Sylvain is a dedicated, capable professional with excellent organizational and culinary skills, with over 13 years’ experience. Thrives in an environment where the highest standards are expected, Motivated, Energetic and Resourceful. A chef who leads by example and works well with all departments as a team. The ability to work within budgets, whist producing high quality food and returning financial results for the company.
Sylvain is heading the culinary division as Executive Chef for Ali Bin Ali Hospitality
The beginning of this collaboration start in 2018 with the opening of Galleries Lafayette F&B with established brand as Café Pouchkine , Joe’s Café and work in collaboration with Ducasse Conseil for the conception-development and opening of 4 restaurants.
Prior to this role he was the Executive Head Chef at Stay restaurant for Yannick Alleno a member of the exclusive circle of the greatest star michelin chefs in the world in One&Only the Palm Dubai. Where he learn Extractions®, the revolutionary, modern and patented technique.
The fermentation, which offers the possibility of studying the “gastronomization of the terroir”.
Finally, Modern Cuisine is also a study on meal sequencing, highlighting and promoting the importance of the main course.
He began and develop his career and skills consecutively with 3 M.O.F chefs the highest distinction a chef can earn in France: Jacques and Laurent Pourcel ***, Manuel Martinez **, Serget Chenet*, Jean Francois Lemercier.
Sylvain hold his culinary degrees in Provence at the hospitality school of Aix- en Provence in France.
Before to found his passion in the kitchen he pass is degree in mechanical engineering and computer-integrated in Toulon, France.
Christian is an accomplished Executive Pastry Chef with a 3-stars in the Michelin restaurant experiencein Paris and restaurant openings in the United States in Asia and the Middle East.
Christian heads the patisserie and bakery of Galeries Lafayette, he leads the teams of Café Pouchkine, 974 delight, Musk, Joe’s Café, Al Wahej and Lume.
Prior to this he has held the position of Executive Pastry Chef for the Mondrian Hotel, covering the patisserie and bakery for Cut by Wolfgang Puck, Morimoto, Magnolia Bakery, Walima and the entire hotel request.
Prior to moving in the Middle East Christian was during 10 years the Executive Pastry chef of the Restaurant Guy Savoy, 3 stars to the Michelin in Paris. He was in charge of the main restaurant but also of all the restaurant of the group in Paris and abroad like in Las Vegas, Singapore and Doha.
In 2013 he edit a book with Guy Savoy, “Dessert” and on July 2015 he decided to be partner with Guy Savoy and together they open a Bakery Shop in Paris, “Gout de Brioche”
He began his career as Pastry Chef in Le Chiberta, 1 star in the Michelin and in Laduree in Paris.
Christian holds bachelor’s degree from Saint-Anne professional High School in Saint-Nazaire in France with a major in “cuisine”.
Sarah, is Health and Safety professional, experience in multi concepts corporates, knowledgeable with different types of F&B Restaurant & Retails operations.
Considering Sarah as Health & Safety Officer with operational experience and Food Safety back ground, enabled her to lead the Health & Safety function at Hospitality division for a brands such as Wagamama, Em Sherif, Nestle Tool House Café, Artisan du Chocolat, Crepaway, Al Mayass, Cioccolatitaliani, Em Sherif, Neuhaus, Artisan du Chocolat, Galleries Lafayette F&B, Fauchon, Café Pouchkine, Joe’s Café.
Sarah also playing a role in coordinating with government and municipalities to make sure that our division and restaurants are following the Food Safety law, standards and requirements enforced by the state.
Most recently she has held the position of Food Safety Officer at Qatar Foundation handling the audit in all universities and schools kitchen under Qatar Foundation umbrella: universities and schools in the education city, Qatar Academy Al khor, Qatar Academy Mesheireb, Qatar Academy Wakra and Qatar Leadership- Al Khor.
Sarah holds Master’s Degree in Formulation and Food Safety from Lebanese University.
In addition, Sarah has certified as lead auditor in Food Safety Management System, Level 4 in Managing Food Safety, level 3 in Supervising Food Safety and internal Audit.