Michelin-Starred Chef / Strategic Hospitality & Culinary Leader Candidate

SEEKING A ROLE AS:
Strategic Culinary Consultant, Culinary Director, Corporate Executive Chef, Hospitality Concept Developer, Business Development Partner, Food Product Development Advisor, or executive leader within a hotel group, restaurant group, investment organization, or hospitality company.

Open to consulting engagements, contract assignments, strategic partnerships, and executive leadership opportunities aligned with his culinary expertise, entrepreneurial background, and international reputation.

IN LOCATION:
Based in Montréal, with New York as the primary geographic focus due to its proximity and accessibility. Open to spending extended periods on-site during concept development, launch, and implementation, followed by regular on-site involvement as needed.

Additional locations may be considered depending on the scope and structure of the opportunity.

PROFILE:
An internationally recognized Michelin-starred chef, hospitality entrepreneur, and strategic consultant with more than 25 years of experience across fine dining, luxury hospitality, restaurant development, food manufacturing, product innovation, airline catering, and business development.

This executive offers considerably more than traditional culinary leadership, combining an established international reputation with entrepreneurial vision, concept-development expertise, media visibility, and an extensive hospitality network.

He can work alongside existing culinary and operational teams to create or refine concepts, strengthen brand identity, mentor chefs, develop menus and products, improve operational performance, and enhance an organization’s reputation. His collaborative approach allows hospitality organizations to benefit from his leadership, expertise, and culinary identity without necessarily replacing their existing Executive Chef or day-to-day management team.

SKILLS & ACHIEVEMENTS:
– More than 25 years of culinary, hospitality, entrepreneurial, and business leadership experience
– Michelin-Starred Chef, Maître Cuisinier de France, Grand Chef Relais & Châteaux, and member of Les Grandes Tables du Monde
– Experience creating and operating concepts across Michelin-starred fine dining, luxury hotels, premium brasseries, and traditional restaurants
– Advises hospitality organizations on culinary strategy, concept creation, menu development, brand positioning, and operational performance
– Experience extending beyond restaurants into food manufacturing, product development, and airline catering
– Air Canada Culinary Ambassador and Culinary Partner of Babacool Beach Club in Saint Martin
– Author of more than 13 culinary books with more than 15 years of television experience as a culinary host and gastronomic commentator
– Experienced in developing, mentoring, and supervising culinary teams while identifying the leadership needed to successfully execute new concepts
– Brings a strong professional network and established visibility throughout Québec, Canada, and the international French-speaking market

EDUCATION:
Bachelor’s Degree in Hospitality and Restaurant Management – Business School

COMPENSATION:
$100,000–$150,000 USD

Compensation will ultimately depend upon the nature of the engagement, responsibilities, project length, partnership structure, and required on-site presence.

If you are interested in speaking with this internationally recognized culinary and hospitality leader who:

– Can create, launch, or reposition restaurant and hospitality concepts
– Brings an established culinary identity, international reputation, and media presence
– Can mentor existing chefs and strengthen culinary and operational teams
– Offers expertise across restaurants, hotels, manufacturing, product development, and airline catering
– Can contribute to business development, brand visibility, and international market engagement
– Is open to flexible consulting, contract, strategic partnership, and executive leadership arrangements, then…Contact:
Stephanie Mattice
stephaniem@kinsa.com
Worksite Preference:Open
Employment Preference:Permanent