Objective
Hotel and Michelin 2-star gourmet restaurant. Banquet rooms and high-end brasserie. High-end international clientele.
Pastry chef pour Restaurant du Parc des Eaux Vives
Geneva
Switzerland
March 2006
October 2008
Actions
Training & Team SupervisionRenewal of restaurant and banquet cardsResults
Maintains high quality standardsDevelopment of the pastry range
