Menu

Marc LAHOREAU

MARRAKECH

En résumé

Mes compétences :
Restaurants
budgeting
Quality Control
Buffets
Banquets
Team Management
Human Resources Management
Protocols training
Microsoft Word
Microsoft Excel
Michelin Stars > 3 Michelin Stars
Marrakech Management
Manage team
Luxury Guest Experience
2014-2016 Marrakech Etiquettes et protocoles Etiqu
2015-2016 Marrakech Luxury Attitude Academy, Parco
2009 Bora Bora French Polynesia Formation CREA, wi
Oct 2014 Marrakech Formation de formateurs Seminar
Mar 2016 Marrakech Formation Label Clef Verte Trai
2009 Bora Bora French Polynesia Standards HACCP (H
Sept 2014 Marrakech Finance pour non financiers Ma
Finalist “Prix Culinaire du Président de la Républ
Won "trophée National des Jeunes Talents de la Mer
Won “Création et Saveur 2011, Mme Pic” Cooking con
Scored 4th execo at “Les Chefs en Or 2012, Mr Roth
Won “Les Etoiles de Mougins, Mr Anton” Cooking con
Participated in National Competition “meilleur app

Entreprises

  • ROYAL MANSOUR MARRAKECH, ***** - ASSISTANT EXECUTIVE CHEF

    2014 - maintenant http://www.royalmansour.com/
    The Leading Hotels of the World
    WORLD TRAVEL AWARDS - AFRICA’S LEADING LUXURY HOTEL VILLA 2015 MOROCCO’S LEADING HOTEL VILLA 2015
    WORLD BOUTIQUE HOTEL AWARDS 2015
    AFRICA’S BEST CULINARY HOTEL 2015
    WORLD LUXURY HOTEL AWARDS 2015
    Voted Best Hotel in Africa 2015
    voted Best Luxury hotel in Morocco 2015
    Responsibilities:
    In collaboration with Yannick Alleno & Jerome Videau (Executive Chefs)
    In charge of the gastronomic restaurant « La Grande Table Française »
    Creation of gastronomic masterpieces, menus, and recipes.
    Management of purchases, budgeting, and quality control of multiple restaurants.
    Enforcement of Health and Safety regulations of the department and verifies proper use of equipment and building by staff.
    Human Resources Management.
    Organization of buffets and banquets up to 900 pers.
    Manage a team of 95 people, 4 restaurants, and 53 riads.
    Established a 5th restaurant.

  • ROYAL MANSOUR MARRAKECH, ***** - CHEF DE CUISINE

    2013 - 2014 Rue Abou Abbas el Sebti, Marrakech 40000, Maroc
    http://www.royalmansour.com/

    Responsibilities:
    In collaboration with Yannick Alleno & Jerome Videau (Executive Chefs)
    In charge of the gastronomic restaurant « La Grande Table Française »
    Creation of gastronomic masterpieces, menus and recipes.
    Management of purchases, budgeting, and quality control of multiple restaurants.
    Enforcement of Health and Safety regulations of the department and verifies proper use of equipment and building by staff.
    Human Resources Management.
    Organization of buffets and banquets up to 900 pers.
    Manage a team of 95 people, 4 restaurants, and 53 riads.

  • TERRE BLANCHE HOTEL SPA GOLF RESORT***** - SOUS-CHEF DE CUISINE

    2013 - 2013 3100 Route de Bagnols en Foret | 83440 Tourrettes |
    http://www.terre-blanche.com/

    The Leading Hotels of the World
    SEVEN STAR GLOBAL LUXURY AWARDS
    WORLD TRAVEL AWARDS
    WORLD LUXURY SPA AWARDS
    WORLD GOLF AWARDS

    Responsibilities:
    In collaboration with Franck Ferigutti, Executive Chef (Meilleur Ouvrier de France 2000)
    In charge of the gastronomic restaurant « Le Faventia »
    Creation of gastronomic masterpieces, menus and recipes.
    Management of purchases, budgeting and quality control of multiple restaurants.
    Enforcement of Health and Safety regulations of the department and verifies proper use of equipment and building by staff.
    Organization of buffets and banquets up to 250 pers.
    Manage team of 55 people.
    5 restaurants, 115 suites & villas with 60 private terrasses 300 m².

  • FOUR SEASONS HOTEL AND RESORT TERRE BLANCHE ***** - SOUS-CHEF DE CUISINE

    2009 - 2012 3100 Route de Bagnols en Foret | 83440 Tourrettes |
    http://www.terre-blanche.com/
    The Leading Hotels of the World
    SEVEN STAR GLOBAL LUXURY AWARDS
    WORLD TRAVEL AWARDS
    WORLD LUXURY SPA AWARDS
    WORLD GOLF AWARDS

    Responsibilities:
    In collaboration with Franck Ferigutti, Executive Chef (Meilleur Ouvrier de France 2000) since April 2012
    In collaboration with Stéphanie Lequellec, Executive Chef (Top Chef 2011) until February 2012
    In collaboration with Philippe Jourdin, Executive Chef (Meilleur Ouvrier de France 1993), 2 Michelin Stars until April 2011

    From Oct 2009 to Dec 2010 as Chef de partie
    From Jan 2011 to May 2011 as 1er Chef de partie
    From June 2011 to Dec 2012 as Sous-Chef
    In charge of the restaurant « Le Faventia »

  • FOUR SEASONS RESORT BORA BORA***** - Chef de partie

    2008 - 2009 Motu Tehotu - BP 547, 98730 Bora Bora
    http://www.fourseasons.com/borabora/
    In collaboration with Gilles Arzur, Executive Chef
    Hotel grand opening
    4 restaurants
    100 overwater bungalow suites
    15 bungalows suites with private pool

  • Kinnaird estate guest house **** - Chef de partie

    2008 - 2008 Kinnaird Estate, Dunkeld, Perthshire PH8 0LB, Royaume-Uni
    http://www.kinnairdestate.com/
    Relais et châteaux ****

  • Le Grand Hôtel de Cala Rossa **** - Assistant second de cuisine

    2007 - 2007 20137 Porto-Vecchio / Corse
    http://www.hotel-calarossa.com/
    In collaboration with Georges Billon
    1 Michelin Star & Relais et châteaux ****

  • Restaurant et Hôtel «Le Rosalp »**** - Chef de partie

    2006 - 2007 Verbier Suisse
    In collaboration with Roland Pierroz
    1 Michelin Star & Relais et châteaux
    Scored 19/20 at Gault-Millau as well as “4 toques”

  • Restaurant et Hôtel «Troisgros » **** - 1/2 chef de partie

    2004 - 2006 Place de la Gare 42300 ROANNE
    http://www.troisgros.fr/
    In collaboration with Michel Troisgros
    3 Michelin Stars & Relais et châteaux

  • Restaurant «Le Central Troisgros » - Commis de cuisine

    2003 - 2004 Place de la Gare 42300 ROANNE
    http://www.troisgros.fr/
    In collaboration with Michel Troisgros

Formations

Réseau

Annuaire des membres :