| | | | | | | _________________________________________________________ | |
GOAL |
EDUCATION | CONSULTING |
AMERICAN EXPERIENCE | EUROPEAN EXPERIENCE | APPRENTICE | LAST POSITION | PRINT
RESUME  |
1976 à 81 1981 1982 - 83 1983 1984 - 85 1985 1985 - 87 1987 - 90 1990- 91 1991 - 93 1994 1994 - 96 1996 - 2002 |
2002 - 03 2003 - 07 2007 - 08 2008 - 11 2011- 2012 2012- 2014 2014-2015 2015-2020 present |
| | | | | | | EUROPEAN EXPERIENCE | |
| | | | | | | | |
| | | | | | April 2020 to Present
| Exec. Pastry Chef | |
| | | | | | |  | |
| | | | | | October 2015 Mars 2020 4 Y 6 mo | Chef / Partner Restaurant TIFFANY AUSSI 1
Rue Ar Goré LANDUDEC , BRETAGNE , FRANCE
|  |
| | | | | | |  | |
| | | | | | April 2014 October 2015 1 Y 6 mo | Exec. Pastry Chef / Consulting Partner Patisserie ZE GATO
PARIS - Neuilly sur Seine - Issy -les-Moulineaux |  |
| | | | | | | | CAPITAL le 27/07/2014
|  |
|
| | | | | | ___________ |
| |
| | | | | | Nov 2012 March 2014 1 Y 5 mo | Exec.
Pastry Chef & Sous Chef de Cuisine Restaurant
MARKET by Jean Georges VONGERICHTEN 15 Avenue Matignon PARIS 75008 |  |
| | | | | | | Jan 11th ,2013
| Jan 23rd ,2013 | March 2nd ,2013 | |  |  |  | | April 10th ,2013 | April 10th ,2013 | July 7th ,2013
| |  |  |  | |
| |
| | | | | | |  | ▲ |
| | | | | | july 2011 Sept
2012
1 Y 2 mo | Chef de Cuisine (alone) Relais du Nevet Hôtel - Restaurant Ouvrier et de Passage Plogonnec - Finistère - FRANCE |  |
| | | | | | |
| ▲ |
| | | | | | june 1987 Dec 1989 2 Y 6 mo | Chef de Cuisine (Seafood Brasserie) Corporate Pastry
Chef SO-GE-BAR ( Société de Gestion de Bars
et Brasseries) Béziers – Narbonne – Montpellier – Toulouse - FRANCE | |
| | | | | | ___________ |  | ▲ |
| | | | |  | Nov 1985 may 1987 1 Y 6 mo | Exec. Pastry Chef L’ESPERANCE
St Père s/s Vézelay FRANCE Chef :
Marc Meneau Michelin 
Gault & Millau 19 ½/20 | |
| | | | | | ___________ |  | ▲ |
| | | | | | May 1985 Nov 1985 7 mo | Private
Chef and Intendant VILLA PERUSINI Authentic 17th century Venitian Villa
Castelcucco ITALY
|  |
| | | | | | |  | ▲ |
 |  | feb 1984 May 1985 1 Y 4 mo | Pastry Chef Hotel im Palais Schwarzenberg Vienna AUSTRIA Landmark Hôtel ★★★★★ Executive Chef : Gerard Parachini Michelin
 | |
| | | | | | ___________ |  | ▲ |
| | | | |  | Summer Season Mar 1983 Dec 1983 10 mo | Pastry Chef (alone) La TAMARISSIERE
Agde FRANCE “Maitre
Cuisinier” Nicolas Albano
Gault & Millau 17/20 | |
| | | | | | ___________ |  | ▲ |
| | | | |  | Jan 1982 Feb 1983 1 Y 1 mo | Pastry Chef (alone) Hotel CARLTON
Lausanne SWITZERLAND Landmark Hôtel
★★★★★ Le RICHELIEU Restaurant
Gault
& Millau 16/20 | |
| | | | | | ___________ |  | ▲ |
| | | | |  | Straight
mar 1981 Nov 1981 9 mo | 1st Commis Pastry CROISIERES PAQUET
Marseilles FRANCE Worldwide Cruises on “MERMOZ “ Cruises
     | |
| | | | | | back to top |  | ▲ |
GOAL |
EDUCATION | CONSULTING |
AMERICAN EXPERIENCE |
EUROPEAN EXPERIENCE | APPRENTICE | LAST POSITION | PRINT RESUME
 |
1976 à 81 1981 1982 - 83 1983 1984 - 85 1985 1985 - 87 1987 - 90 1990- 91 1991 - 93 1994 1994 - 96 1996 - 2002 |
2002 - 03 2003 - 07 2007 - 08 2008 - 11 2011- 2012 2015-2020 present |
| | | | | apprenticeship contract | page 1 | 
| page 2 |
|
| Sep 1976 Jan 1981 4 Y 4 mo | Apprentice “AU FIN GASTRONOME” Pont l’Abbé
FRANCE Jean Paul Stéphan “Traiteur
de France” | | Work Certificates |  | |  |
|
| | | | | ___________ |
|  |
|
| | | | | ___________
| back to top | ___________________________________________________________________
| ▲ |