Laurent Delorme

Laurent Delorme

Chef de cuisine en location gérance at La Serre Auberge de la Tuilerie
Lives in Tours, France

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About me

My priority is to develop in me and my team the ability to give swift solution to the demands or concerns of our guests and exceeding their expectations. I am also looking for new goals and interested in new projects.
I am fluent in French, English and Spanish.
I am convinced that in a changing sector such as Food and Beverage, my constant search for innovative and new ideas, combined with more than 25 years of experience, gives me the ability to bring a fresh perspective that would greatly benefit your company while fulfilling my own career goals.


12 years and 8 months

  • Chef de cuisine en location gérance

    La Serre Auberge de la Tuilerie - Tours, France

    April 2016 - Now · 3 years and 9 months

    As a chef tenant I am in charge of the food purchase with suppliers, the menu planning, coast control, staff hiring, quality control, supervise the maintenance of the equipment, the preparation of the meals and I oversee all the operation of the restaurant with the staff for a la carte menus, special events, weddings etc.

  • Head chef

    La Grange aux ormes - Metz, France

    F&B kitchen
    September 2013 - October 2015 · 2 years and 2 months

    Menu planning, recipes, new banquet kit for weddings and seminars, monthly inventory, menus cost control, staff hiring and coaching, quality control, food purchase with suppliers, supervision of service and food quality/standards in all the events, restaurants, hygiene control

  • Executive chef/ F&B manager

    Intercontinental - San Pedro Sula, Honduras

    F&B kitchen
    September 2011 - December 2012 · 1 year and 4 months

    In charge of the F&B department, new banquet kit and buffet menus, new a la carte menus in the main restaurant, supervision of service and food quality/standards in all the events, restaurants, room service, catering events and bar, cooking classes, staff coaching, cost control, coordination with the sales department, coaching, respect of all hygiene standards, special events/activities every month in the bar to improve sales and revenue, meetings with the manager to plan sales strategies, meetings with the executive comity, budget and sales planning for the F&B department, opening of two new restaurants, one Steak House and Sushi restaurants.

  • Executive Chef/F&B Manager

    Taheima Wellness Resort & Spa - Nuevo Vallarta, Mexico

    F&B kitchen
    August 2010 - September 2011 · 1 year and 2 months

    Interviewing and hiring staff for the food and beverage department Menus and recipes planned with Gerard Dupont “Academie Culinaraire de France” president. Healthy and wellness menus based on the hotel concept for the two restaurants and bar. Wedding package and banquet menu for up to 600 pax Service and food quality standards. Budget planning, cost controls. Coaching the staff and maintaining the hygiene standards. Working closely with the sales department. Monthly inventory, menus cost control Wellness and healthy cooking classes for our clients Enthronization in the “Academie Culinaire de France”

  • Executive Chef

    Villa La Estancia Hotel - Nuevo Vallarta, Mexico

    F&B service
    March 2007 - August 2010 · 3 years and 7 months

    Working with the human resources department for the hiring of the food and beverage staff. Opening of two restaurants. In charge of all the F&B operation, pool restaurant and bar. Breakfast, lunch, and dinner menus Banquet menu and special events. Cost control, hygiene standards, food quality control. Weekly meetings with the manager Special events like participating in the gourmet festival in Puerto Vallarta, the “chaine des rotisseurs” dinner ceremony with Special guests, Rotary club, weddings on the beach, hotels association dinner events… In villa special dinner package with the chef cooking in your villa.

  • Executive Chef

    Villa del Palmar hotel - Nuevo Vallarta, Mexico

    F&B service
    April 2006 - March 2007 · 1 year

    New buffet menu and a la carte menu for the main restaurant and pool restaurant. Cost control and menu presentation to the whole staff, coaching the staff. Special theme night’s menus and entertainment Banquet menu and special events Working closely with the accounting department. Special events on the beach Improving the hygiene standards, inventory. Planning the upcoming opening of Villa La Estancia Hotel, property of the same group.


  • CAP de cuisine

    Lycée hotelier du Touquet - Le Touquet, France

    July 1983 - July 1985


3 languages

  • Spanish

    Native or fluent

  • French

    Native or fluent

  • English

    Native or fluent

Personal information


  • French

Work Permits

  • European Union

Date of birth

February 20th 1966

Driving License



6 skills

  • Computing
  • F&B management
  • good comunicator
  • Good under stress
  • Leadership
  • Passionate
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