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LANGUAGE SPOKEN: French, English and Japanese
EXPERIENCE:
1972 - 1974
Apprentice Chef
Hotel Le Grand Cerf - Evreux, France ( Rated 1
star in the Michelin Guide)
1972 - 1974
Commis Chef - Hotel Frantel - Bordeaux, France.
Chef de cuisine was Mr. Roger Jaloux, had been at
the Paul Bocuse Restaurant for the past 25 years.
The Hotel Frantel received a Michelin star after 1
year of operation.
1975 - 1976
Chef de Partie (in charge of fish and cold larder
section)Restaurant Roger Verge, Le Moulin de
Mougins, Mougins, France - Rated 3 stars in the
Michelin Guide
1976 - 1977
Chef de Partie (in charge of the fish and sauce
section)
Restaurant Paul Bocuse, Collonges au Mont Lyon,
France
Chef de cuisine was Paul Bocuse and Roger Jaloux,
both Meilleur Ouvrier De France- Rated 3 stars in
the Michelin Guide
1978 - 1982
Chef de Cuisine - Restaurant Rengaya Paul Bocuse -
Daikanyama, Shibuya
1982 - 1984
Chef de Cuisine - Le Restaurant de France Paul
Bocuse, Hotel Meridien - Kowloon, Hong Kong
In charge of pre-opening and menu design.
Also worked for the opening of White Swan Hotel in
China.
1984 - 1985
Chef de Cuisine - Le Restaurant de France Paul
Bocuse, Hotel Meridien - Houston, USA
Responsible for the French restaurant, capacity of
80 seats.
1985 - 1991
Chef de Cuisine - La Belle Epoque, Hotel Okura -
Tokyo, Japan
Restaurant gastronomique, capacity of 200 seats, 5
private rooms.
During my six years at the Okura I was privileged
to work with Chefs such as Alain Ducasse, Joel
Robuchon, Michael Trama, Gill Tournade and Jean
Delaveyne during their guest appearances in Tokyo.
1991 - 1997
Executive Chef
Restaurant Paul Bocuse - Melbourne, Australia
Appointed by Mr. Paul Bocuse to open his signature
restaurant in Melbourne, Australia. Responsible
for full operation of restaurant including
pre-opening, opening, menu designs, and staffs
training. Capacity of 60 seats. - Numerous
industry awards received.
1998 - 2000
Executive Chef, Co-owner - Langtons Restaurant and
Wine Bar with Philippe Mouchel - Melbourne,
Australia. Capacity of 150 seats including a wine
bar and private room - Numerous industry awards
received.
2000 - 2001
Executive Chef - Restaurant Liberte - Cockle Bay,
Sydney - Capacity of 120 seats plus 100 seats
functions space.
April 2002 - 2004
Senior Marketing Manager - Arcane LTD Tokyo Import
food and wine company.
February 2004 -
Chef & Manager, the brasserie by Philippe Mouchel
- Crown Limited, Melbourne - Opening April 2004 |
