Emmanuel Paraire

Trained in France, I live in Panama, where I owned my business for several years. I am looking for a position as Executive Pastry chef or Pastry chef. I have a specialty in pastry and bread making, and an international culinary instructor with over 30 years in France and abroad with experience in luxury hotels, high-end restaurants, cruise ships, and academic institutions.

Expert in large-scale production, menu creation, cost control, and managing culinary teams of up to 60 people. A renowned trainer and program creator, member of the French Culinary Academy, and former coach of the Panamanian national pastry team for the Azteca Cup at the World Pastry Championship. I am looking for a Position in a Cruise ship where I have been working for 3 years.

Owner and head chef - Restaurante Madre Mia / Unión Market Hotel Golden Tower - Panama

(2023-09)

• Owner and head chef of a Spanish tapas restaurant
• Menu creation, recipe development and culinary direction
• Purchasing optimization with strict quality–price control
• Food cost management and menu profitability improvement

Culinary Director - Universidad Isae (Cafetería y catering eventos) - Panama

(2018-12)

• Creation of healthy menus for university students
• Preparation and execution for private event for transit over the Panama Canal up to 300 Pax
• Daily production of up to 150 meals
• Ingredient purchasing with cost efficiency
• Hiring, training and supervision of kitchen staff
• Enforcement of sanitation and HACCP standards

Owner / Bakery Director - EL PAN DEL CHEF SA (Bread Company) - Panama

(2014-06)

• Artisan bakery producing up to 100 pounds of dough daily
• Supplier of premium bakery items for hotels and restaurants
• Products include burger buns, rolls, baguettes, sliders, etc.
• Ingredient cost control and production optimization

Lead Culinary Instructor - Universidad de Bellas Artes de Ganexa - Panama

(2012-06)

• Creation and design of full culinary and pastry programs
• Courses: French cuisine, pastry arts, bakery, Peruvian cuisine
• Training from beginner to advanced levels

Pastry & Bakery Instructor - Universidad Interamericana de Panamá - Panama

(2011 - 2013)

• Design and implementation of pastry and bakery programs
• Student training and curriculum development

Director of Pastry & Pastry/Bakery Instructor - Panama International Hotel School - Panama

(2008 - 2013)

• Developed a 180-hour advanced pastry program
• Training in pastry, bakery, chocolate, and cake decoration
• Led professional seminars for over 60 hotel pastry chefs
• Created standardized dessert recipes for hotel chains
• Dessert menu development for Le Méridien, Crowne Plaza and Holiday Inn

Pastry Chef - Petit Paris - Panama

(2007 - 2008)

• Opening and setup of the pastry shop
• Creation of desserts, chocolates, savory pastries
• Staff hiring and training
• Menu design for banquets and catering services

Executive Pastry Chef - Hotel Oro Verde - Guayaquil, Ecuador

(2005 - 2007)

• Managed full pastry & bakery production
• Supervised a team of 27 staff
• Designed buffets and dessert menus
• Oversaw production for 3 delicatessens (avg. $125,000/month sales)

Food & Beverage Manager - Sauce Alto Resort - Lima, Peru

(2001 - 2005)

• Management of 16 family rooms and all F&B operations
• Managed all culinary operations for the resort and seafood restaurant
• Leadership of 60 employees (kitchen, maintenance, banquets)
• Organization of large events up to 1000 guests
• Menu creation and cost control
• Market development and business expansion

Pastry Chef - Grand Hotel Mercure Alameda (Group Accor) - Quito, Ecuador

• Full responsibility for bakery & pastry production
• Supervised a team of 10

Pastry Instructor - San Ignacio de Loyola University - Lima, Peru

(2001 - 2004)

• Taught pastry courses to classes of 30 students
• Developed foundational and advanced training modules

Pastry Arts Instructor - Gastrotur Culinary School - Lima, Peru

(2001 - 2004)

• Taught a 150-hour pastry arts program
• Classes of up to 50 students
• Full curriculum design

Pastry Chef & Banquet Master - Restaurant Alfresco - Lima, Peru

(1996 - 2001)

• Responsible for pastry production for 5 restaurants
• Led a team of 10 pastry cooks
• Managed banquet operations (30 to 1,000 guests)
• Reopened the night shift (staff expanded from 6 to 25)

Pastry Chef - Restaurant Villanova - Lima, Peru

(1995 - 1996)

Pastry Chef - Costa Cruise Line - Miami, Florida

(1994 - 1996)

Costa Allegra Ships; Costa Romantica Ships

Pastry Chef - Celebrity Cruise Line - Miami, Florida

(1992 - 1994)

Zenith Ships, Horizon Ships

Pastry Cook - Hotel Fairmont–Château Lake Louise - Alberta, Canada

(1989 - 1991)

University Teaching Certificate (2019)

Bachelor's Degree - Culinary Arts - Panama (2016)

U.S. Hotel Industry Lodging Supervision Certificate (2009)

Bread & Viennoiserie Production Certificate - École de Métiers de Table – Paris (1987)

Chocolate & Confectionery Certificate - École de Métiers de Table – Paris (1986)

First Student Medal - École de Métiers de Table – Paris (1986)

Pastry Aptitude Certificate - École de Métiers de Table – Paris (1984)

École de Métiers de Table – Paris

École des Grands Moulins – Paris