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À propos de moi
Coming from both savory and pastry training, I have more than 15 years of international experience in multicultural environments in France, Brazil, Peru and Qatar. Fascinated by innovation and technique, I worked at highly renowned establishments like the iconic Ritz Hotel in Paris, the prestigious Maison Pierre Hermé and now for the renowned Groupe Alain Ducasse as Executive Pastry Chef for the past 4 years.
My approach to sweetness and flavors has evolved over the years. With increasing awareness of health and lifestyle, my creations have a well-crafted balance of natural flavors, art and science; with a thoughtful integration of savory and sweet. I strive to continuously push the boundaries of the sweet course with complex and elegant creations while particularly considering food restrictions, allergens and health conditions.
Having lived and worked several years in different countries have positively influenced my managerial skills. Understanding the cultural barriers and adapting to different ways of working are key factors to provide the “excellence française” that I aim for.
Instagram account: @jamesmarsault
Expérience
13 ans et 4 mois
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Executive Pastry Chef
Groupe Alain Ducasse - Doha, Qatar
Pâtisserieseptembre 2014 - Maintenant · 9 ans et 7 moisIn charge of the following outlets: IDAM|French gastronomic restaurant | 60 places|Museum of Islamic Art|Doha – Qatar MIA Cafe | Self-service Cafe, healthy food | 100 places| Museum of Islamic Art|Doha – Qatar Kiosk (Park of the museum)|Street food | 300 covers per day| Museum of Islamic Art|Doha – Qatar Outside Catering|Customized menu| 10-500pax| Museum of Islamic Art|Doha – Qatar PANORAMIC (opening December)|Qatari restaurant|500 pax|Qatar National Museum|Doha – Qatar Responsible for the creative direction and day-to-day operations of the Pastry and Bakery section of the above-mentioned 4 outlets Be an active presence on the floor, leading a team of 50 people of multicultural background with the purpose of delivering service excellence and promoting the growth and development of our internal talent Constantly drive innovation through the development and implementation of menu design and food tasting, on a quarterly basis. Manage the production, quality control, maintaining safety & sanitation standards, and doing the service for IDAM Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and labour cost controls Creating and conducting masterclasses Working hand-in-hand with the Executive Chef and collaborating with different departments of the Museum of Islamic Art as well as with the corporate team of Alain Ducasse Group. Replacing the Executive during his absence Participate in the recruitment and onboarding of new colleagues Part of the opening team for the restaurant “Panoramic” located at the Qatar National Museum Involved with the design of all the outlets of the Qatar National Museum (lay-out, equipment, etc.) Pastry Chef for H.E. Sheika Mozah and other members of the Royal Family
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Executive Sous Chef Pastry
Groupe Alain Ducasse - Doha, Qatar
Pâtisseriefévrier 2014 - septembre 2014 · 8 moisIn charge of the following outlets: IDAM|French gastronomic restaurant | 60 places|Museum of Islamic Art| Doha – Qatar MIA Cafe | Self-service Cafe, healthy food | 100 places| Museum of Islamic Art| Doha – Qatar Kiosk (Park of the museum)|Street food | 300 covers per day| Museum of Islamic Art| Doha – Qatar Outside Catering|Customized menu| 10-500pax| Museum of Islamic Art| Doha – Qatar Management of a team of 16 people In charge of production day-to-day operations of the Pastry and Bakery section of the above-mentioned 4 outlets Working hand-in-hand with the Executive Pastry Chef to create recipes, testings, etc.
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1erChef de partie pastry
Royale Monceau (Maison Pierre Hermé) - Paris, France
Pâtisserienovembre 2012 - janvier 2014 · 1 an et 3 moisLa Cuisine1* Michelin| Palace Royal Monceau | 90 places| Paris – France Management of a team of 5 people In charge of production and service of pastries for the restaurant, banquets and the breakfast buffet
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1erChef de partie Pastry
Ritz Paris - Paris, France
Pâtisserienovembre 2011 - juillet 2012 · 9 moisL’Espadon l 2* Michelin| Hôtel Ritz Paris | 50 places| Paris – France In charge of production and service of pastries for the gourmet restaurant Creation of pastries for the gourmet restaurant and the brasserie
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Chef de partie Pastry
Brikéténia - Guéthary, France
Pâtisserieseptembre 2010 - octobre 2011 · 1 an et 2 moisBrikéténia | 1* Michelin | 50 places | Guéthary – France Baking, production of sweetened petit-fours, chocolate and sugar decorations Creation of plate dessert Management of apprentices and commis
Éducation
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Higher National Diploma (BTS
lycee du Parc de la Francophonie - La Rochelle, France
septembre 2003 - juin 2005Option Art culinaire et Art de la Table
Langues
4 langues
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Espagnol
Bilingue ou langue natale
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Français
Bilingue ou langue natale
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Anglais
Compétence professionnelle complète
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Portugais
Compétence professionnelle limitée
Informations personnelles
Nationalités
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Français
Date de naissance
February 18th 1984
Compétences
2 compétences
- Culture
- Travelling
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