le pre-catelan beijing gastronomique...
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Sandro Gamba
Address 29 rue Romain Rolland
Le Guilvinec 29730 France
Mobil +33 6 37 82 50 01
Email [email protected]
Passion , professionalism , loyalty , consistency , are key words to express my work commitment.
All over the years, I have worked very hard in order to get knowledge and respect in our business industry.
By chosing to hire me , you will not only receive support for your F&B department but you will also bring a great
source of idea and leadership for your company
Looking forward to working with you,
Sandro Gamba
Professional Experience
Corporate Chef/Corporate F&B Assistant
Management of the 200 chefs of the Sofitel Company. In charge of:
All luxury hotels openings – Culinary & F&B standards vision and implementation for the brand –
Culinary & F&B audit- Quality inspection-
Culinary new program implementation
Chefs & F&B director recruitment – worldwide training development –
F&B meeting organization and presentation. Etc.....
Open more than 20 hotels around the world including
Park Hyatt Chicago/ Four Seasons Los Angeles,/ Victor Hotel Miami/
Sofitel Beijing/Sofitel Dubai/Sofitel Mauritiuss/ Sofitel Brussel/
Grand Hyatt Eliot Seattle /St Regis Washington DC/ Etc....
Food & Beverage director
Managing all the F&B operation, including menu engineering, Budget,cost control and price vision
development, menu’s concept and quality development, service standard program, marketing and PR plan.
Etc.....
Executive chef
Twelve years of Executive Chef experience managing hotels and restaurants such as
Four Seasons Los Angeles, Park Hyatt Chicago Nomi restaurant, Lespinasse Washington DC,
Chateau de Lignan and la Cabro d’Or (France).
Chef
Twelve years of professional experience in the finest French restaurants
one-, two- and three-stars Michelin.
Worked with world-renowned chefs, including Alain Ducasse, Roger Vergé, Joël Robuchon,
Gaston Lenôtre, Jacques Maximin.
Quality:Quality, Quality. Only the best is good enough in everything we do
Simplicity: promote the product and don’t overcomplicate menus, keep them guest
friendly
Authenticity: only the freshest local products, traceable and seasonal
Connectivity: service above all, make a connection with the guest so that he can
completely relax, tell a story
Respect:total respect for the Guest Talk to him find out what he doesn’t like and what
he would like to see
Wine program is not only about
bringing big names on the wine list…
Chosing the wine labels products that
will please the customers at the right
price is more important that pleasing
the ego of the sommelier…
Market survey research Orientation & conception phase Selection operating equipment Food concept & F&B Menu
development Service standards manual Promotion strategy and planning Pre - opening and opening Recruitment of all senior F&B
team members
Menu’s profitability merging control
Food cost control implementation
Beverage cost control implementation
Labor cost control
cost saving plan
Supplier relationship control
Restaurant Concept
Banquet style
Special events
That I have created, worked very closely and managed over time
