliance with standards: Support for ERP/CHR compliance (fire safety, PMR accessibility, hygiene).

✅ Flow optimization: Intelligent layout for customer comfort and staff efficiency (e.g., machine placement, kitchen and bar circulation).

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent

Workplace preferences

Can work on-site

Toulouse (up to 50km), Bordeaux (up to 50km)

Sea People Ice Cream
Interior Architect
RETAIL (SMALL BUSINESS)
January 2024 - January 2024
Mount Maunganui, New Zealand
Sea People Ice Cream — New Zealand

The project had to respect the existing brand identity. The owners already had a first spacious establishment, but chose to part with it to open a more compact location on a busier street in Mount Maunganui.

The objective was to design a layout optimized for high-volume takeaway. Customers should be attracted from the outside, quickly understand the concept, order, pay, and leave, allowing for smooth rotation in a small space.

The workspace also needed to remain functional and intuitive, whether for one person or for three staff members simultaneously during peak hours.

The custom design notably included a refrigerated display case integrated into a stainless steel counter and a vertical freezer built into the partition separating the dishwashing area from the preparation zone, creating a continuous and aesthetic line.

Thank you for your trust.
Autocad 2D Sketchup Photorealism technical plan Custom layout
Hofu Café
Interior Architect
RETAIL (SMALL BUSINESS)
June 2020 - August 2020 (2 months)
Bordeaux, France
Coffee Shop — Bordeaux, 2020

Design and complete realization of my own coffee shop in Bordeaux in 2020.

This project allowed me to develop a comprehensive approach to designing a food service space, intervening in both the interior design and the technical, regulatory, and operational aspects of the venue.

I specifically handled the overall layout of the coffee shop, the design of the custom bar, and the modification of water networks to optimize space organization and daily operational conditions.

The project also required managing the administrative and regulatory procedures for an ERP (Establishment open to the public) of category 5, including the prior declaration of works and the accessibility and safety file.

The entire project was designed around a balance between the venue's identity, customer experience, functionality, and workflow fluidity behind the bar.
Hospitality Design ERP Coffee shop design Interior Architecture CHR