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Legacy Hotels and Resorts
- Group Executive Chef
2015 - maintenant
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Hotel Le Cristal
- Executive Chef
2013 - 2015
Legacy Hotels and Resorts
Executive Chef in Charge of F & B
Pre-opening and Opening of Hotel Le Cristal, 5 ***** Boutique
Hotel, already ranked No 1 Hotel in Libreville on Trip Advisor
Since it's opening. Developed and put in place the Restaurant
`Orchidee de Mer' seafood themed menu concept. The `Orchidee de Mer' is considered as one of the best dining venue in Libreville after only 8 months of opening.
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Hotel Grand Karavia
- Executive Chef
2011 - 2013
Oversight of food and beverage department. Repositioned the `La Bonne Table' Restaurant as the best value for money dining place in town. Redesigned all menus and adapted food proposals to both in-house and outside guest's expectations .Put in place the `Harvest Breakfast' buffet concept, Lonrho's F & B signature product. Trained staff to take more responsibilities and empowered them within given frame so as to deliver Quality Service .Promoted and motivated them into key team players positions by leading by example. Identified and collaborated with local producers so as to ensure sustainable deliveries of quality food items. Limited greatly dependency on imported goods thus cutting down buying prices and stock values in storage areas. Developed and put in place F & B events calendar together with Sales and Marketing Department. Shared good relationships with local authorities and key players in various fields (culture, media etc.)
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Laico Hotel Amitié Bamako
- Executive Chef
2010 - 2011
Transferred from Burkina Faso to perform a similar transformation in Mali, overseeing The F&B departments of two hotels in Bamako and the opening of a third hotel in Timbuktu
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Laico Hotel Ouaga 2000
- Executive Chef
2009 - 2010
210 Rooms
Banqueting capacity of 600 persons
Fine dining restaurant, pool-side restaurant, coffee shop, 24-hour room service and outside catering
Successfully rebranded the ex-Sofitel Hotel to develop Laico's own brand, instilling and ensuring the highest quality international standards of food and hygiene
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Indian Resort & Spa
- Executive Chef
2008 - 2009
345 Rooms
Restaurant Bio
Italian restaurant
Indian Restaurant
Main Restaurant Themed Buffet
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CROWNE PLAZA BRUSSELS AIRPORT
- Executive Head Chef
2006 - 2008
Main restaurant-120 sittings
Banqueting capacity of 350 persons
Before the selling of the property, was also in charge
of `cuisine' for the Holiday Inn Brussels Airport for 8 months.
Put in place a purchasing cluster for both hotels.
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Crowne Plaza Brussels Airport
- Executive Chef
2006 - 2008
Main restaurant-120 sittings
Banqueting capacity of 350 persons
Before the selling of the property, was also in charge
of ‘cuisine’ for the Holiday Inn Brussels Airport for 8 months.
Put in place a purchasing cluster for both hotels.
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RADISSON SAS
- Executive Chef
Paris
2005 - 2006
Executive Chef in charge of Food and Beverage (F&B)
Pre-opening and opening
Responsible for recruiting and training F&B staff and instilling the trademark ``yes I can'' attitude towards guests.
Created attractive menu, including modern, interactive show cooking, to compliment the restaurant's theme and project a professional selling image.
Set up the Standards of Operations and Guidelines
Participated in sales blitz to optimize revenue for F&B
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CROWNE PLAZA BRUSSELS
- Executive Chef
2003 - 2005
French Gastronomy Restaurant ``The Galery''
Banqueting capacity up to 400 persons
Executive Chef
Repositioned the restaurant as a genuine gastronomy
Restaurant offering creative and high quality food
Raised banqueting revenue by 20%
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HOTEL LEOPOLD
- Executive Chef
2001 - 2003
French Gastronomy Restaurant ``Salon les Anges''
Restaurant Brasserie ``Le Léopold''
Banqueting capacity up to 250 persons
Executive Chef
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HOTEL SOFITEL BRUSSELS AIRPORT
- Head Chef
1996 - 2001
French Gastronomy Restaurant ``La Pléiade''
Banqueting capacity up to 450 persons
Executive Chef
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RESTAURANT "LA BARCELONETTA"
- Head Chef
1996 - 1996
Mediterranean gastronomy
Capacity up to 350 persons
Head Chef
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RESTAURANT "LES JARDINS DE L'
- Head Chef
1995 - 1995
French gastronomy
Banqueting capacity up to 200 persons
Head Chef
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RESTAURANT LE SAN DANIELE
- Head Chef
1995 - 1995
Italian gastronomy restaurant
Head Chef ,
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SOFITEL
- Head Chef
Malabo
1992 - 1994
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SOFITEL
- Sous-chef
Malabo
1991 - 1992
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SCANDIC CROWN HOTEL
- Chef de partie
1989 - 1991
Ex. Hyatt Regency
Chef de partie
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Hyatt Regency Bruxelles
- Chef de partie
1988 - 1989
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PRINCESS HOTEL
- Chef de partie
1987 - 1988
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CLUB MEDITERRANEE
- Chef de partie
Paris
1986 - 1987
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MOVENPICK ORANGERIE RESTAURANT
- Chef de partie
1984 - 1986
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TROU-AUX-BICHES VILLAGE HOTEL
- Commis de cuisine
1982 - 1984
Hors d'oeuvrier - Entremetier - Saucier
