971-Guadeloupe, 972-Martinique, 973-Guyane, 974-Réunion, Grande Bretagne, Mayotte, Nouvelle-Calédonie, Polynésie Française, Saint pierre et Miquelon, Terres Australes et Antarctiques, Wallis et Futuna, Amérique du nord, Amérique du sud, Asie, Afrique du nord, Afrique du sud, Andorre, Espagne, Irlande, Luxembourg, Monaco, Saint Martin, Suisse
Standing :
Hôtel - restaurant
Date de disponibilité :
03/04/2007
Type de contrat :
Non renseigné
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Anglais
Expérience professionnelle :
Curriculum Vitae
Eric Ortiz
Name – Eric Ortiz
Date of Birth – 21/07/1965
Nationality – French
Status - Married
Address - 1/7 New Cut Rigg, Edinburgh, EH6 4QR
Email - eric.ortiz@blueyonder.co.uk
Tel - +44 131 551 6180 / mobile : +44 7738 298960
Overview :
Eric Ortiz is a professional chef de cuisine with twenty four years’ experience in restaurants and hotels in Paris, Glasgow and Edinburgh. Eric had a rigorous early training by some of the most accomplished chefs in France, including two winners of the prestigious title of « Meilleur Ouvrier de France ». He went on to worked in three different Michelin-starred / Relais et Châteaux restaurants in Paris: “le Grand Vefour”, “La Galerie Colisee” and “Chez Ambroise”. Eric gained a Michelin star in his own right as Chef de Cuisine at both La Galerie Colisee and Chez Ambroise. Eric is currently Chef-Patron at the highly acclaimed « Le Bistrot des Arts » in Edinburgh.
Eric now seeks an Executive Head Chef position in the UK or internationally with the aim of bringing his extensive experience to bear in new and exciting challenges.
Professional Education:
*1982 Stage Traiteur - Catering Course, Digne France – trained by Chef Patrice Gallet, Meilleur Ouvrier de France
*1983 CAP Course, training as Charcutier-Traiteur
*1985 Stage de Cuisine – Course in Cuisine, Infath in Gouvieux – trained by Jean-Marc Delacourt, Meilleur Ouvrier de France
*1986 CAP Cuisine at L’Ecole Superieure de Cuisine, Paris
Professional Work Experience:
1983-1985
Independent Traiteur, Paris
Commis Charcutier Eric commenced his career with two years working as a trainee charcutier, including preparation of all cold meats, sausages, terrines, hams, butchery.
1985-1989
« Flo Group »
Paris
Commis de Cuisine / Chef de Partie Eric joined the Flo Group, a premium French Traiteur (now international) to gain a broader base of experience as traiteur. Eric commenced as Commis de Cuisine and was rapidly promoted to Chef de Partie (Tournant) in the prestigious Brasserie de Luxe wing of the company.
1989-1990
« Le Mouton de Panurge » Paris
Chef de Cuisine Eric was appointed by the owners to assist in the creation and implementation of a new restaurant, and to act as Head Chef following opening. Eric participated fully in development of the concept, marketing, organisational set-up, staff appointments and training.
1990-1991
« Le Grand Vefour » Paris
Chef de Partie (Tournant) Eric was approached by Gérard Fouchet, Chef de Cuisine at Le Grand Véfour to work alongside him as Chef de Partie (Tournant). Eric took this opportunity to work with Gérard at one of Paris’s premium gastonomique restaurants following Gérard’s recent attainment of a second Michelin star. In December 1991 Eric and Gérard entered, for Le Grand Véfour, the long-running annual Parisan challenge amongst gastronomique restaurants for the best « Lièvre à la Royale », coming third behind Joël Robuchon then of his Jasmin restaurant and Guy Legay of the Ritz. Eric’s participation was to prepare the meat and farce with Gérard preparing the sauce.
1992-1994
« La Poule au Pot » Paris
Sous Chef Eric was approached by the Chef de Cuisine of this Parisan restaurant which specialised in traditional Old French cuisine, making it an attractive opportunity for Eric to strengthen his repertoire in this range of classic french dishes.
1994-1996
« Chez Ambroise »
Chef de Cuisine
1995 awarded a Michelin star The developer of a new restaurant approached Eric to offer the challenge of creating a Michelin star winning gastronomique restaurant. Eric was heavily involved pre-opening in all areas : design, organisation, decoration, staff recruitment and training as well as the traditional preserve of the head chef – menu design and creation. Eric also then developed a one –year plan to achieve a Michelin star which he then successfully achieved in 1995.
1996-1997
« La Galerie Colisée » Paris
Chef de Cuisine
1997 awarded a Michelin star for the second time The joint owners of an existing restaurant in the 8ième which they wished to relaunch as a gastonomique, Michelin-class restaurant to take advantage of the celebrity and governmental clientele which the arrondisement offers. They approached Eric on the basis of his reputation and success with « Chez Ambroise ». Eric was again closely involved in all the pre-opening design and preparation as well as in developing the gastronomique menus appropriate to a Michelin starred restaurant. Eric then prepared a plan for achieving a Michelin star which he achieved in 1997. The restaurant was extremely successful in attracting and retaining an exclusive clientele of Paris’ A-list.
1997-1999
« Le Bouchon » Glasgow
Chef de Cuisine Eric decided to relocate to Scotland with his British wife and took up a position with a small traditional French restaurant in the Merchant City area of Glasgow.
2002-2003
« Jehan Numa Palace Hotel »
Bhopal
Technical Advisor
During a career break in 2000-2003 to travel with his wife who works internationally, Eric acted as Technical Advisor (2002/3) to the famous five star Jehan Numa Palace Hotel in Bhopal, India. In particular Eric trained different teams in butchery and in French patisserie and boulangerie and in French gastonomique cuisine.
2004-2007
« Le Bistrot des Arts » Edinburgh
Chef de Cuisine - Patron On his return to the UK, Eric established his own restaurant in Edinburgh’s chic Morningside district. Le Bistrot des Arts is widely acclaimed, and boasts an internationally acclaimed clientele. Notable clients included renowed members of the Scottish literary world such as Alexander McCall Smith, Ian Rankin and J. K. Rowling. The Bistrot famously featured in Alexander McCall Smith’s ongoing serious in the national Scotsman newspaper « 44 Scotland Street ».
Eric was instrumental in creating and building on a concept of traditional French Bistro. As owner, Eric was responsible for all pre-opening activities of design, organisation, marketing, recruitment and training and for menu creation.
Diplome(s) :
Curriculum Vitae
Eric Ortiz
Name – Eric Ortiz
Date of Birth – 21/07/1965
Nationality – French
Status - Married
Address - 1/7 New Cut Rigg, Edinburgh, EH6 4QR
Email - eric.ortiz@blueyonder.co.uk
Tel - +44 131 551 6180 / mobile : +44 7738 298960
Overview :
Eric Ortiz is a professional chef de cuisine with twenty four years’ experience in restaurants and hotels in Paris, Glasgow and Edinburgh. Eric had a rigorous early training by some of the most accomplished chefs in France, including two winners of the prestigious title of « Meilleur Ouvrier de France ». He went on to worked in three different Michelin-starred / Relais et Châteaux restaurants in Paris: “le Grand Vefour”, “La Galerie Colisee” and “Chez Ambroise”. Eric gained a Michelin star in his own right as Chef de Cuisine at both La Galerie Colisee and Chez Ambroise. Eric is currently Chef-Patron at the highly acclaimed « Le Bistrot des Arts » in Edinburgh.
Eric now seeks an Executive Head Chef position in the UK or internationally with the aim of bringing his extensive experience to bear in new and exciting challenges.
Professional Education:
*1982 Stage Traiteur - Catering Course, Digne France – trained by Chef Patrice Gallet, Meilleur Ouvrier de France
*1983 CAP Course, training as Charcutier-Traiteur
*1985 Stage de Cuisine – Course in Cuisine, Infath in Gouvieux – trained by Jean-Marc Delacourt, Meilleur Ouvrier de France
*1986 CAP Cuisine at L’Ecole Superieure de Cuisine, Paris
Professional Work Experience:
1983-1985
Independent Traiteur, Paris
Commis Charcutier Eric commenced his career with two years working as a trainee charcutier, including preparation of all cold meats, sausages, terrines, hams, butchery.
1985-1989
« Flo Group »
Paris
Commis de Cuisine / Chef de Partie Eric joined the Flo Group, a premium French Traiteur (now international) to gain a broader base of experience as traiteur. Eric commenced as Commis de Cuisine and was rapidly promoted to Chef de Partie (Tournant) in the prestigious Brasserie de Luxe wing of the company.
1989-1990
« Le Mouton de Panurge » Paris
Chef de Cuisine Eric was appointed by the owners to assist in the creation and implementation of a new restaurant, and to act as Head Chef following opening. Eric participated fully in development of the concept, marketing, organisational set-up, staff appointments and training.
1990-1991
« Le Grand Vefour » Paris
Chef de Partie (Tournant) Eric was approached by Gérard Fouchet, Chef de Cuisine at Le Grand Véfour to work alongside him as Chef de Partie (Tournant). Eric took this opportunity to work with Gérard at one of Paris’s premium gastonomique restaurants following Gérard’s recent attainment of a second Michelin star. In December 1991 Eric and Gérard entered, for Le Grand Véfour, the long-running annual Parisan challenge amongst gastronomique restaurants for the best « Lièvre à la Royale », coming third behind Joël Robuchon then of his Jasmin restaurant and Guy Legay of the Ritz. Eric’s participation was to prepare the meat and farce with Gérard preparing the sauce.
1992-1994
« La Poule au Pot » Paris
Sous Chef Eric was approached by the Chef de Cuisine of this Parisan restaurant which specialised in traditional Old French cuisine, making it an attractive opportunity for Eric to strengthen his repertoire in this range of classic french dishes.
1994-1996
« Chez Ambroise »
Chef de Cuisine
1995 awarded a Michelin star The developer of a new restaurant approached Eric to offer the challenge of creating a Michelin star winning gastronomique restaurant. Eric was heavily involved pre-opening in all areas : design, organisation, decoration, staff recruitment and training as well as the traditional preserve of the head chef – menu design and creation. Eric also then developed a one –year plan to achieve a Michelin star which he then successfully achieved in 1995.
1996-1997
« La Galerie Colisée » Paris
Chef de Cuisine
1997 awarded a Michelin star for the second time The joint owners of an existing restaurant in the 8ième which they wished to relaunch as a gastonomique, Michelin-class restaurant to take advantage of the celebrity and governmental clientele which the arrondisement offers. They approached Eric on the basis of his reputation and success with « Chez Ambroise ». Eric was again closely involved in all the pre-opening design and preparation as well as in developing the gastronomique menus appropriate to a Michelin starred restaurant. Eric then prepared a plan for achieving a Michelin star which he achieved in 1997. The restaurant was extremely successful in attracting and retaining an exclusive clientele of Paris’ A-list.
1997-1999
« Le Bouchon » Glasgow
Chef de Cuisine Eric decided to relocate to Scotland with his British wife and took up a position with a small traditional French restaurant in the Merchant City area of Glasgow.
2002-2003
« Jehan Numa Palace Hotel »
Bhopal
Technical Advisor
During a career break in 2000-2003 to travel with his wife who works internationally, Eric acted as Technical Advisor (2002/3) to the famous five star Jehan Numa Palace Hotel in Bhopal, India. In particular Eric trained different teams in butchery and in French patisserie and boulangerie and in French gastonomique cuisine.
2004-2007
« Le Bistrot des Arts » Edinburgh
Chef de Cuisine - Patron On his return to the UK, Eric established his own restaurant in Edinburgh’s chic Morningside district. Le Bistrot des Arts is widely acclaimed, and boasts an internationally acclaimed clientele. Notable clients included renowed members of the Scottish literary world such as Alexander McCall Smith, Ian Rankin and J. K. Rowling. The Bistrot famously featured in Alexander McCall Smith’s ongoing serious in the national Scotsman newspaper « 44 Scotland Street ».
Eric was instrumental in creating and building on a concept of traditional French Bistro. As owner, Eric was responsible for all pre-opening activities of design, organisation, marketing, recruitment and training and for menu creation.
Motivations :
Eric Ortiz
1/7 New Cut Rigg
Edinburgh UK
EH6 4QR
Tel: +44 131 551 6180
Cell: +44 7738 298960
05April 2007
Dear Sirs
Eric Ortiz – Executive Head Chef Candidate
I am currently based in the UK and for the last three years have been both the sole owner and Head Chef of an acclaimed boutique restaurant in Edinburgh. Having recently sold on the business I am now proposing to return to international work in the position of Executive Head Chef.
As you will see from the attached CV, I have some 24 years’ experience, including Michelin starred and Relais et Châteaux restaurants. I have personally gained a Michelin star twice in Paris restaurants.
I am preferably seeking contract rather than permanent positions. These could be restaurant or hotel based. I would be particularly interested in any organisation wishing to gain a Michelin star or build up their restaurant business. I am free to locate to anywhere in the world, but my preferences would be Africa, Asia, Australasia or Canada. I would be accompanied by my wife, who is herself an international consultant and can readily work from any country.
I have a full, clean driving licence and no criminal convictions in any country. I am a French national and British resident.
