Herve Bourdon
Executive Chef at Miramar La Cigale Hôtel Thalasso & Spa FERRANDI, France
Herve is a chef of a successful hotel restaurant in Brittany, a region in the north-west of France.

Since he started to manage the kitchen at Miramar La Cigale Hôtel Thalasso & Spa FERRANDI, the number of guests and financial indicators of the restaurant have increased considerably.

In addition to his successful career in France, Herve has worked in Ukrainian hotels. He managed work of kitchens in Hotel Opera, Kyiv, and Hotel Donbas Palace, Donetsk. Efficient kitchen management means reduction of food cost by 30 % or more and increase in profitability of the kitchen up to 26.5 %.

During his career, Herve has worked for Inter-Continental Brussels, The Sheraton Club Des Pins Resort in Algiers, Al Bustan Palace in Oman, Inter-Continental Hotel, London etc.

Divers activity in Parallel:

  • 300 TV programs on the National Channel “1+1”.
  • Chef Image in Ukraine for the supermarket net “Metro Cash & Carry” (master classes, making recipes for the magazine Metro HoReCa 2005-2008).
  • Author of the book “Smachnogo” (done in cooperation with “Metro Cash & Carry”): 7000 copies sold in 14 months in 22 Metro supermarkets.
  • Tv advertising :  Gastromak
  • Campaign of advertising  Ukrainien winery Inkerman : http://www.inkerman.ua/eng/gastronomy/recipies
  • Chef Image for the company “Uniliver (2005-2008)”

    Private cook for Russian and Ukrainian Millionaires –

  • Regular guest: Presidents of Ukraine and Russia, members of the government.
  • Private customers (names are the issue of privacy).
  • Catering Manager for the Annual EBRD Meeting 2008 (European Bank for Reconstruction and Development) (3 months project for 5 days meeting).

Organization of catering with local tenders, opening of a temporary restaurants, coffee breaks, 2000 meals per day.

Organization of 2 opening ceremonies and gala dinner for 6000 participants.