Cogérant
Current
Feb 2024 - Present
AeroLeads people directory · profile
Mathieu Hamel Email & Phone Number
Head Chef at L'univerre Bordeaux France
at
Château Des Dauphins
2 phones found
area 739 and 508
LinkedIn matched
✓ Verified August 2026
4 data sources
Profile completeness 100%
Current company
Role
Head Chef at L'univerre Bordeaux France
Location
Saint-loubès, Nouvelle-Aquitaine, France
Who is Mathieu Hamel? Overview
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Quick answer
Mathieu Hamel is listed as Head Chef at L'univerre Bordeaux France at Château Des Dauphins, based in Saint-loubès, Nouvelle-Aquitaine, France. AeroLeads shows phone signal with area code 739, 508 and a matched LinkedIn profile for Mathieu Hamel.
Mathieu Hamel previously worked as Cogérant at Château Des Dauphins and Gérant principal at Nijal. Mathieu Hamel holds Brevet De Technicien Supérieur (Bts), Management En Hôtellerie Restauration Option B Management D'Unité De Production Culinaire from Académie De Guadeloupe.
Company email context
Email format at Château Des Dauphins
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Château Des Dauphins
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Profile bio
About Mathieu Hamel
I have experience in several fields. I am also a graduate from Pastry and Bakery school. My father was a Chef/Owner, Butcher and Charcutier, therefore I was in the kitchen at an early age. I have knowledge of several types of cuisine such as French & Breton (from my origins), Italian, Asian, British, Polynesian and Mexican.
Listed skills include Vienoiserie, Traiteur, Haccp, Fine Dining, and 13 others.
Current workplace
Mathieu Hamel's current company
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17 roles
Mathieu Hamel work experience
A career timeline built from the work history available for this profile.
Gérant Principal
Current
Nijal
Chef à domicile & service de traiteur
Feb 2021 - Present
Executif Chef
Nov 2021 - Nov 2023
Head Chef
L'Univerre
Aug 2020 - Nov 2021
Head Chef
Feb 2019 - Aug 2020
Sous-Chef
Public Dining Roo^
Dec 2017 - Feb 2019
May 2017 - Nov 2017
Lead Cook
- Responsible for overseeing the implementation of the evening service, and a weekly buffet. - Support on the Head Chef between kitchen-room management, at the time of service. -Replacement of the Chef on his days of rest. Team of 12 people per service for 300 covers per service, up to 800 covers.Private club, (seasonal contract)
Nov 2016 - May 2017
Sous-Chef
The Royal Oak Paley Street
-Post garniture-Pantry post-dressing and Passe stations-Reception of goods and quality control-New Staff TrainingRestaurant 1 * Michelin, (Contract of 6 months established while awaiting my visa for the USA)
May 2016 - Nov 2016
Head Chef
The Lucky House
Traduire- Development of menus and prices.- Establish the schedule of the kitchen staff according to the orders, the progress of the preparations- Supervise food preparation, control / carry out dressing / assembly of dishes- Monitor compliance with working procedures and health and safety rules- Selection of suppliers / contractors, negotiation of contracts- Inventory tracking, identification of requirements and establishment of orders- Staff recruitment and… Show more Traduire- Development of menus and prices.- Establish the schedule of the kitchen staff according to the orders, the progress of the preparations- Supervise food preparation, control / carry out dressing / assembly of dishes- Monitor compliance with working procedures and health and safety rules- Selection of suppliers / contractors, negotiation of contracts- Inventory tracking, identification of requirements and establishment of orders- Staff recruitment and training Show less
Jun 2015 - Apr 2016
Chef De Partie Pâtisserie
Manufacture of pastry and Bakery of 6 shops of sale in a private club.Team of 7 people for a production of up to 3500 peoples / day.(Seasonal contract)
Nov 2014 - May 2015
Sous-Chef
-Control and assistance of garnish and pantries.-Dressing and sends to pass with or in replacement of the Head Chef.-Development of some entries and dishes of the evolutive card.-Team of 10 people serving 200 customers or more, lunch and dinner-Event of 800 seating capacity- Private club, (seasonal contract)
May 2014 - Nov 2014
Chef De Partie Polyvalent Au Restaurant Gastronomique De L'Hôtel Hilton
Hilton Bora Bora Nui Resort & Spa
Hot meat: Meat and FishTaking of the post Garde mangerDressage at the pass of sendingSetting up a Polynesian buffetEstablishment of a Mediterranean buffet(One-year fixed-term contract)
Apr 2013 - Apr 2014
Demi-Chef De Partie
Le Pilatus
Cooking position Meat and Savoyard specialties.Set up and send during service.Restaurant based on the Trails of Courchevel, Service only lunch and privatized certain evening.Team of 8 people for 500-600 covers per service.This item accounted for 60% -70% of the service.(Seasonal contract)
Dec 2012 - Mar 2013
Chef De Partie Polyvalent
Café De L'Ouest (Maison Hector)
- Taking of the post Ecailler- Taking of the post Garde manger- Hot meat: meat, fish, garnish and sauce- Taking of the dessert item
May 2011 - Dec 2012
Pâtissier
Patisserie De Carolles
- Complete preparation of tarts, pâtes à choux, large and small entremets, verrines, assembled pieces (Croquembouche).- Cooking of Viennese pastries.- Assistance to the bakery.
May 2009 - May 2011
Pâtissier
Le Matafan
- Cooking of viennoiserie,- Preparation of pasta- Confectionery of individual and large cakes- Working Chocolate, Ice, Sugar and Jam.(Seasonal Contract)
Dec 2008 - May 2009
3 education records
Mathieu Hamel education
Brevet De Technicien Supérieur (Bts), Management En Hôtellerie Restauration Option B Management D'Unité De Production Culinaire
Académie De Guadeloupe
Bep Boulangerie
Cfa L'Iform
Bep Alimentation Dominante Pâtissier Glacier Chocolatier Confiseur Option Traiteur
Cfa L'Iform
FAQ
Frequently asked questions about Mathieu Hamel
Quick answers generated from the profile data available on this page.
What company does Mathieu Hamel work for?
Mathieu Hamel works for Château Des Dauphins.
What is Mathieu Hamel's role at Château Des Dauphins?
Mathieu Hamel is listed as Head Chef at L'univerre Bordeaux France at Château Des Dauphins.
What is Mathieu Hamel's phone number?
AeroLeads has found 2 phone signal(s) with area code 739, 508 for Mathieu Hamel at Château Des Dauphins.
Where is Mathieu Hamel based?
Mathieu Hamel is based in Saint-loubès, Nouvelle-Aquitaine, France while working with Château Des Dauphins.
What companies has Mathieu Hamel worked for?
Mathieu Hamel has worked for Château Des Dauphins, Nijal, La Créole Beach Hôtel & Spa ****, L'Univerre, and Restaurant Le 7.
How can I contact Mathieu Hamel?
You can use AeroLeads to view verified contact signals for Mathieu Hamel at Château Des Dauphins, including work email, phone, and LinkedIn data when available.
What schools did Mathieu Hamel attend?
Mathieu Hamel holds Brevet De Technicien Supérieur (Bts), Management En Hôtellerie Restauration Option B Management D'Unité De Production Culinaire from Académie De Guadeloupe.
What skills is Mathieu Hamel known for?
Mathieu Hamel is listed with skills including Vienoiserie, Traiteur, Haccp, Fine Dining, Cooking, Banquets, Pastry, and Bakery.
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