my very own brand identity.
crafting
A stage in France, Normandie over La Renaissance, Arnaud Viel.
more than a decade being chef.
moments
creating, crafting and leading brigades from 5 to 18 people.
and experiences…
100k $ my very own local restaurant
30k $CAD raised over the BDC and 15k in public funding - over socials
logo design
crafting the business case for funding
local market analysis for better user/client aim
to
3months of intensive renovations (in a 1952 building)
opened a 1.8M $ high-end top of the line market, in Montreal
lead a 15+ team through great customer experience and food & beverage culture.
3000 ready-to-eat meals/week!
Entire chain of production, organized.
From costing, to shipping and storing.
towards team based successes
Offshore venues and competitions: Mondial Pâté-Croûte, French Ambassade, NYC
connecting
Organizing events from 20 to 300 guests
teacher for 2 years
and iterating
Ran Chez l’Épicier, as Chef de cuisine - one of Canada’s most renowned restaurant, in 2015!
2 million $ generated yearly
Helped open our Palm Beach Island, Florida venue
Brand ambassador for No Limits design, local food & beverage brand, for more than a decade!
