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Chef de cuisine with 18 years accomplished career in several international restaurants experience in the hospitality.

As you can see on my resume enclosed, I am Executive Head Chef at a restaurant where we have obtained its first Michelin star for the fine dining room and the Bib Gourmand for the bistrot. Diploma in Hospitality and Tourism at the school "Escola d'Hoteleria i Turisme de Cambrils" and I have a Senior Food and Beverage Course. I am trilingual Spanish-Catalan-French and I have a good level of spoken English, plus extensive knowledge in computer science, management, and food costs.
 
My professional experience began in different establishments of Alain Ducasse, ‘Spoon des Neiges’ opening in Gstaad where I learned creativity and management, ‘Le Louis XV’, where I remember the discipline, the severity and requirement. Four seasons at ‘Restaurant Bar & Boeuf’ in Monaco and then the consecration of Alain Ducasse when I proposed the post of Chef de Cuisine in one of his Auberges, ‘Domaine des Andéols’, where I organized staff, managed costs and contacted with customers and journalists. I also worked in the first catalan three Michelin star Can Fabes – Santi Santamaria in Barcelona and the others restaurants
around.

I also worked on developing various publishing projects including the last volume is "Le Grand Livre de Cuisine Tour du Monde d'Alain Ducasse", I am represented with sixteen recipe and my biography and the "Le Grand Livre de Cuisine d'Alain Ducasse Mediterranee" where I supervised the Catalan and Spanish recipes. A recognition of my young but intense career.

Then I worked as a Executive Sous-Chef in the restaurant "Oustau de Baumanière", mythical setting Baux de Provence with two Michelin stars Jean-André Charial property.

My passion is high quality and detailed cooking. I define my style as a symbiosis of French haute cuisine with hints of contemporary Catalan coexistence possible thanks to my roots.
 
New challenges, even in unfamiliar fields, I encourage and serve as an incentive to undertake new responsibilities with enthusiasm that it can assume.

I wish I had the opportunity to have a meeting with you to discuss possible collaboration in my future plans and your company, so please give me an interview at your convenience.
 
I remain at your disposal, waiting to hear from you.
 
Yours sincerely,

Albert Boronat i Miró


Linkedin: http://fr.linkedin.com/pub/albert-boronat-i-mir%C3%B3/1a/548/819

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