Mathias Vigliano
PRIVATE CHEF | EXECUTIVE CHEF | RESTAURATEUR
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About
French-trained Executive Chef with over 30 years of experience, including service at the highest level of French government and private clientele. Proven expertise in luxury private dining, high-end meal preparation, and full restaurant operations. Owner of a successful restaurant and catering business in France for over two decades. Currently seeking a Private Chef or Executive Chef position with visa sponsorship in the United States.
Experience
Executive Chef / Private Chef - Délices du chef - Torrance, California
(2024-12 - 2026-04)
Private chef for a Californian family
- Managed procurement, inventory and vendor partnerships
- Controlled food costs, pricing strategy, and profitability (COGS)
- Ensured compliance with health regulations and HACCP standards
- Led kitchen operations and team management (training, scheduling, supervision)
- Developed and executed menus and hight-volume meal
- Maintained quality control and consistency across all productions
- Delivery hight-end catering and private dining experiences
- Worked with discerning clientele in the Los Angeles area
- Adapted French culinary techniques to Californian cuisine trends
Owner & Executive Chef - La Cocotte - Dunkirk, France
(2004-01 - 2024-11)
- Founded and managed a full-service restaurant and catering business
- Oversaw kitchen operations, staffing, procurement, and financial planning
- Designed seasonal menus and maintained high culinary standards
- Managed customer relations and brand development
- Ensured strict compliance with hygiene and safety regulations
Private Chef – French Government & High-Profile Clients - Hôtel Matignon / Private Residences - France
(2001-01 - 2004-12)
- Prepared official and private meals for French Prime Ministers
- Assigned as private chef to Claude Pompidou
- Private chef for Édouard Balladur
- Managed events, travel dining, and high-security environments
- Handled procurement, budgeting, and staff coordination
Chef de Partie - Multiple establishments - France
(2000-01 - 2001-12)
- Responsible for hot line and banquet service
- High-volume production with strict quality standards
- Worked in Michelin-level environments
Education
BTS - Culinary Arts & Table Service - Le Touquet Hotel School (2000-01 - 2000-12)
Technology BAC - Hotel and restaurant - Le Touquet Hotel School (1998-01 - 1998-12)
Advanced training under MOF chefs (Meilleurs Ouvriers de France) - Multiple institutions
