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Remy Lefebvre

Remy Lefebvre

Chef de Partie

Followers of Remy Lefebvre6000 followers
location of Remy LefebvreScottsdale, Arizona, United States

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  • Timeline

  • About me

    Executive Chef

  • Education

    • Enacom

      1998 -

    • TBTC

      2004 - 2004
      Master of Technology (M.Tech.) Sous vide cooking and processes

      Activities and Societies: www.tbtc.es Cooking and preserving for high end and high volume restaurant.Teaching with Tony Botella to Chefs.

    • ENACOM Nantes

      1996 - 1998
      2 International Trades Executive International Trade

      International trades and geoeconomy

  • Experience

    • Restaurant Inshala - World food Cuisine

      Jan 2001 - Jan 2003
      Chef de Partie

      Multi cultural restaurantIn charge of lunch menu and hot station.100 guests per service. Learned basics on Vietnamese, Spanish, Argentina, French, Japanese, Moroccan, Italian cuisine.

    • Restaurant LOCUM – Signature Fine Dining Restaurant

      Feb 2003 - Jan 2004
      Chef de Cuisine

      Signature Fine Dining Restaurant100 best restaurant of Spain | 7/10 Gourmet Tour | Guia Lugares Divinos | Guia CampsaPre opening and operation for a small gastronomic restaurant of 45 seats, under the supervision of the chef owner. Daily tasting menu, visiting producers, creation process with the owner.

    • Restaurant Reno - Fine dining Catalan & French Cuisine – 1 Michelin Star

      Jan 2004 - Jan 2005
      Executive Chef

      Fine dining Catalan & French Cuisine 1 Michelin Star - 8/10 Gourmet TourManaging operation for 90 seats and 3 private rooms, Menus creation, daily production process, vacuum cooking and new technology application, following and modernising the gastronomy for a 50 years historic restaurant. Staff training for Mexican students.

    • Restaurant Fernandez – Luxury Mediterranean Brasserie

      Jan 2005 - Jul 2007
      Executive Chef

      Luxury Catalan BrasserieManaging a team of 18 cooks in a 150 seats restaurant. Coordinating 3 outlets, and developing tapas for Dry Martini Bar.Vacuum cooking training for all kitchen staff of the group (40 cooks).

    • Restaurant Artkuisine – Gastronomic Neo bistro – Bib Gourmant Michelin

      Sept 2007 - Dec 2010
      Chef de Cuisine - Owner

      Modern French and Catalan cuisineBest openings in Barcelona 2007 | Gourmet tour | Guia Campsa.Pre opening and operation for a Neo bistro of 45 seats, Customised Catering, Private dining, kitchen classes, gastronomic events, training on vacuum cooking and specific products.

    • LA MAISON DU CAVIAR

      Jan 2011 - May 2012
      Executive Chef

      Luxury French BrasseriePastry Bakery Café BistrotPre opening and operation management for 3 restaurants in 2 different countries. Training and supervising opening and daily operation. LMC W Hotel Doha (95 seats – 10 chefs)LMC Beirut (70 seats – 10 chefs)Café La Joie Beirut (120 seats – 10 chefs)

    • Shangri-La Group

      Jul 2012 - Jul 2013
      Chef de cuisine

      Modern European restaurant & lounge.Pre opening for 450 rooms 5* Hotel and Signature Restaurant.Working close with the Executive Chef for other concepts and banqueting.

    • The penthouse Restaurant

      Aug 2013 - Dec 2013
      Executive Chef

      Modern European restaurant.Consultant for concept and soft opening. Supervising kitchen design, equipment, budgeting, suppliers, operation process, chinaware, recruitment, training. Restaurant of 100 seats, 2 private rooms.

    • El Mero Mero Restaurant Singapore

      Feb 2014 - Aug 2016
      Executive chef

      Contemporary Mexican RestaurantRising Chef of the year | best upcoming restaurant in Singapore | Best restaurant 2015.Pre opening and concept creation. Open kitchen, with a 6 seats counter tasting and 120 seats. Redefining modern Mexican gastronomy. 30 colleagues under management.

    • Kimpton Hotels & Restaurants

      Oct 2016 - Apr 2018
      Signature Chef de cuisine

      Mediterranean wood fire restaurant.Pre opening and concept development. Open kitchen 10 seats with daily tasting menu and 40 covers a la carte tapas style.

    • Raffles Hotel Singapore

      May 2018 - May 2021
      Chef De Cuisine

      Butcher & Wood fire restaurant.Pre opening and concept development. Open kitchen for a 66 seats restaurant with farm to table gastronomy, sustainable sourcing from Japan, Australia, Europe.Most anticipated Hotel opening with innovative concepts.

    • CASA by Remy Lefebvre

      May 2021 - Aug 2022
      Executive Chef

      CASA brings the unconventional 20-year odyssey of Chef Remy Lefebvre to ultimate fruition,with contemporary woodfired gastronomy and the warmth of home.

    • RIVIERA DINING GROUP

      Dec 2022 - Nov 2023
      Senior Executive Chef

      Ava Mediterraegean - Contemporary Greek and Aegean cuisine 7 days operation | BOH 45 employees 2400 covers per week$12M revenue yearly.

    • Francine Restaurant

      Nov 2023 - now
      Executive Chef

  • Licenses & Certifications

    • TBTC (Vacuum Cooking School - Barcelona)

      Tbtc

  • Honors & Awards

    • Awarded to Remy Lefebvre
      5 Diamonds Award AAA Aug 2017
    • Awarded to Remy Lefebvre
      Best opening of the world CNN Jan 2017
    • Awarded to Remy Lefebvre
      Best restaurant Singapore Cuisine & Wine Magazine Jul 2015