Biography Serge Burckel

Printable version (PDF)

 

Cuisine:   

Classic French – Contemporary - World Fusion  – Italian – Vegetarian – Spa  Cuisine 


Recognitions  

  • Michelin Star
    2005

  • Ranked 16/20 Gault-Millau 
    2002 à 2007

  • Best New Restaurant USA
    John Marianni (Esquire Mag) 2000

  • Chef of the Year 1999
    California Rest Writers Association 1999

  • Best New Restaurant California 1998
    Los Angeles Magazine 1998
     
  • Most Promising Restaurant 1998
    California Restaurant Writers Association 1998

  • Best «Worth the Drive» 1998
    Buzz Magazine 1998

  • Best Fusion Chef 1998
    Irene Virbilla Los Angeles Times 1998

  • Best Food & Beverage 1998
    Pour Crown Plaza Hotels & Resorts 1998

  • Special Dessert Mention 1997
    Los Angeles Times 1997

  • Member of Chaîne des Rôtisseurs
    Hong Kong 1995

  • Taittinger Finalist 1989
    France 1989


They talked about…  

 

Professional Experience
 

September 2010 - January 2013

Hands On Director / Executive Chef International Cuisine Doha, Qatar

 Al Wajbah Palace  Villa Um-Jassim

Guests: Royal family, world leaders, diplomats and VIP 

In charge:

Palace's kitchen of Her Highness Sheikha Moza Bint Nasser, wife of His Highness the Emir of Qatar 

  • Classic bistro style cuisine to several courses, fine dining, buffets, brunches and cocktails.
  • Catering international cuisine and children's cuisine for The Royal Family
  • Staff recruitment, selection and salary negotiations
  • Staff management, development and hands on training (20 FTE)
  • Palace's new kitchen creation from concept design to drawing reviews
  • Creation of product and quality specifications
  • Creation and adaptation of menus on a regular basis, including spa/dietary cuisine
  • Travelled to any destination with the Royal Family, both in Qatar and world
  • Absolute discretion with an understanding of Royal protocol and etiquette

Achievements

  • Improved food quality standards  through regular training
  • Executed elaborate meals  in a very short timeframe
  • Further developed ability to work with people from various backgrounds and cultures

 

June 2008 – July 2010

Chef Owner LEONARDO, Strasbourg, France

Restaurant 40 seats, French Italian cuisine

Achievements ( see quotes)

  • Building upon my successful experience as 1 Michelin Star , chef, I adapted my menus to a more casual cuisine to respond to customers preferences, introducing  then innovative concept of private sales.
  • First restaurant in France to run restaurant sales.  This was both well received by costumers and by the press.

 

March 2002 – May 2010      

Chef Owner SERGE & CO, Strasbourg, France  

Contemporary French & Fusion Cuisine. Created in 2002, the 35 seats-restaurant offered fine dining in a luxurious setting.

Achievements ( see quotes)

  • 1 Michelin Star  2005, Michelin Guide
  • 16/20 Gault-Millau Guide
  • 3rd Best Restaurant in Strasbourg, France

 

October 2000 – December 2001

Chef de Cuisine, JIKO
Walt Disney World Resort, Orlando, USA 

Fine dining, African European Cuisine. Catered high number of 500 guests every night.

In charge of Pre-opening

  • Kitchen and the African wood Oven design 
  • Staff recruitement and selection, salary negotiations
  • Staff management and development
     

Achievements ( see quotes)

  • Created a new cuisine style with an African twist
  • Trained staff to execute this new cuisine
  • Reduced food costs by working closely with purchasing department and cast members
  • Rated One of the Best New Restaurants in America,  John Mariani «Esquire Magazine», Dec. 2001       

 

March 1999 – August 2000 

Chef Owner ONE, Los-Angeles USA

  • Restaurant 50 seats, contemporary fusion Cuisine 
  • Kitchen design
  • Staff recruitement and selection, salary negotiations
  • Staff management and development
     

Achievements ( see quotes)

  • Best 10 New Restaurant in the City - Los Angeles Times
  • Chef of the Year 1999, California Rest Writers Association

 

July 1996 – January 1999 

Chef de Cuisine SPLASH, Crown Plaza, Redondo Beach, USA 

Restaurant 150 seats, Euro-Cal-Asian cuisine 

In charge of Pre-opening

  • Kitchen  design 
  • Staff recruitment and selection, salary negotiations 
  • Staff management and development
     

Achievements ( see quotes)

  • Best fusion Chef in Los Angeles - L-A Times  Irene Virbila
  • Best New Restaurant 1998 - California Rest Writers
  • Award of the Best F&B of all Crown plaza World wide

 

July 1993 – April 1997

Chef de Cuisine BELVEDERE,Hong-Kong, China

Restaurant 150 seats, Classic and Contemporary French Cuisine

In charge Pre-opening

  • Kitchen  design
  • Staff recruitment and selection, salary negotiations 
  • Staff management and development
  • Implementation of new training and cooking standards  
     

Achievements ( see quotes)

  • Best Fine Dining Room in City, Tatler Guide

     

Chef, Positions in France 1987 – 1992 ( see press articles)
 

September 1992 – April 1993 

Chef de cuisine Le RADIO Chamalières, France 

70 Seats, fine dining restaurant, banquets 

French Classical Cuisine

Achievements: 

  • 18/20 guide Gault Millau 
  • Awarded 1 Michelin Star, Michelin Guide


February 1992 – July 1992

Consultant - Pierre Schmidt Weyersheim, France 

In charge:

Creation of news recipes and products for sale in hypermarkets – Auchan & Carrefour

Staff trainng 

Achievements:

  • Learned how to simplify recipes, making them taste good.

 

April 1991 January 1992

Chef de Cuisine "Le Diamant Rose" La Colle sur Loup, France 

Restaurant 100 Seats, 12 Chefs

Cuisine: Classic French

Achievements: 

  • Restaurant awarded 2 Michelin Stars, Michelin Guide  
  • 16/20 Gault-Millau


October 1988 – March 1991 

Chef de Cuisine   Le Rendez-vous de chasse  Colmar, France 

Restaurant 80 seats, 8 Chefs

Cuisine: Classic French 

Achievements:

  • Restaurant awarded 1 Michelin Star, Michelin Guide 
  • 16/20 Gault Millau
  • Taittinger Finalist 

 

November 1987 – September 1988

Chef de Cuisine  L’Asphodèle  Dole, France 

Restaurant 60 seats, 5 Chefs

Cuisine : Classic French 

Achievements: 

  • 15/20 Gault-Millau

 

March 1987 – September 1987

Chef de Cuisine  Les Semailles Paris, France

Restaurant 20 seats

Cuisine: Classic French 

Achievements: 

  • 15/20 Gault-Millau


September 1986 – February 1987

First Chef Position  La Petite Cour  Paris, France

Restaurant 60 seats, 5 Chefs

Cuisine: Classic French 

 

Achievements: 

  • 14/20 Gault-Millau

 

March 1986 - August 1987

Private Chef Saudi-European Bank Paris, France

Cuisine: World

1976 / 1986

March 1985 / March 1986

Chef de partie L’archestrate & Lucas Carton  Paris, France 

Alain Senderens

  • 3 Michelin Stars, Michelin Guide
  • 19.5/20 Gault-Millau

 

February 1984 / February 1985

Chef de partie Chantecler  Hotel Negresco Nice, France

Jacques Maximin

  • 2 Michelin Stars, Michelin Guide
  • 19.5/20 Gault-Millau

 

July 1984/ January 1985 

Sous-Chef Chez Joël Tokyo, Japan

Joël Bruant

 

September 1982 / June 1984

Commis de Cuisine   Aubergine Munich, Germany

Eckart Witzigmann

  • 3 Michelin Stars, Michelin Guide
  • 19.5/20 Gault-Millau

 

January 1981 / July 1982

Commis de Cuisine   Lameloise  Chagny, France

Jacques Lameloise

  • 3 Michelin Stars, Michelin Guide
  • 19.5/20 Gault-Millau

 

March 1980 / December 1981

Chef de partie HotelTrois Rois  Basel, Switzerland 

  • 1 Michelin Star, Michelin Guide
  • 14/20 Gault-Millau

 

CONSULTING

July 2001

Market City Café Company  Los-Angeles USA 

Pre-opening

  •  Bistro French 200 seats 
  •  Steakhouse 250 seats 

 

December 1999

Top Cloud  Seoul, Korea

Pre-opening

  •  Gastronomic  Restaurant 90 seats 
  •  Restaurant Fusion Cuisine  250 seats

 

PROMOTIONS

November 2001  Antoine Room        

Sheraton Lai – Lai

Taipei, Taiwan 

 

September 1995  Sun                     

International Hotels

Cape Town, South Africa

 

July 1994        

Soltee Hotel                

Crown Plaza 

Kathmandu, Nepal 

 

TRAINING

January 1988   

Le Nôtre  Plaisir, Paris

  • Chocolate creation, first level       

 

April 1983         

Gualtiero Marchesi   Milan, Italy

  • 3 Michelin  Stars, Michelin Guide       

 

August 1982            

L’Hermitage Corton  Beaune, France 

  • 1 Michelin Star, Michelin Guide

 

December  1981         

La Réserve  Beaulieu sur Mer, France

  • 1 Michelin  Star, Michelin Guide

© Mission : POSSIBLE | Conception 2exVia avec MasterEdit©