EDUCATION / QUALIFICATIONS
- STCW95 Eng1 (Standards of Training Certification and Watchkeeping)
- CAP – Certificate of Professional Aptitude in Culinary Arts, 1994-1996
- Two years training in CFA school in Gap, France, and apprenticeship in fine dining establishments:
– “La Roseraie” Gap, France – Chef de cuisine: Mr André Rolland – 3 Michelin forks
– “Hotel-Restaurant*** “Le Vauban” Briançon, France
PROFESSIONAL KNOWLEDGE & SKILLS
- Creation of gastronomic and traditional gourmet menus, including trendy and modern fusion dishes
- Mastering traditional and modern French pastry
- High knowledge of hygiene standards, sanitation, kitchen safety and kitchen design
- Cost control, budget planning and profit & loss analysis
- Staff and supplier management, staff training, menu and recipe planning, scheduling
- Planning and execution of catering events, from private VIP dinners to large scale banquets
ADDITIONNAL INFORMATION AND SKILLS
– French – Mother tongue
– English – Fluent
– Microsoft Office: Word, Excel, Power Point
– Website creations
– Driving licences A and B (cars and motorcycles)
HOBBIES AND OTHER ACTIVITIES
- Painter, musician
- Travels, snowboard, wakeboard, paraglide
PROFESSIONAL EXPERIENCE
YACHTING (2001 – 2012)
Chef de cuisine in direct relation with high profile guests for menu development based on customer taste, dietary requirements and religions.
Navigating in all Mediterranean countries in summer seasons.
- SY “Aello” (2013) 38 meters, 6 crew, 8 guests, private and charters (current position)
- MY “Ocean Emerald” (2011) 40 meters, 7 crew, 12 guests, charters. Reference – Captain Aldo Rebagliati: aldo.rebagliati@tiscali.it www.superyachttimes.com/editorial/3/article/id/2895
- MY “Atlantica Seconda” (2010) 40 meters, 8 crew, 8 guests, private. http://www.superyachts.com/motor-yacht-2281/index.htm
- MY “Tethys” (2008/2009) 35 meters, 5 crew, 10 guests, charters.
- Reference – Captain François Parel: franparel@gmail.com
www.superyachts.com/yacht-charter/tethys-654/
- MY “Ariana” (2007) 31 meters, 5 crew, 10 guests, charters.
- MY “SS Delphine” (2005) 80 meters, 24 crew, 24 guests, charters.
- SY “Magdalus” (2004) 35 meters, 6 crew, 8 guests, charters.
- MY “Heloval” (2003) 43 meters, 9 crew, 12 guests, charters.
- MY “King Amaran 1” (2001) 30 meters, 5 crew, 8 guests, private and charters.
HOTELS & RESTAURANTS (1994 – 2013)
Winter and summer seasons, full time positions.
- “Le Grand Bleu Restaurant”, Ile Rousse, Corsica Island, France (2012)
Chef de Cuisine – 120 covers/service, fine dining restaurant, seafood and local specialties
http://www.le-grandbleu.com/ (bernard.reboul@sfr.fr)
- “La Potinière Restaurant”, Orcières 1850, France (from 2000 to 2006)
Chef de Cuisine – 100 covers/day, a la carte regional fine dining (+33 4 92 55 72 21)
- Hotels-Restaurants “Le Montagnou”** & “Les Catrems”***, Orcières 1850, France (2004/2005)
Chef de cuisine / Manager for both hotels – A la carte menus and daily resident menus and specials
www.hotelorciereslescatrems.com and www.hotelmontagnou.fr (+33 4 92 55 66 15)
- Hotel-Restaurant “Le Grand Jardin”***, Gréoux les bains, France (2006)
Chef de cuisine – A la carte menus and daily resident menus and specials (16/20 Gault et Millau)
- “L’Epi Gourmand” Bakery, Orcières 1850, France (2002)
Pastry chef and baker – Sweets and savoury creations and confectionary
- “Le Cerbicale Restaurant”, Porto Vecchio, Corsica Island (2000)
Pastry Sous Chef – Plated desserts, a la carte and daily specials
- “Momo’s Restaurant”, London, United Kingdom (1999)
Chef de Partie – Traditional North African & Middle Eastern cuisine, 250 covers/day
http://momoresto.com/restaurant/london/momo
- “Le Jardin des Gourmets”, London, United Kingdom (1997-1998)
Sous Chef – 1 Michelin Star, 50 covers/day
- “L’Auberge du Thernay”****, Annonay, France(1996/1997)
Sous Chef – 80 covers/day
http://www.aubergedulac.fr
