PROFESSIONAL EXPERIENCE: special Traditional French cuisine, International and Mediterranean food, pastry, French bread, fish and sea food.
21.01.2010 now restaurant INVINO specialiter sea food and fish head chef ……Moscow
2005-27.10, 2009 Moscow head chef restaurant la bouillabaisse specialty of fish
2005 five first restaurant of fish in Moscow, 2007 first restaurant of fish in Moscow 2007 best concepte restaurant of fish in Moscow www.buyabes.ru
2004-2005 The Royal Castle Hotel, Dartmouth, England http://www.royalcastle.co.uk/food_dinner.htm
Position: head chef in the hotel restaurant. English food 350.400 [ Mr. WAY +441803833033 REFERENCE
2003-2004 Restaurant «Le paname», French traditional cuisine, Russia (Moscow)
Position: head chef. Took part in opening of the new restaurant, composed and updated the menu, etc. 120/days { MR WALTER gille +79267119072 reference g.walter@camden-partners.net
2002-2003 CIS (Catering International Services) (Kazakhstan, VIP canteen of oil company)
Position: executive chef, 5 months. Served approx. 100 persons a day.{ PATRICK picouleau +33621399748 reference . pcjpicouleau@hotmail.com
2002 Restaurant “Castles Inn” traditional French cuisine, England (Bristol)
Position: executive chef. Served approx. 80 persons a day.
2001 CIS (Catering International Services) (Chad, VIP canteen of oil company).
Position: head chef. Served 350-1000 persons a day, including government delegations.{ Patrick picouleau +33621399748 pcjpicouleau@hotmail.com
2001 Hotel 2*, Restaurant « Marina», pizzeria and see food, (brazil)
Position: head chef. Served 90-100 persons a day.
2001 American cruise liner «Cruise Line Ravel», round trips on the French rivers.
Position: head chef. Served 140 persons a day, including breakfasts, lunches and dinners.
2000 Cruise liner «MS Normandie» of the Dutch company “Aqua Viva Viking River Cruise”, round trips on the French rivers.
Position: head chef. Served 120 persons a day, including breakfasts, lunches and dinners.
2000-1999 Cruise liner ««MS Viking Bordeaux»
of the Dutch company “Aqua Viva Viking River Cruise”, sea round trips.
Position: second chef. Served 180 persons a day, including breakfasts, lunches and dinners.
1998 Hotel-Restaurant «Le clocher de rodez», traditional French cuisine, France (Toulouse)
Position: head chef. Served 80 persons a day, including participants of the seminars etc. and various festivities (e.g. marriages).
1998 Hotel-Restaurant «La Villa Les Pins», France (Toulouse)
Position: second chef. Served 150-200 persons a day, including participants of the seminars etc. and various festivities (e.g. marriages).
1997-1996 “Sodexo”, Centre Spatial, Guyana and brazil
- Position: executive chef. Served 100 persons a day at a camp in Amazonian region.
- Position: executive chef. Served 150 persons a day on boat «Alguione».
- Position: second chef in the central canteen, including service provided to hospitals and schools.
1985-1995 French legion, Position: specialist
1981-1984 Restaurant «Le Jean Bart». NICE (France) CPA .CAP CFA NICE.
EDUCATION
2000 Attestation de matiere dangereuse colis PL.
Attestation Fimo PL.
LANGUAGES: French – native, Russian – 4/5, English 3/5 Portuguese- 3/5
I worked in the following countries:
Russia, Kazakhstan, Chad, England, Central Africa, Zaire, Djibouti, Somali, Ethiopia, Qatar, Yemen, E.A.U., Corsica, Iraq, Saudi Arabia, Brazil, Guyana FR., Germany, Togo, Congo, Canaries, Gibraltar, Portugal, Spain...
Diplome(s) :
cfa nice 1980 a 1985 cuisinier specialiste
Motivations :
je parle le russe courament je vie a moscow depuit 5 ans je cherche un nouveau challenge pour ma cariere je suis specialiste en cuisine traditionnel international je vous propose mes service comme chef consultant ou chef de votre restaurant ...
