Lloyd Tropeano
Nanning,GX
Summary
Head Chef with a successful history at LE BISTROT DE LAGARDE, leading a team to achieve a Michelin star. Expertise in culinary innovation and team leadership in high-pressure settings. Proven ability to create exceptional menus while training staff to maintain top gastronomy standards.
Dynamic, resourceful and skilled executive head chef with several years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.
Overview
28
28
years of professional experience
Work History
Head Chef
LA TOUR DE BABEL
NANNING
11.2023 - Current
- Evolution of existing menu, implementation of new dishes
- Development of gastronomy menu
- Team management and training
- Management of material costs and sales prices
Head Chef
SEMI-GOURMET/BRASSERIE LE FOURNIL
VAUCLUSE
01.2023 - 06.2023
- Creation of brasserie and semi-gastronomy menus
- Staff recruitment
- Training, management, scheduling
- Calculation of material costs and sales
- Implementation of HACCP standards
Head Chef / Consultant
bistronomic restaurant / BRASSERIE LA GUINGUETTE LES TERRASSES
ISLES SUR LA SORGUES
01.2021 - 11.2022
- Creation, organization, training
- Large volume restaurant for 100 customers service
Head Chef / Manager / Owner
LE BISTROT DE LAGARDE ( 1 Michelin Star)
LA GARDE
11.2010 - 12.2020
- Creation and management of my own restaurant
- Management, recruitment, team leadership
- Awarded Michelin star in 2014
Head Chef
LA COULEMELLE (Bib Gourmand)
SAINT-BONNET-LE-FROID
12.2005 - 12.2009
- Assisted establishment a second restaurant for Regis MARCON Bocuse d’or 1995 winner ( 3 Michelin Star)
- Menu creation, team management
- Awarded Bib Gourmand
Chef de Partie
Restaurant Regis and Jacques MARCON ( 3 Michelin Star)
SAINT-BONNET-LE-FROID
03.2000 - 11.2005
- Bocuse d'Or 1995 winner
- Production management: garde manger, fish, meat, vegetables
- Worked under multiple executive chefs: Vidal Benoit ( 2 Michelin Star) , Viera Serge ( 2 Star Bocuse d’or 2005 ) , Prat Eric ( 3 Michelin Star ) MOF
Chef de Partie / Apprentice
Restaurant Louis-Bernard PUECH ( 1 Michelin Star)
MILLAU
09.1997 - 12.2000
- Apprenticeship and professional development
Education
DIETETICS INTERNSHIP -
PARIS, Île-de-France, France02.2008
BRASSERIE INTERNSHIP -
LYON, Rhône, France02.2005
"POISSON SUR ASSIETTE" WORKSHOP -
Ecole Lenotre
PARIS, Île-de-France, France02.2003
BP CUISINE -
LYCEE "IFPP AURILLAC"
AURILLAC, Cantal, France01.2000
CAP/BEP CUISINE ET RESTAURATION -
LYCEE "Raymond Cortat"
CLERMONT-FERRAND, Puy-de-Dôme, France01.1997
Skills
- Resistant to pressure
- Organized
- Creative
- Trainer
- Passionate
- Culinary innovation
- Team management
Personal Information
Title: Michelin one-star Chef
Hobbies and Interests
- Drummer
- Travel
- Tennis
- Fishing
Locations
- China, Guangxi, Nanning
- France, Provence-Alpes-Côte d'Azur, La Garde, Var, 83130
Position
Executive Chef & Restaurant Consultant
Languages
French
First Language
English
Elementary
A2
Timeline
Head Chef
LA TOUR DE BABEL
11.2023 - Current
Head Chef
SEMI-GOURMET/BRASSERIE LE FOURNIL
01.2023 - 06.2023
Head Chef / Consultant
bistronomic restaurant / BRASSERIE LA GUINGUETTE LES TERRASSES
01.2021 - 11.2022
Head Chef / Manager / Owner
LE BISTROT DE LAGARDE ( 1 Michelin Star)
11.2010 - 12.2020
Head Chef
LA COULEMELLE (Bib Gourmand)
12.2005 - 12.2009
Chef de Partie
Restaurant Regis and Jacques MARCON ( 3 Michelin Star)
03.2000 - 11.2005
Chef de Partie / Apprentice
Restaurant Louis-Bernard PUECH ( 1 Michelin Star)
09.1997 - 12.2000
DIETETICS INTERNSHIP -
BRASSERIE INTERNSHIP -
"POISSON SUR ASSIETTE" WORKSHOP -
Ecole Lenotre
BP CUISINE -
LYCEE "IFPP AURILLAC"
CAP/BEP CUISINE ET RESTAURATION -
LYCEE "Raymond Cortat"
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