ERIC DROGUEUX
Executive Chef
Ho Chi Minh City,SG
Overview
15
15
years of professional experience
6
6
years of post-secondary education
Work History
Executive Chef
Mia Luxury Hotel Saigon
4 2024
Sous Chef
Le Bristol Palace
10.2023 - 03.2024
- At the 114 Faubourg, 1 Michelin Star restaurant, Le Bristol Paris 5
- Palace - Oetker collection
Executive Chef
Hurawalhi Resort
04.2022 - 08.2023
- Head of the Culinary Department, managing 5 outlets (one for staff), a team of 71 employees; 55 chefs; 1 HACCP administrator; 15 stewarding staff
- 4 outlets for guests, including a fine dining restaurant, an Asian restaurant, a pool restaurant, and an all-day dining restaurant
- Tasks: cost management, staffing, purchasing, budgeting, PnL (profit and loss), menu development, HACCP committee chairman (HACCP level 4 diploma) for Hurawalhi and sister property Kudadoo.
Head Chef
Pink Pearl Restaurant
12.2019 - 09.2021
- In charge of the fine dinning restaurant, leading a team of 9 chefs
- 6 private dining rooms (up to 8 seats) and a main dining room with 36 seats
- During the Covid period, responsible for overseeing the hotel's kitchens and teams, closure/reopening, staffing, scheduling, canteen, purchasing, only present Culinary manager in house during that time.
Executive Sous Chef
Park Hotel
11.2018 - 11.2019
- Management of 4 restaurants, plus another restaurant at Saaneen Golf Club
- Responsible for planning and executing summer and winter seasons, team building, menus, suppliers choices, purchasing and special events.
Chef de Partie Meats, Fish, and Sauces
Les Sources de Caudalie
06.2018 - 08.2018
- At the La Grand'Vigne
- Restaurant, a 2-star Michelin restaurant, under the direction of Chef Nicolas Masse.
Chef de Cuisine
Le Manoir des Portes
03.2018 - 05.2018
- For a transitional period at the personal request of Chef Jean-Marc Banzo.
Chef de Cuisine
Restaurant 13/59
11.2017 - 02.2018
- Responsible for reopening, recruitment, purchases, and menus, a 3-month contract.
Sous Chef
Le Domaine de Murtoli
06.2017 - 09.2017
- Three restaurants, including the main La Plage, with Executive Chef Laurent Renard (1 Michelin star); the fine dinning La Ferme, with the signature menu of Chef Mathieux Paccaud (3 Michelin stars), and La Grotte, a traditional Corsican restaurant
- Under the supervision of Chef and Consultant Jean-Marc Banzo (twice Michelin-starred chef).
Sous Chef
The St. Regis Bora Bora Resort
01.2014 - 01.2017
- In charge of the Farniente then the Lagoon by Jean Georges (3 Michelin stars) and the main kitchen for dinner service
- Establishment of the new Farniente restaurant menu in coordination with Chef Riccardo Schievano
- Management and training of 2 to 20 chefs - Menu creation
- Responsible for private meals for VIP clients - Stock and product quality management.
Sous Chef
A la pincée de sel
12.2012 - 09.2013
- Semi-gourmet restaurant, Chef and owner: Gérard Paitel (over 35 years of experience in classic French cuisine and Maître Restaurateur since 2012).
Commis to 1st Chef de Partie
La Croisette
05.2009 - 12.2012
- Luxury brasserie - Chef Thierry Petit (2009-2011) and Chef Arnaud Guignard (2011-2012).
Education
Degree in Economics and Law -
Faculty of Gavy
01.2008 - 04.2009
Baccalaureat in Accounting - undefined
Collège Aristide Briand
01.2004 - 04.2008
Skills
Molecular and fusion cuisine
Personal Informations
- Age: 35
- Date of Birth: 10/15/89
- Nationality: French
- Marital Statue : Unmarried - no kids
Highest position details
Gourmet Restaurant: Restaurant 5.8 - An underwater restaurant, open every day - 20 seats with at least two services per day, 3 fixed menus - special breakfast experience available on request, second service possible based on reservations. Team of 9 chefs.
Lunch Menus: 5 courses Dinner Menus: 7 courses
Asian Restaurant: Kashibo - Menu blending Japanese, Thai, Vietnamese, Chinese, Cambodian, Indonesian cuisine, open every day - 30 seats with two services per day, 2 different menus (lunch and dinner) plus a Teppanyaki Live (6 seats). Same team of 9 chefs as Restaurant 5.8.
Lunch Menu: 32 dishes, plus a selection of sushi and sashimi Dinner Menu: 39 dishes, plus a selection of sushi and sashimi
Poolside Restaurant: Junk Food Kitchen JFK - Open from 11 am to 10:45 pm every day -Gourmet cuisine concept, with a selection of healthy vegan options. Team of 3 chefs.
Menu: 35 dishes
Main Restaurant: Canneli - Open from 8 am to 9:45 pm every day - Buffet and à la carte service (depending on occupancy), plus in-villa service and special events. Team of 15 chefs, plus 8 pastry and bakery chefs.
Breakfast Buffet: 168 dishes, plus 17 à la carte dishes on a 3-day rotation (with some fixed dishes) - all included in the room rate.
Lunch Buffet: à la carte options - 35 dishes; dinner options - 44 dishes - plus special daily dishes
Special Events: on-site catering offerings (7 different venues with 6 different menu types) In-villa Service: 50 dishes, including 11 available 24 hours a day.
Languages
French
Proficient
C2
English
Proficient
C2
Italian
Beginner
A1
References
- Human Resources at Park Gstaad, hm@parkgstaad.ch
- Riccardo Schievano, Executive Chef, schievano.riccardo@libero.it
- Laurent Renard, Michelin Starred Chef, RenardLaurent@hotmail.fr
- Jean-Marc Banzo, Michelin Starred Chef, Jmbanzo@me.com
- Nicolas Masse, Michelin Starred Chef, nicolas.masse@sources-caudalie.com
- Kristian Petersen, General Manager, kristian.petersen@marriott.com
- Satoru Takeuchi, Executive Chef, satoru.takeuchi@example.com
- Patrice Aira, General Manager, gm@hurawalhi.com
- Bradley Calder, General Manager, bradley.calder@example.com
- Atilla Erda, CEO Mia Hotels and Skool Hospitality, Atilla@skoolhospitality.com 111
Timeline
Sous Chef
Le Bristol Palace
10.2023 - 03.2024
Executive Chef
Hurawalhi Resort
04.2022 - 08.2023
Head Chef
Pink Pearl Restaurant
12.2019 - 09.2021
Executive Sous Chef
Park Hotel
11.2018 - 11.2019
Chef de Partie Meats, Fish, and Sauces
Les Sources de Caudalie
06.2018 - 08.2018
Chef de Cuisine
Le Manoir des Portes
03.2018 - 05.2018
Chef de Cuisine
Restaurant 13/59
11.2017 - 02.2018
Sous Chef
Le Domaine de Murtoli
06.2017 - 09.2017
Sous Chef
The St. Regis Bora Bora Resort
01.2014 - 01.2017
Sous Chef
A la pincée de sel
12.2012 - 09.2013
Commis to 1st Chef de Partie
La Croisette
05.2009 - 12.2012
Degree in Economics and Law -
Faculty of Gavy
01.2008 - 04.2009
Baccalaureat in Accounting - undefined
Collège Aristide Briand
01.2004 - 04.2008
Executive Chef
Mia Luxury Hotel Saigon
4 2024
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