PATRICK GRANDGIEN 8, Rue du Bourg Neuf 74140 Douvaine FRANCE Tel : +33450311652 Mobile phone : +33640514482 Email : [email protected] Web : www.grandgien.fr Languages: French, English, Russian Married one dependent child

Hôtel Royal Monceau 75 Av. Hoche 75008 Paris September 1966 to September 1969 Best Chef in St. Petersburg in 2005 National Kitchen category Bistrot Garcon best Restaurant St Petersburg 2004 National Kitchen category Member of the Chaine des Rotisseurs, Culinary Advisor to the Bailiwick of Saint Petersburg Laureate nominated for Gold competition in St. Petersburg "My favorite restaurant" 2007 Juror business competitions: Zolotoi Culina in Saint Petersburg in 2009-2008-2007-2006 Best Restaurant Saint Petersburg 2002-2003-2004-2005-2006.

PROFESSIONAL EXPERIENCE Executive chef August 2012 to Ocrobre 2013 Ecolog Catering Dubaï Project TOTAL Khariaga Russie Second of cuisine September 2011 to end February 2012 Carnivore du Centre Geneva Switzerland Executive chef December 2010 to end of August 2011 Restaurant de la Frontière Anières GENEVA CANTON Switzerland Cook July & August 2010 Short term contract Restaurant « Le Petit Lac » Corsier GENEVA CANTON Switzerland Brand Chef Garcon Group Bistro Garçon Nevsky Prospect 95 Saint Petersburg Russia Traditional French Cuisine March 2000 to June 2010 Preparation of menu four times a year. Recruitment and accelerated training of local staff. Ongoing training cooks every menu change. Organization of monthly party with themes. Continuous presence and advice to the local Director Training waiters staff and kitchen Establishment and animation master classes weekly Teaching staff to the French culture and gastronomy, wines and cheeses etc ... Bakeries and pastry shops Garcon French tradition. Nine Boutiques Participation in the creation of bakeries, from plan to the opening Research supplier of the equipment, assistance to the installation of it

Participation in baking tests Involvement in manufacturing at the opening Daily production control and sales. Executive chef Grand Café de la Paix Perpignan France February 1999 to February 2000 Large brasserie with fixed menus, à la carte and daily specials. Gourmet meals and specialty of sauerkraut. Reopening of this establishment after renovation. First chef in place Grand Hotel Ukraine 4 stars Dnepropetrovsk Ukraine General manager September 1997 to September 1998 Opening after renovation of this four-star hotel in the center of Dnepropetrovsk Ukraine Organization of all the hotel services: reception, accommodation, catering and banquet Directing the directors of departments, bars, restaurants, kitchens, accommodation, reception, commercial. Control of hiring and managing staff and provide training Ensure the highest standards of hygiene, cleanliness, maintenance and politeness. Manage the financial aspect and stocks. Organizing conferences, seminars, events. Personally welcome important guests and officials. Catering Manager, Director of subsidiary CIS Ukraine Catering International & Services-CIS, 40 C avenue de Hambourg 13008 Marseille July 1994 to August 1997 Charge of Catering service for Poltava Petroleum Company directed by English Group JP Kenny Oil & Gas. Preparation and counselling for the construction of the life base and its extension Order hardware kitchen & accommodation, Research for local suppliers, implementation of the procurement system. At the opening recruitment of local staff and training of it. Managing and operating account for the customer. On my advice the client who had initially signed a contract for mandate, switched to a contract of package. Charge of Catering service for Hughes Aircraft International and Bechtel. Program for the dismantling of nuclear silos in the former Soviet Union Planning and research for the establishment of three base camps for workers Ukrainians with full catering service (Lodging, Restaurant, Laundry) and two bases for expatriates with full catering service. Creation of the subsidiary and execution of all the procedures necessary for its functioning. Financial and operational report weekly to the CEO of CIS Catering services Supervisor Catering International &services CIS, 40 C avenue de Hambourg 13008 Marseille November 1993 to June 1994 Usinsk, Komi Republic Russia Supervision of three base camps including two 60 Kms beyond the Arctic Circle. Financial and administrative responsibility for the subsidiary CIS Komi created in order to conduct our business in Russia. Clients: Gulf Canada Petroleum JV : 2 bases type Hotel 2 Stars Schlumberger : 1 base type ATCO Générale de restauration ACCOR Group PARIS Enterprises Division Restaurants Manager March 1991 to October 1993 Canteen BHV 1 scramble self, 1 brasserie, 1 pizzeria pasteria, 1 cafeteria Restaurants of the Family Allowances Fund of Paris and Parisian Region.

Eastern Catering Company ECCo, ACCOR Group Riyad Saudi Arabia Area Manager October 1988 to February 1991

Commercial liability , financial, administrative region of Riyadh Lead and organize the various operations Solicit potential clients; maintain constant relations with customers organize weekly meetings with these officials and ECCo on their sites in order to exchange views and resolve any disputes, and to listen to their expectations. Organizing the management of expatriate French, Indian, Sri Lankan, Pakistani, Filipino, Thai, Lebanese, recruitment, training, salaries, rotation planning, travel arrangements to and from the country of origin. Establish budget estimates and monitor realized, quotation, invoices and receipts, accounts and operations of each regional operation. Negotiate and finalize new contracts before submitting them to the signature of the Director General and customers. Establish and ensure the commencement of operations. SODEXO Base-camp Division: India Camp Boss September 1987 to September 1988 Client: Spie Capag, NKK Toyo Consortium Projet Construction of HBJ Pipeline Project 250 Men / Day expatriates Same functions and tasks Catering Supervisor Compagnie Internationale de Restauration CIR Accor group Marseille (Company closed definitively in 1987) Camp Boss August 1983 to August 1987 Clients for whom I worked. Construction company Dantin Bejaia 120 Men / Day Pascal Construction Company Bordj El Kiffan (Algiers) 150 Men / Day Construction company Weisrock Guelma 100 Men / Day Construction company CSEE Alger 350 Men / Day 5 bases spread over the north Bouygues Construction Biskra 100 Men / Day SODEXO Base-camp Division: Iraq Chef in charge July 1982 to July 1983 Client: Fougerolles France (Eiffage: 8th European construction group and concessions) Project: Construction of 200 villas in western Iraq Functions: Plan menus and supervise the preparation and service. Directing the kitchen staff. Train kitchen staff on hygiene, quality and safety. Prepare food; take care of the supply of food. Management of operational account Keeping cash book Calculation of Daily Food Cost P.R.J. Department of Morbihan France Kitchen chef 1970 Hôtel de la Gare et des Voyageurs AURAY 1971 Hôtel du Commerce et de l’Épée VANNES 1972 cafétérias Record Centre commercial du Fourchene VANNES 1973 Hôtel de l’Écu de France PENERF 1974 Le relais de Luscanen PLOEREN 1975 - 1978 École Nationale de Police VANNES 1979 - 1982 Pizzeria Romanella VANNES