Ronan CADOREL
28 MARS 1981
French
Metz
00 33 6 85 48 22 48 


My experiences enable me to apply for an executive and head chef position. I can handle responsibilities, manage and train a team, and deliver a high standard of quality I gained through years of hard work in Michelin stars restaurant. I am well organized, serious but easily approachable. I have the knowledge to develop new and interesting menus as well as the expertise required to cater to specific needs of the guests. 



FORMATION



June - 2001   	Diplome CAP and BEP hotellerie-restauration
2000 - 2001  	Terminale BEP hotellerie-restauration
1999 - 2000  	Seconde BEP hotellerie-restauration at the Bougainville school, Nantes
Untill 1998              Lycée Georges-Clemenceau, Nantes
STCW95                 Blue water training , ANTIBES
B1/B2                      PASSEPORT VALID 



LANGUAGES



French 	native language
Italian 	FLUENT  with cooking therm knowledege
English 	FLUENT  with cooking therm knowledege
Spanish 	school level
Arabic           Learning
Russian          Learning




PROFESSIONAL EXPERIENCES


                       
From august 2010, Executive chef consultant at the Crown Prince Palace in Doha for the Royal Familly Qatar; Consulting (mission of Six months):

Executive chef;  In charge to organize events, dinner from 10 up to 200 guests, with Michelin star restaurant level , managing three different kitchens, Arabic, Indian, and French, and reorganizing the new build kitchen.



During the month of july,on a Méga Motor-Yacht (60 meters), Méditeranean Cruise on the flying eagle for the royal emirate from barhein; charter broker, Nadia Bendedouch,  nadia@ocyachts.com

Head chef

In charge to cook for the Royal Familly of Barhein and organizing dinner, cocktail parties during a mediteranean cruising. I replaced the chef on Board, I was requesting by the Barhein Emir to come and take care of the food and beverages on the boat.


Since June 18 to June 26, Week food tasting at the Swisotel Krasnye in moscou;

Tasting week  at the swiss hotel krasnye in moscou, organized by executive chef Jean-Michel Hardouin Atlan, they are organizing those week for French chefs to do their own menus

Since 31 May to 8 june, food tasting and dinner organization for the Royal Familly Qatar


Since dicember 2009 to May 2010,  Executive chef of The Albert Premier boutique hotel restaurant 4 **** in LUXEMBOURG:

Executive chef

In charge of ;  Doing menus, organizing the team in kitchen ( 10 persons ), doing planning, working on recipes, Doing the lunch and dinner service 7 days a week ( 50 guests/ service ). Taking care of the marketing, in fact i like the contact with the guests and i like to promote the restaurant during the service.

I am also in charge of the front of the house ;  checking the work of the waiters and doing meeting with the restaurant director to improve the work of everybody.

I do have my own suppliers from France and Italy, i have a very good knowledge of products from all over the world.  

About the food cost, I am really strict and I am always discussing the price with the suppliers.


Since july 2009 to October 2009,  Head chef at the Castle “chateau des alpes”, in Antibes, FRANCE

Head chef

I was in charge of the service, the management, the employees. I was cooking and doing cocktails, dinners, parties for Russian VIP peoples, as politicians and actors.


Since May 2008 to October 2009, Chef on Méga  motor-yacht SIROCCO ( 50 meters), Golf-Juan, FRANCE, 

Head chef

In charge of; I was cooking, for a family, of 10 persons, doing menu, at lunch and dinner, preparing breakfeast, ordering all products and wines, in charge of the crew food ( 12 peoples) as well,
I organized parties up to 30-40 guests on the boat or on private islands on the beach, renting staff and furniture for it, I had two waiters in charge, and a chef stewardess ( maitre d’hotel) to help me. It was a service 24/24 as a service in luxurious palace 5 stars level.


Since October 15, 2007 to April 2008  The Trianon Palace Gordon Ramsay in Versailles, Paris, France

Executive sous-chef

In charge of:  First, I’ve been the first chef sent by Gordon Ramsay to speak about our management, to sensibilize peoples , to explain what do we need from them, to check the team, to reorganize the kitchen, and to start the new menus. In charge of all  suppliers, checking the prices, checking the product, organizing the sections, doing the ordering ( meat, fish, vegetable, dairy products, dry store ) for both of the restaurants. ( gastronomic , the luxurious brasserie , banqueting and seminary ).
In charge also of the twice teams ( 40 chefs ), the respect of everybody, the good relationship in the kitchen, the good way in kitchen HACCP.


From August the first, to October 15 , GORDON RAMSAY- 3 stars Michelin –Chelsea-London- Great Britain , Chef and owner Gordon Ramsay

First Sous-Chef 

Function : Learning the recipes,looking the kitchen, the Gordon ramsay’s methods, his way of cooking,                  helping all the sections..My fisrt objective was to be able to do the opening of the two restaurants at the trianon palace with Simone Zanoni,  chef of the 3 stars Michelin in Chelsea.


From April 3, 2006 to july 15, 2007 , DANIEL RESTAURANT – 2 stars Michelin – FEAST AND FETES Catering Company New-York, USA, Chef and owner Daniel BOULUD and Jean-Christophe Le Picart

 Sous-chef at Feast and Fetes and Head chef on the private  events


In charge of:
Managing parties (from 2 to 500 peoples) end to the end. Organize the work of everybody( cooks and waiters ), tasting the food, organize the place and the service, 
Taking care of the orders, doing the “mise en place” (fish, meat, garnishing, appetizers, desserts, cocktails) for the parties, managing the cooks , running the parties.
Skills: 
I learned how to adapt myself to different situations, I developed communication skills, I also learned to work fast (meaning being reactive) and “non-stop”. I learned English as well.

 
Awards: 
New-York Times article the 10th January 2007, after a private dinning organized for Roger Yassen on the fifth avenue, was present Florence Fabricant, gastronomic critic from the NYTimes, she did a comparaison with my dish “ a eel matelote “ with a dish from the Essex house(Ducasse) and the London (Gordon) 


From April 25, 2005 to January 15, 2006 Restaurant MICHEL SARRAN – 2 stars Michelin – Toulouse, FRANCE Chef and owner Michel SARRAN

 Chef de partie 

In charge of: Working the meat from end to end, preparing “sauces”, organizing the work of the trainees, taking care of the garnishing and managing the stock. I was in charge of the meat and garniture team.


From February 23, 2004 to April 20 2005  Restaurant LE TROU GASCON – 1 star Michelin – Paris, FRANCE, Owner and Chef Alain DUTOURNIER, Executive Chef Jean-Charles PAQUET and Jean-francois GODIARD

Chef de partie  and sous-chef duties and responsabilties

In charge of: Assisting the chef, ensuring a good service, checking the work of the commis, managing stocks, placing orders, ordering meat and fish,


From March 2003 to December 2003,  Restaurant ENOTECA PINCHIORRI - 3 stars Michelin - Florence, ITALIE Owners: M. Pinchiorri and Ms Féolde.  Executives Chefs: Italo BASSI and Ricardo MONCO

Demi-chef de partie

From January 15 to October 1st 2002, LASSERRE - 2 stars Michelin – Paris, FRANCE 
Owner : René Lasserre   Executive  Chef : Jean Louis NOMICOS 

 Commis de cuisine 



Past experiences: 

LA COMPAGNIE DES COMPTOIRS (Held by Pourcel’s brothers) – Montpellier. FR
  Commis (October 15, 2001 at January 1st, 2002)

SAINT MAXIMIN - 2 stars Michelin – Nice, FRANCE 
Chef and Owner: Jacques Maximin 
 Stagiaire/ Commis de cuisine (summer 2000)

Some more experiences;

Food tasting in Qatar, Doha for the royal family ( june 2010 )
Food tasting in Russia, Moscow at the swiss hotel krasnye ( may 2010 )
Food tasting in Africa ,Kenya at the village market ( November 2009 )
            
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