Gilles Galli
Mail: galligilles@hotmail.com
Nationality: French
Nationality: French
Member of the Disciples d´Auguste Escoffier
Studies -French School of Cuisine in Cannes -Professional Aptitude Certificate (CAP) 1989
(July 1986 to July 1987) Pre-Apprenticeship
Hotel Négresco luxury 5 stars, Nice, France Le Chantecler Restaurant
Hotel Négresco luxury 5 stars, Nice, France Le Chantecler Restaurant
Chef de cuisine: Jacques Maximin (MOF 1979) -2 stars in the Michelin Guide,
4 Toques rouges,19\20 in the Gault & Millau Guide -Team of de 25 cooks
4 Toques rouges,19\20 in the Gault & Millau Guide -Team of de 25 cooks
(July 1987 to July 1989) Apprenticeship
La Bonne Auberge, Antibes, France
La Bonne Auberge, Antibes, France
Chef de Cuisine: Jo Rostang -2 stars in the Michelin Guide -Team of 18 cooks
(August 1989)Training
Le Cirque Restaurant,New York,USA 150 guests per meal
Chef de cuisine: Daniel Boulud Chef pâtissier: Jacky Torres
Chef de cuisine: Daniel Boulud Chef pâtissier: Jacky Torres
(August 1990)
Restaurant Michel Rostang, Paris, France 2 stars in the Michelin Guide
Restaurant Michel Rostang, Paris, France 2 stars in the Michelin Guide
December 2009 until today
Hôtel Napasai 5 stars, Koh Samui Island, Thailand Groupe Orient Express
www.napasai.com
EXECUTIVE CHEF -Team of 28 cooks
Responsibilities -Elaboration of the ‘‘la carte’’ for the 3 restaurants
The Lanterns Restaurant, Fine Dining
The Lai Thai Restaurant, Thai Food
The Beach restaurant, Grill and Bistrot Style
room service and pool bar menu
Responsible of the catering in various places according to the desires of the guests on the beach
Responsible for preparation of the HACCP system -Cooking class -Formation of the local personnel
Hôtel Napasai 5 stars, Koh Samui Island, Thailand Groupe Orient Express
www.napasai.com
EXECUTIVE CHEF -Team of 28 cooks
Responsibilities -Elaboration of the ‘‘la carte’’ for the 3 restaurants
The Lanterns Restaurant, Fine Dining
The Lai Thai Restaurant, Thai Food
The Beach restaurant, Grill and Bistrot Style
room service and pool bar menu
Responsible of the catering in various places according to the desires of the guests on the beach
Responsible for preparation of the HACCP system -Cooking class -Formation of the local personnel
January 2008 to december 2009
Hôtel la Résidence Phou Vao 5 stars, Luang Prabang, Laos Groupe Orient Express www.residencephouvao.com
EXECUTIVE CHEF Team of 24 cooks
Responsibilities -Elaboration of the ‘‘la carte’’ for the restaurant Gastronomic on European and Asian themes,
room service and pool bar menu
room service and pool bar menu
Responsible of the aerial catering for Bangkok airways
Responsible of the catering in various places according to the desires of the guests
Responsible for preparation of the HACCP system
Cooking class -Formation of the local personnel
Gastronomic week in Moscow to represent the Orient-Express company
Mai 2004- to January 2008
Hotel Choupana Hills - 5 stars, Funchal, Madeira,
Portugal Xôpana Restaurant
Portugal Xôpana Restaurant
EXECUTIVE CHEF
Team of 20 cooks, 150 guests per day
Responsibilities -Elaboration of the ``la carte´´ menu and menu of the day, Pool bar menu, room service menu and theme menu.
Stock management, merchandise ordering, and personnel
Management
Maintain the costs -Responsible for preparation of the HACCP system
October 1995 to May 2004
Eden Restaurant, La Colle sur Loup, France
Eden Restaurant, La Colle sur Loup, France
Chef de cuisine and owner of the establishment
Team of 5 cooks, 60 guests per day
Referred in the Michelin Guide, Hubert Guide, Bouche à oreille Le petit Futé, Champérard, feature Who’s Who of chefs (USA)
Press articles: Nice Matin, New Riviera, Residences, Golf events, References, Figaro
February 1995 to September 1995
Le Cadran Solaire Restaurant, Valbonne, France
Chef de cuisine 70 guests per day
Responsibilities -Responsible for the entire cuisine (purchases, stock-Management,elaboration of menus à la carte)
Chef de cuisine 70 guests per day
Responsibilities -Responsible for the entire cuisine (purchases, stock-Management,elaboration of menus à la carte)
Maintain the costs (food and personnel) on the same level required by the employer, turnover increase of 25%
Apprentice training for the professional aptitude certificate
Formulate menus for special events and themes
July 1994 to February 1995
La Petite Maison Restaurant, Nice, France Second de cuisine 300 guests per day
Responsibilities -Stock management and merchandise orders
Organisation with the chef for receptions and banquets at private homes
April 1993 to May 1994
Hostellerie de l’Abbaye, La Colle sur Loup, France Second de cuisine
1 star in the Michelin Guide,150 guests per day
1 star in the Michelin Guide,150 guests per day
Team of 10 cooks
Responsibilities -Elaboration of la carte and menus with the chef Stéphane Benchérif,
elaboration of the desserts card and pastry management
Stock management and merchandise orders
May 1992 to April 1993
Le Diamant Rose, La Colle sur loup, France Chef de partie to fish
1 star in the Michelin Guide, 130 guests per day
1 star in the Michelin Guide, 130 guests per day
Team of 12 cooks with the Chef Marc Daniel (Former Chef from Lasserre, 3 Michelin stars, Paris)
February 1992 to May 1992
Le Diamant Rose, La Colle sur loup, France Chef de partie to the entremet
1 star in the Michelin Guide, 130 guests per day
1 star in the Michelin Guide, 130 guests per day
Team of 15 cooks with the chef Jacques Maximin
August 1991 to February 1992
L’OASIS Restaurant, Mandelieu la Napoule, France 1sCommis de cuisine
2 stars in the Michelin Guide,
2 stars in the Michelin Guide,
18\20 in the Gault § Millau Guide 120 guests per day
Team of 25 cooks with the chefs Louis Outhier and Stéphane Raimbault
April 1991 to August 1991
La Bonne Auberge, Antibes, France Commis de cuisine
2 stars in the Michelin Guide, 18\20 in the Gault§Millau Guide
2 stars in the Michelin Guide, 18\20 in the Gault§Millau Guide
150 guests per day
Team of 18 cooks with the Chef Philippe Rostang
April 1990 to March 1991
National Service, Ministry for the Armies, Paris Private cook of Général Schmith (Army)
November 1989 to March 1990
L’Auberge de la Belle Route, Nice, France Commis de cuisine 2 stars in the Michelin Guide, 18\20 in the Gault § Millau Guide
70 guests per day Team of 10 cooks with the chef Jean-François Issautier
