An executive chef based in France provides a summary of his career experience working on luxury cruise ships and resorts around the world over the past 20 years. He has managed large kitchen staffs and was responsible for the efficient operation of food production and service across multiple high-end dining outlets. His expertise includes menu development, budgeting, training, and ensuring high food quality and safety standards.

1. Mauboussin Anthony Creative Cuisine /Fine Dinning
m_tony@hotmail.fr 44 Clos Des Chalet De Champraz
0033649287628 Chamonix / France
DOB: 05/09/1980 French Nationality
Executive Chef / Culinary Arts Professional
Education
1998 / 2000: BAC Professional – Culinary school Curnonsky of Saumur.
1999 / 2000: Military Marines Certificate.
1996 / 1998: BEP – CAP Cuisine – Culinary school Curnonsky of Saumur.
1996: Brevet des Colleges – High School "La Cathedral" of Angers.
Key Area of Expertise
- Multi-outlet & high volume operation. - Cooking class & cooking demonstration.
- Budgeting / Cost reduction. - Supervision (front / back of the house).
- Creative menus development. - Resource procurement / Inventory.
- Fine dining / A la carte / Banquet service. - Safety / Sanitation (HACCP / USPH).
- Team building / Training / Instructing. - Catering / Banquets / Event.
- Quality control / Product development. - Customer service / Guest relation.
Profile
• English, Spanish and French speaking.
• Young, sportive, dynamic, positive, open mind, flexible, always take ownership & accountability.
• Ability to work and manage different nationality.
• Makes fair and equitable decisions with guest, employee, and business needs in mind.
• Consistently tastes finished food product to ensure quality and consistent to recipes.
• Identifies safety concerns and takes action to correct.
• Deals effectively with pressure.
• Manages and monitors business progress.
• Leads by example.
Hobby’s
• Mountain Trail / Football / Sky Running / Tennis / Deep Sea Fishing.
Training & certificate
Management training & Certificate:
• STCW-95 Crowd management certificate
• MST Management System Training.
• Crisis Management and human behavior.
• PAIE certificate (Safety course for personnel nominated to assist guest in emergency situation).
• DuPont Safety Resources (Workplace Safety Training).
• Public Health Certificate, USPH& HACCP (Miami-2005).
• Galley equipment training.
• Foundation of leadership certifies.
Divers:
• Seaman book / American-visa C1/D / Driving license / Yellow-fever vaccination / Non Smoking.

2. • Skills with windows, word, excel, crunch time & Fidelio.
Professional Summary
Viking Ocean Cruise: Director of Culinary Development (March 2014 to present)
• Menu & recipe development of all F&B outlets
• Research of menu, recipes, and restaurant concepts
• Test cooking of all recipes and menus
• Creation of recipe library and photo
• Assist in concept development
• Life presentation of sample recipes and menus
• Assist in table top and other design selections
• Assist in owner supply list development for catering areas
• Catering Equipment review, recommendation
• USPH compliance review
• F&B organizational structure and par level calculations
• Souring and recruiting of F & B organization’s crew
• Preparing job descriptions
• Preparing operating guidelines
• Preparing standards
• Maintain and continually update operations manuals consistent with organizational objectives and recommend
changes/enhancements
• Ensuring SMS is up to date and current with new policies and shipboard procedures as related to the Safety Management and
compliance
• Financial performance of all F & B operations
• Crew Excellence and Guest Satisfaction performance of all F & B locations
• Work closely with scheduling department to ensure proper and effective management coverage fleet wide
The World *Residence At Sea*: Executive Chef (Nov 2013 to March 2014)
• Managing a brigade of 37 chef’s, 12 Utility`s & a kitchen Stewart.
• I ensure the efficient operation of all food production areas onboard a luxury Private Yacht well known in the market for 165
resident and 285 crew members.
• I constantly analyze cost and quality of food production, assures ongoing training and that high standards is always`s
maintain or brought to the next level.
• Our mission is to be the world’s finest private mega yacht, benefiting from the rich cultural diversity of its exclusive
community of Residents and Owners, harmoniously.
• I designed and implemented creative menus for all 7 restaurant to provide the best dining experience at all the time:
•
Tides Restaurant (Italian- / Mediterranean Menus)
• Tides Lunch Menu has to reflect a “Mediterranean Style”, with a focus on healthy Salads, Fresh Fish - and Seafood Dishes,
Sandwiches and Seasonal or local specialties.
• Tides Dinner Menus emphasizes an “Italian-style”. There has to be a good combination of classical Italian Cuisine with
modern presentations
Marina Restaurant (Steakhouse Menu)
• Upscale steakhouse and seafood concept.
East Restaurant (Asian Menu)
• East Restaurant is known for their Pan- Asian Cuisine with a strong focus on south East Asian cuisines like Chinese,
Vietnamese, Singaporean, Thai and Japanese.

3. In-Residence Dining (Home-style/Comfort/Destination inspired Cuisine)
• The menu reflect destination specific that the vessel is sailing for the next six months, together with a combination of
Classics, Home-style Comfort Food and World Cuisine.
Portraits Restaurant (World Cuisine Menu)
The menu in Portraits is changed every time there is a dinner scheduled, depending on the theme; the menu has to be adapted and kept
up to the latest trends in fine dining, as well as reflect local delicacies. Menu features The World Cuisine dishes and mostly inspired
by local ingredients and dishes.
Fredy`s Deli & Bistro (Light Meals)
• The All Day Menu in Fredy’s reflect “Deli-style” food items, such as Sandwiches, Salads, Soups, and American Classics.
Pool Bar & Grill (Casual Flare)
• The Pool Bar & Grill Menu reflects al Fresco dining with casual flare and regional specialties.
Oceania Cruise Line / Apollo Group: Executive Chef (April 2010 to September 2013)
• Managing a brigade of 67 chef’s, 23 cleaners & a kitchen Stewart.
• I ensure the efficient operation of all food production areas onboard a 5 stars luxury cruise line well known in the market for
680 guest and 410 crew members.
• I constantly analyze cost and quality of food production, assures ongoing training and that high standards set by corporate
office are followed at all the time.
• Supervising service operation of an open seating dining room with a capacity of 400 guests, an Italian restaurant and a steak
house with capacity of 220 guests as well as a dinner buffet with an international food selection & live cooking.
• I designed and implemented creative menus for private party, VIP dinner and special dishes of the day for each outlet with
the use of fresh local ingredient according to each port of call to provide a five stars dining experience at all the time.
• I report directly to corporate office and culinary team for menus changes or implementation of news dishes, for each outlet.
Azamara Club Cruises: Executive Chef (January 2008 to February 2010)
• Managing a brigade of 61 chef and 16 cleaners including Assistant F&B Manager & kitchen Stewart.
• Fully responsible of all food services onboard a 5 stars cruise line for 640 Guest and 410 Crew members including: An Open
Sitting dining Room, a French gastronomic restaurant, an American steak house and an International cooking and Theme
buffet section.
• Reporting directly to the F&B manager, I am fully responsible and accountable for guest and crew satisfaction as well as
operating budget ($450K per Month), all food ordering / procurement and sanitation procedure (H.AC.C.P & U.S.P.H).
• I insure that company standards is follow at all the time in regard to food quality & presentation, attention to detail, kitchen
staff training, overtime control & guest relation.
• I Plans and Sets goals to my managers to ensure continuous improvement.
• Implementation of New Cabin service savories, Asian cooking room service and Azamara Specialty restaurant menu,
working along Side the Travelling Chef.
Azamara Club Cruise: Brand opening team Chef de Cuisine (September 2007)
• Part of the opening team as chef de cuisine, I manage two a la carte specialty restaurants including a steak house and a
French restaurant with a capacity of 220 covers.
• I manage à team of 14 cooks including a Sous chef.
• I participated in cost and rating Analysis under the Supervision of the executive chef,
• I am fully responsible for production, Scheduling, overtime control and public health standards (H.A.C.C.P).
• In charges of all cooking-classes and Cooking demonstrations.
Celebrity cruise / Apollo Group: Chef de Cuisine Michel Roux signature restaurant (2005 to 2007)
• Fully in charges of the Michel Roux signature restaurant as well as the “aqua spa” lean and light buffet with an emphasis of
upscale French gastronomic cuisine at 1 star Michelin level.
• I manage a kitchen Staff of 12 cooks, monitored cooking-class and cooking demonstration.

4. • I direct all aspects of food production, inventory, ordering, staff training, Receiving and contributed to menu Development,
created daily Specials and Participated in cost and rating Analysis.
• Reporting directly to the executive chef and under the Direction of Mr. Michel Roux and Christ Lelliot his Sr. Sous Chef.
2006:
• Sous-chef in training at the waterside inn, 3 stars Michelin Restaurant of Michel Roux in Bray, Berkshire
England.
Celebrity cruise / Apollo Group / M.Roux Consulting: Sous-Chef (2005)
• As a Sous-chef in charge of the lido deck 10, I insure the production of lunch, dinner and theme Buffet.
• I manage a Team of 14 cooks working on 7 different outlets for a capacity
of one thousand eight hundred guests.
• I direct all aspect of food production, set up, Ordering and Team scheduling under the supervision of the executive sous-chef.
Celebrity cruise / Apollo Group / M.Roux Consulting: Sous-Chef (2004)
• As a sous-chef in charges of the main galley, I insure the production of the breakfast, lunch and dinner under the direct
supervision of the executive sous-chef.
March / April 2004:
• Pastry and bakery training with Mr. Moindrot in Châtillon sur Loire (France).
“Waterside inn“ : 3* Michelin Restaurant of Michel Roux, Bray, Royaume-Uni: (2004)
• Demi-Chef de parties & Chef de parties in charges of entremétier / canapé & fish Butcher section under the supervision of
First Sous-Chef Crist Lelliot as well as pastry tournant.
“Club Mediterranean”: French resort & hotel: (2003 / 2004)
• Chef de parties hot section / garde mange / Italian restaurant.
“ Le Pavillon de la mer“: Seafood restaurant in La Baule, France : (2000 / 2002)
• Demi-chef de partie Hot section & Seafood préparation.
Reference
Garanger Franck: Fleet Corporate Chef – Culinary Development - Oceania Cruises
Mobile: +33 6 89 84 69 76 - Email: FGaranger@oceaniacruises.com
Erling Frydenberg: Vice President, Hotel Operations – Viking Ocean Cruises
Mobile: +44 7786567552 - E-mail: erling.frydenberg@vikingcruises.com

5. Gamba Dominique: Director of Service – Royal Caribbean International
Mobile: +33 6 86 44 05 40 - Email: dominiquegamba@yahoo.fr

6. Gamba Dominique: Director of Service – Royal Caribbean International
Mobile: +33 6 86 44 05 40 - Email: dominiquegamba@yahoo.fr