Lionel Villaron's Email & Phone Number

💼 Past Experience

Lionel Villaron has worked as a pastry chef for over fifteen years. During this time, Villaron has worked in a number of industries, including but not limited to: the hospitality sector, food service, food processing, food preparation, and pastry chef. Villaron has also worked in a number of high-end restaurants, including L’Opéra India - French Bakery Pvt. Ltd, Lenôtre, and The Gaylord Bake Shop. Villaron has experience with a wide range of different flavors and flavors of pastry, including chocolate, spices, olive oil, and vanilla. In his work experience, Villaron has learned how to develop and manage projects quickly, as well as how to manage and monitor the quality of his products. Villaron has also had experience in the development of menus, and is familiar with food costings and restaurant administration.

🎓 Education

Lionel Villaron's education has allowed him to have a wide range of training and experience in food production. Villaron has an attestation of HACCPPastry from Académie Aix Marseille, where he worked from January 2016- January 2016. There he trained under the watch of Jean-Claude Destouches, a noted speculator and theorist in the world of food production. Villaron then went on to work in the restaurant industry with Methode Hotellerie restauration metiers de bouche under the direction of Alain Chouvet. Chouvet was a pastry chef and teacher who helped Villaron return to the classroom to continue his coursework. Overall, Villaron has achieved a wide range of education and experience that has allowed him to be a successful food producer.

💡 Technical & Interpersonal Skills

Lionel Villaron has a degree in pastry from the University of Paris-Sud. Lionel Villaron was originally trained as a pastry chef and taught himself how to make chocolate and desserts. He has had experience working as a research and development manager in the hospitality industry. Lionel Villaron has worked at Le Millefleurs, L'Opéra India - French Bakery Pvt. Ltd, What Else Catering, and Lenôtre. He is currently a pastry consultant at The Gaylord Bake Shop.