Experience
2017 - Present
Executive Chef
The Post OakHouston, TX
2009 - 2009
Executive Sous Chef
The Lodge at Sea IslandSaint Simons Island, GA
2007 - 2009
Sous Chef
The Lodge at Sea IslandSaint Simons Island, GA
2000 - 2002
Chef de Partie
Le Bouchon du GroveCoconut Grove, FL
1998 - 1999
Chef de Partie
St. James Hotel RestaurantBouliac, FR
Education
1999 - 1999
Technical Certificate and Professional Degree in Classical Cuisine
Ferdinand Buisson Culinary School Chamber of CommerceBordeaux, FR
1994 - 1994
Bachelor’s in Economy
Cour PeretSaint Medard En Jalles, France
Advice from Jean-Luc Royère
Quotes about career path, skills, and teamwork from an industry leader.
In order to work in luxury you need to hold yourself to high standards.
High standards and great execution leads to success. It is what I strive to accomplish with my team each and every single day.
I try to spend as much time as I can with my team of chefs.
Mentoring is one of the keys to success. Exchanging experiences, information, and points of views are vital to healthy communication and culinary operations. Stay open minded and motivate by challenging yourself and others.
When I was inducted into the prestigious French Master Chefs association, my mentor sent me a simple text:
“Congratulations, never stop what you do!” I still have his message saved on my iPhone, as it was some of the best advice I've received from a mentor.
I always recommend the French Version of The Larousse Gastronomique, also known as my Bible.
I cannot do my job without a notebook and a pen.
I usually write down a lot of information and draw a lot of what I envision. I like to create and design.
I find my inspiration by reflecting on what I do and try as much as I can to think outside of the box.
It is not because we are doing things one way that we cannot do it differently the next time. I spend 2 ½ hours a day in traffic. I use that time for myself to think on what to do, what to improve upon, spark up new ideas and, set goals and plans. I find those moments inspirational!
I start my interview process before I even talk to the person.
I am looking for the following three things: walk fast, think fast, act fast. As I am picking up the applicant for the first time from our Human Resources office, I walk pretty quickly so I can understand their sense of urgency. Can they follow my lead? I am not looking for the best of the best, however, I am looking for the ones who will fit best on my team with his or her own special qualities and attributes. Having a sense of urgency and being a hard worker who never says "no" are some of the best qualities aside from the fact you should know how to cook since, you are a chef after all.
Roles in Culinary
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