Raphaël Bembaron

WORK HISTORY

EDUCATION

ABOUT RAPHAËL BEMBARON

I complete my experience with new skills in nutrition/dietetics. I support chains and independents in the development of their food offer by interacting on menu design, selection of ingredients and suppliers, precise cost-material study (to the mg), detailed and extremely readable processes, clear recipes and steps, identification of allergens and traces Chef and culinary consultant, I have been working as an independent since After my hotel studies and my BTH in hotel management, I started working in prestigious and starred restaurants first in France (Alain Senderens, Lucas Carton, Paris) and then in Italy (chef Anni Feolde, Enoteca Pinchiorri, Florence) where I deepened my knowledge and techniques of Mediterranean, vegetarian and vegan cuisine, in particular with Pietro Leeman, Joia restaurant (Milan), the first starred vegetarian (currently vegan) in the world. I then created my own restaurant in Paris which I managed entirely for 7 years (Il baccello, Paris 17). A rich and formative experience that naturally led me to teaching and coaching. I had the opportunity to teach, to share my knowledge and my experience by putting them at the service of individuals, companies or chains.