Aaron Rosenthal Email & Phone Number

France

France & Overseas

- Consulting for new culinary concepts: product sourcing, creating custom tailored concepts and menus - Private events and meals for private and corporate clients. - Creation of personalised cooking and culinary classes - Guest speaker for culinary schools and other professions, with a common correspondance with sommeliers and other professions

Paris, Île-De-France, France

- First guest chef to create and teach a full course: Creation of a 18 hour course about the essentials of cooking (Importance of quality products, seasoning, and the composition of a dish, flavor pairings) to the students of the wine program.

Épernay, Grand Est, France

- Creation of a set of menus based around the flavor pairing profiles of the "Maison Perrier Jouët" champagnes- Responsable for sourcing and a creation of a network of local producers and purveyors in the Champagne region- Creation and organisation of the kitchen - Teaching and training kitchen and service staff- Weekly quality controls - Organisation and management of private events held inside the Cellier Belle Epoque for 10 to 100 guests

Brooklyn, New York, Usa

- Creative freedom for the constantly changing tasting menu, based around available local products.- Managing the kitchen and its in house staff- Creation of a network of local producers and purveyors (Union Square Market, NYC) - Press: USA, The New York Times, The New Yorker, Robb Report, ...

Paris, Île-De-France, France

- Opening of the restaurant: the conception, creation and elaboration of the concept - Responsible for the day to day operations with Chef Tamir Nahmias: the kitchen, the "Epicerie Fine" selection, and events- In charge of the sourcing for all of the products sold in the "Epicerie Fine"- Creation of the the wine list: Mediterranean based, a selection of bio, naturel, and conventional wines.

Rémalard En Perche, Normandie, France

- Assisted the Septime group "Pierre Chaudes", in the opening of their first country side hotel and restaurant.- Created the recipe for the "d'Une Ile" house bread, a sourdough bread made from 100% local flour. - Collaboration with the team in the creation of menus, day to day systems, the garden, and ways to evolve the overall project.- Creation of a group of local producers from the Perche: Dairy products, meat, vegetables, and dry goods

Paris, Île-De-France, France

- Creation of the menu with the chef (Bertrand Grebaut) of the weekly changing 7 dish tasting menu- Managed a team of 8 cooks including 3 interns

Stagno Lombardo, Lombardie, Italie

- Worked alongside the Grasselli family to learn and take part of running an organic farm in Italy- Assisted in the production of all homemade baked goods from sourdough breads, to pastries, and croissants- Studied the basics of regional Lombardian cuisine. - Collaborated with the chef in the creation of menus and events.

Paris

- Creating and sourcing a network of high quality suppliers (fishermen, oyster producers, seafood purveyors)- Responsible for the day to day operations of the restaurant - Menu creation alongside the chef (Bertrand Grebaut)

Paris, Île-De-France, France

- Mastered all stations in the kitchen- Responsible for all daily fresh food preparations- Member of the team who received the first Michelin star

La Madelaine-Sous-Montreuil, Hauts-De-France, France

-Working next to the Sous Chef in the preparation of all meat and fish, as well as the plating and finishing of dishes.- In charge of the pastry station, including the execution of the dessert menu, and production of all breads for the restaurant and hotel.