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    Ex Chef

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    Philippe Ducrot is an experienced executive chef with over 20 years of experience, including working with Michelin star chefs. He specializes in French, Mediterranean, and Provencal cuisine. Ducrot has extensive experience as an executive chef and general manager at restaurants in the US and France, and has a proven track record of successful restaurant openings and turnarounds.

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    Ex Chef

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    Philippe Ducrot is an experienced executive chef with over 20 years of experience, including working with Michelin star chefs. He specializes in French, Mediterranean, and Provencal cuisine. Ducrot has extensive experience as an executive chef and general manager at restaurants in the US and France, and has a proven track record of successful restaurant openings and turnarounds.

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    Ex-Chef with 34 years experience looking for a Executive position.

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    Ex-Chef

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    Philippe Ducrot is an experienced executive chef with over 20 years of experience, including working with Michelin star chefs. He specializes in French, Mediterranean, and Provencal cuisine. Ducrot has extensive experience as an executive chef and general manager at restaurants in the US and France, and has a proven track record of successful restaurant openings and turnarounds.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    120 views3 pages

    Ex Chef

    Uploaded by

    api-79223915
    Philippe Ducrot is an experienced executive chef with over 20 years of experience, including working with Michelin star chefs. He specializes in French, Mediterranean, and Provencal cuisine. Ducrot has extensive experience as an executive chef and general manager at restaurants in the US and France, and has a proven track record of successful restaurant openings and turnarounds.

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    of 3

    PHILIPPE DUCROT

    SUMMARY OF QUALIFICATIONS
    Talented Executive Chef with over twenty years experience. Worked with Michelin
    two-star chef and one-star chef. Consistently achieves excellence in food quali
    ty, kitchen and staff management. Talented and versatile in menu creation: appl
    ies unique harmonies of flavors to a full range of menus, from bistro to fine di
    ning. Specializes in French Cuisine, Mediterranean Cuisine, Cuisine de Provence
    and Pastry. Experienced restaurant general manager. Extensive experience in o
    penings and turnarounds.
    AREAS OF EXPERTISE
    Executive Chef French Cuisine Restaurant Openings
    Chef Instructor Meridionale Cuisine Consulting
    Private chef Restaurant Desserts General manager
    PROFESSIONAL EXPERIEN
    CHEF at CHEZ DUCROT, Boston, MA, USA Oct 03- present
    Chef Philippe, will cook fine dining and exquisite cuisine your guests will long
    remember. The menu is created with your collaboration, in accordance with your
    desires, so that each plate be a visual and gourmet pleasure. Chez Ducrot was on
    NE channel 5 Chronicle`s...check at www.chezducrot.com
    RED LION INN 1704, Cohasset, MA, USA. Jun 04 - Aug
    05
    Directed all kitchen activities, hiring, staff training and menu design for the
    restaurant, pub, bakery, wedding and function department. Food and labor cost, i
    nventory.
    PARAGON RESTAURANT, E. Greenwich, RI, USA May 03- Sept 03
    Consultant to Owner retained to install inventory system, reduce food cost and f
    ood waste, organize kitchen and train staff to work efficiently while maintainin
    g quality in this high volume operation.

    LIMBO JAZZ CLUB RESTAURANT, Boston, MA, USA. Aug 01 * May 03


    Boston's unique fine dining Jazz supper club & dance club
    Executive Chef / Chef de Cuisine
    Opened new jazz supper club with novel concept of "Cuisine Meridionale" * low fa
    t gourmet cuisine - with flavors from Spain, Portugal, Italy, South of France an
    d North Africa. As Executive Chef directs all kitchen operations: staffing, foo
    d and labor costs, and menu creation.

    LES ZYGOMATES RESTAURANT, Boston, MA, USA. Nov 00 * Aug 01


    Received "Best of Boston" award for best French Bistro and wine bar.
    Chef de cuisine
    Responsible for production, food quality, food ordering and mise en place for lu
    nch and dinner.
    RESTAURANT LE CIRCOLO, Vancouver, Canada. May 00 * Oct 00
    Umberto Menghi's famous French and Italian fine dining establishment
    Executive Chef
    Opened, then directed all kitchen activities for this newest addition to famed r
    estaurateur Umberto Menghi's fleet of "designer" restaurants. Received 4 star ra
    ting by food critics.
    Chef Instructor, Villa Delia Cooking School, Tuscany Italy
    Taught French pastry and dessert techniques for this special event cooking schoo
    l featuring European cuisine, at Umberto Menghi's Tuscan Villa resort.
    RESTAURANT CHAMPAGNE, San Diego, CA, USA May 99 * Apr 00
    A French bistro and bakery
    Executive Chef
    Improved quality and diversity of main courses for this restaurant turnaround, r
    esulting in quadrupling of volume in less than six months.
    RESTAURANT POLO CLUB DE PARIS, Paris, France Mar 98 * Apr 99
    The famed private polo club serving Europe's elite for over two hundred years
    Chef Tournant
    Performed at this prestigious restaurant under the direction of Michel Kerever,
    the noted Michelin two-star chef.
    RESTAURANT L'AUBRAC, Paris, France Aug 97 * Fe
    b 98
    One of Paris' oldest and best-known restaurants, featuring cuisine of the provin
    ces
    Chef de Cuisine
    Directed all kitchen activities, staff training and menu design for the opening.

    RESTAURANT LE DEBARCADERE, Paris, France Oct 96 * Jul 97


    Executive Sous-Chef for opening of this trendy, "Euro-hip" restaurant. Trained
    all staff, directed morning team.

    RESTAURANT LE PETIT BOILEAU, Paris, France Dec 92 * Sept 96


    Chef-Owner and general manager of this small, fine-dining French restaurant.

    BRASSERIE LA TAVERNE ALSACIENNE, Paris, France Apr 88 * Nov 92


    Sous-Chef, in this high-volume restaurant, specializing in cuisine of the Alsace
    region of France.

    RESTAURANT LE MARENGO, San Diego, CA, USA Sept 87 * Mar 88


    Executive Chef for opening of this French fine-dining restaurant.

    RESTAURANT LA GUIRLANDE DE JULIE, Paris, France Jun 87 * Aug 87


    Sous-chef for Summer season in this fine dining bistro serving French traditiona
    l cuisine.

    BRASSERIE LA TAVERNE ALSACIENNE, Paris, France Jan 85 * May 87


    Chef de Partie, Line Chef, Chef Saucier, and Garde-Manger for this high-volume
    restaurant specializing in cuisine of the Alsace region of France.

    RESTAURANT LA TAVERNE LOUIS XIV, Miami, Fl, USA Apr 84 * Dec 84


    Chef de Partie, assisting in the opening of this French bistro.

    RESTAURANT LE RESCATORE, Versailles, France Dec 82 * Mar 84


    Chef de Partie at this famous Versailles Seafood restaurant.
    EDUCATION
    Advanced Degrees

    Bachelor's Degrees 1986 Perfectionnement Patisserie. Ecole Le Notre, Paris Fran


    ce
    1980 BTH, Cuisine et Restaurant. L'Ecole Hoteliere, Poligny, France
    1979 BEP, Employe de Restaurant. Le Chateau, Saint Chamond, France
    1978 CAP, Employe de Restaurant. Langonand School, Saint Chamond, France

    LANGUAGES
    French, English, some Spanish.

    40 RUSSELL STREET, PLYMOUTH, MA 02360, USA


    1 508 720 3477 or call at 1 617 512 164
    6
    e-mail : [email protected]

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