Domaine de Raba and Château LéognanBuilding and opening of hotels, spa and F&B concepts of the properties. - Budget - Events and experience calendar throughout the year- Set up of new group standards- Member of the strategic committee of the group

Palace Barrière Les Neiges, Courchevel, 42 rooms. - Fouquet's : Parisian luxury brasserie concept by Pierre Gagnaire 3* chef- BFIRE : wood-fired cooking concept by Mauro Colagreco 3* chef- Bar Fouquet's- Terrace Les Neiges- Smokehouse chalet by Hennessy - Room service/Minibar and butler service+ Kitchen and stewarding- Member of the executive committee / in charge in the absence of the GM. - F&B task force during summer season and Cannes film festival at the hôtel Barriere Le Majestic.

W Verbier, 5*+ Resort, 123 rooms and 4 residences. Best ski hotel in the world 3 years in a row. 6 venues :- W Kitchen - Bistronomic local modern cuisine- Eat Hola Tapas Bar by Sergi Arola 2*- Carve - Sushi bar and night club- Living Room - Mixology bar- Off Piste - "Après-ski" winter bar / The beach - Summer outside restaurant- Arctic Juice & Café - Energy kitchen, clean juice, organic coffee+ Banquet and In room dining / Minibar+ Kitchen and stewarding Annual gastronomic week event "Haute Cuisine", 10 chefs, 17 Michelin stars. - Seasonality management- Member of the executive committee- Duty manger- Cross trainings in room division + revenue

The St. Regis Bora Bora Resort 5*+, 89 rooms, 5 outlets :- The Lagoon by Jean-Georges 3*, signature gastronomic restaurant- Sushi Take, Japanese restaurant / Reconcepted to an Asian modern restaurant- Far Niente, modern Italian cuisine- Te Pahu, traditional Polynesian restaurant- Aparima Bar- Room Service- Groups and Buyouts+ Kitchen and stewarding 120 associatesIn charge of the F&B merger with Marriott.- Member of the executive committee- Duty Manager- Cross trainings in room division + revenue

400 rooms (1300 guests when fully booked), 4*.- Restaurant : 475 seats and a 100 seats terrace- Banquet : convention center of 625 m² - Bar- Room Service- Duty Manager- Cross trainings in room division + revenue

Savoy Group : 3 hotels, 1000 rooms, 5* Sharm el Sheikh, Egypt. Part of the best 25 hotels in the world (TripAdvisor)F&B Manager, Soho Square Resort in charge of :• 5 outlets : staff, trainings, P&L, marketing, creative development, events, and entertainment :- L'Entrecote Steak House, fine dinning- Teppanyaki, Japanese live cooking- Sushi Restaurant- Crystal Lounge, live show- Queen Vic English Pub+ Opening and development of concept bars : classic, ice bar, oxygen bar, electric bar, night club :- Follow-up the construction of the restaurant / Engineering / Hygiene and safety- Communication- Commercial launch- Loyalty program- Equipment / Recruitment / Menu creation• Coordinator of 11 banquet rooms and a Recreation space : bowling center and kids arcade zone.

Hôtel du Louvre177 rooms, 5* Concorde Hotels & Resorts and Hyatt Hotels Corporation. Bar-Restaurant Outlet Manager :- Bistronomic concept by Guy Martin 3*- Jazz club bar- Recruitment - Staff management – Plannings- Duty Manager- Management and administration mission (Task force) : El Quintonil, Mexico City - July 2012Openning of a 60 seats gatronomic mexican restaurant : standard of hygiene and HACCP, quality and sequences of service, development of customer loyalty.Part of the best 50 restaurants in the world (n⋅35). Assistant Director of Food and Beverage :- In charge of the F&B transition from Concorde to Hyatt- Profit & Loss Statement- Creation of menus & offers- Renovation and development of the F&B department

Le Café de la Paix, Gastronomic Restaurant at the Grand Hôtel InterContinental Opéra"Meilleur Ouvrier de France" chef Christophe Raoux477 rooms, 5*- Project on the adaptation of the Parisian catering industry to the Chinese clientele- IHG management training in all hotel departments.