Built on the rapid success of catered events and private parties, Art of Cooking faced a growing demand from their high-end clientele and thus, launched their new corporate jet aviation catering division: AOC Inflight Catering.Today, AOC Inflight Catering is one of the leading catering companies in the U.S. offering their expertise in high-end catering & events planning to the corporate jet world, bringing true fine dining experience at 40,000 feet and above to the Las Vegas aviation catering market. KLAS | KHDN | KVGT

Art of Cooking is a premier Las Vegas caterer and event planner dedicated to providing the very best in catering and party planning services for private and corporate clients in Western America.

Gourmet celebration is the sister company of Air Gourmet for ground catering it is a full-service catering and event planning company which specializes in both private and corporate events. As an event specialist, I help clients to coordinate any and all aspects of an event: menu planning, decor, rental necessities, entertainment, and much, much more!We provide services from small romantic dinner for two to corporate event for thousand and more.

Specialized in In-flight catering for private jet. I supervised and managed all the aspect of the food production. But also menu development, contact with clientele. Air Gourmet is the premier in-flight caterer in the Los Angeles, Orange County and Las Vegas areas, where it has the most demanding clients in the world. From Film and entertainment talent to top-level corporate executives, our organization is trained to perform to the highest standards. We provide services for Netjets USA, Net Jet international, Flight option, Harrah's entertainment, Venetian, Air Force One, and most of the fortune 500.

Traditional Charming French BistroWholesale Bakery and catering services

Fine dining Brasserie with fusion of French & Californian cuisine.150 seats. Opened this new restaurant in L.A. Set up innovative menu. Managed and trained the service staff (8 persons) for maximum outlook and kitchen team (4 persons) to insure a constant food quality. Able to provide everyday service for at lunch 200 guests, dinner 150 guests and offsite catering up to 1000. Supervised and managed all private catering. Raised sales from the opening date to $ 1.2 million in 3 years. Developed new marketing concepts and designed the restaurant Web site on which we promote the restaurant upcoming events with the e-newsletter (more than 3000 web site's visits per month).

160 seats, banquet up to 250 guests, cocktail up to 400 guests.Restaurant operation 12 million / year Hotel Operation 11 million / yearCooked for the French president Jacques Chirac and his family, the Prime Minister Edouard Baladur and his cabinet (200 guests). I cooked for most of the political events and business meeting on the island and developed catering off site and private fine dinning dinner for the most important people in the island. During my last year I controlled all the operations of the hotel on the demand of CEO Alain Mace (during the illness of the director) during this year I was in charge of the negotiations with the customers for the pricing and the organization of: banquets, weddings, cocktails, hotel groups, purchases and cost control for the hotel and the two restaurants (food, wines, linens. ) . I have to manage and train the Restaurant team, organizing food and wines class to boost the sales and increase the average order. In same time I set up the use of vacuum cooking; as well as the application of new standards HACCP for the kitchen team. A total of 25 people were under my responsibility for the restaurant, and 20 for the hotel. I was also in charge of the relations between the restaurant and the hotel. This year I increased the sales and the profits.Ratings; Fine dinning seafood restaurant Parisian style.100 seats. Opened this restaurant, created the menus, trained the staff 15 persons and set up the logistic with international vendors Rungis Paris (France whole food free market)(place the weekly order with our different suppliers in France, organize the importation with the air freight company, then set up the health inspection and finally get the clearance with the customs).Bring gross income to Fr 5.5 millions in one year.Ratings: Leading Sea Food Restaurant in Guadeloupe FWI.

Hôtel - Restaurant "Les Chamois". Position: Multi unit restaurant 200 & 120 seats Chef & Pastry Chef.Managed customers and vendors relations for these restaurants specialized in "Provencal Cuisine".Planned, cooked, and supervised high volume on site catering events as large tour buses. Designed all menus and wine list, in charge of two kitchens with 15 employees.Ratings

150 seats.It is where I learned about the French southwest Cuisine in this excellent restaurant. I assisted the Chef Owner in all restaurant management operations planified catering up to 750 guests from corporate party to weddings. Ratings

120 seats.This restaurant became the most well known restaurant of the island in two years after I updated the menu and rationalized the organization. Within I learned about exotic flavors, Indian & Creole Cuisine, Tropical fishes and adapted all this new items to develop French and Exotic Fusion menu. I learned how to react and managed in emergency situation (Tropical storm: Hurricane Firinga, Hollanda, Colina).I was in charge of all the kitchen purchasing, creation of the menu, food cost control and catering planning

I was working as Chef for all the off site catering and Captain when I was back to the restaurant.Gastronomic restaurant 250 seats well known in the Bordeaux wine region for his spectacular wine list.First experience as waiter in a high volume restaurant where I learned the base of the French Service. Helped to create and coordinated the catering operation with the chef and the Party staff employee. I planned catering events for prestigious wines producers as Château Margaux, Cos d'estournel etc...

My first position as chef, responsible for the lunch and dinner specialized in French southwest cuisine first step as chef. In a 50 seat restaurant. Created my first menu and set up all from purchases to create daily specials for lunch.Skills Specializing in Fish and seafood cuisine, extensive knowledge in Caribbean and Indian cuisine,; Californian and Asian FusionExperienced in Sous-Vide (vacuum packed) cuisine trained by Georges Pralus (new technology of packaging precooked meal to improve longer shelves life). Excellent knowledge in pastry. Specialty includes ice cream and iced desserts, chocolate candy, cakes, fruit desserts, etc. Opened numerous restaurant, designed kitchen, organized and set up vendors relationships. Experienced in planning and executing private fine dinning catering. Experienced in creating menus, controlled food cost, and trained staff.

Gastronomic Restaurant 250 seats, menu featuring Fish and sea Food specialties, Regional Specialties. I spend 3 seasons in this restaurant where I learned how to work fast under high pressure and with respect for quality of food For High volume services.