Experience
2024 - Present
Co-Founder
Critical Object
1986 - 1986
Commis de Cuisine
Hôtel JuanaJuan-les-Pins, France
1985 - 1985
Commis de Cuisine
Hôtel JuanaJuan-les-Pins, France
1984 - 1985
Commis de Cuisine
Hôtel Byblos des NeigesCourchevel, France
1984 - 1984
Commis de Cuisine
Hôtel JuanaJuan-les-Pins, France
1983 - 1984
Commis de Cuisine
Restaurant FrédanteCannes, France
1983 - 1983
Commis de Cuisine
Le BastionAntibes, France
Education
Advice from Laurent Gras
Quotes about career path, skills, and teamwork from an industry leader.
The food world and the hospitality industry are going through an exciting time, where old traditions are met with new demands.
As a cook, I’m inspired by the tremendous amount of resources available to us now, both in terms of product and technology. It is also a time when we have total freedom to express our individual talent.
One of my first mentors once told me to be persistent with your work until you can achieve a valuable result for your business.
This always resonated with me.
The first time I worked for Alain Ducasse, I was 19 years old.
That experience was a real eye opener to work in a true professional environment. I went from being a student to a qualified professional in a very short period of time.
I look for people who are attentive and who are committed to learning.
They also should be flexible and open to work with systems that are already put into place.
Organization is the key to my success.
I cannot work without my systems in place.
I’m inspired by my team.
I also find inspiration while cooking or in a relaxing moment.
I don’t have a single book or publication that is most essential to our profession.
I’d say that there is something to learn from all books and publications.
Roles in Culinary
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