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Home Network careers Graduate testimonials

Graduate testimonials No.3

Network careers

Bachelor Culinary Management – 1999 – Lebanon

Cynthia Bitar - Chef Executif Nazira Catering - BOCUSE & Co Trophy 2018 "International Culinary Arts Award"

Bachelor Hospitality Management – 2005 – Miami

Gregory Polino - GM W South Beach Hotel

In the first year of my studies, getting some experience working in a luxury hotel was essential, so I chose bar work at the Ritz in Paris.  To gain more responsibility, I then worked as assistant food service manager at the Beau-Rivage Palace in Lausanne during my second-year placement.  It’s an absolutely sublime location, serving a demanding and prestigious clientele, and which also organises a number of events.  In the third and final year, I wanted to move up a notch to work in a leading international hotel.  In the end, it was the Pudong Shangri-La Shanghai hotel that offered me an opportunity as manager of the VIP Lounge.  This opened up a whole new world to me and I finally spent an extra few months in the region to open the Graffiti restaurant in the Shanghai French concession.

Bachelor Hospitality Management – 2010 – Lyon

Steve Wood - President B&W Group, GREENROCK SAS and founder of 4* Hôtel Maison Nô

Bachelor Hospitality Management – 2011 – Amsterdam (Netherlands)

Damien Marty - Cluster Revenue Manager at Hotels Private Collection

MSc International Hospitality Management – 2017 – Lyon

Charlotte Allix - Co-fondatrice Les Fruits de Terre

Bachelor Culinary Management – 2006 – Paris

Youssef Gastli - Chef Propriétaire Plume

Bachelor Culinary Management – 1994 – Ventabren (près d’Aix-en-Provence)

Dan Bessoudo - Chef Owner Dan B, La Table de Ventabren, 1 star in the MICHELIN Guide

Bachelor Culinary Management – 2006 – Equateur

Charles Michel Puentes - Artist & Flavour Expert, Founder of Peatron and Chef Innovation Officer Mission Space Food

Bachelor Culinary Management – 2001 – Paris

Jean Imbert - Chef Owner SWAN - B.B. Blanche - Les bols de Jean - Mamie par Jean Imbert

Through my dishes I hope to tell a story about each one of the produces I use, to create new trends and a new culinary era.

Bachelor Culinary Management & Master Culinary Leadership & Innovation – 2011 & 2014 – New York

Ali Dey Daly - Founder of Babboucha / Corporate Executive Chef at Celtic Developers Group / President of TAYP New York Chapter
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Institut Paul Bocuse
Institut Paul Bocuse
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