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Fabrice GIRAUD

PARIS

En résumé

#Chef Fabrice Giraud, a French national born in La Ciotat in the south of France near the Mediterranean Sea, brings with him 30 years of experience in French #gastronomy and has worked in several #Michelin-starred restaurants in France, for example at La Grande Cascade restaurant in Paris，the restaurant the Chanteclerc at the Hotel Negresco in Nice, in Monaco at the hotel de Paris with the Ducasse Team and the United Kingdom at the Grosvenor House at 90 Park Lane.
In Belgium, where he was awarded a one Michelin Star as Head Chef from 1999 until 2002 at the restaurant le Pain et le Vin in Brussels, which he followed by his debut in China at Jade on 36. Chef Giraud was also Head Chef and Catering Director at Ermenonville Castle in Ermenonville in France.
In 2007, while Chef Giraud was Head Chef at the hotel restaurant Le Perigord at La Roque Gageac in France, he participated in the prestigious Meilleur Ouvrier de France Championships with high achievements, which enriched his culinary expertise.
Later, Chef Giraud revamped Jade on 36 restaurant’s menu by presenting classical French cuisine with a contemporary twist. He takes pride in his food being more classical French, where he likes to take traditional recipes and add new twists and dimensions. This was followed by his appointment as Executive Chef in the pre-opening of the Shangri-la in Istanbul. After a year and a half and a lot of souvenirs, he has returned to his homeland, France were he has taken over the position as Executive Chef for the beautiful boutique hotel Tiara Yaktsa and the opening of superb hotel Tiara Miramar Beach Hotel & Spa, both located near Cannes on the Côte d’Azur. His function as Executive Chef of the three restaurants split between both properties (one Provencal, one Beach Grill and one Fine dining), will allow him to regroup the experiences accumulated in his travels, while combining it with the best French products.

#chef #gastronomy #gourmet #restaurant

Mes compétences :
Chef de Cuisine
Gastronomie
Executive management
Gestion du personnel
Gestion

Entreprises

  • Restaurant Maison Blanche - Chef de cuisine

    2015 - maintenant Present Back to my first love story COOKING!!! Perched on the roof of the Théâtre des Champs Elysées at 15 avenue Montaigne, Maison Blanche overlooks Paris, offering a stunning view on the Eiffel Tower, Invalides, and Seine. Maison Blanche is a place to delight your palate with French fine dining Cuisine, at the crossroads of fashion, business and entertainment, it is the place to see and be seen!

  • Tiara Hotels & Resorts - Executive Chef

    2014 - 2015 Pre openning and revamping of The new Miramar Beach Hotel & Spa 60 rooms with two wonderful restaurant the Bistro M with Provencal delights and the MOYA Beach restaurant with grill fish fresh from the catch and various tartars and salads.
    Plus the wonderful Boutique hotel near by the Yaktsa Hotel 20 rooms Relais et Châteaux 2015 and a superb fine dinning restaurant L'Or Bleu overlooking the Mediterranee sea where we will do a contemporary cuisine with light touches of my experience that i brought back from my travels.

  • Shangri-la Istanbul - Executive Chef

    2012 - 2013 Pre openning Shangri-la New Hotel in Istanbul on the Bosphorus.This new Hotel is going to be wonderful 186 rooms Top floor Suite with Terrace on the Bosphorus, three outlets: Modern A la Carte Dinery ISTTOO from Mediteranean to Sushi Bar with a Amazing Bosphorus view, the Famous Shang Palace Signature Restaurant from SL and wonderful lobby lounge with tea room and old school Bar Harry's Style.Banqueting up to 1000guests.

  • Shangri-la Pudong Shanghai - Executive sous chef

    2011 - 2012 Looking after Shangri-La services and world-class dining Restaurants (8 outlets),Western and Chinese Banqueting facilities, Lounges & Bars, managing over 150 Chefs, we invite our guests to enjoy our wide-ranging cuisines from Jade on 36 French Fine Dinning, All day dinning Ycafe, Nadaman Japanese restaurant to GuiHuaLou and Fook Lam Moon Asian Exquisit venues.


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  • Shangri la hotels Pudong Shanghai Chine - Chef de Cuisine Jade on 36 restaurant

    2009 - 2011 Faire du restaurant Jade on 36 connu pour sa cuisine avant garde et molleculaire ,un restaurant gastronomique d'exception a la Française.
    Dote d'une vue magnifique sur la Riviere Wang pu surplombant le Bund de Shanghai.Mon equipe est parvennue a toutes ces reconnaissances parmis beaucoup d'autres :Best French restaurant Modern weekly 2009,Time out Mag shanghai 2009 top restaurant in Shanghai,Gafencu 2009 Best of Best China Jade Restaurant,Golden Pillow Awards 2010 Top 10 Best Buisness Restaurants in China,Top 100 Hotels in the world 2009 and Top ten in 2010 hotels in the World by Conde Nast Traveller readers choice,Top 3 Hotels in Asia 2010 by Conde Nast Traveller readers choice(food/dinning,service and rooms)Gold list 2011 by Conde Nast Traveller, Miele guide top restaurant in Asia 2009 ,2010, 2011,2012.Shanghai tattler Magazine best restaurant 2009,2010,2011,Modern weekly best French restaurant 2010,2011.
    Time out best Brunch 2010,Business traveller Asia Pacific best hotel in shanghai 2010,best Business hotel 2010 Nationnal Geographique gold list,10 Best reputation Hotel in Shanghai trip advisor 2010,50 Best Martell Restaurants 2009 and 2010,2011.

  • Chateau hotel D'Ermenoville - Chef de Cuisine et directeur de restauration

    2008 - 2009 Faire du restaurant la table du poete une destination du guide rouge ainsi que de superviser la salle et les banquets(mariages, seminaires ect..)

  • Hotel Restaurant le Perigord - Chef de Cuisine

    2006 - 2008 Reouverture et reorganisation des cuisines pour elever le niveau culinaire et fideliser la clientelle

  • Hotel Chateau Grand Barrail - Chef de Cuisine

    2001 - 2006 Maintenir et faire progresser les standars mis en place par le predecesseur.

  • Restaurant le Pain et le Vin - Chef de Cuisine

    1999 - 2001 Premiere place de Chef de cuisine obtention d'une etoile au Michelin

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