French chef looking for a job/sponsor in the USA

Posted 2 months ago
17 Visits

I am a French chef. Passionate about my job, I have a CAP

in cooking from the Ferrandi school, one of the best

schools in France.

After a professional career of more than 10 years in

several renowned restaurants, in California and France,

including two starred restaurants, I was able to open

my own establishment.

This allowed me to gain experience in the management of a

restaurant, both front of house and back of house.

Success has been there for more than five years, acclaimed

by customers and journalists alike. Now that this adventure is

over, my family and I would like to settle in the United States.

I always dreamed about living there and always felt close to

the American way of life which is why I would love to be a part

of it.

I aspire to an exceptional career in which I will be able to

showcase my culinary excellence and my artistic sense.

Working as a chef there will be a great adventure to share my

own interpretation of French cuisine. I am a hard-working,

motivated and dynamic individual that fits well in new

environments. With my good knowledge of the English

language, I am confident that I will adapt to the American

culture and live my own American dream.


05/2017 - 10/2022

Restaurant Padam Padam, Paris, France

Head chef and owner

Homemade small plates to share with

a seasonal menu. 40 costumers oer

day, alone back of house (kitchen and


06/2015 - 06/2016

Restaurant Bistro Vida, Menlo Park, California,


Head chef

French traditionnal restaurant, team of 10 cooks, 200

costumers per day.

12/2012 - 12/2014

Restaurant La Rallonge, Paris, France

Head chef

French gastronomic tapas. Director : Geoffroy Maillard.

09/2011 - 04/2012

Hôtel Shangri-la, Restaurant

l’Abeille (Two stars Michelin,

Head chef : Philippe Labbé),

Paris, France

Second line cook

workstation : garnishes, fish and meat

09/2009 - 05/2011

Restaurant La table d’Eugène, One star Michelin,

Paris, France

First and Second line cook

01/2010 - 05/2011 : First line cook,

workstation: sauces and garnishes

09/2009 – 01/2010 : Second line cook,

workstation : larder and pastries

09/2008 - 07/2009

Restaurant Le Sydr, Paris, France

Second line cook

traditional South french cuisine. Director : Alain Dutournier,

Head Chef : Eric Savy workstation : larder and pastriess

07/2006 - 07/2008

Hôtel Marriott Champs-Élysées , Paris, France

07/2006 - 08/2007 : Apprentice 08/2007 -

07/2008 : Commis

French traditionnal cuisine. Workstation : sauces and larder

Language(s) spoken

French (Mother tongue)

Spanish (Fair)

English (Fluent)

Job offer details
What I am looking for
Permanent contract
Working time
Full time
Salary range
USD 65000