Paris, Île-de-France, France
Associate Researcher with the ESSEC Chairs on Change and Managerial Innovation.
PRIVATE CHEF ELEVATION Organized as a private club (annual fee of 50k€ + 15% on services), we will work in two phases and on four pillars in order to elevate the action framework of private chefs: - Phase 1 / Annual analysis of capacities, needs, and expectations - Phase 2 / Recommendation and planning of ad hoc actions and budgets based on our four pillars o Health and food ethics o Training with the world’s greatest chefs Classic French cuisine The world’s greatest cuisines (local, fusion, ethnic, …) Creation of ‘signature menus’, written for you by the world’s greatest chefs. Menus prepared exclusively by your private chef, including hands-on training in their execution. o Access to the world’s finest raw ingredients / the chef’s pantry (for both solid and liquid products) o The art of living Protocol training Access to the finest artisans of tableware and culinary arts for exclusive creations
The Most ICONIC art book collection on "gastro-dilomacy" based on the 4500 "menu" collection of Jean-Maurice Sacré... a base for the most meaningful curated dinners in the world ... 4 books since 2019 ... 1200 pages... 20 KG ... of ultimate CULTURE 2019 - Menus de Légende 2021 - De Gaulle A Table 2023 - Versailles La Révolution Gastronomique 2025 - 1855 Culte & cultures More than 20 exclusive dinners curated : From FIAF then l'AllainceNY ... to global leaders intimate gatherings Started in nov 2025 the series of the "1855 Grands crus classés ...The Grand Bordelais Dinner" with the legends of Bordeaux such as Chateaux Latour, Lafite, Mouton, Yquem, Haut Brion & Margaux....and so many other gems such as Rare Champagne, Grande Charte, Martone, Mercandelli, Camus Private Collections, Maotai...
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