Yvan-Melchior Enjalbert

Apfelseestrasse 63, Ch - 4143 Dornach, Switzerland

+041 76 370 78 29
yvan.melchior@gmail.com

OBJECTIF
Gain experience and share my knowledge in a new innovative work environment; offer my creativity and my
enthusiasm, Create a culinary breeding project from seed to table
EDUCATION
Open
Inquisitive
Energetic
Listener
Expressive
Heart-driven

Visual Art School, Basel, Switzerland

2009 2013
www.visualartschool.ch
Painting, composition and dynamics of colors; art history
Foyer Michael, Auvergne, France
Rudolf Steiner (Waldorf) art-based study

Brevet de Technicien - Htellerie & Restauration

2001 2004
Thonon-Les-Bains, France
3-year university degree in French cuisine, management & accounting
EXPERIENCE

Extrovert

SKILLS
Establish a diverse
menu from seasonal
products according to
a budget
Faire le passe &
manage kitchen team
for a restaurant
capacity of 60
Manage orders &
stocks
Harvest/knowledge
of edible local wild
plants
Painting and food
composition
LANGUAGES
French native
German proficient
English proficient
Spanish proficient

INTERESTS
Road & mountain
biking, writing, dancing,
travelling, painting,
sculpture

Fall 2008 - Summer 2009

Zum Goldenen Fass

January 2010 present
Basel, Switzerland
https://www.facebook.com/pages/goldenes-Fass/62947940969
Gastronomic/experimental cuisine in an innovative bistro - low
temperature vacuum cooking, use of local wild plants and flowers;
menu changes every 2 weeks according to seasonal products; began as
Entremtier, now 1 year experience as Saucier
La Pniche Gourmande Art & Cuisine April 2008 - December 2010
Lausanne, Switzerland
http://www.la-peniche-gourmande.ch/
Cuisine and art-based team building experiences for corporations:
worked in team with the goal of empowering/strengthening group
cohesion through the art of cuisine
La Bergerie
January 2006 - September 2007
Geneva, Switzerland
Second-in-command to chef de cuisine
Le Parc des Eaux-Vives
Geneva, Switzerland
Entremtier
L'Htel d'Angleterre
Geneva, Switzerland

June 2005 - December 2005

July 2004 - January 2005

Apprentice chef; Mediterranean cuisine; one-star Michelin restaurant