Education & Professional Experience

Jean-Pascal has studied at Lycée hôtelier d'Occitanie in art de la table between 1997 and 2002.

Jean-Pascal worked for Shangri-La Hotels and Resorts as Executive Sous-Chef between Aug 2019 and Dec 2020, for Jumeirah Group / Jumeirah Hotels & Resorts as Chef de Cuisine at Rockfish Restaurant, Al Naseem, Madinat Jumeirah between Aug 2017 and Aug 2019, for One&Only Resorts as Chef de Cuisine at 101 Dining Lounge and Bar between Jul 2015 and Jun 2017, for Les Spinaker Hôtel à Port Camargue as Chef des Cuisines between 2013 and 2015, for Groupe Christophe Leroy St Tropez as Chef des cuisines between Jan 2012 and Dec 2012, for La Réserve de Beaulieu à Beaulieu-sur-Mer as Sous Chef de cuisine between Mar 2011 and Oct 2011, for Le Grand hôtel Loréamar as Sous Chef de cuisine between Jan 2010 and Mar 2011, for La Reserve de Beaulieu à Beaulieu-sur-Mer as chef de partie between Apr 2009 and Nov 2009, for Eden Rock hotel as chef de partie between Sep 2006 and Mar 2009.

 Skills & Competences

Jean-Pascal has the following skills : Culinary Skills, Hotels, Banquet Operations, Hygiene, Food & Beverage, Food, Cuisine, Chef, Pre-opening, Restaurant Management, Banquets, Hospitality, Catering, Fine Dining, Chef cuisinier, Hospitality Industry, Menu Development, Restaurants.