Harry James BERTAUX.doc PROFESSIONAL EXPERIENCE

 





2010-2011   Chef-Manager Restaurant Ti-Coco  Duties included interior designing St François, GUADELOUPE and coordinating the opening of this brand new beach restaurant 



 

2010-2011   Executive Chef & Manager La Kant'Xa Restaurant 
                   restaurant opening & management St Jean de luz

 

 

2008-2010   Executive Chef & Manager 6Pazzi Italian Restaurant 
                  contracts in war-zone Al Tallil Airbase, Naseriyah, IRAK

 



2006-2009   Chef-Owner Restaurant La Perle Noire summers only Cande St-Martin, FRANCE

 

2007-2008   Chef-Manager 6Pazzi Italian Restaurant 
                   contracts on military base U.N. Base, Naqoura, LEBANON

 



2004-2007   Executive Chef-Owner Workshops Harry James 
                   Lerné, FRANCE http://www.lafriche.info/



 

2002-2004   Owner Côté Passeport import antiques front Japan
                  St-Martin de Ré, FRANCE 



 

2001-2004   Head Chef Pastry Le Bistrot de Bernard Ars en Ré, FRANCE consultant



 

1999-2001   Personal Chef Mrs. Katharyne J. Rayner


                  New-York city USA

 

1997-1999   Chef-Manager Pastry Sun Fruit Company Ltd. 
                  Tokyo, JAPAN

 

1997-1999   Head Chef Restaurant l'Olivier Tokyo, JAPAN Consultant for dinner only

 



1993-1997   Personal Chef Mr. KAOUSOV, diplomat 
London, New-York,moustique west indies,Swiss

 

1993-1993   Head Chef Pastry   Restaurant Le Santal 
                  St-Martin, FRENCH CARRIBEAN west-indies

 



1991-1993   Head Chef & Coach Sailboat Evrika, Pink Floyd & Co. 
                  Caribbean and Mediterranean  two Atlantic crossing



 

1989-1991   Head Pastry Chef Windsong and Windstar Sailboats 
                  POLYNESIA & CARIBBEANS 

1989-1989  Pastry Chef Blue Whale St Martin de Re
                 Island of Ré


1987-1988  Head Chef-Manager Motor yacht (Calisto) 
                 mediterranean cruise Weller familly, Antibes, FRANCE 



 

1985-1987  Pastry Chef-Manager Intercontinental Tamanaca 
                 Caracas, VENEZUELA Consultant

 



1985-1987  Pastry Chef Le Jardin Des Crêpes Las Mercedes Caracas, VENEZUELA 



 

1983-1984  Head Chef Restaurant La Cabine de Bain

La Couarde sur Mer, FRANCE

 



1984-1985  Head Chef Pastry Hôtel Palm Beach Dakar 
SENEGAL

 



1981-1984  Chef Pastry Pâtisserie Gentina Professor
 Dakar, SENEGAL

 



1979-1980  Pastry Chef, Cook The Waterside Inn (Roux brothers) 
                  part of my training in decorative sugar Bray, ENGLAND

1978-1979  Military Service Rambouillet France 501 éme Tank Regiment
               

1977-1977  Second Chef Pastry & Cook Restaurant La Baleine Bleu 
                 St-Martin de Ré, FRANCE 



 

1975-1977   Second Chef, cook & pastry Le Chasse Marée Restaurant 
                  Ile de Ré, FRANCE

 




QUALIFICATIONS



CAP and BEP (French diplomas) as pastry chef, confectioner and ice cream maker & baker front Campus des Métiers Le Prieuré in LaRochelle, FRANCE

 



One-year course in decorative sugar work at the Roux Brothers' School in England.




NATIONALITY



French 




LANGUAGES



French, English, Spanish and professional Japanese

Contact

TEL: 33  0247958446
Blackpearlh09@hotmail.com
http://www.lafriche.info/  (and google )