Mathias Vigliano

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.

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

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