1. Bio
Chef Vincent Denayer was born and raised in Brussels,
Belgium. Trained in the art of classic French and
Mediterranean cuisine, he gained professional experience
in many star restaurants in Belgium. Vincent believes that
effort goes into selecting the best flavors and ingredients
to produce authentic and tantalizing dishes, he is known
for his fresh ideas and innovative character.
His cuisine is built on a solid foundation of traditional
French, Mediterranean cooking with Asian touch,
nevertheless show a contemporary, light feeling. Here the
focus is on superior result in traditional dishes with a
modern twist that excites the senses and appeals to all.
Vincent takes particular pride in the superb quality of the
ingredients that he uses with a preference for local
products. “Great importance is also placed on beautiful,
creative presentations employing various food textures
and colors.”

2. RESUME
Vincent Denayer
Mobile: +66833663455
Email: vincent.denayer@gmail.com
Nationality : Belgian
Date of birth: 26 March 1972 / Marital status: Single
AREAS OF STRENGH
► Executive Chef
● Create Menu, Stock & Cost Management
• Quality and Freshness Food
• Iso 9001 hygienic control
● Make Schedule & Staff Training
● Communication and promotion
► Various areas of skills
● Very Good Knowledge of Thai, Indonesian, Middle East
Market, Suppliers and Staff Managment
► Human Resources
● Human skills development
● Interpersonal communications skills
● Problem solving
► Willing to work hard and under pressure
.
► Sense of adaptation, and patience.

3. EDUCATION
Master Degree
CERIA / IPIAT
1990 Certificat A2 hostelerie
1 rue Emile Gryson
1070 Anderlecht
ADDITIONAL AREAS OF
SKILLS
► Computer skills: Windows, Microsoft Office (Word,
Excel, Access, Power Point), Acrobat Reader, Internet, Adobe In
Design, Dreamweaver, ABACRE Touch Screen.
► Languages: Fluent in English , Dutch & Thai ( Good Notions
), French ( Mother Tongue ).
► Communications: Presentation and public speaking skills.
CUISINE STYLE
► Fine dinning & Bistrot French/Belgian, Very good.
► Mediteranean/Italian, Very good.
► Organic Food, Gluten Free, Very good.
► Japenese, Thai, Indonesian, Middle East, Indian
Good Knowledge.
► Homemade Smoked Salmon, Cold Cut, Sous Vide Low
Temperature Cooking, Dehydratation Techniques, Fresh
Pasta, Espuma, Modern Cuisine

4. PROFESSIONAL EXPERiENCE
► Student work Astoria Pulmann hotel 5 stars, Hilton 5 stars, Conrad
5 stars hotel
► 1988 1990 As Daily Worker: Pullman 5 stars hotel
► 1990 1991 Commis, Restaurant La Villa Lorraine, 2 stars
Michelin, Brussels
► 1991 1992 Commis, Restaurant Sea Grill, 2 stars Michelin,
Brussels
► 1992 1993 Chef de cuisine, Restaurant Golf de Rigenée, Brussels
► 1994 1997 Sous Chef, Restaurant Le Pain et Le
Vin (1 Michelin star) Brussels
► 1997 1998 Chef de cuisine, P P café, Brussels
► 1998 1999 Chef de cuisine, Restaurant L’Orange Bleue,
Warmbath, South Africa
► 2000 2003 Owner, Chef de cuisine, Restaurant In Den Tof Hof,
Brussels
► 2003 2006 Owner, Chef de cuisine Restaurant Boelekewis,
Brussels
► 2006 2007 Chef de Cuisine, Restaurant Mimis, Phuket, Thailand
► 2008 2010 Executive Chef Restaurant White Box, Phuket,
Thailand
► 2010 Feb2013 Executive Chef Restaurant Warisan, Bali, Indonesia
► Feb2013 Mei2013 Chef Foodie Habit Group Jakarta.
► July2014 June2015 Head Chef Speciality, The Torch Hotel, Doha,
Qatar In charge of 2 outlets, Three Sixy (Mediteranean), The
Panorama (European Bistronomy) and Dafna Palace 2 of his
Highness Emir bin Hamad al Thani

5. HOBBIES
► Diving: Advance Level, Deep and Night Grade
► Travel
► Wine & Culinary
► VTT Mountain Bike
► Reading, Scrabble
CONTACT REFERENCES
>>Marc - Antoine Audibert <marc@whiteboxrestaurant.com>
>>Mas Cyril <mascyril2002@yahoo.fr> White Box restaurant
>> Mathias Vosswinkel <mathiasvosswinkel@hotmail.com>
Mimi s Restaurant
>>Cetin Candan <cetin.candan@yahoo.com>
>>Krishna Beeharee <krishnalall.beeharee@thetorchdoha.com>