1. Profile
Internationally experienced young, dynamic & creative Chef & restaurant owner,
holding Swiss Business Hotel & Kitchen Diplomas. Love challenges and able to
work in many environments thanks to my language skills (French, English, Italian
and Thai).
Chef Owner, Le Winch Restaurant, Phuket Thailand — 2008 - Present
Mediterranean Restaurant (50 covers) open 6 days a week, offering daily fresh
food “A la Carte” or set menus. Duties: management team, cost control,
accounts, stock taking, food & beverage ordering, menu and a la carte
creations, marketing documents (happy hours, events, catering), staff training
(kitchen & service), hygiene control, outside catering up to 150 covers (Yacht
Shows, Weddings, Birthday, Wine Tastings).
Chef, M/Y Calisto, Phuket, Thailand — 2009 - Present
VIP Chef for private cruises in the Andaman Sea on a 40 meters luxurious mega
yacht. In charge of stock ordering & taking, food conception (French, Thai, Asian
mix) from Breakfast to Dinner.
Executive Chef, Elixir Resort, Koh Yao Yai, Thailand — 2004 - 2007
Creating, building & organising all aspects of the Food & Beverage department
(kitchen & service side) prior to the Resort’s opening. Kitchen & services
employees training, menus creations, suppliers’s contracts, cost control,
hygiene control, quality control.
Chef Owner, Le Tennis Restaurant & Les Trois Sapins Restaurant,
Echallens (VD), Switzerland — 2002 - 2005
Mediterranean & Asian Cuisine, opened 7 days a week (120 covers). Log Book
control, menu creations, a la carte, stock taking, accounting, training, cost
control, ordering, marketing, catering up to 200 covers (weddings, birthday
parties, charity, sponsorship, company team building).
Executive Chef, Moobantalay Resort, Koh Samed, Thailand 1999 - 2002
In charge of all Food & Beverage aspects of the Resort, from the service to the
kitchen side. Endorsed the role of Food & Beverage and Executive Chef
ensuring that clients are satisfied and employees reached their required goals.
Private events (weddings, VIP’s (Royal Family, Asian TV & Movie Stars).
Executive Chef, Farango Restaurant, Koh Tao, Thailand — 1998 - 1999
Italian Cuisine (60 covers) Open 7 days a week. Participated in the opening of
the restaurant, in charge of the kitchen concept & development (kitchen outfit,
+66 (0)848428228
meuwlyv@yahoo.fr
23/78 Boat Lagoon
Marina Moo 2
Tepkasattri Road
Koh Kaew A. Muang
Phuket 83000
Thailand
VINCENT JEAN-MARC MEUWLY

2. display and organisation). Menu creation, staff training, cost control, kitchen
management.
Executive Chef, Fondation Rive-Neuve Villeneuve (VD) Switzerland — 1996
- 1998
Nutrition advisor for palliative care patients. Menu conceptions following the
patients medical needs, kitchen control, cost control, management building,
food & beverage ordering, hygiene & quality control.
SWISS ARMY, Kitchen Chef, Grolley (FR), Switzerland - 1995
Food & Beverage orders, cost controls, Officers Events.
Cook, Hotel de Ville Crissier Chez Freddy Girardet (VD), Switzerland - 1994
- 1995
Assisted Chef Freddy Girardet in his Fine Dining Restaurant kitchen (3 Michelin
Star, 19.8 Points Gault & Millau), mastering the art of fine dining, from delicate
hors d’oeuvre to master pieces dessert.
Cook Trainee, Hotel de Ville d’Echallens (VD), Switzerland — 1989 - 1994
Assisted Chef Jean Marcel Rion in his Fine Dining Restaurant Kitchen (1 Michelin
Star, 18 Points Gault & Millau), developing my knowledge in fine dining, from the
cooking to the mise en place on the service plate.
Education
Institut Dr. Schmidt, Ecole Nouvelle de Paudex (VD), Switzerland —
Business Diploma, 1989
EPSIC, Lausanne (VD), Switzerland — CFC Certificat Federal de Capacite
en Cuisine (Food & Beverage Diploma), 1994
Ecole Des Cafetiers Restaurateurs & Hoteliers Pully (VD), Switzerland —
Brevet Federal en Restauration & Hotellerie (Food & Beverage Business
Diploma), 1999
Skills
Adapt to difficult, stressful & unknown environments with great ease. Good
management ability with an expertise in team building creating a good work
environment. Passionate in sauce creations (sauciers) and elaborated desserts.
Master the art of meat, seafood & fish doneness with excellency. Perfect
knowledge of Western & Asian Food alike. Love creating fusion food based on
my already acquired expertise. Emphasise on quality to succeed in my kitchen.
References
Jean- Marcel Riond, La Petite Auberge de Bioley-Magnoux (VD) Switzerland
Guy Channel, Marketing Director Alpes Vaudoise (VD), Switzerland