Steve VAUGON
Profil professionnel
A customer experience focused professional with expertise in luxury guesthouse, restaurant management and wine tourism, combining culinary and managerial experience to create welcoming, high-quality guest experiences. Skilled in team coordination and event organization, with a strong commitment to service excellence and guest satisfaction.
Vue d'ensemble
3
3
Languages
1
1
Certification
4
4
years of post-secondary education
18
18
years of professional experience
Expérience
Head of wine tourism & Luxury Guesthouse manager
Domaine Trapet Père et Fils
Gevrey-Chambertin
2023.08 - 2026.08
- Directed operations of a high-end guesthouse within a prestigious Burgundy wine estate.
- Curated exclusive experiences and bespoke stays for international guests, collaborating with luxury brands, Michelin-starred chefs, and diverse VIP profiles.
- Delivered refined service with discretion and personalization, enhancing guest experiences and promoting them through press and social media.
- Led professional wine tastings for sommeliers and fine dining partners, representing the estate with expertise.
Restaurant manager/co-owner
Paulette
Bourbon-Lancy
2019.03 - 2023.05
- Directed daily operations to deliver exceptional customer service and effectively manage staff.
- Managed budgeting and inventory control to enhance cost efficiency while upholding quality standards.
- Created the entire menu, including food and drinks such as cocktails and barista-style drinks, focusing on fresh, regional products to support local agriculture.
- Analyzed sales trends and customer feedback to refine menu offerings and elevate guest satisfaction.
- Highlighted in "Le Monde" newspaper for significant sales growth during the Covid pandemic, showcasing resilience and adaptability.
- Received the "coup de coeur BGE" award for outstanding business creation in Burgundy, recognizing innovative approaches to entrepreneurship.
Chef / F&B manager
La Crêperie
Phnom-Penh
2015.03 - 2017.10
- Supervised daily kitchen operations, managing food quality and supplier relations for specialty restaurant within 'La Crêperie' chain in Shanghai.
- Created new recipes aligned with brand standards, seasonal trends, and cost targets.
- Led staff recruitment, selection, and training initiatives to build and develop a high-performing team.
- Operated as Floor Manager and Chef, combining leadership in service coordination with staff development and culinary training.
- Represented restaurant and brand at social events, including Bastille Day at Koh Pich Convention Centre and French fair at ISPP school.
commis chef
Eurest / FIAT
Bourbon-Lancy
2014.01 - 2015.03
- Prepared and cooked meals according to standard recipes and quality guidelines.
- Assisted in food production for high-volume service, ensuring timely delivery for 600 customers daily.
- Upheld kitchen cleanliness and organization, adhering to hygiene and safety standards.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Assisted in inventory management and stock rotation of food supplies.
Hotel receptionist
hôtel la tourelle du beffroi
Bourbon-Lancy
2013.06 - 2013.09
- Welcomed guests and managed incoming calls to ensure seamless customer experience.
- Processed mail and assisted with routine accounting tasks while managing distribution channels and online reputation.
Chef De Cuisine
La grignotte du vieux Bourbon
Bourbon-Lancy
2008.03 - 2012.06
- Advanced from kitchen helper to chef within one year as a self-taught cook, demonstrating adaptability and culinary skill.
- Maintained and enhanced quality standards in renowned provincial restaurant recognized in Guide du Routard's "Best Restaurants in France."
Formation
CAP Cuisine - Culinary Arts
prom'hôte itel
Chagny 2012.09 - 2013.06
Titre professionnel cuisinier - Culinary Arts
prom'hôte ifitel
Chagny 2012.09 - 2013.06
Baccalauréat économique et social - economics and socilogy
Lycée Camille Claudel
Digoin 1999.06 - 2002.06
Compétences
- Event organization
- Team management
- Luxury guest services
- Luxury brand collaboration
- Complex Problem-solving
- Food Safety Management (HACCP)
- Wine & food pairing expertise
Language
French
NATIVE LANGUAGE
English
Advanced
C1
Khmer
Beginner
A1
Affiliations professionnelles
- Winner of the "coup de coeur" award prize at the "Talents BGE business creation competition (Bourgogne-Franche-Comté region) with "PAULETTE" restaurant.
Certificats
- C1 level certificate in professional English (specializing in wine and spirits) awarded by Skema Business School - 2023
Chronologie
Head of wine tourism & Luxury Guesthouse manager
Domaine Trapet Père et Fils
2023.08 - 2026.08
Restaurant manager/co-owner
Paulette
2019.03 - 2023.05
Chef / F&B manager
La Crêperie
2015.03 - 2017.10
commis chef
Eurest / FIAT
2014.01 - 2015.03
Hotel receptionist
hôtel la tourelle du beffroi
2013.06 - 2013.09
CAP Cuisine - Culinary Arts
prom'hôte itel
2012.09 - 2013.06
Titre professionnel cuisinier - Culinary Arts
prom'hôte ifitel
2012.09 - 2013.06
Chef De Cuisine
La grignotte du vieux Bourbon
2008.03 - 2012.06
Baccalauréat économique et social - economics and socilogy
Lycée Camille Claudel
1999.06 - 2002.06