I’m joining one other ‘’ grande dame ‘’ of the Swiss hotel , I very proud have worked on three different historical hotel of Switzerland

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Luxury 5 starts branded hotel with 236 rooms, member of Leading Hotels of the World and Swiss Deluxe Hotels. Responsible for all culinary operations. including the management of 4 restaurants, room service, 2 bars, 3800 m2 banquets space, and outside catering. Working with a team of 50 culinary members. Accomplishments: - Implemented seasonal food promotions at the Montreux Jazz Café- Hosted guest chefs week at MP's Grill & Bar- Reto Mathis, Ben Dayag, Dani Garcia- Instigated kitchen party brunch and after ski igloo at the Montreux Christmas market - Executed gala catering for "The Confrérie du Guillon" in 2016 and 2022.- Catering for sponsors and VIPs at the Montreux Jazz Festival, from 2012 to 2022- Developed and implemented HACCP and hygiene rules, in accordance with local policies- Demonstrated creativity and attention to detail in crafting menus, with visual, and standard recipes- Collaborated with divers’ Indian chefs to cater for larges Indians weddings- Incharge of all food purchasing, including supplier selection, price negotiation, quality standard- Optimized food storage and increased turnover by implementing purchasing procedures based on weekly forecasts- Participated in the Hotel's venue renovation project, layout and culinary aspect- Revamped the layout of banquet buffets' China wear, incorporating trendy elements and modern setup- Planning CAPEX, investing in kitchen tools, equipment, and ensuring their maintenance Achievements:- Increased Sunday brunch attendance by 70%- Food costs in line with a forecasted budget of 29.7%- Revenue growth by 41%, driving F&B revenue from US$ 14,800,000 to US$ 19,800,000 between 2012 & 2019Awards and Recognition:- MP's Grill & Bar recognition by the Gault et Millau guide, at the rating of 15/20 points and 2 toques- Achieved staff satisfaction surveys rate of 95% in both 2018 & 2019Other Activities :- Affiliate at La Chaîne des Rôtisseurs, Vaud- Member of L'Académie Culinaire de France

Luxury 5 starts branded hotel with 390 rooms. Responsible for all culinary operations. including the management of 7 restaurants, room service, 2982 m2 banquets space, and outside catering. Working with a team of 80 culinary membersAccomplishments: - Hosted guest chef week at the Yacht Club - Ian Kittichai - Implemented all "a la carte" menu with visual, and standard recipesAchievement :- Reached F&B revenue for 2010 by US$ 25'000'000 - Food costs in line with a forecasted budget of 24%- F&B department profitability rate at 40%.

Luxury 5 starts branded hotel with 155 rooms, member of Leading Hotels of the World and Swiss Deluxe Hotels. Responsible for all culinary operations. including the management of 7 restaurants, room service, 3 bars, 1578 m2 banquets space, and outside catering. Working with a team of 70 culinary members. Accomplishments: - reduced kitchen staff turnover by 70 % for the second winter seasons- Obtained ISO 9001:2008 certification from 2005 to 2009 - Implemented all "a la carte" and seasonal menu with visually, and standard recipes- Hosted guest chefs for Ian Kittichai- Ritz Madrid-Cala di Volpe- Marbella Club- Anthony - Collaborated with Gate Gourmet and Swiss International Airlines on a inflight menu- Participated in the St Moritz Gourmet Festival from the 13th to 17th edition- Planned, designed healthy concept restaurants at the spa- Refurbished Le Bistro concept and culinary offer with trendy menuAchievements:- Increased the F&B revenue by CHF 3’000’000 during the winter seasons 2007-2008 - Revenue growth by 18%, driving F&B revenue from US$ 15,300,000 to US$ 18,800,000 between 2005 & 2010- Highest F&B revenue generated during the summer of 2009- Food costs in line with a forecasted budget of 28%Awards and Recognition:- Received 1 Stars for the Restaurant by the Suisse Gourmet Guide in 2006- Le restaurant recognition by the Gault et Millau guide, at the rating of 15/20 points and 2 toques- Nobu Restaurant confirmed by Gault and Millau guide, at the rating of 16/20 points and 2 toques- recognized as the best gourmet ski resort and world -leading ski resort in 2008Other Activities:- invited as a guest chef to the Hong Kong Jokey Club’s in 2008- invited as a guest chef to the Marbella Club Hotel’s in 2009- Participated as a guest chef at the 2007 charity dinner “Menschen in Europa” for Passau press group- Contributed to the charity dinner event at the EHL Business School - Affiliate at La Chaîne des Rôtisseurs, Grisons

Luxury 5 starts branded hotel with 414 rooms. Team member of the pre-opening and opening hotel, responsible for all culinary operations. including the management of 3 restaurants,1 bar, room service, 1578 m2 banquets space, and outside catering. Working with a team of 40 culinary membersAccomplishments: - Selected the cookware, glassware, and plates for all the outlets - Purchase all necessary kitchen equipment, cooking tools and buffet presentation items- Took charge of selecting, recruiting, training and motivating kitchen team- In charge of all food purchasing, including supplier selection, price negotiation, quality standard- Planned, designed, and executed menus, for all operations on culinary creativity - Implemented all "a la carte" and banquet menu with visually, and standard recipesAchievements:- Reached revenue of US$ 4,000,000 for the F&B department the first fiscal year - Managed food cost in line with the budget at 32%- F&B department profitability rate at 27%.Awards and Recognition:- Recognized as The Best & Most Innovative new F&B outlet in Poland in 2004- Achieved satisfaction rate of 84% in 2004 staff survey - Received The Best guest satisfaction for IHC Hotel Europe, Middle East & Africa in 2004- Awarded The Warsaw best Sunday brunch in 2005

Luxury 5 starts branded hotel with 246 rooms. Team member of the pre-opening and opening hotel, responsible for all culinary operations. including the management of 5 restaurants, room service, 1425 m2 banquets space, and outside catering. Working with a team of 50 culinary membersAccomplishments: - Contributed to the conception, design and layout of restaurant concepts and setup of kitchen - Handled the procurement of kitchen equipment, cooking tools, and buffet presentation items- Chose the cookware, glassware, and plate for all the outlets - Selected, recruiting, training, and motivating the kitchen team for the hotel’s opening- Designed and executed menus for all operations, focusing on attractive presentation - Sourced raw food product from overseas suppliers to overcome with limited local choice- Introduce new food brands tailored for the hotel market - Structured the outside catering department, coordinated events for 800 to 2000 guests- The hotel opened on the day of the Islamic Conference 2000, with 100% occupancy- Negotiated and organized the French National day dinner buffet party at the French Embassy- Hosted the inaugural dinner committee for "La Chaine des Rotisseurs" in Qatar- Provided catering services on multiple occasions for the Royal Palace of Qatar for H.H. Sheik Hammed Al Thani, Emir of Qatar Achievements:- Increased F&B revenue in the second year reaching US$ 7'000'000 representing 20% growth - Managed food cost in line with the budget at 32%- F&B department profitability rate at 27%.Awards and Recognition:- Received 84 % satisfaction on staff survey in the second year.Training: - Participated in courses to IHC accounting system and procedure plan, tailored for F&B- Trained in accounting for non-accountants Other Activities:- Attended in the IHC Food & Beverage workshop in Amman, Jordan

Luxury 5 starts branded hotel with 72 rooms. Team member of opening hotel, responsible for all culinary operations. including the management of 2 restaurants, room service, 192m2 banquets space. Working with a team of 30 culinary membersAccomplishments: - Elaborated and implemented the ISO 9002 kitchen quality system- Implemented the monthly food promotion in F&B outlets and room service.- Launched the monthly, Rendez vous Gastronomique with the Centre Cultural Français - Renovation of the restaurant Le Premier and the lounge with designer Pierre Yves Rochon- Redesigned and planned a new kitchen for the Sydney’s club Bar, for optimizing workflow- Contributed to the development project such InterContinental hotel Le Phoenicia and Mzarr mountain resortAchievements:- Increased by 45% F&B Revenue within 12 months, reaching US$ 4'500'000- Significantly reduced food cost from 40% to 34% due to purchasing review and price negotiations.Awards and Recognition:- The hotel received recognition as the Best Intercontinental Hotel Middle East and Africa- Best Guest & Employee satisfaction in 1998- Outstanding Revenue Generation in Middle East 1998Other Activities:- Undertook 10 days cross exposure in Asia to discover new hotel and outlets concepts - Participated in Managing Performance & Development program - Attended in the IHC Food & Beverage workshop in Dubai, UAE

Accomplishments- Implemented news a la carte menu with presentation and costing- Hosted Gala diner for the Indonesia Chaines des Rotisseurs- Participated in writing an article about french cooking for a local magazine

Accomplishments: - Implemented news a la carte menu with presentation and costingAwards and Recognition:- Organized promotions featuring Michelin-awarded chefs such as Alain Ducasse, George Blanc, Emile Yung- Participated in Sharjah Tv- culinary Show and culinary articles- Created a monthly menu for the wine dining experience, offering curated food & wine pairing- Launched the first cigar night in Dubai - Participated in the opening of the new Italian restaurant design by Tony ChiAwards and Recognition:- Obtained the HACCP certificate delivery by Dubai Municipality- Thuriés Magazine featured an article highlighting a French expatriate chef at the InterContinental Dubai- Won the gold media at Dubai food Competition in the free categoryOther Activities:- Experienced cross exposure in different outlets, Thai, Iranian, British, Japanese, Italian, and banquet department- Responsible form weekly overseas purchasing of fresh goods for the restaurant

1 Stars Guide Michelin16/20 Guide Gault & MillauExecutive Chef Consultant Jacques Maximin

1 Stars Guide Michelin16/20 Guide Gault & MillauExecutive Chef Consultant Jacques Maximin

Hotel Restaurant Menber of Relais & Chateaux 3 Stars Guide Michelin19,5/20 Guide Gault & MillauExecutive Chef : Marc Meneau

Hotel Restaurant Menber of Relais & Chateaux 3 Stars Guide Michelin19,5/20 Guide Gault & MillauExecutive Chef : Jean Michel Lorrain

Restaurant Menber of Relais & Chateaux 2 Stars Guide Michelin17/20 Guide Gault & MillauExecutive Chef : Pierre Orsi

Hotel Restaurant Menber of Relais & Chateaux 2 Stars Guide Michelin 17/20 Guide Gault & MillauExecutive Chef : Christophe Cussac

1 Star Guide Michelin15/20 Guide Gault & Millau Executive Chef : Jean-Pierre Lallement