Hieu Chau-Tran
Sous-chef Banquets @Fairmont Hotels & Resorts
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WORK HISTORY
Sous-chef Banquets @Fairmont Hotels & Resorts
Montréal, CA
EDUCATION
Institut de Tourisme et d'Hôtellerie du Québec
Diplôme d'Études professionnelles, Cuisine d'Établissement
Hôtel Et De Restaurant
Institut de Tourisme et d'Hôtellerie du Québec, Cuisine d'Établissement
SKILLS
ABOUT HIEU CHAU-TRAN
Work Experience : over 25 years experience in restaurants, hotels and caterers, 10+ years as Chef de cuisine.Trainee - Restaurant Georges Blanc, 3 Michelin stars ( Vonna-France )- Restaurant le Chat Botté, 1 Michelin star and 18/20 Gault et Millau ( Geneva-Switzerland )- Restaurant Lasserre, 2 Michelin stars and 17/20 Gault et Millau ( Paris-France )- Hotel Ritz-Carlton Montreal ( Montreal-Canada )Achievement with la Maison Traiteur : 1st price CATIE for the International Caterers Association at Las Vegas, February 2007, Best Cocktail Hors d\'oeuvreSpécialisations - Very Creative- Food developing, quality and consistence oriented- Menu creation, research and development - Kitchen and purchases organizing- Cost control ( food, some knoledge with payroll )- Banquet organizing, quality and service development- Open mind- Work very well under pressure
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