Cuisine traditionnelle (Sud-ouest, Méditerranéenne…)
Maîtrise cuisine moléculaire,
Cuisine fusion,
Cuisine gastronomique,
Banquet, séminaire…,
Création nouvelles recettes, menus,
Gestion du budget, elaboration des prix,
Recruter, former et manager une grande brigade,
Contrôle H A C C P,…
Expériences professionnelles
Depuis Juillet 2008 Chef de cuisine, Suisse- 5***** hotel Palace 
2006/2008 Chef de cuisine –restaurant gastronomique moderne, le NATIONAL, Vevey (Suisse)
2004/ 2006 Chef restaurant–restaurant gastronomique « Kemia », hôtel/resort 5***** Cap Juluca, Anguilla (CaraÏbes)

Nov. 2003/nov. 2004 Second de cuisine – Casino (cuisine traditionnelle), Hendaye (France)
Mai/Sept. 2003 Chef de cuisine –restaurant gastronomique Japonais « Sushi Factory », Biarritz(France)
Hiver 2003 Chef de cuisine (cuisine traditionnelle Suisse), restaurant « La Tanière », Suisse
2000/2002 Chef de partie (cuisine ouverte) –restaurant gastronomique 1* Michelin «Kreuzerbuch » Luxembourg
1999/2000 Chef de partie – brasserie « La Belle Epoque », Aix-en-Provence (France)
Certificats de travail et photos, ou autres renseignements, me contacter.
Diplome(s) :
niveau bac topographique 1997
brevet des colleges 1993
Motivations :
My career objective is to find a long term contract as an executive chef and after that, open my own restaurant.
It’s been 9 years I have been working in a kitchen. I had started in washing dishes and making appetizers during my school breaks in my brother restaurant. Loving it so much I had stopped my topographic bachelor to learn more about cooking.
It is what I had done going working/training for 2 years in a well known gastronomic restaurant in Luxembourg (one star Michelin) where I ended as a cook. After that, experiencing different kind of restaurant and cuisine, in different countries, I ended here in the Caribbean, as an executive sous-chef in one of the best resort of the world.
