Freelancer profile translated to English.

Description

Everything starts with a raw material. A coffee bean picked from far away. A ripe fruit. A fresh herb. Pure water.

My job is to take these simple things and make something just right out of them. A cup that is unforgettable. A drink that tells a story of a season, a place, a mood.

I grew up behind a coffee machine. That's where I learned patience, taste, and technique. Coffee taught me everything: distant origins, notes of apricot or cocoa, that precise moment when extraction finds its balance. Cocktails came later, naturally.

Same principles, different ingredients.

I like products that have a story. Sugar that's more than just sugar. An herb picked in the morning. A patiently made spirit. I spend time choosing them, tasting them, understanding what they bring when combined.

The rest is just a matter of attention.

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent
Japanese
Conversational
Spanish
Basic

Workplace preferences

Can work on-site

Paris (up to 50km)

Lolette
Co-founder
April 2026 - Today (4 months)
Paris, France
• B2B development & external sales. Prospecting professional clients (offices, hotels, restaurants).

• Offer development. Building the coffee, beverage, and food menu, in line with the specialty positioning and the brand's quality standards.

• Coffee shop concept design. Defining the positioning, brand identity, visual universe, and customer experience, from the in-store journey to the product signature.
Project management Signature menu creation
Muguet&Co
Founder
March 2026 - Today (5 months)
Paris, France
• Coffee, bar & cocktail event services. Design and operation of pop-up bars for private and corporate events, brand launches, with a complete offering of specialty coffee, cocktails, and non-alcoholic beverages.
• Custom signature menu creation. Developing cocktail and coffee menus tailored to the identity, theme, and audience of each event, from brief to service.
• Coordination with event service providers. Direct liaison with caterers, agencies, and venues to ensure the coherence of the service and smooth running on the day.
• On-site operational management. Logistics, setup, event stock management, service supervision, and management of temporary staff.
• Product & alcohol sourcing. Selection of coffees, spirits, suppliers, and equipment to guarantee the quality and signature of each event.
• B2B commercial development. Prospecting, quoting, negotiation, and customer loyalty with event agencies, caterers, companies, and private clients.
• Leveraging a technical and sensory approach from specialty coffee, applied to cocktail creation and bar service.
Management & coordination of event teams Project management Signature menu creation Artistic direction for events
Maison Fleuret
Head of Coffee Experience
November 2025 - March 2026 (4 months)
Paris, France
• Defining the group's coffee strategy: developing menus, beverage offerings, and coffee shop concepts for all points of sale.
• B2B development and partnerships: supplier research, raw material negotiation, contract establishment, and strategic collaborations.
• Managing coffee shop performance: KPI analysis, margin tracking, and operational model optimization.
• Structuring operations: implementing new technical organizations and processes to improve productivity, quality, and team consistency.
• Supervising spaces and equipment: fittings, renovations, and deployment of technical coffee solutions.
• Sales digitalization: deployment and integration of payment and order-taking tools.
• Training and supporting teams on coffee standards, operational efficiency, and customer experience.
Project management Signature menu creation Management & coordination of event teams