Erwan Poudoulec
madrid
Summary
Dynamic Culinary Arts Director with a proven track record at Le Cordon Bleu, excelling in menu development and cost control. Expert in creating innovative cuisine programs and fostering high-performance teams. Renowned for implementing standardized protocols and enhancing operational efficiency, ensuring exceptional culinary experiences that exceed industry standards.
Overview
22
22
years of professional experience
Work History
CULINARY ARTS DIRECTOR
LE CORDON BLEU
Madrid
01.2014 - Current
- Create and design innovative cuisine programs and recipes.
- Develop comprehensive academic courses, including theory content and procedures, ensuring alignment with industry trends and educational standards.
- Oversee student development, providing mentorship, guidance, and feedback to ensure academic and practical success.
- Implement and manage standardized protocols for both students and staff, ensuring operational efficiency and adherence to best practices.
- Kitchen design & equipment management: lead kitchen design projects, select and purchase equipment, and oversee the setup of culinary spaces to meet educational and operational needs.
- Masterclasses, international food fairs, and cookbooks content creation.
- External consulting providing expert consulting on menu development, recipe creation, and quality control for various culinary projects.
- Staff selection & hiring, training, planning, and management of a team of 25 chefs, fostering a collaborative and high-performance kitchen.
- Budget management: develop and manage an annual budget, ensuring financial efficiency while meeting operational and educational goals.
CHEF PROFESOR
Le Cordon Bleu
Madrid
01.2012 - 01.2014
EXECUTIVE CHEF
MONTPELIER PLANTATION
Nevis
01.2009 - 01.2012
- Company Overview: Relais & Châteaux property with 4AA diamonds
- Managed the culinary operations for that Relais & Châteaux property with 4AA diamonds, overseeing a fine dining restaurant and two additional food facilities.
- Led private receptions, weddings, and special events, ensuring high-quality service and culinary excellence.
- Relais & Châteaux property with 4AA diamonds
EXECUTIVE CHEF
ROYAL ISLAND
Bahamas
01.2007 - 01.2008
- Company Overview: Private resort for an exclusive clientele
- Led culinary operations at a private resort for an exclusive clientele.
- Developed and executed a menu centered on fresh, regional products, delivering a high-end culinary experience tailored to guest preferences.
- Managed kitchen operations and supervised a team of 7 chefs, ensuring seamless day-to-day execution of service and maintaining the highest standards of quality.
- Private resort for an exclusive clientele
EXECUTIVE SOUS-CHEF
CASTLE DARGAN
Ireland
01.2006 - 01.2007
SOUS-CHEF
HYATT REGENCY LA MANGA CLUB
Spain
01.2004 - 01.2006
- Company Overview: 5-star hotel (Preferred Hotels & Resorts)
- Managed the culinary operations of a 5-star hotel (Preferred Hotels & Resorts).
- Led the main restaurant, room service, and two additional dining venues.
- Specialized in refined Spanish & Mediterranean cuisine.
- 5-star hotel (Preferred Hotels & Resorts)
Education
<ul><li>Stage Le Bernardin</li></ul> -
01.2025
<ul><li>Stage Lasarte</li></ul> -
01.2022
Stage in bakery -
France01.2008
B.E.P / C.A.P - culinary & hospitality degree by apprenticeship
France01.1997
Skills
- Menu development
- Cost control
- Logistic procedures & protocols establishment
- Smart In kitchen layout
- Standardization
- Production
- Experience in divergent food concepts
- Safety & HACCP control
- Attention to detail
- Critical thinking
Languages
- French, Native
- English, C2
- Spanish, C2
Timeline
CULINARY ARTS DIRECTOR
LE CORDON BLEU
01.2014 - Current
CHEF PROFESOR
Le Cordon Bleu
01.2012 - 01.2014
EXECUTIVE CHEF
MONTPELIER PLANTATION
01.2009 - 01.2012
EXECUTIVE CHEF
ROYAL ISLAND
01.2007 - 01.2008
EXECUTIVE SOUS-CHEF
CASTLE DARGAN
01.2006 - 01.2007
SOUS-CHEF
HYATT REGENCY LA MANGA CLUB
01.2004 - 01.2006
<ul><li>Stage Le Bernardin</li></ul> -
<ul><li>Stage Lasarte</li></ul> -
Stage in bakery -
B.E.P / C.A.P - culinary & hospitality degree by apprenticeship
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