Askirn

Graduate of a Bachelor's Degree in International Culinary Arts Management at Institut Lyfe, I have built my experience in a variety of establishments, from bistronomic restaurants to Michelin-starred fine dining. Rigorous and autonomous, I have also developed my own private chef business, demonstrating my initiative and strong commitment to service.

Demi Chef de Partie (Internship) at Bayview by Danny Khezzar (2026-05 – 2026-08)

Internship as chef de partie on the roast and sauce stations, from mise en place to service, in a Michelin-starred environment requiring precision and high standards.

Sous Chef (Fixed-term replacement) at Les Collines Dorées (Nursing Home) (2025-07 – 2025-07)

Management of supplies, menu creation, supervision of a team of two, and overall management of the kitchen.

Demi Chef de Partie (Internship) at Le Saint-Nicolas (gastronomic) (2025-01 – 2025-03)

Involvement in mise en place and service in a demanding environment. Worked with high-quality, seasonal ingredients.

Demi Chef de Partie (Internship) at Le Mirage (bistronomic) (2024-05 – 2024-08)

Progressed from kitchen commis to chef de partie in the cold section, then in the hot section and garnish station.

Private Chef at Private events (2024 – Present)

Creation of bespoke menus from A to Z, organisation with two commis, service, tailor-made culinary experiences for 6 to 45 guests.

Bachelor's Degree in International Culinary Arts Management – Institut Lyfe (Institut Paul Bocuse) (2022 – 2025)

French Baccalauréat (High School Diploma) in Specialisations in History, Geography, Geopolitics and Political Science (HGGSP) and Economics and Social Sciences (SES) – Institut des Chartreux (2022)