Philippe CHANUT


En résumé

After 10 years in Lenotre France i decided to go over sea, 1st to The PARIS LAS VEGAS Hotel & Casino (2750 Rooms) working with the MOF Jean Claude Canestrier, for the Paris and lenotre coffee shop. For 3 years. Than i move to Shangri-la Hotel Singapore with 2 other properties for 1 year. Than I have the opportunity to joined the beginning of Lenotre in Bangkok, 3 months after the opening. And we open 4 outlets with 2 restaurants And Luxury Catering Branch. j ai fait de l assistance thecnique pour lenotre au GABON 2 ANS ; CHEF PATISSIER AU ONE 1 ONLY ROYAL MIRAGE DE Dubai, chef pastissier a L hotel Phoenicia de Beirut IHG group 18 mois.
depuit en afrique du sud a Cape Town pour Cassis paris et french oven comme manager de production. de mars 2015 a maintenant

i love what I’m doing and i like people.
Without team i will be nothing.
it is why is so important to me to Teach and give my knowledge to my staff to get and keep the quality and standards. And when it is down,
and they can follow it by them self ,it's time for me to go some where else to do the same thing.

Mes compétences :
Star Standard Hotel > 5 Star Hotel
Coffee Shops
Outside Catering
Function Rooms
Fine Dining
manage the famous Lenôtre
manage the Pastry kitchen
manage a luxury coffee
interpersonal skills
hospitality experience
expert culinary skills
communication skills
brand experience
Team Management
Tea Rooms
Paris Las Vegas Hotel Training
Comprehensive hospitality management
Cold Kitchen


  • Marriott Karachi 5* et Pearl Continental Hotel 5 * - Executive pastry chef in charge of 2 hotels

    2017 - maintenant En charge de 2 hotels 5*
    Central production et mise en place des standards du group
  • Orion Bishkek Hôtel - Exécutive Pastry Chef

    2016 - 2017 Openning 5* Luxury Boutique Hotel
    As Executive Pastry Chef
    Mise en place Openning Pastry Team
    Creation Menus
    Training Staff
  • Cassis Paris - Production Manager & Executive Pastry Chef

    2015 - 2016 Employed by Cassis Paris & French Oven to manage the Pastry production kitchen and the 4 Outlets of this deluxe french pastry shops, the only one fine french pastry in South Africa.
    my target is to be partner of this new company .

    * Management of 30 Kitchen staff in Pastry , Bakery and kitchen and 30 staffs in operation ;
    * 2 pastry shops
    * 2 restaurant with salon de the
  • PHOENICIA BEYROUTH. IHG - Executive Pastry Chef

    2013 - 2015

    Employed by IHG to manage the Pastry kitchen of this wonderful deluxe five star hotels, consistently voted best business hotel in the world and many awards . Emblem Intercontinental group in Middle Eat. The hotel comprised 350 rooms & 100 Suites and Residences.
    To organize and maintain the quality of high standard pastry cakes and Oriental Pastry Kitchen. And Confectionary Kitchen for Fine Chocolate

    * Management of 25 pastry staff and 7 Oriental Pastry Staffs ;
    * 1 Lobby high tea
    * 1 afternoon high tea ;
    * 1 coffee shop of 350 seats with Retail corner shop ;
    * 1 VIP high tea ;
    * Banquet facilities for up to 1000 persons with one ballroom and an additional 10 function rooms.
    * 1 fine dining restaurant and VIP Function to 150 guests
    * 1 Italian Restaurant , 1 Asian Restaurant , 1 Pool restaurant
  • the plazza food hall - Central Production Director

    2013 - 2013 Employed as Central Production Director & Executive Pastry to manage a luxury coffee shop and Catering in Bahrain
    I was in charge of pastry and catering kitchen production with 60 staffs
    * 10 outlets similar to Lafayette Gourmet in Paris with Pastry Shop , Weeding Cake ,Cheese Shop ,Pizza restaurant, Coffee Shop, Ice Cream Shop and Fine Epicerie Grocery
    * 1 fine dining restaurant
    * Out Side Catering
  • Royal Mirage Hotels and Resorts Dubai - Executive Pastry Chef

    2012 - 2012 in charge of 2 pastry kitchen in this wonderful resort of three 5* hotel in resort
    managing huge team of 30 staffs
    with pastry staffs and bakers
    in charge of the new menu , banquet , buffet and all restaurant.
    creating Ramadan menu
  • Palmier dore - Production Director & Executive Pastry Chef

    2010 - 2012 2010 - March 2012

    Doré to manage and relooking the best coffee shop in Libreville. Rebuild a new pastry bakery kitchen & opening new restaurant with balcony.
    * Management of 18 pastry staff , 16 bakers and 20 sales staff ;
    * 1 pastry coffee shop of 40 seats with balcony .
    * 1 restaurant of 40 seats with VIP high tea room
  • Lenôtre Paris - Executive Pastry Chef

    2004 - 2010 Employed by Accor Asia Pacific to manage the famous Lenôtre's franchise with a central Pastry production, 4 outlets, and luxury catering department.
    To organize and maintain the quality of high standard fusion pastry cakes

    * Management of 32 pastry staff and 5 Bakers ;
    * 2 fine-dining restaurants with 2 pastry shops of 40 seats ;
    * 2 pastry shops of 20 seats ;
    * Outside Catering for up to 1500 persons and private home catering.
  • Shangri-la Hotel - Executive Pastry Chef

    2003 - 2004 2003 - June 2004
    Employed by Shangri-la Singapore deluxe five star hotels, consistently voted best business hotel in the world for the last three years emblem group in Asia. The hotel comprised 723 rooms The Valley Wing with 27 suites with an additional 127 service apartments and 55 la residences will be the flagship of Shangri-la's five properties.
    Responsible of the central pastry for Shangri-la Singapore and two other properties: Trader hotel and Rasa Sentosa hotel & resort

    * Management of 17 pastry staff and 7 bakers
    * 3 high teas
    * 1 afternoon high tea
    * 1 pastry shop
    * I coffee shop of 350 seats
    * 1 VIP high tea ;
    * Banquet facilities for up to 1500 persons with two ballrooms and an additional 17 function rooms with international and fusion menus
  • Paris Las Vegas Hotel - Assistant Pastry Chef & Assistant Pastry Chef

    2001 - 2003 Initially employed as Assistant Pastry Chef by Park-Place Entertainment for one of the famous Lenôtre's franchise. This wonderful five star hotel casino opened in September 1999. After 8 months I was promoted to Assistant Pastry Chef of the pastry kitchen, under Jean-Claude Canestrier master pastry chef M.O.F, winner of the US world pastry cup in 2002.This luxury hotel has capacity of 2916 rooms & suites
    Management of 28 pastry cooks and 5 bakers
    * Production of big volumes ;
    * 14 food and beverage outlets consisting of 5 restaurants, 2 fine dining restaurants, Lenôtre shop with sales of 800 individual cakes a day, 1 bakery, coffee shop with 3000 people a day.
    * Banquet facilities for up to 4500 persons , 140.000 square foot of convention space
  • Lenôtre Paris - Assistant Pastry Chef & Senior Chef de Partie by

    1994 - 2001 Initially employed as Senior Chef de Partie by Accor Group .Lenôtre in this famous deluxe pastry and catering operation in France, the flagship of Accor Group.
    The company has 12 deluxe pastry shops in Paris, 3 fine dining restaurants that includes the Pre-Catelan awarded 3 Star Michelin restaurant and high standard outside catering for up to 40.000 persons.

    I rejoined the technical assistance team as assistant pastry chef to present the new product, control the standards and the preparation of production on spot for the 27 franchises globally.
  • Rosell Traiteur - Assistant Pastry Chef

    1988 - 1994 This elegant catering was in Accor Group, one of the biggest hotel groups in Europe.
    It was my first time I saw how working in big volumes .Employed as Chef de Partie
  • boulangerie Simoneau - Comis patissier

    1986 - 1988
  • Pastry Paillaud - Apprentissage

    1981 - 1983 CAP de patisserie 1983


  • CFA CIFAP Pantin (Pantin 93 Ile De France)

    Pantin 93 Ile De France 1990 - 1993 Brevret de maitrise de patisserie

    niveau 4
    bac pro

    patisserie , chocolatier , glacier , traiteur


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