Freelancer profile translated to English.

Description

After more than 10 years creating, developing, and operating my own businesses in catering and events, I now support players in the Hospitality and Food & Beverage industry in their development projects.

Co-founder of Monsieur Saucisse and Maison Miam, I participated in the creation and structuring of activities generating over 5 million euros in annual revenue, with clients such as LVMH, Google, Paris Saint-Germain, Accor, Marriott, Sodexo Live, and WMH.

My approach is primarily operational. I don't just make recommendations: I have personally recruited, trained, managed teams, designed offerings, opened venues, developed concepts, negotiated with partners, and managed complex operations in the field.

I specialize in:

• Creation and development of F&B concepts

• Operational structuring of restaurants, hotels, and catering concepts

• Optimization of customer experience

• Development of Food & Beverage offerings

• Openings and operational support

• Organization and process optimization

• Commercial development and partnerships

• Team training and skill development

• Franchise and multi-site development

Now based between Thailand and France, I assist entrepreneurs, hotel groups, restaurateurs, investors, and event industry players looking to develop high-performing, memorable, and profitable experiences.

My goal is simple: to transform a vision into a business that truly works on the ground.

Industry field of expertise

Languages

French
Native or bilingual
English
Native or bilingual

Workplace preferences

Remote only

Primarily works remotely

Maison Miam
Co-Founder & COO
RESTAURANTS AND FOOD SERVICE
June 2016 - Today (10 years and 1 month)
Paris, France
Creator and developer of Maison MIAM, a company specializing in Food & Beverage, event catering, restaurant concept creation, and hospitality operations.

Key achievements and areas of expertise:

• Design, launch, and operation of several restaurant concepts, from idea to operational execution.
• Management of large-scale F&B operations for major events, festivals, and premium corporate clients.
• Recruitment, training, and management of operational teams.
• Implementation of processes to improve efficiency, service quality, and profitability.
• Management of budgets, purchasing, supplier negotiations, and cost control.
• Development of customer experience strategies tailored to different audiences and event formats.
• Support for entrepreneurs and restaurateurs in developing their projects.
• Execution of projects for prestigious brands, iconic venues, and international events such as Art Basel, Casa Brazil, and Parc des Princes.
• Expertise in concept creation, operational excellence, customer experience, and business development.
Events Operations Management Event Management Hotel Industry Catering
Live Mentor
Restaurant Mentor
RESTAURANTS AND FOOD SERVICE
February 2023 - March 2024 (1 year and 1 month)
Paris, France
Mentoring and supporting entrepreneurs in the launch and development of Food & Beverage, restaurant, and hospitality projects.

With over 10 years of experience in creating and operating restaurant concepts, I have helped numerous entrepreneurs structure their offerings, optimize their operations, develop their business, and improve their profitability.

A pragmatic approach, based on field experience, covering the entire project lifecycle: from the initial idea to operational deployment.
Event Organization Team Management Branding Hospitality Catering
European Communication School
Head of Events Master's Program
EDUCATION AND E-LEARNING
September 2024 - May 2026 (1 year and 8 months)
Paris, France
Lecturer and academic coordinator for students specializing in events, communication, and hospitality.

I guide students in acquiring the skills necessary for their RNCP certification through modules focused on entrepreneurship, project management, events, hospitality, and business development.

Leveraging my experience as a creator and operator of Food & Beverage and event concepts, I bring a practical, field-oriented perspective, focusing on operational challenges, customer experience, profitability, and project development.
Education Didactics Hospitality Event Organization Event Management