Director of Culinary | Executive Chef
By the Way
I have spent over 25 years in professional kitchens, more than 15 of them leading kitchens and F&B departments in international luxury hotels and resorts, with a decade specializing in pre-openings and launch strategies.
It all started with rigorous training in Michelin-starred restaurants.
That experience is what I bring to every project.
I remain primarily open to long-term Culinary Director or Executive Chef positions involving high-level transformation and operational excellence.
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However, depending on my commitments, I do accept selective consulting assignments. I leverage this in-depth operational knowledge to audit your kitchen plans: securing HACCP compliance at the design stage, streamlining workflows, and building profitability into your F&B project before it opens.
Culinary Director I Executive Chef
My career has been shaped by Michelin standards and the norms of the international 5-star luxury hotel industry. With extensive experience gained on different continents and in different types of establishments City hotels, resorts, Relais & Châteaux and Independent hotels.
I am a leader capable of integrating cultural diversity to create innovative and authentic dining experiences, focused on incorporating constantly evolving techniques to ensure the profitability of restaurant operations.
Specializing in culinary engineering, I optimize workspaces and transform traditional techniques into efficient processes, ensuring strict compliance
with HACCP standards and maximum productivity.
Culinary Consultant
Pre-Opening I Renovation I Design Advisory
I assist your F&B launch process, specializing in mitigating
construction and design risks that cause delays and budget overruns.
My role is to protect your investment
and set your venue up to perform from day one..
I conduct the technical audit of your kitchen blueprints before
construction. I validate workflows ("flow management") to maximize staff productivity and eliminate the risk of structural non-compliance
and optimize your future operational costs.
Haccp I Health & Safety Expert
Audit I Expertise I Report
My approach to Health & Safety (HACCP) is strategic and prioritized. While achieving certification involves obligations, compliance remains the foundation of performance and is paramount to an establishment's reputation.
Leveraging my experience in luxury hospitality, my expertise aims to secure your investment through a preventive audit of kitchen blueprints (managing structural risks) and optimizing workflows (managing operational risks).
I ensure permanent monitoring, with particular attention to allergen obligations, to future-proof your activity against evolving requirements and new demands in the restaurant industry. I establish an advanced safety culture that protects both your brand's reputation and the profitability of your operations.