Issy-les-Moulineaux
Since August 2007 – to now
SODEXO company at the French Intl School,
1 600 cover charges per day
HONG KONG
Executive chef
From March 2004 to May 2007
Restaurant “CHEZ LOO”,
Capacity of 48 cover charges
Marseille (13) - FRANCE
Manager and Executive Chef in a Gallery Art Restaurant
Classical bases lighted by some spiced and slightly acid touches :
• Crab cake with apple and chives,
• Terrine of vegetables with curcuma,
• Slices of bass with white butter,
• Knuckle joint of lamb with cream of garlic and mashed peas with mint,
• Iced soufflé of crispy citrus fruits with white chocolate iced, all freezing at orange.
From October 2003 to March 2004
Restaurant “LE SIXTY ONE”,
Capacity of 60 cover charges
Marseille (13) - FRANCE
Executive chef
Provencal’s Tapas
Summer 2003
Restaurant ‘’L’ESCAPADE’’,
Capacity of 250 cover charges
Saint Georges de Didonne (17) – France
Second, oyster seller
Specialities of seafood, crab house
From October 2002 to May 2003
Compagnie des Iles du Ponant for the boat ‘’LE PONANT’’,
Capacity of 60 cover charges for the passengers and 30 for the crew
Nantes (44) - FRANCE
Executive chef
Cruise : the Mediterranean Sea and the Seychelles :
• Daily menu depending on the port : 3 first courses, 2 main dishes, 2 desserts,
• 5 staffs in the kitchen.
From September 1998 to September 2002
“RUFFAULT TRAITEUR” (caterer)
Nantes (44) - FRANCE
Executive chef
Specialist in organization of wedding,congress and seminaries covering the large South West of France :
• Pork Butcher and Delicatessen dealer high value (laboratory : 12 staffs, reception to 75 cooks),
• Modern cooking, mix and cosmopolitan (to 2 500 seated persons and to 6 000 during cocktails).
From October 1997 to April 1998
‘’NOVOTEL’’,
Capacity of 250 cover charges
Southampton – United Kingdom
Second
Traditional French food
In charge of the elaboration of menus and dishes of the restaurant and put in orders for the kitchen
Summer 1997
Restaurant ‘’LE CHISTERA’’,
Capacity of 220 cover charges
Bayonne (64) - FRANCE
In charge to grill
« Basque » Specialities (South West of France):
• “Chipirons” (tiny squid) in its own ink,
• Underdone tuna with local red chilli (of Espelette).
From July 1993 to May 1997
Restaurant “L’ABRICOT’’,
Capacity of 42 cover charges
Nantes (44) – FRANCE
Commis
Traditional regional dishes cooked with fresh products from the market.
Summer 1992
Restaurant ‘’LA MARCANDERIE’’
Capacity of 40 cover charges
La Baule (44) - FRANCE
Apprentice cook
TRAINING
From December 1990 to June 1992
Training during this 2 years :
Restaurant ‘’L ENCLOS DE LA CRUAUDIERE’’,
Congratulated of 1 star in the Michelin guide
Capacity of 40 cover charges
Saint Jean de Boiseau (44) - FRANCE
CAP: French professional diploma delivered after 2 years (exams to be obtained). Over this period: studies (school) & practice with a professional chef.
Pas de formation renseignée
