NICOLAS VIENNE

NICOLAS VIENNE

Food and Beverages director
 

Currently employed at Four seasons mauritius 2015- till now, Sofitel Guangzhou Sunrich China, 2013-2015, Sofitel Luxury Hotels

Previous: Sofitel So Bangkok Thailand, 2011-2013, Sofitel Shanghai Hyland China, 2009-2011, Sofitel Bora bora French Polynesia, 2007-2009, Coral palms Island resort New Caledonia, Catering and Event company Miami USA, Bistro Humbert Boston Usa

 

Previous: Johnson And Wales University, Ecole Supérieure De Cuisine Française Grégoire Ferrandi, Ecole Hôtelière De Paris Jean Drouant Médéric

 

    Summary

    More than 15 years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Maximizing kitchen productivity and staff performance. Trained by Alain Ducasse, Joel Robuchon former’s chef Eric Briffard (2 Michelin Stars) Successful catering experience with different caterers (Daloyau, Butard Enescot) Worldwide experiences (United States, Lebanon, South Pacific Islands, Thailand and China) Awards Best fine dinning restaurant SOFITEL Guangzhou China, 2013 Best Fine Dinning Restaurant 2013 So Sofitel Bangkok*****, Thailand Accor Silver Bernache Award 2011 for innovation, Sofitel Shanghai Hyland ****, China Conde Nast Reader’s Award 2010 Top100 Asian Hotels, Sofitel Hyland Shanghai, China Best Hotel Restaurant and best buffet in Shanghai 2010 Sofitel Shanghai Hyland ****, China Best South Pacific Hotel 2007 (HM Magazine) Sofitel Bora Bora Beach Resort **** “ French Polynesia Best French Gourmet Market of south Florida, USA, 2005 Best New Concept in Paris (Nouvel Obs), France, 2003 Best of Boston, 2002, USA “ Bistrot Humbert” and “Best of Boston 2002 for the best theme restaurant 17/20”I Media have been featured in the International Press, and Media. New York Times, Sidney Herald, Saveurs, ELLE, Le Figaro, Cosmopolitan and Guides Zaghat, Bottin Gourmand, Puldovsky, Thuries Magazine... Languages French, English, Spanish, Mandarin (basic) Chef member Escoffier China Village de chefs Slow food

Experiences

Executive chef and F and B director

At Four seasons mauritius 2015- till now

From January 2015 to Present
 

Area Executive chef

At Sofitel Guangzhou Sunrich China, 2013-2015

From January 2013 to Present
-493 rooms -3 outlets ( all day, fine dining steack house, chinese) - 2 bars - executive lounge -Big functions rooms, 1000 sqm ballroom, 17 fonction rooms -Implementation of the Sofitel luxury brand standards - on charge of the sofitel south east China area for Macao, Hainan, Guangzhou,...
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Executive Chef Pre opening team

At Sofitel So Bangkok Thailand, 2011-2013

From September 2011 to January 2013
• 2 Restaurants : All Day Dining “Buffet A la carte concept” and Gastronomic restaurant • 1 Chocolate room, Pool bar restaurant snack, Bar snack • Signature Club floor • Banqueting (400 pax), leading a team of 70 persons • Creating new menus for all the outlets, buffets and “à la carte...
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Executive Chef

At Sofitel Shanghai Hyland China, 2009-2011

From June 2009 to August 2011
On charge of the whole kitchen department - 401 rooms (executive floor included) - 2 Restaurants (International with organic food, 1 mandarin) - Banquet department (inside and outside catering over 600 pax) - Room service 24h open - 89 Kitchen staff + stewarding team (only local) Award Winning...
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Executive Chef

At Sofitel Bora bora French Polynesia, 2007-2009

From May 2007 to June 2009
On charge of 3 hotels (2 Sofitel and 1 Novotel) - More than 200 rooms (the biggerts resort of the island) - 4 Restaurants (International, local, organic and japanese) - 3 teams (35 local and western staff) - First Organic restaurant for Sofitel Worldwide - Personal Trainning with the celebrity chef...
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Executive Chef

At Coral palms Island resort New Caledonia

From August 2006 to May 2007
- 69 Luxury on water bungalows - 1 International restaurant - Room service and banquet department (until 600 pax) - Snack and bar - 35 local staff in the kitchen - Management of all the kitchen department
 

Executive Chef

At Catering and Event company Miami USA

From January 2005 to July 2006
Opening of 2 catering and bakery shop (Coral Gables and Fort Lauderdale) - Big operating area (6000 ftsq) - Inside and outside catering - Creation of the first catering company with the european touch. - best south florida catering 2005
 

Chef de Cuisine

At Bistro Humbert Boston Usa

From May 2001 to September 2002
On charge of 2 restaurants - One Irish restaurant one french Bistro - 25 local staff - Banquet untill 300 pax - Cost control and kitchen management
 

Skills

 
  • Culinary
  • Financial
  • Management
  • Service

Langues parlées

 

Centres d'intérêt

 
  • Writting books