Dimitri Amouroux

WORK HISTORY

EDUCATION

SKILLS

ABOUT DIMITRI AMOUROUX

Après plusieurs expériences significatives dans des restaurants de renom sur la côté d\'azur (St Tropez, la Palme d\'or-hotel Martinez à Cannes, Monte Carlo Beach hotel.) j\'ai complété mon parcours en me spécialisant dans la transmission du savoir faire culinaire (IUFM-Toulouse). Pendant près de 15 ans j\'ai construit, créé et enseigné les techniques culinaires, les savoirs technologiques associés à ce domaine et l\'ingénierie de restauration. Transmettre est une vocation, une passion et un engagement quotidien qui permet de maintenir une veille technologique constante. Et lorsque l\'on couple la transmission à l\'amour du geste culinaire, du beau produit et du goût juste, alors, le métier est encore plus beau! Depuis plus de 10 ans, je mets en valeur ces savoirs-faire acquis au fil des années pour le pilotage et la gestion opérationnelle d\'unités de formation spécialisées dans métiers de la gastronomie. After making my culinary debut in some of the most prestigious establishments on the French Riviera, including the renowned Hôtel Martinez in Cannes and Monte Carlo Beach Hotel, I pursued a dual career in culinary arts & pedagogy in southwest France, in Paris, and internationally. In 2009, I became Academic Director of the Culinary Arts Bachelor Program at the La Universidad de las Américas in Puebla, Mexico. Possessing more than 11 years of world-class experience in culinary education and instruction with extensive multicultural expertise, I also worked in Colombia and Chile on multiple industry-related consulting missions. In 2012, I joined Ecole Ducasse as both Chef Instructor and Head of Pedagogy. I served 8-years as full-time teacher and principal developer of culinary curriculum & certification programs for training and consulting missions for Ecole Ducasse in France and abroad. I have worked 6 months abroad in Dubai, UAE, for teh opening of a new culinary school opening. In january 2021, I join the renowned FAUCHON brand to open and develop the new ECOLE FAUCHON, in Rouen, Normandy. I speak in French, Spanish and English. Transmit knowledges is a vocation, a passion and a daily commitment that keeps me in a constant updating process. And when you manage to gather love for culinary arts, passion for product and taste, then the job is even more beautiful!