To work for a luxury establishment that will support & push me to create dishes of the finest quality, with the best ingredients. To be part of a team aiming to provide the highest level of service, and have the opportunity to share my depth of experience with a team passionate about cooking.
Over 25 years in the culinary industry with such great French chefs as Pierre Gagnaire, Alain Passard, & Roger Verge. Experienced in creating menus for the most discerning clientele, & trained in many different cuisine styles; from modern fusion to classic French cuisine. Excellent leadership, communication, & training skills as well as being focused, creative, and a hands-on chef.
August 2007-may 2008 Restaurant “Riviera”, metro Kievskaya
One of the best French restaurant, in Moscow.
Classical French food, with a touch of modernity .
Creating menus, controlling the food cost, training the staff about new dishes.
Organizing banquets and outside catering, for VIP.
Being available for interviews with journalist, for TV, or gastronomic reviews, and creating special dishes.
August 2005-august 2007
Working on full time , or part time basis, for several restaurants in Moscow and all over Russia.
Creating menus, training staff, controlling quality was part of my functions.
Was associate , to create “Delikat-essen” catering company, specialized in catering for private functions, mainly for ambassies,as well as big major events, for Crocus Expo, Millionnaire Fair, or Expo center, for example.
April 2005 – august 2005 Mercury Group
Working as a consultant, for one of Mercury Group’s new restaurants opening in Moscow. Created menu and trained staff for a French/Asian theme, and was based in Mercury’s primary location at Tretyakov Lounge, where I also cooked nightly for the VIP guests.
2004 – March 2005 Le Meridien Fisherman’s Cove
Part of the Le Meridien group of hotels & resorts and a 5* property with 70 rooms, & a VIP meeting area of 100square feet. The resort has 2 food and 2 beverage outlets. The Cardinale restaurant provides nightly buffets (thematic, Italian, French, Arabic, Tropical, Asian, Mediterranean & Carving) & the Bourgeois restaurant is a la carte, with a mainly seafood theme, incorporating local ingredients with a Mediterranean touch to create a fine dining experience. There are also poolside & bar menus, as well as special outside catering & picnic menus made to measure according to the client’s wishes.
 Created the menu for the reopening of Fisherman’s Cove. Various areas were created, presenting different cuisines, including Japanese, Moroccan, Seafood & French.
 Creating completely new menus for all of the various outlets, aiming to parallel the high level of quality within the rest of the resort.
 Responsible for all areas of cost control, ordering, scheduling & inventory
 Show cooking for the clientele
 Creating menus for clients requiring private airline catering
 Providing training for the young local kitchen staff
2002-2004 Le Cordon Bleu Culinary Academy
The famous culinary institute, which has now spread all over the world, provides tri-monthly courses in classical French cuisine. Students have included famous gourmets as Julia Childs. The instructors are former Michelin Star chefs and those who have had exemplary careers in the culinary world.
 Teaching of Classical French Cuisine & overseeing of Intermediate & Superior Cuisine courses
 Providing training in Cordon Bleu schools all over the world; United Kingdom, Costa Rica, Korea. Taught 3 months in Seoul, 2 months in Costa Rica, & 2 months in London.
 Organized Gastronomic Weeks in various European cities, such as in Berlin
 Responsible for organizing & preparing the teaching curriculum for special 3 week catering programs, based on modern fusion food & including sushi, ice carvings, vegetable & Styrofoam carvings. Instructing the creation of modern, innovative buffets.
 Was responsible for the overseeing of catering at the Eiffel Tower for the Mexican President
 Organizing & preparation of buffets & catering for numerous groups outside of the Cordon Bleu, such as at the American Embassy, for American residents residing in Paris.
 Responsible for maintenance & scheduling
1999 to 2002 Al Wajbah Palace
Private Executive Chef
Exclusively on call for his Highness the Emir of Qatar, his family & VIP guests. Responsible for kitchen staff, numbering from 32 to up to 150 depending on the function. Was made a member of the “Club des Chefs des Chefs”, the exclusive association for the executive chefs of heads of states.
 Organization & coordination of all the kitchens encompassing French, Oriental, Arabic & Indian cuisine for the Royal family, in the royal palace as well in different properties all over the country.
 In charge of F&B department along with the handling of food cost control & purchasing orders for all different menus & and also any special requests.
 Constantly focused on very high standards & quality
 The introduction & implementation of standard recipes & procedures
 Organization of all trips, whether they be of a private or official nature
 Handling of coordination between all properties worldwide
 In charge of in-flight catering worldwide
 Responsible for the evaluation of staff 4 times a year
 Responsible for the design & rebuilding of new kitchens on various properties, including yachts & aircraft.
 Preparing the training plans for the personnel
 Responsible for kitchen administration; stock ordering, preparing of kitchen schedules, daily market lists, importation market store rotation.
 Planned & ran culinary training for the staff of Qatar Airlines Emiri Flights for a 6 month duration
 Created dinners, Buffets & Banquets for VIPs such as Russian President Vladimir Putin, the Queen of England, Presidents Clinton, & George W. Bush, Fidel Castro, Vicente Fox, Hugo Chavez, King Abdullah of Saudi Arabia, Sultan of Oman, Vice President Dick Cheney, Colin Powell
1997 – 1999 Mas de Peint ****
One of the 101 Best Hotels in the World & Chateaux et Hotels Independents.
Top gastronomic restaurant specializing in Provencal recipes & referenced in numerous culinary guides. Recommended by several gastronomic magazines including Gourmet, Bon Appetit, Conde Naste Traveler, Hideaway Report, Vogue & Le Figaro
 Organization of daily menus & purchase orders
 Show cooking & master classes in the main dining room for groups
 The writing of recipes for cooking magazines
 TV shows & radio recordings for Europe, USA, Japan, Australia, China, Hong Kong & the Caribbean. In France 2/3 RFO, Carlton TV, Asia TV, & Belgian TV
1996 - 1997 Lyford Cay Club
Executive Sous Chef
Exclusive private club, encompassing 360 villas & 150 apartments. The club consisted of a gastronomic French restaurant serving luxury French cuisine, dinner only & brunch on weekends, Main dining room with “A La Carte” & special themes such as Thai, Chinese, Caribbean & Seafood menus, an Italian restaurant with theme nights, a seasonal beach restaurant with show cooking, a poolside restaurant & grill, an atrium with afternoon tea, cocktails & assorted snacks & a continental coffee shop. Responsible for 45 kitchen staff.
 Assisting the director of cuisine in the daily running of the kitchens
 Organization of promotions & special menus
 Elaboration of new menus
 Responsible for food costs & the upkeep of standards
 In charge of the day to day operations of the fine dining restaurant
1992 – 1996 Restaurant “Le Nautile”
Head Chef & Owner
Sea food & fine gourmet restaurant seating 40 and presenting regional cuisine. Was referenced & recommended in several culinary guides; Michelin-Gault et Millau (14/20), Bottin gourmand, Guide Hubert
 Responsible for the management, food cost & purchasing for the restaurant
 In charge of weekend banqueting & outside catering
 Organization of cooking lessons
 Apprenticeship advisor
 Involvement in the writing & publication of a regional recipes cookbook
 A member of several culinary guilds
 Organization of French gastronomic weeks in Switzerland
 Took part in the European Flavour Cup – dessert category
1989 – 1992 Culinary Institute of Pons
 Teaching basic cooking
 Supervision of lunch preparation by the students
 Responsible for coordinating the relationship between students & employers
1986 – 1989 Chef de Partie in several restaurants, responsible for fine dining & local cuisine
1985. Restaurant “La Grande Cascade”
Top Gastronomic restaurant, 1star Michelin
1990 Bafa Youth Animation degree
1984 Infath Classical Cuisine graduate
1982 Bac Philosophy English/German/Spanish A Level
• “Le Moulin” 1 star Michelin with David Moreno Durban Corbieres
• “Carlton Intercontinental” with J.P. Baudou Cannes
• “Hotel Martinez” Leading Hotel of the World Cannes
• “La Palme d’Or” 2 star Michelin
• “Le Moulin de Mougin” Relais et Chateaux 1 star Michelin Roger Verge
• “Pierre Gagnaire Restaurant” relais et chateaux Paris 3star Michelin
• “L’Arpege” with Alain Passard relais et chateaux Paris 3 star Michelin
Date of Birth: July 8, 1962
Marital Status: Married, no children
Languages: English, French, basic German, basic Spanish , Russian
Collecting cooking books
Traveling & discovering new food cultures
Learning new languages
Dear Sir, Madam,
I am a French chef currently working in Moscow.
I am 48 years old, divorced, and traveling on a single status.
I have more than 25 years experience with an international background, working for international hotel chain, or private luxury club, and also exclusive position for a Royal Family, in the Middle East.
As chef instructor for Le Cordon Bleu culinary academy, I have learned the best way to teach to student.
In Russia, since almost 4 years now, my task was to show local cooks the right way to cook French or International dishes, as a consultant, for several restaurants, in Moscow, or in the regions.
Speaking Russian is essential in the kitchen for a foreign chef, working in Moscow.I can communicate and make my cooks understand what I want, and the way I want it to be done.
I am a hands-on chef who believe that the only way to work, is to show staff what to do and how to do it.
Shouting is never a solution, so I prefer showing, talking and negociating.
With my international working experience, it is easy for me to imagine and create new dishes, new recipes, new menus, new promotions.
With my experience as a chef, it is easy to control, and always increase the food quality, to developpe the standarts, to respect the food cost, to create promotions, and to train the staff.
Now, since almost 4 years in Russia, I am looking for a more serious and stable position, for an international high class hotel chain or a high class restaurant,in Moscow, London,or close to France.