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Rssi have always thought that a meal should be like a great Orchestra piece, Ellington or Deutch Philarmonic. Particular gastronomic moments or simpe plate can be compare with paintings or great pictures. Be it a superb pear at its peek or a spaghetti Bolo

i am looking to mentor the people who are going to work for and with me. I would like to find a project in need of a vision, where I can explore and put my creativity to work, challenged by the needs of the times. Equation wow talent, genius and bottom line.

Executive Chef

Miami, FL

About Me

Industry:

Travel, Hospitality & Restaurant

Occupation:

Executive Chef

Highlights:

One of te best Apprenice of France Having had Alain Chapel as a mentor for 7 years. Beeing one of the best in my field bringing inovative solutions to many.

Ideal Companies:

Nestle, Dusit-Tani, Daniel Boulut, Royal Carabbean Cruise line
 

Education level:

Bachelor

Will Relocate:

Yes

Location:

Miami, FL

Work Experiences

9/2008 - Present

(private)

Self-Employed

  • Phone or webb communcation with potential business File documentation. Research new products Social contacts

4/2007 - 1/2008

Te Biltmore Hotel

Executive

  • executive Meeting , Reviewing sales and catering prospects, executive staff meeting, physical control of outlets, testing products, recipes, menus.

4/2005 - 4/2007

Marietta Country Club

Executive

  • Review of catering events, executive meeting,staff meeting, kitchen organization, purchasing, cooking, office work, control of outlets, tasting

9/2001 - 4/2005

Creative Culinary Solutions INTL

Self-Employed

  • Phone and webb meeting with clients / business contacts, travel, assesment of production, food lines. Writing proposal for re-organization in F&B field. New technologies presentations. Teaching. Assistance in developping new programs.

9/1999 - 9/2001

Royal Palace of the Emir of Qatar

Contractor / Freelance

  • Staff meeting, control of all food planning, travel, menus construction, food quality control, cooking,

4/1995 - 9/1999

Le Bistrot de Lyon

Executive

  • Staff meetings, executive meeting, quality control, tasting, service standards control, sales reports, cooking, TV show preparation, contacts with clients

4/1992 - 4/1994

FOUQUET'S

Executive

  • Executive and staff meeting, sales projection, physical tour of property, travel,office work, training, tastings, interviewss

Education

1999

Certification Degree

Georges Pralus School

  • Sous Vide

1984

Bachelor Degree

FIU

  • Hotel & Restaurant Administration

1967

High School/GED Degree

Lycee Jules Renard

  • Food Business

1964

High School/GED Degree

Lycee Jules Renard

  • Food Business

Keywords