Resume

2015 – 1 year 6 months, chef & consultant, Café de Ceuvel, Amsterdam NL
2015 – 1 month, executive chef for the opening, Bataclan Café, Paris 11, FR
2014 – 1 year, production manager La Cocotte Gourmande, organic can factory, Vibrac, FR
2013 – 1 year, executive chef, Little Comptoire, Angouleme, FR
2011 – 1 year, executive chef, Do Brazil, SBH, Caribbean Island
2011 – 2 months, stand in for Chef Legrand, Le Jamin, Paris 16, FR
2010 – 1 year, chef de partie tournant, La Méditerranée, Chef Denis Rippa, Paris 6, FR
2010 – 6 months, chef de partie, Le Clos des Cimes *** , Chefs R&J Marcon, St Bonnet, FR
2009 – 6 months, chef de partie, Maison Jeunet ** , Chef Jean-Paul Jeunet, Arbois, FR
2008 – 6 months, chef de partie, La Méditerranée, Chef Denis Rippa, Paris 6, FR
2008 – 1 month, Lasserre *** , Chef Nomikos, Paris 8, FR
2007 – 7 months, chef de partie, La Butte Chaillot, Chef G. Savoy & Chef Laruelle, Paris 16, FR

2006 – 3 months, commis de cuisine, La Butte Chaillot, Chef G. Savoy & Chef Laruelle, Paris 16, FR
2006 – 2 months, commis de cuisine, La Marine * , Chef Cesne, Carteret, FR
2006 – 1 month, commis pâtissier, Derly bakery, pastry shop, Chef Derly, Portbail, FR

4th VLB Symposium on acidic fermented non-alcoholic beverages (SAFB), 7 & 8 May 2024, VLB Berlin, Germany
2014 – Canning education ‘Cycle Nouveau Conserveur’, CTCPA Amiens, FR
2008 / 2010 – Master degree of the french school of Culinary Arts Level 2 , ESCF Ferrandi Paris, FR
2006 / 2007 – CAP – Cooking professional aptitude certificate Level 3, ESCF Ferrandi Paris, FR
(ESCF: Ecole Supérieure de Cuisine Française Grégoire Ferrandi, Paris 6)
2006 – French Baccalaureat general, scientific serie (secondary school diploma) (biology & latin), FR