1. Jean-DavidGroff-Daudet
Resume
2011 - Present Five Diamond Resorts Venetian and Palazzo – Oversee In-Suite
Dining and Corporate Dining asChef de Cusine
2006 – 2012 Private Chef for Casino Ownerand Casino President
2008 – 2010 Executive Chef of Garfield’sRestaurant in Desert Shores
2008 Executive Chef of Marche Bacchus in Desert Shores
March 2007 – 2008 Executive Chef of Pamplemousse le Restaurant
March 2001- Sept. 2005 Executive Chef of Drai’sRestaurant, Las Vegas
2001-1989 Owner/Chef of “Le Trou Poinchy Restaurant”
Auxerre (Burgundy) France Listed in gastronomy guides including Michelin
1988-1986 Master Chef of “La Gaichel” Owner Rene Jacquemin in La
Gaichel Grand Dutch Luxembourg,1 star with the Michelin
Guide, Relais & Chateau from04/86 through 12/88
1986-1985 Head Chef of “L’ Esperance” Owner Marc Meneau, in St.Pere
sous Vezelay (Burgundy),3 stars with the “Michelin Guide”
from11/85 thru 02/86
1985-1983 Sous Chef “La Bergerie”,Owner Claude Phal Geyershaff in
Grand Dutch Luxembourg,2 stars with the “Michelin Guide”
1983-1982 Pastry Chef of “La Tentation, Owner Raymond Leboulanger in
Tonnerre (Burgundy), Relais Tradition Qualite from11/81 thru
05/82
1982-1981 Head Cook of “L’Esperance” Owner Marc Meneau, 3 starswith
the “Michelin Guide”, also Relais in Chateau
1981 C.A.P (French Degree) in cooking at “L.E.P Gametta” in
Auxerre (Burgundy)
1980 Training at “L’Esperance”, Owner Marc Meneau for 3 months
1980 Training at “L’Hotel de Paris et de la Poste” (Burgundy)
1988 Training at “Bruneau” Owner Jean-Pierre Bruneau (3 stars
with the “Michelin Guide” Bruxelles Belguim
Training at “LucasCarton” OwnerAlain Senderens Paris 3
stars with the “Michelin Guide”

2. Experience, etc.
2006 Private Chef
2006 Pigs and Pinot Annual Charity Dinner for Charlie Palmer at Hotel Healdsburg
1993 Recognized “Master in Culinary Arts” By the Chamberof Commerce of L’Yonne
(Burgundy)