Vladimir Vladic
Retraité : Professeur de service au lycée hôtelier Emilie du Châtelet, Serris, France
Dans la restauration depuis 1982 j’ai occupé successivement les postes de chef de rang, de maitre d’hôtel et le directeur de la restauration. J’ai commencé mon parcours dans le Groupe FLO, puis j’ai travaillé chez Ledoyen, chez Accor et dans le groupe Eliance.
Enseignant de service et accueil depuis 2000, je travaille avec des élèves de bac technologique et de BTS. Je suis aussi accompagnateur des candidats et jury dans le cadre de validation des acquis d’expérience (VAE).
Dans mon travail quotidien j’essaie de transmettre à mes élèves et mes étudiants l’amour et la passion de mon métier pour qu’ils puissent trouver leur place dans la société.
Laurent Chevalier
Hospitality Consultant Greater China
Laurent started his career in Paris and was Assistant General Manager Place des Vosges at La Guirlande de Julie, sister restaurant of La Tour d’Argent before moving to New York in 2000 where he worked for established Chefs such as François Payard and Daniel Boulud as a General Manager. While working for Daniel Boulud, he helped opening his restaurants in NYC, Miami and Montreal. He was then offered a position of Operations Manager for the MARC group where he supervised its four restaurants in the US including Michelin starred A Voce restaurants in Manhattan. After 14 years in the US, his fascination and appreciation for Japanese culture led him to join Alain Ducasse Entreprise in Japan as General Manager of Beige Alain Ducasse Tokyo in July 2014. …Laurent est maintenant à Hong-Kong depuis avril 2016…as Director of Amber restaurant and bar, Mandarin Oriental Landmark Hong Kong.
Depuis peu :
Dear all,
I just launched a hospitality consulting company called “Top Notch”.
Here is in a nutshell what I can do for you:
– Give advice on pre-opening concepts
– Provide forecast template
– Provide job descriptions
– Review marketing plan
– Help with menu engineering and pricing
– Assist with interviews
– Review and give advice on pre-opening budgets
– Help clients to achieve Michelin standards
– Provide client with SOP’s and sequence of service
– Provide hotel and restaurant critical paths
– Follow-up visits followed by reports about the experience and give advice as of what needs to be corrected
– Can propose brands to work for glassware, chinaware, flatware and linen and share connections with client
Please feel free to share this with anyone potentially interested.
Thank you.
# #hospitality #consulting #michelinrestaurant #serviceexcellence #preopening #trainingprogram #hotelsandresorts #experience #connections #help #menudevelopment
Christophe Brunet
Sommelier, Wine Ambassador, International Wine Events Consultant and Ambassador for the prestigious PFV (Primium Familiae Vini)
Currently focused on enhancing recognition of the PFV worldwide, Christophe has also acted as wine consultant and master of ceremony for the World Gourmet Summit Singapore and the Gourmet Abu Dhabi.
Wine heritage: Having worked for over a decade with Paul Jaboulet and Torres. S.A. in international wine ambassador roles, it is perhaps not surprising that Christophe started his careers as a sommelier working for 5-star restaurants in Paris, Monte Carlo and London. He later combined his passion for wine and food, photography and travel, by embarking on a one year world tour in 1994 visiting more than 80 wineries in Australia, New Zealand, California and Oregon. 1998 involved visiting wineries across South America where he knocked on the doors of Torres Chile and never looked back.
Additional specialisms: Managing international, high-end promotions and trade show stands at events like Prowein, Cannes Tax Free, Alimentaria and Madrid Fusion. Wine Event Consulting: For Ficofi and Cocktail Spirits Hong Kong.