Situation professionnelle
Souhait professionnel
- Directeur à l'international
- Directeur de la recherche et du developpement
- Loisirs, Hôtellerie, Tourisme, Restauration
- ONG et action sociale, Vie associative
Résumé
EXECUTIVE PROFILE
Hybrid executive with a rare profile in high-end gastronomy, combining 10 years of operational General Management with 15 years of expertise in Pastry & Culinary Innovation. Master in balancing economic performance (P&L management, restructuring), leading multidisciplinary teams (up to 80 employees), and upholding artistic product excellence.
Expériences professionnelles
Président & ceo
Maison Mulot , Paris - CDI
De Novembre 2016 à Juillet 2025
• Acquisition and general management of an iconic gourmet SME (80 employees, €5.6M turnover).
• Designed and executed a 3-year global restructuring plan aimed at optimizing profitability.
• Designed, financed, and launched a centralized 650 m² production laboratory in 2019.
Chief creative & innovation officer
FAUCHON , Paris - CDI
De Juin 2011 à Juin 2015
Paris & International
• Created and deployed new sweet product lines for an iconic luxury food brand.
• Directly managed and led a 50-person Production and R&D team.
• Supervised international store openings and harmonized product offerings across global markets.
Co-founder & managing director
Pilêo sas , Paris - Associé (e) / Co-Fondateur (trice)
De Janvier 2003 à Janvier 2009
Paris & Vendée, France
• Created an innovative accompaniment biscuit concept for espresso coffee.
• Designed and commissioned an industrial production line in Vendée (capacity: 80,000 units/day).
Founding partner, creative officer
CCDessert , London - Associé (e) / Co-Fondateur (trice)
De Janvier 2001 à Janvier 2011
London, UK & International
• Founded an operational consulting firm and R&D hub (100 m² lab) for premium food industry brands.
• Provided strategic advisory and launch support for culinary concepts and boutiques (Saudi Arabia, Romania, Jordan).
Executive pastry chef
Lucas Carton , Paris - CDI
De Janvier 1997 à Janvier 2001
Paris, France
• Led the sweet department (pastry, chocolate, bakery) for a 3-star Michelin establishment.
• Partnered with Chef Alain Senderens on international product innovation missions.
Un — voluntary military service
Armée de Terre , Annecy - VIE
De Février 1993 à Juin 1994
Alpine Hunters (Chasseurs Alpins) & UNOSOM II Mission (Somalia)
Formations complémentaires
Degree in Pastry
EPMT - Pastry
1990 à 1991
GMAT TEST
london Business School - GMAT
2010 à 2011
Degree in Culinary Arts
Vatel institute - kitchen
1987 à 1989
Management General
EssecBusiness School - Management General
2025 à 2026
Objective: To update strategic, managerial, and social skills at a pivotal point in one’s career. Format: Target audience: Senior executives, entrepreneurs, and project leaders with decision-making responsibilities. Certificate: Level 7 (Bac+5) certification as an executive director. Teaching approach: A pragmatic approach centered on a strategic project applied to real-world business challenges.
Parcours officiels
Langues
Français - Langue maternelle
Anglais - Courant
Compétences
Centres d'intérêt
- Art
- Wild trekking