François L. Email and Phone Number
As a multifaceted Culinary Arts Professional and Executive Chef, I bring over two decades of rich experience across high-end culinary establishments to my role at Starbucks Mont-Tremblant. At the heart of my craft is a profound passion for orchestrating unforgettable dining experiences that marry the artistry of flavors with the science of operations and service excellence.My journey through various gastronomic avenues has not only sharpened my skills in menu development and kitchen management but also in leading teams to operational efficiency and heightened customer satisfaction. I pride myself on a leadership style that is both visionary and pragmatic, whether it involves reviving a Starbucks outlet or innovating within a luxury resort's F&B operation.Beyond the kitchen, I am fervent about education and the transformative power of online learning. My qualifications in TESOL, Apple Teacher, and Developing Strategies for Online Teaching & Learning have enabled me to excel in mentoring teams and disseminating knowledge through interactive courses. From the subtleties of coffee culture to the nuances of plant production and modern cooking techniques, I am dedicated to empowering individuals to expand their horizons and excel in their endeavors.Driven by a mission to share my culinary wisdom and operational acumen, I am constantly seeking new ways to inspire passion in others, fostering a culture of continuous improvement and culinary excellence. Join me in this flavorful journey of discovery and growth, one exquisite meal and one inspired learner at a time.
Dana Hospitality
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Executive ChefDana Hospitality Aug 2024 - PresentMcgill University, Montreal, Quebec, Canada
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Brand Leader | General Manager | Store ManagerStarbucks Sep 2022 - May 2024Mont-Tremblant, Quebec, CanadaAt Kipling F&B Group Inc., I spearheaded the successful revival of a Starbucks outlet, overseeing every facet from staff recruitment and training to comprehensive operational management, while cultivating robust, positive relationships across the board to ensure a cohesive and highly satisfied team• Engineered a comprehensive reorganization of service procedures, resulting in a remarkable 45% increase in customer satisfaction ratings due to enhanced speed of service; successfully reduced service time by an average of 30%.• Revolutionized food and beverage order accuracy, achieving a 100% improvement by implementing stringent inventory and purchasing standards, coupled with fostering a FIFO (First-In, First-Out) approach across the team, leading to a 25% reduction in inventory waste.• Directed the team in elevating store cleanliness, which tripled customer appreciation scores; achieved a consistent 95% rating in cleanliness inspections, a significant improvement from the initial 65%.• Transformed food taste satisfaction from 40% to a full 100% by introducing an innovative pull-to-thaw procedure sheet, resulting in a 60% increase in customer repeat visits and a 35% rise in positive online reviews focusing on food quality. -
Executive Chef & Unit SupervisorAramark Dec 2021 - Sep 2022Ville St-LaurentI led a transformative menu overhaul focusing on fresh, local produce, simultaneously enhancing culinary quality and meeting sustainability targets, while managing the hiring and training processes to notably boost team performance and foster a workplace culture characterized by open communication and strong collaboration, driving consistently positive outcomes• Revamped the menu to prioritize fresh, local produce, resulting in a 30% increase in customer satisfaction and a 20% rise in repeat business, aligning with sustainability goals and enhancing the overall dining experience.• Streamlined the hiring and training process, which improved team performance by 40% and reduced staff turnover by 25%, fostering a more cohesive and skilled workforce.• Implemented a culture of open communication and collaboration, leading to a 35% improvement in operational efficiency and a 50% reduction in service-related complaints, ensuring consistently high-quality outcomes and positive customer feedback. -
Chef CookCasino De Montreal Aug 2016 - Dec 2021Montreal, Quebec, CanadaOversaw daily operations of multiple food outlets, led a skilled culinary team, and innovated in menu design and inventory management, consistently delivering high-quality meals to many guests daily.• Expertly managed daily kitchen operations across various food outlets, leading a dynamic team of 10 staff members, achieving a 20% increase in kitchen efficiency and staff productivity.• Collaborated with the Head Chef to design innovative menus and create unique recipes, contributing to a 25% increase in customer satisfaction and a 15% rise in menu item sales.• Developed and implemented a streamlined food tracking process, resulting in a significant monthly saving of $2,500 in food waste, and reducing overall food costs by 18%.• Consistently prepared and served high-quality meals for lunch and dining services, catering to an average of 1,000 guests per day, leading to a 30% increase in repeat customer visits and a 40% improvement in service speed.
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Executive Sous Chef; Chef De CuisineLas Olas Traiteur Jun 2014 - Dec 2019Boucherville, Quebec, CanadaI spearheaded a significant menu overhaul emphasizing local ingredients, substantially boosting sales revenue, and enhanced kitchen operations flow through effective team management, while fostering a wholly positive work environment with a focus on open collaboration and strong team relationships.• Successfully led a comprehensive menu overhaul in 2015, focusing on local ingredients, which resulted in a dramatic 190% increase in sales revenue, significantly enhancing the catering business's profitability and market presence.• Enhanced kitchen operations efficiency by 60% through strategic workflow redesign and effective team leadership, ensuring smooth and swift culinary production while overseeing a dedicated team of 90 employees.• Cultivated a 100% positive and collaborative work environment, leading to a 50% reduction in staff turnover and a notable increase in team morale and productivity. -
Head ChefAmerican Embassy Feb 2010 - Jun 2014Vienna, AustriaAs Head Chef at the American Embassy in Vienna, I led the culinary team in the continuous innovation of dishes for various meal services and oversaw all aspects of food preparation and production with a strict adherence to food safety standards, while skillfully managing vendor relationships and orchestrating large-scale events and dining services, maintaining high team performance and guest satisfaction.• Spearheaded the continuous reinvention of culinary dishes for breakfast, lunch, and dinner services, introducing over 50 new recipes annually to diversify and enhance the dining experience.• Maintained an exemplary record in food safety, overseeing food preparation and production processes to ensure 100% compliance with health and safety standards.• Successfully negotiated with vendors to reduce costs of ingredients and equipment, achieving a 15% savings on the kitchen's annual budget.• Expertly managed and executed large-scale catering events, serving up to 2,500 guests, alongside regular dining services accommodating up to 650 guests per session.• Led and inspired a diverse culinary team, enhancing staff performance and efficiency by 40%, while ensuring high-quality service across all meal offerings.
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F & B Director / Chef De CuisineK-47 Key Club Apr 2007 - Feb 2010Vienna, AustriaAs the Food & Beverage Director/Chef de Cuisine at K47-Keyclub Vienna, I oversaw the comprehensive operations of a dynamic full-service restaurant, directing a large team in all aspects of food preparation and customer service, while also mentoring junior staff and enhancing hygiene standards to achieve top health ratings, leading to a significant boost in overall restaurant performance and revenue.• Successfully directed and managed a diverse team of 120 staff members in full-service restaurant operations, leading to a 25% increase in team efficiency and customer satisfaction.• Oversaw the dining and service operations of a culinary complex, adeptly managing an impressive annual revenue stream of 5 million EUR and achieving a 20% year-over-year revenue growth.• Mentored and trained 3 junior staff members, enhancing their performance by 30%, which contributed to a 15% improvement in overall kitchen productivity and service quality.• Instrumental in achieving an “A” rating from the Department of Health, standardizing cleaning procedures and staff training, resulting in a 50% reduction in cleanliness-related complaints.• Drove a remarkable 400% increase in sales revenue through strategic menu development and operational improvements, substantially enhancing the restaurant's market position and profitability.
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Culinary Arts Odyssey (Held Various Roles Like Sous Chef, Managing Owner, Chef De Cuisine)Hotel Das Triest Mar 1995 - Jan 2007Vienna, AustriaVersatile Culinary Leadership (2005-2007): As Sous-Chef at Hotel Das Triest, Vienna, I managed service for up to 150 guests nightly and introduced innovative recipes contributing to the hotel's acclaim in Gault & Millau.Entrepreneurial Excellence (2002-2005): As Owner of Les Caprices de Saïk, Brittany, France, I introduced international dishes that transformed local catering and supported organic farmers.Culinary Innovation (2000-2002): At Restaurant L’Astrance*, Paris, my role in menu development and execution helped earn the restaurant its first Michelin star rapidly.Master of Sweets and Savories (1999-2000): Leading the pastry department at Restaurant Arpège***, Paris, I showcased my versatility in high-end culinary services.Diplomatic Culinary Services (1998-1999): As Chef de Cuisine at the Canadian Embassy, Vienna, I tailored culinary services for diverse events, embodying the embassy’s culture.Foundational Culinary Experience (1995-1997): Early roles in notable establishments like Hôtel Ritz-Carlton Kempinski, Montreal, and Relais & Châteaux honed my foundational culinary skills.
François L. Education Details
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Restaurant/Food Services Management; Evolutive Cooking; Modern Cooking -
Business Administration And Management, General -
Plant Production
Frequently Asked Questions about François L.
What company does François L. work for?
François L. works for Dana Hospitality
What is François L.'s role at the current company?
François L.'s current role is Multi-faceted Culinary Artist & Operational Leader | Crafting Exceptional Gastronomic Journeys & Enhancing Guest Satisfaction, employees’ motivation to align with a mission..
What schools did François L. attend?
François L. attended Institut De Tourisme Et D'hôtellerie Du Québec, University Of The People, Groupe Ecole Supérieure D'agriculture D'angers.
Not the François L. you were looking for?
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Francois Robert
Stakeholder Relations / Project Integration Engineer; Seeking New OpportunityCalgary, Ab2wycliffe.ca, cirquedusoleil.com2 +151472XXXXX
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2hotmail.com, cbsa-asfc.gc.ca -
François L. Crevier
Business Development ✪ Market Intelligence ✪ Strategic Watch ✪ Innovation ✪ Regional Economic Development ✪ Project CoordinationSherbrooke, Qc1defiinnovationestrie.ca
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