STEPHANE BUCHHOLZER

PROJECT CREATION AND DELIVERY EXPERTISE

thriving new hotel & restaurant pre-opening, opening, and F&B concept development.

EXTENSIVE LEADERSHIP EXPERIENCE

Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.

MICHELIN-STAR TRAINING

early career as Commis Chef, Chef de Partie, and Sous Chef at Michelin star rated restaurants.

CAREER HISTORY OF PROMOTIONS

into progressively larger-scoped roles based on outstanding leadership performance.

EXPERT HOSPITALITY FINANCE SKILLS

P&L accountability, CAPEX budget management, cost containment, and analysis.

RECOGNIZED WITH “PRESIDENT AWARD”

Yearly Management global Recognition to associate that made a difference

SENIOR MEMBER OF STARWOOD’S MIDDLE EAST F&B COUNCIL 2010-2015

tasked with driving F&B strategy for new hotel & restaurant openings, defining regional standards,

and leading peer reporting initiatives.

RESTAURANT AWARDS

"Best Italian Restaurant in Middle East”, "Best Bar & Bar Food", "Best steak house", "Best new commer", "Best Asian", "Best Brunch", "Best European", "Restaurant of the Year", "Chef of the Year"

FLUENT IN ENGLISH & FRENCH

Conversant in German.

• Developed and implemented strategic plans to achieve company objectives.
• Analyzed market trends and competitor activity to inform business strategy.
• Create and propose modifications to develop complex operation.
• Ensured compliance with industry regulations and company policies.
• Provided leadership during times of organizational change or crisis situations.
• Created monthly reports for senior management summarizing operational performance metrics.
• Coached, mentored and trained team members in order to improve their job performance.
• Analyzed customer feedback data to develop action plans for improving services offered.
• Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
• Enforced customer service standards and resolved customer problems to uphold quality service.
• Implemented process improvements, resulting in an increase in operational efficiency.
• Oversaw marketing initiatives, increasing brand awareness and sales.
• Enhanced team member performance through use of strategic and tactical approaches, motivational coaching and training.

• Regional Pre-opening support
• Create, develop and implement 12 F&B concepts in Qatar over 2 properties.
• Source and select OS&E for all F&B point of sales.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Review and correct kitchen design.
• Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
• Performed financial analysis and develop budget .
• Oversaw hiring, training and development of kitchen employees.

• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Monitored quality, presentation and quantities of plated food across line.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
• Supervised 175 BOH staff members and delivered mentorship to strengthen kitchen skills.
• Performed financial analysis and recommended effective methods to cut costs.
• Utilized local, fresh food products to support local economies and showcase community support.
• Oversaw hiring, training and development of kitchen employees.
• Negotiated with food suppliers to cut costs by buying in bulk.
• Conducted assessments and utilized root cause analysis to implement corrective action strategies.

• Part of the Newly created corporate team, I lead the overall F&B strategy for AHG
• Defining and establishing all new SOP’s & brand guidelines
• Creation, development and implementation of new restaurant concept
• Culinary & F&B design review
• Liaise and Negotiate with Third party operators
• HACCP implementation & monitoring
• F&B promotional calendar guidance and review
• Quality control
• Oversee restaurant rebranding
• rebranded 4 restaurants
• created, developed and opened 2 restaurant
• open successfully 1 boutique hotel
• supported the pre-opening process for the Ritz carlton Baku

• Charged with driving all F&B operations for the hotel comprised of 11 restaurants and point-of-sales (POS) operations, which generate $50M annual revenue.
• Indirectly supervise 205 chefs and stewards.
• Manage purchasing & procurement, menu development, SOP development, and quality control.
• Lead efforts to maximize profitability through diligent pricing strategy development and F&B cost control.
• Act as Senior Member of Marriott global purchasing Council; contribute to regional strategic planning.
• KEY ACHIEVEMENTS: Reviewed and revised all purchasing standard and procedure, engage in goods consolidation, tendering and goods quality improvement.
• Manage and control cost, impacting food cost reduction from 34% to 27 % valued at 520 000 USD cost saving.
• Implementation of quarterly % discount base on volume purchase with top 10 biggest supplier, resulting in an additional 100.000 USD rebate.
• Disposable goods purchase evaluation and restructuring, resulting in a 25 000 USD cost saving.
• Manning restructuring and increase in productivity resulting in a 15% cost saving on casual labor.
• Established, monitored, and reported Guest Experience Index (GEI), Key Performance Indicators (KPI, and Performance Management Process (PMP) performance measures.

L’atelier Rendez Vous was created as a lifestyle brand and a thinking tank for new F&B solutions. Together with his creative team ,Stephane will provide you with the right tools and know how to have a successful career or business. “Business in a Box” if you are a hospitality operator, owner, or plan to become one in the near future, whether at a private or corporate level, locally or globally – we will create the right concept to take your business aspirations forward. In addition we will provide existing and future hospitality stakeholders with relevant market studies, benchmark reports and internal audits – the keys to drive your business for- ward. Hospitality & Brand Management – LRV will provide you with a project management solution to complement our “business in a box” brand.

• Hotel Sheikh Zayed Road with total of 28 restaurants and point-of-sales (POS) operations, which generate $75M annual revenue.
• Indirectly supervise 400+ chefs and stewards.
• Manage purchasing & procurement, menu development, SOP development, and quality control.
• Lead efforts to maximize profitability through diligent pricing strategy development and F&B cost control.
• Report directly to Complex General Manager.
• Act as Senior Member of Starwood Middle East F&B Council; contribute to regional strategic planning.
• Administer $15M USD budget.
• Recruit senior culinary staff.
• KEY ACHIEVEMENTS: Managed pre-opening set-up and procurement to open the first St.
• Regis Dubai, first W Hotel, Westin Hotel and St Regis polo club and equestrian resort.
• Devised culinary program comprised of 22 restaurant concepts for 4 hotels; drove new restaurant concept development and openings.
• Led implementation of new concepts Le Patio modern Arabic courtyard, Brasserie Quartier French Brasserie & Patisserie, J&G steakhouse at St.
• Regis Dubai, Namu eclectic Japanese Korean eatery, Level 7 Mediterranean concept, W lounge American chill out lounge in the W and cookhall American gastro pub, Elcapo casual Italian, seasonal taste international live cooking concept, firefly BBQ terrace in the Westin Hotel; the Grill pit Argentinian steak house, Andalusia, Mediterranean all day dining, Taperia Spanish tapas bar in the St Regis Polo Club & Equestrian Resort Developed short - and long-term strategic business plans with sales growth & profitability improvement targets.
• Established central production kitchen for 28 POS, conference, and banquet facility with up to 4,000 pax Established, monitored, and reported Guest Experience Index (GEI), Key Performance Indicators (KPI, and Performance Management Process (PMP) performance measures.
• RECOGNITION & AWARDS: Named “Best Steak House Restaurant in Middle East” for J&G steak.
• Named “Best French Restaurant in Middle East” for Brasserie Quartier.

• Led 20 F&B POS operations with 280 chefs & stewards.
• Managed purchasing, procurement, menu development, quality control, pricing strategy development, and process improvements.
• Administered $2M CAPEX budget.
• Drove new restaurant concept development, renovations, and openings.
• Monitored and measured GEI, PMP, and KPI performance.
• KEY ACHIEVEMENTS: Generated 400% increase in F&B Sales with Bubbalicious Brunch concept launch in 2010.
• Achieved FY2013 F&B budget performance of +13% vs. BUDGET
• Reduced costs $430K USD by establishing produce tendering program for major volume goods.
• Led team in completing $40M USD refurbishment of Le Méridien Mina Seyahi Beach Resort & Marina.
• Launched new F&B concepts: Horizon Arabic BBQ, China Grill Pan Asian, and Latest Recipe European Bistro.
• Managed 33% of Entire UAE Starwood F&B Volume.
• RECOGNITION & AWARDS: Named “Best Italian Restaurant in Middle East” for 4 consecutive years for Bussola.
• Recognized for “Best Bar & Bar Food” for 5 consecutive years for Barasti.

• Provided excellent professional development opportunities for staff.
• Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• KEY ACHIEVEMENTS:
• Introduced new purchasing & costing systems, and reduced culinary team headcount by boosting efficiency.
• Played integral role on Project 999, tasked with identifying major profitability improvements for Mina Seyahi.
• Implemented "Sous Vide" to drive efficiencies and productivity.
• RECOGNITION & AWARDS:
• Earned “Starwood President’s Award” in 2009.

Tang was the first molecular gastronomic restaurant and progressive cuisine in middles east, created by Stephane Buchholzer

• Sous Chef, Restaurant Le Fer Rouge (1 Michelin Star) France, January-June 1997
• Chef de Partie, Restaurant Schillinger (2 Michelin Star) France, 1995-1996
• Commis Chef, Hotel du Palais (1 Michelin Star) France, 1994-1995 [ Summer Season]
• Commis Chef, Le Bateau Ivre, (2 Michelin Star) France. 1994-1995 [ Winter Season]
• Commis Chef, L' hotel De La Reine, ( 1 Michelin Star ) France. 1992-1993

• 1992-Certificate of Professional Aptitude/Degree of Professional Experience: Hospitality Colleges, Marie Curie, France
• 1999-HACCP: Chartered Institution of National Health NYC
• 2007-Dubai PIC 3: Pillsbury Consulting Dubai
• 2007-Fire Training: Najma Training Institution Dubai UAE Health & Safety.
• 2008-Intermediate Food Hygiene: Chartered Institution of National Health
• 2008-Behavioral Interviewing: Starwood Training Dubai
• 2009-Earned “Starwood President’s Award”
• 2010-Advanced Food Hygiene: Pillsbury Consulting Dubai UAE
• 2011-Leading Starwood: Starwood Training Dakar Senegal
• 2018-3D leadership: Marriott Training DOHA QATAR
• Myers Briggs Type Indicator-INTP