Freelancer profile translated to English.

Description

Passionate culinary creator with several years of experience in the food industry. I graduated from the Institut Paul Bocuse in Culinary Innovation, a program that enriched my expertise and passion for culinary creation.

My academic background combined with my practical experience has allowed me to develop a precise approach in creating menus, dishes, and restaurant concepts. I have had the privilege of working in numerous Michelin-starred establishments, where I was able to hone my skills and refine my sense of taste and culinary aesthetics.

My key skills:

Menu and Dish Creation: I specialize in designing balanced, creative menus tailored to the identity of each restaurant. I strive to offer varied and attractive options, taking into account seasons, culinary trends, and customer preferences.

Restaurant Concept Development: I am passionate about developing distinctive restaurant concepts that tell a story and create an immersive experience for diners. Whether for a fusion cuisine restaurant, a concept cafe, or a themed bar, I can conceptualize and bring original and innovative ideas to life.

Restaurant Consulting: I have solid experience in restaurant consulting, where I have helped various establishments optimize their operations, develop new strategies, and improve their gastronomic offerings.

I am always looking for new creative opportunities and stimulating collaborations. If you are looking for a partner to bring your culinary ideas to life and elevate your restaurant's experience to the next level, do not hesitate to contact me!

I look forward to discussing your project and seeing how we can work together to achieve your culinary goals.

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent

Workplace preferences

Remote only

Primarily works remotely

Redefine Meat
Culinary Consultant
AGRICULTURE
January 2023 - January 2023
Lyon, France
Highlighting Redefine Meat products at the Sirha Lyon trade show.
Redefine Meat products are an alternative to excessive meat consumption. They are plant-based products (fava beans, chickpeas, red and white beans, etc.) printed using a food-grade 3D printer to create the illusion of real meat (such as flank steak, sausage, shredded beef, minced meat, etc.).
Culinary Innovation culinary creation culinary culinary design culinary styling
Helluo
Culinary Creator
RESTAURANTS AND FOOD SERVICE
April 2021 - Today (5 years and 2 months)
Lyon, France
I assist companies in creating culinary recipes, restaurant consulting, quality audits, restaurant concept creation...
I carry out various missions such as:
- F&B Project Management
- Menu creation and development, menu definition, culinary identity, cost control
- PMS/ HACCP Standards
- Quality Audit
- Training
culinary creation restaurant consultant culinary freelance Private Chef restaurant concept creation quality audit
L'avenue des gourmets
Director
RESTAURANTS AND FOOD SERVICE
September 2015 - July 2016 (11 months)
Strasbourg, France

French Champion 2016 of the Start-Up Competition "Entreprendre Pour Apprendre" (EPA). Participation in the 2016 European Start-Up Competition for the creation of a pop-up restaurant "L’Avenue des Gourmets" at the EGAST trade show in Strasbourg.
I created, with the help of my colleagues, a start-up called L’Avenue des Gourmets for the EGAST trade show in Strasbourg. We created a pop-up restaurant and grocery store based on the concept of street food, offering a range of products (chocolates, oils, salts, ready-to-eat meals, etc.). My role was to direct and supervise all stages, from product design, packaging, product creation, to the establishment of the point of sale. At the end of this project, we won the title of French Start-up Champion.
Business Creation product creation restaurant concept creation culinary realization point of sale creation