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Description

Executive Chef with over 15 years of experience in high-end and event catering.

I assist restaurants, hotels, and food concepts with menu creation, cost optimization, and team structuring.

My goal: improve profitability while strengthening culinary identity.

One-off intervention or full mission according to your needs.

Languages

French
Native or bilingual
English
Conversational

Workplace preferences

Can work on-site

Paris (up to 50km), Rodez (up to 10km), Albi (up to 10km)

Hôtel Plaza Athénée,
Executive Sous Chef
HOSPITALITY
August 2021 - October 2025 (4 years and 2 months)
Paris, France
Referent for all catering outlets of the palace, excluding the Jean Imbert gastronomic restaurant at Plaza Athénée (JIPA): Relais Plaza, Room Service, Breakfast, Galerie, Banquets, and Cour Jardin.
• - Supervision of brigades and coordination of daily operations.
• - Organization and monitoring of the seasonal opening of the Cour Jardin.
• - Management of raw material costs, purchasing, and technical sheets.
• - Training and support of teams.
• - Creation of tastings and quality control.
• - Participation in prestigious palace events (Fashion Weeks, private dinners).
• - Referent for HACCP standards, proficiency in E-Pack software.
• - Creation and management of schedules via Octime.
Team Management Food Cost Schedule Management HACCP Technical Sheets
Orient Express
Consultant Chef
RESTAURANTS AND FOOD SERVICE
January 2021 - January 2024 (3 years)
Paris, France
• - Collaboration with Jean Imbert on the development of the luxury train's culinary concept.
• - Organization and supervision of tastings in Paris.
• - Logistics coordination and on-site operations monitoring.
• - Contribution to the implementation of the overall culinary concept.
• - Training and technical culinary support
Organization Technical Sheets Testing Client Follow-up Implementation of Procedures
Steam Ship Sudan (Voyageurs du Monde)
Supporting Chef
January 2023 - January 2024 (1 year)
• - Carried out two on-site missions to structure the culinary offering.
• - Creation of technical sheets and service standards.
• - Training of local teams and support in kitchen organization.