Freelancer profile translated to English.

Description

I create places and experiences for the HCR sector: bars, restaurants, hotels, hybrid concepts.

15 years of experience in hospitality, including 3 openings of establishments. I don't just advise: I've managed the bar, written the menus, trained the teams, and managed operations. A concept that doesn't work in real service doesn't interest me.

What I do for you:

— Concept & opening: creation of establishment concepts, positioning, customer experience, end-to-end opening support.

— Art direction & identity: brand identity, art direction, food and cocktail menus, collateral.

— Event management: staged events, brand activations, lighting and sound design.

— Design: layout, finishes, space scenography.

Some achievements: complete creation of the Oyster Bar in Brest (concept, identity, then operational management for 3 years, turnover increased from €238k to €588k); creation and resale of the Metropolitan Bar; conception of the Carne restaurant in Pornichet.

Based in Brest, missions in Brittany and beyond. The studio, art direction, and concept development can also be done remotely.

Method: direct, factual, operations-oriented. I prefer to be challenged than validated.

Industry field of expertise

Languages

French
Native or bilingual

Workplace preferences

Can work on-site

Brest (up to 50km), Paris (up to 50km), Nantes (up to 50km), Rennes (up to 50km), Strasbourg (up to 50km)

Shift Studio
Founder & Creative Director
ARTS AND CRAFTS
January 2026 - Today (6 months)
Brest, France
Creative direction studio dedicated to the HCR and hospitality sector: creation of establishment concepts, brand identity, art direction, food & cocktail menus, staged events, and space design. I support bars, restaurants, and hotels from vision to launch, with a hands-on approach from 15 years of operations experience.
Art Direction Concept Creation Branding & Brand Identity Event Organization Scenography
Oyster bar
Creative & Operational Director
HOSPITALITY
March 2019 - June 2022 (3 years and 3 months)
Brest, France
Complete creation of the establishment: concept, art direction, visual identity, menu. Then, operational management of the venue for 3 years as an independent contractor: recruitment, team training, daily operations management, business development. Turnover increased from €238k to €588k over the period.
Team Management Business Development Concept Creation Restaurant / HCR Art Direction
Carne
Concept Creator & Art Director
RESTAURANTS AND FOOD SERVICE
February 2018 - September 2018 (7 months)
Pornichet, France
Creation of the concept and complete identity for a steakhouse: positioning, art direction, interior design and decoration, menu conception. A raw and warm atmosphere designed for the Atlantic coast clientele.