Cheminade Jérémy

Executive Chef with a strong background in Michelin-starred restaurants. Currently overseeing multiple concepts with Qatar Museums, I have developed expertise in high-end and large-scale event catering, team leadership and administrative tasks.

Executive Chef - QC+ by Qatar museums in collaboration with Alain Ducasse Paris - Doha, Qatar

(2022-01 - 2026-07)

In charge of Jiwan, IDAM by Alain Ducasse, Mia café, café 999 and banqueting operation, overseeing a team of 70 chefs across all outlets.

• Contributed to the Michelin recognition of two restaurants in the first edition of Michelin Guide Qatar, 2024 (Jiwan – Bib Gourmand, Idam – 1 Michelin Star)
• High-ends events organization hosted in museums for prestigious guests such as Tiffany, Hermès, Dior, Commercial Bank
• Led the overall organization of Gala dinners with guest chefs during Qatar Creates Week
• Execution for 600+ guests' events like Selectour, QFC and governmental companies
• Creation and renewal of event menus, developing exclusive offers and concepts for tailor-made events
• Food cost optimization & profitability improvement ensuring efficient cost control and maximizing margins
• Development and achievement of business objectives, increasing revenue and operational efficiency

Head Chef - Jiwan, Alain Ducasse restaurant / QC+ by Qatar museums - Doha, Qatar

(2019-01 - 2021-12)

Restaurant opening, December 2019.

• In charge of the recruitment and formation of the team
• Creation of menus inspired by Qatari gastronomy, balancing tradition and innovation
• Purchases and relation with suppliers
• Respect of HACCP Rules
• Food cost

Sous-chef - L'Auberge du Pont de Collonges, Paul Bocuse - Lyon

(2018-01 - 2019-12)

Worked under Christophe Muller MOF 2000, Gilles Reinhardt MOF 2004, Olivier Couvin MOF 2015 at 3-star restaurant.

Sous-chef - La Rotonde, Domaine Le Lyon Vert - La Tour de Salvagny

(2014-01 - 2018-12)

1-star restaurant. Worked under Jean-François Malle, Winner of Pâté-Croûte World Championship, 2013.

Head Chef - Mix City, Hôtel des Congrès - Lyon

(2012-01 - 2014-12)

Chef de partie - Pierre Gagnaire, Balzac - Paris

(2011-01 - 2011-12)

3-star restaurant. Worked under Michel Nave MOF 2004 and Thierry Méchinaud.

Chef de partie - Le Louis XV - Alain Ducasse - Monaco

(2006-01 - 2010-12)

3-star restaurant. Worked under Franck Cerruti and Pascal Bardet.

Demi-chef de partie - Les Terrasses de Lyon - Lyon

(2005-01 - 2006-12)

1-star restaurant. Worked under Davy Tissot MOF 2004.

Commis - Le Chabichou - Courchevel 1850

(2004-01 - 2004-12)

2-star restaurant. Worked under Stéphane Buron MOF 2004.

Commis - Le Petit Nice Passedat - Marseille

(2004-01 - 2005-12)

3-star restaurant. Worked under Gerald Passedat.

Kitchen apprentice - Restaurant Jean Brouilly - Tarare

(2000-01 - 2004-12)

1-star restaurant. Completed CAP and BP in kitchen.

Brevet Professionnel Cuisine - Culinary Arts - CFA François Rabelais (2004-01 - 2004-12)

C.A.P Cuisine - Culinary Arts - C.F.A François Rabelais (2002-01 - 2002-12)