David Bozec
Private Chef, Consultant, Trainer
Private Chef, Consultant, Trainer
My secrets
For all establishments, I consider five universal pillars: product quality, harmony of flavors, mastery of techniques, the chef and owner's personality as expressed in the food and setting, and, equally important, consistency over time and coherence across the entire menu, to maintain the same level of quality in the dishes served. For me, consistency is essential at different times of the year: lunch, dinner, weekdays, and weekends.
For your teams
With a catalog of 42 themed training courses, I meet the needs of professionals in gourmet, commercial, collective, food industry, and fooding sectors. I train your teams on-site so they can support you quickly, while respecting your vision and ambitions.
For Businesses & Individuals
I organize your event with a communication strategy centered on gastronomy, to delight culinary enthusiasts. I participate in culinary events, whether corporate or private, including conferences, product launches, prestige dinners, culinary demonstrations, or media appearances.
A unique, blind menu featuring products from the estate.
Post-match meal preparation!
Training a brigade in Iraq — David BOZEC, the consultant who whispers to young chefs…
Support isa human relationshipbetween you and me…
Two weeks rich in experience sharing, lessons, and workshops with custom training for the kitchen team.Golden Tulip Le Diplomate
A great discovery — a small restaurant with timeless gastronomic vibes, offering top-notch service, class, ambiance... dish quality, and friendly staff.
They truly deserve recognition among the best!
David is a great chef!Méjri Rabii Erbil International Hotel
Thank you so much for this wonderful dinner!!!!
Excellent dinner, the star isn't far away!
Love for cooking, well-being, respect for products and their natural quality: this is the legacy I received from my parents—my father being a butcher. I literally grew up surrounded by the smells of cooking, baking, and the countryside. Like many of my peers, my passion and taste for cooking showed up from an early age. Naturally, I pursued culinary and pastry training, gaining experience in various establishments: bistros, fine dining, catering, and more recently, the food industry. Through my passion and creativity, I try to share an open-minded approach to well-being and global flavors, fueled by a curious and open attitude.
The training at hospitality schools like Lycée Raymond Cortat in Aurillac and René Cassin in Tulle was led by professional chefs. These programs provided high-level education in both classical and modern French culinary techniques. With credentials including CAP/BEP in Culinary Arts, a Professional Baccalaureate, a BTS in Hospitality Management, a Certificate of Specialization in plated desserts, and hygiene training, I also enhanced my path with numerous internships and professional experiences.
Cooking is first and foremost a matter of passion. With my diplomas in hand, I pursued mentorship with Michelin-starred chefs and regional Meilleurs Ouvriers de France, including Jean-Marie Dumaine, Bernard Andrieux, Gérard Anglard, and Norbert Vannier for pastry. It would be hard to name all those who influenced my journey, marked by a unique career path.
After varied experience in kitchens, pastry, and catering, I shifted 15 years ago to consulting, training, and support services. This transition happened naturally, sparked by a conversation with Norbert Vannier and Jean-Luc Caillaud. I’ve since collaborated with chefs like Jean-Marie Dumaine and Christian Abegan on culinary projects, as well as worked with hotel, event, and food industry businesses. David BOZEC Conseil offers tailored consulting, in-home chef services, and experiences centered around the art of hospitality. I bring my expertise to assess your specific needs and create customized solutions.
Launch of my first book “Eat Healthy” with Artémis Editions. This book features 200 varied and delicious recipes developed with a dietitian to help you eat balanced meals without sacrificing enjoyment.
Recipe contributions in two books for Unilever Food Solutions, in collaboration with Belgian, Dutch, and French chefs, aimed at inspiring professional chefs.
Authored “50 ans 50 Recettes” for Davigel, inspired by their premium “Terre & Mer” product line and signature “Création Brigade” prep products.
Email: david.bozec63@gmail.com
Phone: +33 (0)6 40 26 73 22
Instagram : @david.bozec
LinkedIn : David Bozec
