Hugo Kirchhofer

As a culinary photographer, I assist restaurants, chefs, hotels, magazines, artisans, and food brands in creating elegant and appetizing images. Specializing in culinary photography and brand imaging, I produce authentic visuals that highlight dishes, products, and atmospheres. Each photoshoot is designed to reflect your establishment's identity and enhance your communication on social media, websites, and advertising materials. Based in the Var region (Cogolin, Gulf of Saint-Tropez), I work throughout France.

As a sous chef, I assisted the head chef in the organization and daily management of the kitchen. I participated in the preparation and plating of dishes, ensuring compliance with quality standards and food safety regulations. I coordinated the work of the kitchen team, particularly during the head chef's absences, and contributed to maintaining efficient organization during services. I also participated in inventory management, ordering of goods, and checking deliveries. Concerned with the quality of service, I ensured the proper presentation of dishes and adherence to recipe specifications. I mentored and trained commis chefs and apprentices, fostering a positive team spirit. This experience allowed me to develop my technical skills, organizational sense, responsiveness, and ability to work under pressure in a demanding environment.

As the sole pastry chef in an establishment in England offering afternoon tea, restaurant service, and weddings, I was solely responsible for all sweet production. I was in charge of the daily preparation of desserts served in the restaurant and tea room, as well as the creation of sweet centerpieces for private events.

I organized my work to simultaneously manage the needs of continuous service and specific demands related to weddings, adapting to volumes and sometimes very tight deadlines. I produced a wide range of pastries, from traditional cakes and biscuits to more elaborate entremets and desserts, constantly ensuring the quality, consistency, and presentation of the products.

In complete autonomy, I also managed inventory, ordered raw materials, and organized my station, while strictly adhering to food safety and hygiene standards. This experience allowed me to strengthen my rigor, my sense of priorities, and my ability to work effectively under pressure, while guaranteeing consistent and quality service across all the establishment's offerings.