I'm a French Executive Chef with a great experience in “fine dining” as well as “contemporary pastry and low temperature sous vide cooking, following the hospitality latest trend in private restaurants and luxury hotels. I have a strong background to bring and share my professional knowledge. My energy and positive vision in the industry come from the various 5* properties I’ve worked for, where I gained my experience and extensive culinary knowledge It is based on my professional philosophy and the passion for my job since the beginning of my career. With my experience in Asia and Middle East my adaptation and flexibility are exemplar and gave me the strength to achieve great results in a multi cultural environment. As per my natural leadership vision, one of my essential senses is teamwork, in full respect for my colleagues. I always try to build a strong collaboration, communication and close relation to identify a talent in my team. I always do my best to maintain a positive attitude and to be proud of my teammates effort. I always motivate them to be creative and " to take the risk" to be different. My control of the daily food cost is one of my top priorities. To save accordingly and to achieve financial result