ROBIN JOËL HOUDART
Cagnes-sur-Mer
Summary
Certified Head Chef with 15 years of experience, including several years in Michelin-starred and fine dining restaurants, and two years as an independent private chef. I now offer my expertise to a high-end clientele in search of excellence, discretion, and refinement. Elegance of movement, precision in flavors, attention to detail, and a strong sense of hospitality guide each of my services, both in France and internationally.
Overview
13
13
years of professional experience
Work History
Private Chef
Houdart Company
01.2023 - Current
- Freelance
Event Catering Chef
Bernard et fils traiteur
08.2019 - 08.2022
- Permanent contract
Chef de Partie
La Table des Frères Ibarbour
07.2017 - 06.2019
- Permanent contract
Sous Chef
La Goulue
03.2016 - 06.2017
- Permanent contract
Commis / Chef de Partie
Les Fables de la Fontaine
11.2014 - 02.2016
Chef de Partie
Ducasse sur Seine
07.2015 - 10.2015
- Fixed-term contract
Pastry Chef
Épi de Marly
09.2014 - 10.2014
- Fixed-term contract
Sous Chef
La Caverne des Artistes
01.2014 - 08.2014
- Permanent contract
Commis
Les Petites Assiettes
09.2012 - 12.2013
- Apprenticeship contract
Education
Private Pilot License (PPL) -
Club Bertin
Baccalauréat Professionnel - Culinary Arts (Vocational Baccalaureate)
Ferrandi
01.2015
Skills
- Demonstrate discipline and precision
- Organize work according to priorities and objectives
- Work in a team
- Welcome and seat clients (Advanced)
- Design menus and à la carte offerings, and set dish prices (Advanced)
- Manage the supply of ingredients in the kitchen to avoid overstock or shortages (Advanced)
- Identify and handle client requests (Advanced)
- Food hygiene and safety regulations (Advanced)
LANGUAGES
French – Fluent / Bilingual
English – Intermediate
Hobbies and Interests
Light aviation, Sports, Gastronomy
Disclaimer
B – Light vehicle
Timeline
Private Chef
Houdart Company
01.2023 - Current
Event Catering Chef
Bernard et fils traiteur
08.2019 - 08.2022
Chef de Partie
La Table des Frères Ibarbour
07.2017 - 06.2019
Sous Chef
La Goulue
03.2016 - 06.2017
Chef de Partie
Ducasse sur Seine
07.2015 - 10.2015
Commis / Chef de Partie
Les Fables de la Fontaine
11.2014 - 02.2016
Pastry Chef
Épi de Marly
09.2014 - 10.2014
Sous Chef
La Caverne des Artistes
01.2014 - 08.2014
Commis
Les Petites Assiettes
09.2012 - 12.2013
Private Pilot License (PPL) -
Club Bertin
Baccalauréat Professionnel - Culinary Arts (Vocational Baccalaureate)
Ferrandi
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