PHILIPPE DUCROT

SUMMARY OF QUALIFICATIONS
Talented Executive Chef with over twenty years experience. Worked with Michelin
two-star chef and one-star chef. Consistently achieves excellence in food quali
ty, kitchen and staff management. Talented and versatile in menu creation: appl
ies unique harmonies of flavors to a full range of menus, from bistro to fine di
ning. Specializes in French Cuisine, Mediterranean Cuisine, Cuisine de Provence
and Pastry. Experienced restaurant general manager. Extensive experience in o
penings and turnarounds.
AREAS OF EXPERTISE
Executive Chef French Cuisine Restaurant Openings
Chef Instructor Meridionale Cuisine Consulting
Private chef Restaurant Desserts General manager
PROFESSIONAL EXPERIEN
CHEF at CHEZ DUCROT, Boston, MA, USA Oct 03- present
Chef Philippe, will cook fine dining and exquisite cuisine your guests will long
remember. The menu is created with your collaboration, in accordance with your
desires, so that each plate be a visual and gourmet pleasure. Chez Ducrot was on
NE channel 5 Chronicle`s...check at www.chezducrot.com
RED LION INN 1704, Cohasset, MA, USA. Jun 04 - Aug
05
Directed all kitchen activities, hiring, staff training and menu design for the
restaurant, pub, bakery, wedding and function department. Food and labor cost, i
nventory.
PARAGON RESTAURANT, E. Greenwich, RI, USA May 03- Sept 03
Consultant to Owner retained to install inventory system, reduce food cost and f
ood waste, organize kitchen and train staff to work efficiently while maintainin
g quality in this high volume operation.

LIMBO JAZZ CLUB RESTAURANT, Boston, MA, USA. Aug 01 * May 03

Boston's unique fine dining Jazz supper club & dance club
Executive Chef / Chef de Cuisine
Opened new jazz supper club with novel concept of "Cuisine Meridionale" * low fa
t gourmet cuisine - with flavors from Spain, Portugal, Italy, South of France an
d North Africa. As Executive Chef directs all kitchen operations: staffing, foo
d and labor costs, and menu creation.

LES ZYGOMATES RESTAURANT, Boston, MA, USA. Nov 00 * Aug 01

Received "Best of Boston" award for best French Bistro and wine bar.
Chef de cuisine
Responsible for production, food quality, food ordering and mise en place for lu
nch and dinner.
RESTAURANT LE CIRCOLO, Vancouver, Canada. May 00 * Oct 00
Umberto Menghi's famous French and Italian fine dining establishment
Executive Chef
Opened, then directed all kitchen activities for this newest addition to famed r
estaurateur Umberto Menghi's fleet of "designer" restaurants. Received 4 star ra
ting by food critics.
Chef Instructor, Villa Delia Cooking School, Tuscany Italy
Taught French pastry and dessert techniques for this special event cooking schoo
l featuring European cuisine, at Umberto Menghi's Tuscan Villa resort.
RESTAURANT CHAMPAGNE, San Diego, CA, USA May 99 * Apr 00
A French bistro and bakery
Executive Chef
Improved quality and diversity of main courses for this restaurant turnaround, r
esulting in quadrupling of volume in less than six months.
RESTAURANT POLO CLUB DE PARIS, Paris, France Mar 98 * Apr 99
The famed private polo club serving Europe's elite for over two hundred years
Chef Tournant
Performed at this prestigious restaurant under the direction of Michel Kerever,
the noted Michelin two-star chef.
RESTAURANT L'AUBRAC, Paris, France Aug 97 * Fe
b 98
One of Paris' oldest and best-known restaurants, featuring cuisine of the provin
ces
Chef de Cuisine
Directed all kitchen activities, staff training and menu design for the opening.

RESTAURANT LE DEBARCADERE, Paris, France Oct 96 * Jul 97

Executive Sous-Chef for opening of this trendy, "Euro-hip" restaurant. Trained
all staff, directed morning team.

RESTAURANT LE PETIT BOILEAU, Paris, France Dec 92 * Sept 96

Chef-Owner and general manager of this small, fine-dining French restaurant.

BRASSERIE LA TAVERNE ALSACIENNE, Paris, France Apr 88 * Nov 92

Sous-Chef, in this high-volume restaurant, specializing in cuisine of the Alsace
region of France.

RESTAURANT LE MARENGO, San Diego, CA, USA Sept 87 * Mar 88

Executive Chef for opening of this French fine-dining restaurant.

RESTAURANT LA GUIRLANDE DE JULIE, Paris, France Jun 87 * Aug 87

Sous-chef for Summer season in this fine dining bistro serving French traditiona
l cuisine.

BRASSERIE LA TAVERNE ALSACIENNE, Paris, France Jan 85 * May 87

Chef de Partie, Line Chef, Chef Saucier, and Garde-Manger for this high-volume
restaurant specializing in cuisine of the Alsace region of France.

RESTAURANT LA TAVERNE LOUIS XIV, Miami, Fl, USA Apr 84 * Dec 84

Chef de Partie, assisting in the opening of this French bistro.

RESTAURANT LE RESCATORE, Versailles, France Dec 82 * Mar 84

Chef de Partie at this famous Versailles Seafood restaurant.
EDUCATION
Advanced Degrees

Bachelor's Degrees 1986 Perfectionnement Patisserie. Ecole Le Notre, Paris Fran

ce
1980 BTH, Cuisine et Restaurant. L'Ecole Hoteliere, Poligny, France
1979 BEP, Employe de Restaurant. Le Chateau, Saint Chamond, France
1978 CAP, Employe de Restaurant. Langonand School, Saint Chamond, France

LANGUAGES
French, English, some Spanish.

40 RUSSELL STREET, PLYMOUTH, MA 02360, USA

1 508 720 3477 or call at 1 617 512 164
6
e-mail : pd10d31b8@westpost.net