Julien Cosse

Passionate Chef, dedicated to the culinary art, I am rich of over 20 years of professional experience in western, Asian and international cuisine and kitchen management. Bring my expertise and passion of food to the public and share my experience, creating unique and memorable moments for my guests and lead my team and company to the success.

Executive Chef at Dusit Thani Lubi Plantation Davao de Oro (2024-06 – Present)

Island resort with 78 Villas. In charge of the culinary operation composed of 3 restaurants (western, Asian and Thai signature), banquet operation MICE and SOCIALS.

• Implementation of HACCP Standards, SOP
• Menu kits creation and costing, sourcing of suppliers developing local economy with farm to table concepts
• Develop new trends and concepts to stay leaders in the market with innovations and cost friendly resources
• Control food cost in line with budget
• Develop and enforce sustainability within the resort and day to day operation (tree of life Dusit Program)
• Developing kitchen team through career growth plans, trainings and mentoring

General Manager at The Swiss Deli Davao Philippines Inc. (2021-10 – 2024-06)

Leading the team of the local Davao institution 'the Swiss Deli Davao Philippines Inc.'

• Implement strong and clear supervision for effective implementation and strong control system of execution
• Maintain the standards of quality and food safety of the products
• Align the company with the regulations and SSOPs as per the actual GMP implemented
• Ensure effective employee management by overseeing and coordinating each department, promote training and career growth of employees
• Work on effective measures on cost savings
• Establish the CAPEX in accordance to the budget and goals of the company

Senior Sous Chef at Sofitel Philippines Plaza Manila (2017-12 – 2021-10)

Hotel capacity 609 rooms. Ranked N°1 of all Manila 5 stars properties. Biggest Sofitel in the world. Ranked N°4 of all Sofitel in the world. Biggest F&B operation in the Philippines.

• Responsible for the restaurant's operation (SPIRAL Tatler best restaurant Philippines 2019, Le bar, Sunset bar, Club Millesime, Snaps sport bar, Room service)
• Food and labor cost management
• Hygiene and food safety (HACCP certified hotel)
• Menu creation and menu engineering
• Special events and promotions
• Monitoring food waste and energy consumption in accordance with Planet 21 ACCOR program
• Increase of guest's scores
• Increase the guests cover by in 2017, 2018 and 2019 by 53,900 Vs 2016
• Training and coaching of the team

Chef de Cuisine at Viking Ocean Cruises (2016-01 – 2017-12)

Executive Chef at Restaurant A L'Ardoise (2014-01 – 2016-12)

Chef de Cuisine at Royal Catering LLC (2011-01 – 2014-12)

Executive Chef at Cafe Victor (2010-01 – 2011-12)

Culinary Instructor at Saint Aubin Routot Prison (2010-01 – 2010-12)

Owner and Executive Chef at Restaurant Le G3 (2007-01 – 2010-12)

Master degree in Culinary art – Lycee Professionnel Hotelier De Dinard (2007)

Bachelor degree in Culinary – Lycee Hotelier Jules Le Cesne (2005)