Philippe Groult Email
Head of the cuisine department. Assistant culinary Arts Director. @ Le Cordon Bleu Paris
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Philippe Groult Location
- Macau
Philippe Groult Work
- Head of the cuisine department. Assistant culinary Arts Director. @ (January 2016 - Present)
- Executive Chef and trainer @ MUST (Macau University of Science and Technology). (January 2013 - December 2015)
- Executive Chef and trainer @ Sodexo.Sogeres (January 2008 - January 2012)
- Executive Chef @ L’atelier de Joël Robuchon à Hong Kong. (January 2006 - January 2007)
- Consultant Chef @ société Capitaine Fracasse (January 2002 - January 2007)
- Director Culinary @ (January 2005 - January 2006)
- Owner and Chef @ Amphyclès restaurant (January 1989 - January 2005)
- Directeur Consultant @ traiteur Nouvelle Daloyau (January 1999 - January 2002)
- Consulting Director @ société Daloyau, traiteur parisien. (January 1998 - January 2002)
- Chef Consultant @ restaurant Palazzo (January 1990 - January 1996)
- Consultant Chef @ Shin & Food (January 1987 - January 1990)
- Executive Chef for Le Manoir de Paris. @ (January 1984 - January 1989)
- Gastronomy Week. Presentation of various culinary creations for the week of gastronomy. @ (January 1984 - January 1989)
- Executive Chef for Joël Robuchon @ (January 1975 - January 1984)
Philippe Groult Education
- Médaille de la ville de Paris. 2000-2000
- Grand Prix at the International Festival of Cuisine in Tokyo. 1988-1988
- Gold Medal at the National contest Expogast Luxembourg. 1986-1986
- Meilleur ouvrier de France.
Meilleur ouvrier de France.
1982-1982 - - Gold Medal at Prosper Montagnier. 1980-1980
- - Gold Medal at the National Trophy of Cuisine and Pastry. 1980-1980
- Exposition gastronomique Française au Grand Palais. 1980-1980
- Arpajon
Vase de Sèvres du Président de la République à Arpajon.
1979-1979 - Compagnon du Tour de France des Devoirs Unis.
Compagnon du Tour de France des Devoirs Unis.
1979-1979 - Académie de Versailles
Brevet professionnel de cuisine – B.P.
1975-1979 - - Bronze Medal in Arpajon.
Vase de Sèvres of President of the Republic Arpajon.
1978-1978 - - Gold Medal in Artistic Cuisine.
Médaille d’Or en Cuisine Artistique.
1978-1978
Philippe Groult Skills
- French Cuisine
- Restaurants
- Culinary Skills
- Cuisine
- Catering
- Food
- Hotels
- Gourmet
- Food & Beverage
- Chef
- Menu Development
- Conception de menus
- Chef cuisinier
- Restaurant
- Compétences culinaires
- Hôtellerie
- Nourriture
- Restauration
- Cuisiner
- Pâtisserie
- Banquets
- Restauration fine
- Management
- Hygiène
- Gestion restauration
- Hôtel
- Hospitality
- Food and Beverage
Philippe Groult Summary
- Philippe Groult, based in Macau, is currently a Head of the cuisine department. Assistant culinary Arts Director. at Le Cordon Bleu Paris. Philippe Groult brings experience from previous roles at MUST (Macau University of Science and Technology)., Sodexo.Sogeres, L’atelier de Joël Robuchon à Hong Kong. and société Capitaine Fracasse. Philippe Groult holds a 2000 - 2000 Médaille de la ville de Paris.. With a robust skill set that includes French Cuisine, Restaurants, Culinary Skills, Cuisine, Catering and more. Philippe Groult has 1 emails on RocketReach.
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