Menad Berkani Master Chef of France

Professional Chef | Taiyuan | China

Menad Berkani, he has started his cooking career in 1982 in France. During his first years, he focused on learning from the best Chef's in France and worked in numerous Gault Millau and Star rated restaurants at the famous French Cote de Azur and Provence region. He begins as an apprentice then commis in the restaurant la Grange in Cogolin in Var, France alongside with Chef Stéphane Richou. He learns side by side with chefs like Pierre Marchesseau and Richard Richard, 2 Michelin stars Chef. Sous-chef in the hotel le Giragila in Port Grimaud, Menad occupies his first position as a chef at the hotel le Calidianus in St Maxime. He works as a sous-chef at la Villa Romana in St Tropez.

In 1994, Menad he started his international career in Venezuela as executive sous-chef in the restaurant Via Apia in Caracas with the stared chef Zamimi Domenico.

In 1997 he works a season with Renault Formula 1 Motorsport Team in charge for their culinary well being, wherever the team was travelling to for their races all over the world. In 1998 Menad has joined the Meridian in St Martin, Caribbean as an executive sous-chef with Olivier Pallut.

In 1999, he started as Executive Chef at the German Embassy in Washington (USA. but he comes back at the Méridien in la Cocoteraie, Guadeloupe. Four years later, he opens the hotel Millennium in Agadir, Morocco and join the Sofitel Essaouira as executive cooking chef.

Menad Berkani leave in 2006 to follow training at the Lenôtre School and at the restaurant Le Pré Catalan with the chef Frédéric Anton, 3 Michelin starred in Paris. After that, he participates in the opening of the Sofitel Legend Old Cataract Aswan in Egypt, then the Sofitel Legend Winter Palace in Louxor. He promoted to manage the culinary teams of the two legendary Palace Hotels in the cities of Aswan and Luxor in Egypt. Since the 1st of august He is culinary Director at Kimpinski hotel Taiyuan in China

In his career, Chef Menad Berkani participated in various competitions and received renowned rewards. In 1999, he receives the Certificate of young chefs in Guadeloupe, a year after, he finished second at the Tattinger international competition. In 2002 and 2003 he wins the dessert contest in the Caribeans and ends 1st gastronomic restaurant at the Méridien la cocoteraie in St Francois, Guadeloupe. During his career, he has been decorated with several international titles such as Master Chef of France, Le Chef Euro Toques - nominated by Paul Bocuse himself- and Gout de France – nominated by Alain Ducasse- .

Work Experience

Aug 2015 - Culinary Director
Kempinski hotel Taiyuan ***** Luxury China In charge of 9 restaurants (Gastronomic, Chinese, Bavarian, Snack, international live cooking, seafood, Banquet, room service and executive floor ) Kitchen team 140 peoples
  
May 2011 - Jul 2015 Culinary Director area
Sofitel Legend Old Cataract ***** Luxury Aswan, Sofitel Legend Old Winter palace***** Luxury and Sofitel Pavillon winter *****Luxury in Louxor Egypt in Charge of 15 restaurants and Kitchen team 160 peoples
  

Awards

First price best gastronomic restaurant in Guadeloupe F.W.I in 2003
Certificate of young chefs in Guadeloupe 1999

Organisations


Role Models


Cooking Style

Creativity , French Fine Dining

Kitchen Skills

  • Enforcement Of Safety / Sanitation Standards
  • Food Safety Knowledge
  • Food Styling
  • Kitchen Management
  • Kitchen Tools
  • Menu / Recipe Development

Business Skills

  • Business Management
  • Food Pricing / Budgeting
  • International Functions
  • Leadership & Time Management
  • Menu Development
  • Recruiting / Hiring

Personal Skills

  • Adaptability
  • Attention to Detail
  • Commitment to Quality
  • Creativity
  • Initiative
  • Motivational

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