Resume

JACQUES SALEUN                                                 

701 Orion Avenue

Metairie, LA 70005

jsaleun@aol.com

Mobile (917) 715-8408

EXECUTIVE CHEF

Classic French-Trained, Highly Accomplished Executive Chef 

SUMMARY OF QUALIFICATIONS

* Proven success in world-class milieus of Paris, New York and New Orleans.  Outstanding business acumen. 

* Broad experience in prestigious hotels, country clubs and restaurants, including motor-vessel-based restaurants.

* Extensive training and skill in elite international culinary arts, combining impeccable silver-service with a full range of traditional masterpieces, as well as refreshing cultural combinations and delightful innovative twists.

* Visionary leader, attentive listener and persuasive communicator, able to build and manage productive teams.

CAREER ACCOMPLISHMENTS

Earned rapid, merit-based promotions throughout career

Demonstrated talent to manage multiple locations simultaneously

Contributed to numerous multi-star hotels and Michelin-quality restaurants

Trained with Parisian Executive Chef Bernardin, awarded Meilleur Ouvrier de France

Own Classic French Bistro in the Greater New Orleans Area

CORE COMPETENCIES

Budgeting, Regulatory Compliance, Marketing/Sales, Training, P&L , Quality Assurance, Menu Planning, Startups, Sanitation     , Customer Satisfaction, Recipe Creation, Banquets, Chef’s Table

PROFESSIONAL EXPERIENCE

Private Chef for New Orleans Family’s (March2017-present)

Including 4 to 12 people private dinners with special recommendations and diet. (Keto etc)

Lambeth House, New Orleans, LA (April 2017-October 2023) Executive Chef 

Oversee production of food services.  Plan menu and create recipes for this 500-cover-plus high end independent retirement community.  Hire, train and supervise over 20 plus kitchen staff.  Honor budget guidelines for food, equipment and labor costs.  Manage all accounts payable for food and kitchen equipment.  Ensure sanitation in accord with Louisiana State Health and Hospital Regulations. Prepare weekly variance reports to understand and control costs. 

Selected Achievements:

* Increase quality and freshness within six weeks and continue throughout years.

* Consistently accomplish budgeted food cost per person, while boosting quality.

* Enhanced customer satisfaction significantly through first-class menus.

Chateau du Lac Bistro, New Orleans, LA (2005 - 2017)        Executive Chef and Owner

Chef and operations manager of this French bistro that serves classic French cuisine, sauces and desserts.  Noted food critic’s, Tom Fitzmorris and Brett Anderson, stated “One of Greater New Orleans best Chefs”.

Selected Achievements:

* 95% repeat business from customers who believe food is best in New Orleans.

* 4-Star-quality cuisine in casual bistro environment.

* Best French restaurant in the entire area, according to numerous articles.

* Delighted customers include French people and French chefs.

* Renowned culinary expertise and exemplary service.

* Outstanding wine selection that offers a multitude of superb choices for every palate.

* Private, high-end dinners for elite, discerning clientele.

West Side Tennis Club, Forest Hills Gardens, NY (2000 - 2004), Executive Chef

Oversaw production of food services.  Planned menu and created recipes for this 300-cover-plus country club restaurant and banquet facility.  Hired, trained and supervised up to 12 kitchen staff.  Honored budget guidelines for food, equipment and labor costs. Managed all accounts payable for food and kitchen equipment.  Ensured sanitation in accord with New York Department of Health.  Prepared weekly variance reports to understand and control costs. 

Selected Achievements:

* Increased club food sales nearly 50% within six months.

* Accomplished an average food cost of 35%, while boosting quality.

* Enhanced customer satisfaction significantly through first-class service.

Bateaux New York, New York, NY (1999 - 2000), Executive Chef / General Manager of Culinary Strategic Development

Transferred from Paris, France to train and consult with culinary team.  Designed and tested recipes to create unique menu for this 300-seat motor vessel restaurant.  Hired, trained and supervised up to 20 kitchen staff.  Budgeted and monitored costs for food, labor and equipment. Complied with all sanitation, health and safety regulations.  Prepared weekly variance reports. 

Selected Achievements:

* Upgraded quality and authenticity of French cuisine.

* Piloted achievement of 23 over 30 rating on food.

* Created, priced and executed innovative special events menus for sales department.

Bateaux Parisiens, Paris, France (1993 - 1999), Executive Production Chef / Partnered Executive Chef

Devised menus for twelve motor vessel restaurants, which accommodated up to 2,000 guests daily. Trained and managed up to 42 kitchen staff.  Partnered with Executive Chef to budget, track costs and control inventory. Ensured compliance with French regulations/inspections, including physical location, security and administration.

Selected Achievements: 

* Generated menus for special promotions to enhance marketing.

* Co-designed galley with architect for new 500-seat motor-vessel restaurant. 

* Researched and purchased kitchen equipment to fully operate new galley. 

* Orchestrated highly successful grand opening of Crystal II.

EARLY EXPERIENCE IN PARIS, FRANCE

Ste. Ceres Port Royal, Paris, France, Chef de Cuisine

Ste. Nouvelle L’Empire, Paris, France ,Chef de Cuisine

Accor, Hesperides des Ternes, Paris, France , Chef de Cuisine

Hotel Mercure Porte de Versailles (3-Star Hotel), Paris, France, Sous-Chef de Cuisine

Restaurant Prunier (150 years old; 2-Star Michelin), Paris, France, Sous-Chef de Cuisine

Restaurant L’Escargot Montorgueil (2-Star Michelin), Paris, France, Chef de Partie

Hilton Hotel (4-Star Hotel), Paris, France, Chef de Partie

EDUCATION AND CERTIFICATION

Safe Serve Certification * New Orleans Department of Health and Hospitals (2013)

Certification in Sanitation Regulations * New York City Department of Health (2004)

Certificat de Formation d‘Ecole des Chefs, Membre des Toques Marc VEYRAT, Veyrier-du-Lac, France (1995)

Brevet Professionnel Cuisine (Certified Culinary Professor) * Ecole Hoteliere de Bordeaux, Gironde, France (1982)

CAP-BEP Cuisine * Ecole Hoteliere de Quimper, Finistere, France (1977)