Benjamin CLEMENT
Dubai,UAE
Summary
Accomplished culinary professional with extensive expertise in strategic planning, culinary creativity, and leadership. Proven track record in staff mentoring, menu development, and operational efficiency. Adept at budgeting and cost control, ensuring optimal cost management while maintaining high standards of recipe and menu development. Committed to driving excellence in the culinary field with a focus on innovation and efficiency.
Overview
12
12
years of professional experience
7
7
years of post-secondary education
Work History
Group Pastry Chef
Lpm Restaurants & Bars
Dubai, UAE
05.2022 - Current
- In charge of the Group Pastry Strategy of the 10 LPM's locations.
- Openings LPM Limassol (2022), LPM Doha (2022), LPM Las-Vegas (2023), LPM Mykonos (2024).
- Development the Menu Engineering, Pastry/Marketing Activations, Recruitment.
- Strategised budget allocation, ensuring cost-effective operations.
Head Pastry Chef
Helene Darroze at The Connaught
London, United-Kingdom
05.2019 - 05.2022
- 3 Michelin Star awarded restaurant in January 2021
- Opening La Villa Lacoste by Helene Darroze (1 Michelin Star Restaurant in July 2019)
Sous-Chef Pastry
Anne-Sophie Pic - Beau-Rivage Palace
Lausanne, Switzerland
11.2016 - 04.2019
- 2 Michelin Star award restaurant
- 18/20 Gault&Millau
Sous-Chef Pastry
Flocons de Sel
Megeve, France
11.2015 - 11.2016
- 3 Michelin Star award restaurant
- 19.5/20 Gault&Millau
Chef de Partie Pastry
Maison Troisgros
Roanne, France
10.2014 - 11.2015
- 3 Michelin Star award restaurant
- 18/20 Gault&Millau
Commis Pastry
Maison Troisgros
Roanne, France
08.2013 - 10.2014
- 3 Michelin Star award restaurant
- 18/20 Gault&Millau
Education
Brevet Technique des Métiers - Pastry-Chocolate-Sweet-Ice cream-Catering
C.F.A. – Mably
Mably, France 09.2011 - 09.2014
CAP Chocolate -
C.F.A. – Mably
06.2012 - 06.2012
Bac Pro alimentation - option Pastry-Chocolate-Ice cream-Sweet
Lycée Hôtelier « Les Petites Bruyères »
Saint-Chamond, France 09.2009 - 07.2011
BEP alimentation - option Pastry-Chocolate-Ice cream-Sweet
Lycée Hôtelier « Les Petites Bruyères »
Saint-Chamond, France 09.2007 - 07.2009
Skills
- Strategic planning capabilities
- Culinary creativity
- Leadership
- Staff mentoring
- Menu development
- Operational efficiency
- Budgeting and cost control
- Recipe and menu development
- Cost management
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Languages
French
Native
English
Advanced
REFERENCES
- Nicolas Budzynski
CEO La Petite Maison
Nicolas@lpmrestaurants.com
- Adriano Cattaneo
Group Executive Chef at L'Atelier Joel Robuchon
+971525466833
- Kirk Whittle
Group Executive Pastry Chef at Helene Darroze
+33631876662
Timeline
Group Pastry Chef
Lpm Restaurants & Bars
05.2022 - Current
Head Pastry Chef
Helene Darroze at The Connaught
05.2019 - 05.2022
Sous-Chef Pastry
Anne-Sophie Pic - Beau-Rivage Palace
11.2016 - 04.2019
Sous-Chef Pastry
Flocons de Sel
11.2015 - 11.2016
Chef de Partie Pastry
Maison Troisgros
10.2014 - 11.2015
Commis Pastry
Maison Troisgros
08.2013 - 10.2014
CAP Chocolate -
C.F.A. – Mably
06.2012 - 06.2012
Brevet Technique des Métiers - Pastry-Chocolate-Sweet-Ice cream-Catering
C.F.A. – Mably
09.2011 - 09.2014
Bac Pro alimentation - option Pastry-Chocolate-Ice cream-Sweet
Lycée Hôtelier « Les Petites Bruyères »
09.2009 - 07.2011
BEP alimentation - option Pastry-Chocolate-Ice cream-Sweet
Lycée Hôtelier « Les Petites Bruyères »
09.2007 - 07.2009
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