Profile

Yannick Lohou

Senior Executive Chef

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 P√Ętisserie Oct 1999 – March 2001
  • TALABARDON HOTEL – ROSCOFF, FRANCE – Commis de Cuisine June 1997 – Sept 1999