Restaurateur
It is with great pleasure to welcome you to my website. There you will find my professional journey, my thoughts on my job as a restaurateur, on its evolution.
I also entrust you with my projects and my ambitions, creating a restaurant in Asia and training the future professionals of tomorrow.
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My CV
2016-2023
The Bernis Cellars
Cellar and wine bar
Nimes
Manager
Chef, creation of the menu and wine pairing.
Selection of wines, discovery of new winegrowers of the future
and selection of local specialties
2013 - 2016
Macao University of science and Technology
Macau
Restaurant Director
Organize and enable apprentice cooks, waiters and
sommelier to be in a real situation to perfect their learning
and become the professionals of tomorrow.
The restaurants offered gourmet menus, open
to the public and by reservation.
2006 - 2010
BG Culinaria
Montpellier
Manager
Organization and imagination of receptions, themes, decorations and activities.
Proposal of quotes according to the type of services requested
and the number of guests.
Setting up menus with the head chef (MOF)
2005 - 2006
Golf de la Valdeine
Montélimar
Restaurant Director
Gastronomic restaurant.
Relay between the restaurant and athletes, practitioners and members
of the golf club
Development of a clientele outside of Golf
Responsible for the wine list, room management.
Management of personnel, suppliers and accounting.
1993 - 2005
Amphycles RestaurantParis
Room director
Gourmet restaurant, 2 Michelin stars and 18/20 Gault et Millau.
Responsible for the wine list, room management.
Management of personnel, suppliers and accounting
1989 - 1993
Air France
Flight attendant
Long haul, Europe/America.
Chosen for the inauguration flight Paris - Ho Che Minh
1987 - 1989
The Paris mansion
Reception hostess
Gastronomic restaurant.
1 Michelin Star and 16/20 in the Gault & Millau.
In charge of reservations and welcoming 400 customers per day.