More than 20 years of professional experience in the kitchen and hospitality industry (8 years abroad) Passion for recipe creation (R&D) and implementation Product knowledge, customer satisfaction, high level of quality and service, multitasking ability, problem solving Motivated coordinator of multiple restaurant operations, team management & HR P&L, purchasing & costing drawings & item selection.

• Chef – Ronaldo’s Spago Dec 2020 – Current.
• NOBU Hotel RESTAURANT Warsaw, Poland Executive Chef March 2020
• NOBU Hotel RESTAURANT Barcelona, Spain Chef de Cuisine August 2019-February 2020
• NOBU RESTAURANT, ATLANTIS HOTEL – DUBAI, UAE – Sous Chef May 2018- July 2019
• SUSHI COUNTER – DUBAI, UAE – Chef October 2013 – April 2018
• Founder of “LE CHAUDRON DE LILOU” – QUIMPER, FRANCE May 2006 – July 2013
• CFA CUZON – QUIMPER, FRANCE – Teacher Sept 2011 – June 2013
• “HOTEL DE L’OCEAN” – CONCARNEAU, FRANCE – Chef de Cuisine Feb 2005 – March 2006
• FAUCHON – MOSCOW, RUSSIA – Chef de Cuisine Feb 2004 – Dec 2004
• THE PERSHING HALL – PARIS, FRANCE – Sous Chef de Cuisine May 2002 – JAN 2004
• L’HOTEL DES DROMOMTS – AVORIAZ, FRANCE – Sous Chef de Cuisine Dec 2001 – April 2002
• ATLANTIS HOTEL – JERSEY, UK – Sous Chef de Cuisine April 2001 – Nov 2001
• THE MANSION AT THE MGM GRAND – LAS VEGAS, USA – Chef de parti March 2000 – March 2001
• THE PARIS HOTEL – LAS VEGAS, USA – Chef de parti Pâtisserie Oct 1999 – March 2001
• TALABARDON HOTEL – ROSCOFF, FRANCE – Commis de Cuisine June 1997 – Sept 1999