Education & Professional Experience

David has studied at College Mérici in Gestion des restaurants / des services alimentaires between 2006 and 2007, then at École Hotelière des Laurentides in Arts culinaires / formation de chef cuisinier between 2003 and 2004, then at École Hotelière des Laurentides in Cuisine et arts culinaires apparentés, général between 2001 and 2002.

David worked for La Cage - Brasserie sportive | Groupe Sportscene inc as Directeur between Oct 2013 and Oct 2015, for Imvescor Restaurant Group Inc. as Directeur restaurant Bâton Rouge between Apr 2008 and Oct 2013, for Restaurant la Crémaillère as Sous Chef between Aug 2006 and Mar 2008, for Restaurant Chez Milot as Cuisinier responsable between Mar 2004 and Jun 2006.

 Skills & Competences

David has the following skills : Recipes, Fine Dining, Food & Beverage, Hotel Management, Multi-unités, Catering, Hospitality Management, Communication, Menu Development, Food Service, Banquets, New Restaurant Openings, Banquet Operations, Planification stratégique, Formation de leader, Hospitality Industry, Restaurant Management, Restaurant, Food Safety, Culinary Skills.