Curriculum

"Chef HervĂ© has an impressive resume. He graduated from the University of Hospitality and Tourism, Bordeaux  France, with 4 specialized diplomas and numerous awards. He worked with some of the most famous Chefs of  Europe for 20 years and spent 10 years teaching in 3 of the world's most famous cooking schools, including Le Cordon Bleu. He participated in events like the Football World Cup 98, World Cooking Contest 98 (Bocuse d'Or), Pastry World Cup 98 and the Panamerican Games 2003. He has written nĂşmerous books, appeared on TV programs and consulted in many countries around the world."

SPECIALTIES:
French Master Chef
Celebrity Chef
Degree in Hospitality and Tourism
Judge and Organizer in European Contests
International Conferencist
Wine Expert

DIPLOMAS:
Graduated from the Hotel and Tourism University in Bordeaux, France, in 1983 - With  2 diplomas, 1 in Hotel and Restaurant Management, the other in Table Arts and Wines.
Graduated from the Culinary Institute in the Pyrenees, France, in 1981 - With 2 diplomas, in Culinary Arts and Pastry.
Award as the Best Cook, France, 1981.
Master Chef Title in London 1996 and USA 2011.
Award of Excellence in the Culinary Arts, USA, 2012.
Award of Excellence in the Culinary Arts, France, 2016.

WORK EXPERIENCE:

Oct 2004: Opening  SCARTS - School of Culinary Arts - Central America.
Guest Chef invited as Celebrity Master Chef in culinary cruices: Silversea in Asia  1997, Holland America in Alaska 2011, Seabourn in Venice 2012 and Holland America in South America 2017.
Workshop with famous Food Designer Marc Bretillot in March 2013

Guest Chef invited as Celebrity Master Chef in Bolivia “Gourmet Tour” in August 2014.

Guest Chef invited at Le Cordon Bleu Cancun for cooking classes and sign an agreement in November 2015. 

Member "Academie Nationale de Cuisine", Paris (Chef´s association).
Member AMFORHT "World Association for Hospitality and Tourism Education and Training".


2000-2004: Consulting in USA, Europe and Latin America (France, Dominican Republic, Belize, Honduras, 2 times in Czech Republic...)  Food Festivals in Hotels, Trainings and Restaurant openings - Projects with the European Community and Ministries of  Tourism - 3 cook books in USA and 2 in Europe - Cooking classes -  Newspapers, TV and radio programs - Cooking contest organizations - Training classes for Executive Chefs - Panamerican Games, Santo Domingo, 2003 - Paul Bocuse Institute Representative - Euro Toques member - Foodservice Consultants Society International (FCSI), Profesional Member.

1995-98-99: Head Chef, Teacher in the famous Paul Bocuse Institute, Lyon, France (gastronomic capital) - Accreditation with the Culinary Institute of America - Training classes for Executive French Chefs - Academic developments - Wine courses - Cook book in France - Food Show, Beirut, Libano - Football (soccer) World Cup 98 - World Cooking Contest 98 (Bocuse D'Or) and Pastry World Cup 98.

1996-97: Master Chef Instructor Le Cordon Bleu, world's most famous culinary academy,  in London - Opening Le Cordon Bleu School in Sidney - Academic development in London and Sydney - Worldwide cook books - Silversea Cruises as a Guest Master Chef (Kenya, Andaman Island, Seychelles, Maldives, Sri Lanka, India, Tailandia, Singapur...) - Cooking contest organizations - Wine Courses - BBC and worldwide TV programs - Master Chef  title 96.

1994: Chef *Michelin restaurant and hotel Esplanade, Dordogne, France.

1989-94: Executive Chef, Teacher in Hosta, famous Hotel and Tourism Management University, Switzerland - Acreditated by Cornell University, Johnson and Wales University and Ecole Hoteliere de Lausanne - Consulting for Greek hotel managers and Executive Chefs - Nestlé hygiene seminar, Switzerland.

1987-88: Restaurant Manager in *Michelin restaurant and Relais Chateaux, F. Darroze Hotel, Landes, France - Award in Excellence for service 88.

1986: Relais Chateaux **Michelin Moulin Du Roc, Dordogne, France.

1984-85: Accor Hotels (Sofitel, Novotel) Leader in Europe - Award for best sales in France (Novotel Bordeaux).
 
1983: Sous Chef in all inclusive beach Hotel, Corsica Island, Mediterranean Sea.

And many others top hotels and restaurants, Relais Chateaux, Michelin Stars in Luxemburg, Brittany, Bordeaux...

LANGUAGES:
English, Spanish and French, perfectly fluent and professional