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  • CV Marc Anglais 1

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    Christopher Salas
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    Marc Heriveau is a French chef with over 25 years of experience working in restaurants, hotels, and private clubs around the world. He has held positions including head chef, sous chef, and chef de partie. Heriveau has trained at several prestigious culinary schools and with master chefs. He is married, holds a class A & B driver's license, and is fluent in French with basic English skills.

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    Marc Heriveau is a French chef with over 25 years of experience working in restaurants, hotels, and private clubs around the world. He has held positions including head chef, sous chef, and chef de partie. Heriveau has trained at several prestigious culinary schools and with master chefs. He is married, holds a class A & B driver's license, and is fluent in French with basic English skills.

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    174 views2 pages

    CV Marc Anglais 1

    Uploaded by

    Christopher Salas
    Marc Heriveau is a French chef with over 25 years of experience working in restaurants, hotels, and private clubs around the world. He has held positions including head chef, sous chef, and chef de partie. Heriveau has trained at several prestigious culinary schools and with master chefs. He is married, holds a class A & B driver's license, and is fluent in French with basic English skills.

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    of 2

    …Curriculum Vitae …

    PERSONAL INFORMATION Marc HERIVEAU

    Address: 29 Edith grove


    SW10 OLB Chelsea(London)
    Phone : 07825 134571 00.4
    E-Mail : marc_heriveau@hotmail.com
    Spoken and written languages : French and basic English
    Drivers License : Class A & B
    Civil Status : Married
    Born : 12/04/73 France

    EDUCATION
    * Nov 2004 (1 week) / Training “Jean-Luc Rabanel”

    * Dec 2003 (1 week) / Training “Alain Ducasse”

    * 1996 (1 month) / Training (chocolate, dessert Presentations)


    HOTEL AND TOURISM INSTITUTE OF QUEBEC
    MONTREAL (Québec), Canada

    * 1991 to 1992 / Professional Training as pastry chef


    RELAIS  CHATEAU D’ARTIGNY
    MONTBAZON (France)

    * 1989 to 1991 / Professional Aptitudes Certificate (C.A.P.)


    Professional Degree Certificate in Cooking (B.E.P.)
    CENTRE DE FORMATION D’APPRENTI
    Saint Cyr sur Loire (France)

    * 1988 to 1989 / 3 rd Class College Degree


    Collège St Martin in Tours (France)

    * Experience in hospitality and events catering gained throughout my professional career

    PROFESSIONAL EXPERIENCES

    *Nov 2007 to / Restaurant « LE CARNOTZET »


    Nov 2009 LES GETS(France)
    Head chef

    * December to May / Restaurant « LE PANORAMIC »


    2000 to 2007 LES DEUX ALPES(France)
    Head chef
    Marc HERIVEAU

    Summer seasonal work 2000 -2007(6 months assignments)


    Restaurant «THE WOLSELEY»LONDON Breakfast-Chef

    Restaurant « CAN DOMINGO »IBIZA(spain) Sous-Chef

    Restaurant « LA LAGUNE »CHEYRES (Switzerland) Sous-chef

    Private club « PHYLIS COURT CLUB »HENLEY ON THAMES Chef de partie

    Hôtel« INTER CONTINENTAL» MOOREA (Polynésie française) Sous-chef

    Restaurant « THE RAM »SUN VALLEY IDAHO USA Head chef

    Winter &Summer seasonal work 1994-2000(6months assignments)

    Cruise Ship «LE PONANT» Antilles – Panama – Costa-Rica Head Chef

    Cruise Ship «LE PONANT» MEDITERRANEE Sous Chef

    Restaurant« LE CASABLANCA »TAHITI (Polynésie française) Chef de Partie

    Restaurant «LA TAPENADE» LAJOLLA (Californie) Chef de Partie

    Relais  Châteaux« HOSTELLERIE DU PAS DE L’OURS»


    CRANS MONTANA (Valais suisse) Chef de Partie (* Michelin)

    Relais  Châteaux «LA RESERVE»


    BEAULIEU S/MER (France) Demi-Chef de Partie (*Michelin)

    Relais  Châteaux «LE GRAND CŒUR »MERIBEL (France) Chef de Partie

    Relais  Châteaux« HOSTELLERIE LES TROIS TILLEULS»


    MONTREAL (Québec) Canada Chef de Partie

    Hôtel Restaurant «LES AIGLONS »CHAMONIX (France) Chef Assistant

    Relais& chateaux «HOSTELLERIE LES TROIS TILLEULS»


    . MONTREAL(Québec) Canada Chef Assistant

    Relais  Châteaux «CHALET DU MONT D’ARBOIS»


    MEGEVE (France)Chef Assistant

    *Nov 1992 to Jun1994 /Military Service (Kitchen Department) GUADELOUPE (French Antilles)

    *Sept 1991 to sept 1992 /Relais  Châteaux «D’ARTIGNY» MONTBAZON (France)

    *Sept 1989 to August 1991/Restaurant« LA POELE D’OR »ST CYR S/LOIRE (France)

    LEISURE AND INTERESTS

    Diving level 3, Squash, boat licence.

    REFERENCES AND CERTIFICATES AVAILABLES UPON REQUEST

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