• Summary

    I'm a strong believer that FBH business is all about the balance between well defined standards and engaging flexibility, peers to peers. We are forging guest experiences, souvenirs and memories.

  • Experience

    Le Pain Quotidien

    Food and Beverage Director Mar 2014 - Feb 2015

    Managing 6 stores, Central kitchen, Central Pastry and Central Bakery.
    F&B trends and developments.
    Hygiene & food safety supervision.
    Suppliers relationships, outsourcing research.
    Seasonal menu creation.

    Eggcellent

    Executive Chef Aug 2013 - Nov 2013

    Opening chef, on a mission of 4 month to get the business running.
    • Starting from scratch a restaurant based on the concept of Eggs.
    • food cost control, suppliers control, staff management.

    Tokyo American Club

    Chef Jun 2011 - Aug 2013

    • Starting from the bottom was part of my contract, but my chef promoted me quickly. I was part of the menu design, and the weekly specials.
    • Learned a lot about how big F&B business works in Japan and how Flexibility can be a master key to success in this country.

    Manofatto

    Owner Feb 2009 - May 2011

    I’ve created a catering company in Nagoya from January 2009 to the end of March 2011. The terrible earthquake of 2011 forced my hand to close the business.

    Paris 6eme

    Head Chef Apr 2007 - Apr 2010

    • Menu planning, pricing and ordering, monthly.
    • Staff management
    • Stocks management and suppliers relations
    • 24 hours open brasserie, located in the rich neighborhood Jardins of Sao Paulo we created 6 menus: Breakfast Brunch ­ Lunch ­ afternoon muchies ­ Dinner ­ Late night en­cas. One of my prideful realisation. we became the most busy breakfast and brunch restaurant of the south zone.

    DOM

    Chef de Partie Feb 2006 - Apr 2007

    • working for one of the top 50 best chef in the world, Alex Atala was a dream. I was in charge of the meat section.

    PALERMO

    Bartender, Chef Jan 2002 - Feb 2006

    • First started as barman for 2 years, than I redirected myself to the kitchen, learning Italian cooking.

  • WHAT I BELIEVE IN

    Hands on management !

  • Skills

    Cost Management

    RESTAURANT MANAGEMENT

    LABOUR COST MANAGEMENT

    MULTIPLE UNIT MANAGEMENT

    TEAM BUILDING

  • Education

    CFA Rennee villeneuve

    Culinary Arts/Chef Training, Bac pro 1999 - 2001

    culinary student

    Activities: culinary school

    CFA René Villeneuve

    Hospitality Administration/Management, Bachelor's degree 1999 - 2001

  • Let's Chat!

    Email

    LinkedIn

    Futian, Shenzhen, China

    denissalmon

    Email

    Wechat

    183-2078-8820

  • Contact me!