Mienville Philippe
Chef de cuisine
Phuket ,Patong
Summary
Executive Chef directing menu strategy, kitchen execution, and elevated dining experiences across restaurants, private clients, and catered events. Balances French and Mediterranean technique with luxury hospitality expectations in Michelin-level and VIP settings. Leads service standards through disciplined prep, precise timing, and strong presentation control, supervising 11+ people at peak service.
Overview
3
3
Language
25
25
years of professional experience
Work History
Executive Chef Owner
L Orée Du Port
Nice
2025 - 2026
- Developed innovative menus that elevated dining experience and showcased seasonal ingredients.
- Managed kitchen operations, ensuring adherence to food safety standards and quality control.
- Trained and mentored culinary staff, fostering a collaborative team environment.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
ANGELS BAY
Koh Phangan
01.2006 - 01.2020
- 2018 Girry traiteur (Cannes) prestations ext.
- Cuisine Méditerranéenne, Thaï, Fusion, Moléculaire
- 2014 Fauchon Monaco, évènementiel
- 2013 private executif chef Janna Bullock (yacht)
- 2012 private chef Gina Rinehart st Tropez(Villa)
- 2000/2006: Gérant, Chef de cuisine
- -Restaurant “L’OREE DU PORT” Nice, France
- Cuisine Méditerranéenne au feu de bois
- -Restaurant “LA BADIANE” Nice, France
- 2000/2002: Gérant et chef de cuisine
- -Restaurant “La GOELETTE” Nice, France
- 1998/2000: private chef, VIP
- Majestic, Martinez, Palm beach , Girry traiteur. (Cannes)
- 1994-98 .Second de cuisine Auberge Eric MAIO 1
- Michelin
- 1992-94 Chef de partie tournant Royal hôtel Mandelieu
- 1990-92 Le Cagnard 1
- Michelin (commis)
Education
BTS Hôtellerie gestion - undefined
Paul Augier
NICE01-2000
BAC PRO - cuisine, pâtisserie
Hôtellerie Restauration
Paul Augier 01-1995
BEP CAP - undefined
Hôtellerie Restauration
01-1993
Skills
Menu development
Kitchen operations management
Private dining service
Event catering execution
Team supervision
HACCP compliance
Banquet production
Executive dining standards
Food cost control
Inventory management
Supplier relations
Quality control
Sanitation standards
Timeline
ANGELS BAY
01.2006 - 01.2020
BEP CAP - undefined
Hôtellerie Restauration
BTS Hôtellerie gestion - undefined
Paul Augier
Executive Chef Owner
L Orée Du Port
2025 - 2026
BAC PRO - cuisine, pâtisserie
Hôtellerie Restauration