Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My Cooking style was acquired throughout all my life as a Chef and I would define it as "Simple and semi-gastronomic"
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I started working in a restaurant at the age of 14, then I turned to baking before starting to work in a big hotel and moving to Paris where I met great Chefs who taught me what I know and helped me grow my passion for cuisine.
Consulting (Jan 2011 - Dec 2011)
Train the Trainer certificate
Formation (Jan 2011 - Dec 2011)
How to be the Chef in the Kitchen
Ducasse - Paris
Second de Cuisine (Apr 2009 - Sep 2016)
Taste management, Hot & cold Buffet creation, Dessert collection, Finger food
Consultant Chef (Jan 2016-Now)
Executive Sous-Chef (Jan 2014-Now)
Kitchen Management: responsible of all activities in the Kitchen
Etoile Michelin Beverly Hills -Canada
Second de Cuisine (Jan 2013-Dec 2014)
Full management of the kitchen
La Procope - Paris
Sous Chef (Jan 2008-Dec 2011)
Responsible of all banquets, catering and buffets - Supervised 35 staff members
Chef Banquets / de partie (Jan 2007-Dec 2008)
Management of banquets and kitchen staff
Hotel IBIS Roissy, Paris
Chef de partie (Jan 2002-Dec 2003)
Responsible for the overall operations of the kitchen area of the restaurant. Manage staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques.
Companies & Restaurants in Paris
Chef De partie (Jan 2002-Dec 2003)
Restaurant Le Ciel, Hotel Novotel, River Cafe, Les Etangs de Corot, Hotel Pont Royal, Hotel Sofitel, Hotel Raphael
Companies & Restaurants in Lebanon and UAE
Chef Patissier / Chef Cuisine (Jan 1994-Dec 2001)
Hopital Dieu de France, Restaurant Quatre fondues, Century Park Hotel, Panacea Hertz Club, Presidential Palace - UAE
Travel: 500 kms
No description provided.