August 2022 to present time
Artichoke Culinary Agency, Zürich Switzerland.
Culinary Director – Expert in Restaurant Openings & Operational Excellence
Launching a new restaurant or in need of expert culinary support? Ensure a seamless and successful operation with our specialized expertise in pre-opening, opening, and consulting phases.
With 25+ years of experience in high-end culinary establishments, our Culinary Director provides strategic guidance to elevate your kitchen operations, maintain top-tier quality, and drive excellence.
Our Services:
✔ Pre-Opening & Opening Support – Expert assistance in planning, setup, and execution for a flawless launch.
✔ Consulting & Optimization – Tailored strategies to enhance kitchen efficiency, menu design, and staff training.
✔ Interim Executive Chef Solutions – Ensure operational stability and quality until you secure the perfect permanent chef.
Don’t leave your restaurant’s success to chance. Let an experienced culinary professional help you achieve your vision.
📩 Contact us today:
📧 culinary.director.fb@outlook.com
March 2012 – July 2022
Fairmont le Montreux Palace , Montreux Switzerland.
Executive Chef
Luxury 5-Star Hotel | Member of Leading Hotels of the World & Swiss Deluxe Hotels
Experienced in leading culinary operations for a prestigious 236-room hotel, managing:
- 4 restaurants, 2 bars, room service, and 3,800 m² of banquet space
- External catering, including VIP events & international festivals
- A team of 50 culinary professionals
Key Achievements & Contributions
- Culinary Innovation: Implemented seasonal food promotions (Montreux Jazz Café) & hosted renowned guest chefs (MP’s Grill & Bar).
- Event Excellence: Led high-profile catering, including Montreux Jazz Festival sponsors & VIPs (2012–2022) and « Confrérie du Guillon » gala (2016, 2022).
- Concept Development: Created signature experiences such as « Kitchen Party Brunch » & « Après-Ski Igloo » at Montreux Christmas Market.
- Indian Weddings Expertise: Collaborated with renowned Indian chefs for large-scale events.
- Operational Excellence: Developed HACCP & hygiene protocols, optimized purchasing & inventory, and managed CAPEX investments.
- Financial Impact: Increased Sunday brunch attendance by 70%, optimized food costs (29.7% budget adherence), and boosted F&B revenue by 41% ($14.8M to $19.8M).
- Renovation & Design: Contributed to hotel venue renovations, modernized banquet buffet layouts, and enhanced culinary presentation standards.
Awards & Recognition
- MP’s Grill & Bar: Rated 15/20 by Gault & Millau (2 toques).
- Leadership Excellence: Achieved a 95% staff satisfaction rate (2018 & 2019).
Professional Affiliations
- La Chaîne des Rôtisseurs, Vaud
- L’Académie Culinaire de France
August 2010 – December 2010
InterContinental Hotel Abu Dabi, United Arabs Emirats .
Executive Chef
Luxury 5-Star Branded Hotel | 390 Rooms
Seasoned culinary leader overseeing all operations for a prestigious 5-star hotel, managing:
- 7 restaurants, room service, 2,982 m² of banquet space & external catering
- A team of 80 culinary professionals
Key Accomplishments
- Guest Chef Collaborations: Hosted Ian Kittichai for a special guest chef week at the Yacht Club.
- Menu Development: Designed and implemented À la carte menus with standardized recipes and visual presentations.
Financial Achievements
- F&B Revenue (2010): $25M
- Food Cost Optimization: Maintained costs within a 24% forecasted budget.
- Profitability: Achieved an F&B department profitability rate of 40%.
June 2005 – April 2010
Badrutt’s Palace, St Moritz, Switzerland.
Executive Chef
Luxury 5-Star Branded Hotel | 155 Rooms
Member of Leading Hotels of the World & Swiss Deluxe Hotels
Experienced in leading all culinary operations for a prestigious 5-star hotel, managing:
- 7 restaurants, 3 bars, room service, 1,578 m² of banquet space & external catering
- A team of 70 culinary professionals
Key Accomplishments
✔ Talent Retention: Reduced kitchen staff turnover by 70% over two winter seasons.
✔ Quality & Standards: Obtained ISO 9001:2008 certification (2005–2009).
✔ Menu Development: Designed seasonal & à la carte menus with standardized recipes and visual presentation.
✔ Guest Chef Collaborations: Hosted renowned chefs, including Ian Kittichai (Ritz Madrid, Cala di Volpe, Marbella Club) and Anthony.
✔ Aviation Catering: Partnered with Gate Gourmet & Swiss International Airlines to develop an inflight menu.
✔ Culinary Festivals: Active participant in the St. Moritz Gourmet Festival (13th to 17th editions).
✔ Concept Development:
- Designed healthy concept restaurants at the spa.
- Revamped Le Bistro with a trendy culinary offer.
Financial Achievements
✔ F&B Revenue Growth: Increased winter season revenue by CHF 3M (2007–2008).
✔ Overall Revenue Growth: +18% increase, driving revenue from $15.3M to $18.8M (2005–2010).
✔ Record Performance: Highest F&B summer revenue in 2009.
✔ Cost Optimization: Maintained food costs within a 28% forecasted budget.
Awards & Recognition
– 1-Star Rating – Suisse Gourmet Guide (2006)
– Le Restaurant: 15/20 points & 2 toques – Gault & Millau
– Nobu Restaurant: 16/20 points & 2 toques – Gault & Millau
–Best Gourmet Ski Resort & World-Leading Ski Resort (2008)
Guest Chef & Charity Engagements
✔ Guest Chef: Hong Kong Jockey Club (2008), Marbella Club Hotel (2009)
✔ Charity Dinners:
- Menschen in Europa (2007) – Passau Press Group
- EHL Business School Charity Event
Professional Affiliations
✔ Affiliate at La Chaîne des Rôtisseurs, Grisons
May 2003 – May 2005
InterContinental Hotel Warsaw, Poland.
Executive Chef
Luxury 5-Star Branded Hotel | 414 Rooms
Key leader in the pre-opening and opening of a prestigious 5-star hotel, overseeing all culinary operations. Directed a 40-chef brigade across three restaurants, one bar, in-room dining, a 1,578 m² banquet space, and outside catering services to deliver exceptional guest experiences.
Key Accomplishments:
- Spearheaded the procurement and selection of all cookware, tableware, and buffet presentation items for every outlet.
- Led the purchase and installation of state-of-the-art kitchen equipment to optimize efficiency and quality.
- Recruited, trained, and inspired a high-performing kitchen team, fostering creativity and consistency.
- Managed all food purchasing, supplier negotiations, and quality control to ensure premium standards.
- Designed and implemented innovative menus across all dining venues and banquet operations.
- Developed standardized à la carte and banquet recipes with high visual and gastronomic appeal.
Achievements:
- $4 million F&B revenue generated in the first fiscal year.
- Maintained food costs at 32%, aligned with budgetary targets.
- Achieved an F&B department profitability rate of 27%.
Awards & Recognition:
- Best & Most Innovative New F&B Outlet in Poland (2004).
- 84% Employee Satisfaction Score in the 2004 staff survey.
- Best Guest Satisfaction Award – IHC Hotel Europe, Middle East & Africa (2004).
- Best Sunday Brunch in Warsaw (2005).
May 2000- March 2003
InterContinental Hotel Doha, Qatar
Executive Chef
Luxury 5-Star Branded Hotel | 246 Rooms
Key member of the pre-opening and opening team, overseeing all culinary operations, including five restaurants, in-room dining, 1,425 m² of banquet space, and outside catering. Led a team of 50 culinary professionals, ensuring the highest standards in luxury hospitality.
Accomplishments
- Played a pivotal role in the conceptualization, design, and layout of restaurant concepts and kitchen setups.
- Managed the procurement of kitchen equipment, cooking tools, and buffet presentation items.
- Curated the cookware, glassware, and tableware for all outlets to align with the brand’s identity.
- Led the recruitment, training, and motivation of the kitchen team, ensuring a seamless hotel opening.
- Designed and implemented innovative menus across all operations, emphasizing visual appeal and quality.
- Sourced premium raw ingredients from international suppliers to compensate for local limitations.
- Introduced new food brands tailored to the hotel’s market positioning.
- Established and structured the outside catering department, successfully executing events for 800 to 2,000 guests.
- Achieved a 100% occupancy rate upon opening, coinciding with the Islamic Conference 2000.
- Negotiated and organized the French National Day dinner buffet at the French Embassy.
- Hosted the inaugural dinner committee for La Chaîne des Rôtisseurs in Qatar.
- Provided exclusive catering services for the Royal Palace of Qatar, serving H.H. Sheikh Hamad Al Thani, Emir of Qatar.
Achievements
- Boosted F&B revenue to $7 million in the second year, marking a 20% growth.
- Maintained food costs at 32%, aligning with budget targets.
- Achieved an F&B profitability rate of 27%.
Awards & Recognition
- Earned an 84% satisfaction rating in the second-year staff survey.
April 1997 – March 2000
InterContinental Le Vendome, Beirut, Lebanon
Executive chef
Luxury 5 starts branded hotel with 72 rooms. Team member of opening hotel, responsible for all culinary operations. including the management of 2 restaurants, room service, 192m2 banquets space. Working with a team of 30 culinary members
Accomplishments:
- Elaborated and implemented the ISO 9002 kitchen quality system
- Implemented the monthly food promotion in F&B outlets and room service.
- Launched the monthly, Rendez vous Gastronomique with the Centre Cultural Français
- Renovation of the restaurant Le Premier and the lounge with designer Pierre Yves Rochon
- Redesigned and planned a new kitchen for the Sydney’s club Bar, for optimizing workflow
- Contributed to the development project such InterContinental hotel Le Phoenicia and Mzarr mountain resort
Achievements:
- – Increased by 45% F&B Revenue within 12 months, reaching US$ 4’500’000
- – Significantly reduced food cost from 40% to 34% due to purchasing review and price negotiations.
Awards and Recognition:
- The hotel received recognition as the Best Intercontinental Hotel Middle East and Africa
- Best Guest & Employee satisfaction in 1998
- Outstanding Revenue Generation in Middle East 1998
Other Activities:
- Undertook 10 days cross exposure in Asia to discover new hotel and outlets concepts
- Participated in Managing Performance & Development program
- Attended in the IHC Food & Beverage workshop in Dubai, UAE
July 1996- December 1996
Shangri-la Hotel, Jakarta, Indonesia
Sous Chef French restaurant « Le Margaux »
Accomplishments
- Implemented news a la carte menu with presentation and costing
- Hosted Gala diner for the Indonesia Chaines des Rotisseurs
- Participated in writing an article about french cooking for a local magazine
April 1994 – June 1996
InterContinental Hotel Dubai, United Arb Emirats
Sous chef French Restaurant « Le Ciel » and tournant
Accomplishments:
- Implemented news a la carte menu with presentation and costing
- Organized promotions featuring Michelin-awarded chefs such as Alain Ducasse, George Blanc, Emile Yung
- Participated in Sharjah Tv- culinary Show and culinary articles
- Created a monthly menu for the wine dining experience, offering curated food & wine pairing
- Launched the first cigar night in Dubai
- Participated in the opening of the new Italian restaurant design by Tony Chi
Awards and Recognition:
- – Obtained the HACCP certificate delivery by Dubai Municipality
- – Thuriés Magazine featured an article highlighting a French expatriate chef at the InterContinental Dubai
- – Won the gold media at Dubai food Competition in the free category
Other Activities:
- Experienced cross exposure in different outlets, Thai, Iranian, British, Japanese, Italian, and banquet department
- Responsible form weekly overseas purchasing of fresh goods for the restaurant.
November 1992 – April 1994
Casino Le Lyon Vert, Lyon, France
Chef de Partie
1 Star Guide Michelin – 16/20 Guide Gault & Millau, Chef Consultant Jacques Maximin
Mars 1992 – Novembre 1992
Le Diamant Rose, La Colle sur Loup, France
Chef de Partie
1 Star Guide Michelin – 16/20 Guide Gault & Millau, Chef Consultant Jacques Maximin
September 1990 – November 1991
Hotel l’ Esperance, Vézelay, France
Chef de Partie
3 stars Guide Michelin – 19.5 Guide Gault & Millau, Member Relais & Chateau, Chef Marc Meneau
February 1989 – September 1990
Hotel La Cote St Jacques, Joigny, France
Chef de Partie
3 stars Guide Michelin – 19.5 Guide Gault & Millau, Member Relais & Chateau, Chef Jean Michel Lorrain
April 1987 – June 1988
Restaurant Pierre Orsi, Lyon, France
Chef de Partie
2 stars Guide Michelin – 17/20 Guide Gault & Millau, Member Relais & Chateau, Chef Pierre Orsi
March 1985 – May 1986
Hotel L’Abbaye St Michel, Tonnerre, France
Commis de Cuisine
2 stars Guide Michelin – 17/20 Guide Gault & Millau, Member Relais & Chateau, Chef Christophe Cussac
June 1983 – march 1985
Restaurant l’Assiette Champenoise, reims, France
Commis de Cuisine
1 stars Guide Michelin – 15/20 Guide Gault & Millau, Chef Jean -Pierre Lallement
September 1981 – June 1983
CAP, Arts Culinaire / Formation cook