Leroux Vincent

Experience

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  Hotel Crillon

  Jan 1996 - Jan 2000

  Chef de Partie

  Restaurant Ambassadeur 2 * MichelinButchery and proteine and fish fabrication station, cold and hot starters stationCatered to buffets, cocktails receptions and banquets.

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  Mandarin Oriental Hotel Group

  Jan 2000 - Jan 2002

  Chef de Partie

  French restaurant Neptune 1 * MihelinProteines and sauces fabricationCatered fine dining events to the Mandarin Oriental Singapore.

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  Chateau Curzay

  Jan 2002 - Jan 2004

  Executive Sous Chef

  Executive sous-chef 1 * MichelinMenu creation using products from the garden an seasonal ingredients.Supplies orderingTeam training French gastronomy techniques demonstration at Le prince Maurice hotel 5 *

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  Lucas Carton

  Apr 2004 - Feb 2006

  Executive Sous Chef

  Restaurant 3*Michelin.Service supervision to maintain high quality standards.Stock and supplies management.Kitchen team oversight and responsible of the service rotation.Responsible of the food and wine pairing

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  Hotel le domaine de lonvilliers (Saint Martin)

  Oct 2007 - Jun 2008

  Head Chef

  Head chef to Mr. Philippe Dorange 3* Michelin chef.Opening restaurants (fine dining, Bar lounge, In-room dining, Beach restaurant, Banquet/catering).Ordering, purchasing, cost control.Recipes and LSOP.HACCP process.Kitchen staff management, hiring, roster, training skills, and hygiene process.

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  Hotel awalive 5 stars

  Jan 2008 - Jan 2011

  Executive Chef

  Oversaw kitchen team of four second chefs and twenty-five international cooks.Managed stock, supplies ordering and costs control (excel.access).Implemented international food buffets from western to Middle Eastern cuisines.Opening of the fine dining restaurant 80 pax, the brasserie restaurant 120 pax, the snack bar 50 pax and the room service.Catered to private events and cocktail receptions.

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  Tsarakomba (Luxury lodge)

  Jan 2011 - Jan 2014

  Executive Chef

  Increasing food cost, profitability, and food quality.Re-organize the workflow and stabilize the food quality consistency.Training, development, and evaluation of employees and managers.Planning, budgeting, marketing.Creation of bespoke and unique culinary experience with the environment.Daily kitchen operation.Development of sustainable and organic gardens with the local host.Play an active role to revitalize the economy on the island (Nosy komba).Help to open a primary school in the island to scholarize the children. Show less

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  Institut culinaire escoffier

  Sept 2014 - Mar 2018

  Executive Director of programs

  Pre-opening ICDE (Institut Culinaire Disciples Escoffier)In charge of organizing the kitchen flow and equipment for all Institute around AsiaCreated a 540 hours training program in accordance with the French Educational Ministry diploma referential requirementPractical recipes with elaborated cooking steps and ways to implement cost controlTheoretical lesson elaboration (3 levels/CAP BEP French diploma)Creation and signing of culinary internship protocol between ICDE and Lycee professional plateau Cailloux (French gastronomy high school managed by the French Education ministry) to provide a French diploma level 5 for the ICDE studentsDaily culinary demonstration for basic, intermediate and advance skillsPractical and theoretical culinary demonstration for professional (Including but not limited to new techniques, recipes creation, and management)Guest chef and private dinner in Michelin starred restaurantsChef and kitchen staff training to optimize their skills, workflow, and benefitsICDE merchandising for private dinner, guest chef event, special event, etc. Show less

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  St Regis Hotel Hong Kong

  May 2018 - Jan 2021

  Executive Chef

  Hotel Opening• Design all kitchen areas from scratch for different restaurants• Work on OS&E and HOE equipment’s list with price analysis with FnB manager• Pre-opening team of the hotel (Played an active role in kitchen and menu design, the feasibility of outlets, setting up food, and maintaining service standard and operations)• Achieve 1-Michelin star for L’envol French restaurant and 1-Michelin star for Run Cantonese Restaurant after 7-month opening• Menu creation and recipes set up (restaurants, bar, all-day dining, Banquet, In-room dining)• Cost control to maximize the revenue• Set up the Birchstreet system for ordering, recipes, and cost control• Follow corporate brand standards to meet Forbes 5* standard• Safety and hygiene (HACCP, Servsafe) certificates• P&L management/LSOP process kitchenStaff management (hiring, training skills, personal development, staff competency audit...)Create a promotional calendar for special eventsCross-training and acting as the trainers for other St. Regis hotels opening in China Show less

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  Eatology Ltd

  Feb 2021 - Apr 2022

  Culinary director

  • Design production kitchen from scratch to provide 300-400 meals a day• Meals development for gluten-free, vegan, keto, paleo & vegetarian diets• Calorie management based on customer demand• Increase CA profitability• Organise and design healthy meal plans rotation• Set up Dear system to control purchasing invoices and food cost• Create a mercurial• Operation in all kitchen sections (breakfast, fish, meat, dessert)• Purchase and cost contrôler• Organise kitchen flow and demonstrate techniques for new recipes• Hygiene manager HACCP and Iso 22000 Show less

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  Jumeirah Hotels & Resorts

  Apr 2022 - Jan 2024

  Executive Chef
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  Savaya Group

  Jan 2024 - now

  Culinary group Director