David Bozec

Starting or taking over a restaurant is a challenge. After 15 years of experience, from bistro to grand palace, I have overcome several trials. To help you move forward faster, benefit from my experience through personalized coaching.

Have you just set up a new brigade? Do you want to improve the skills of your cooks or chef de partie? I train your teams, on the ground, to enable them to support you quickly. I respect your vision and ambitions!

Need a private chef to organize your private event? Want to please? I design a menu with you, prepare your event, and ensure that your moment is exceptional!

Born on June 9, 1981, in Riom-Es-Montagnes in Cantal, I grew up in a family of epicureans. My father being a butcher and my mother a good cook, they accustomed me to the good smells of cooking, pastry, and good local products.

Nourished by my passion, I naturally turned to cooking and pastry training. CAP / BEP / BAC Pro Cuisine Lycée Raymond Cortat - Aurillac (15) - France BTS in Hotel and Catering Complementary Mention in Plate Dessert Lycée René Cassin - Tulle (19) - France Professional training "Mastery of hygiene practices IAA"

At the end of my training, I followed an apprenticeship path with great chefs like Gérard ANGLARD, to acquire the fundamentals of French cuisine while evolving in the positions of commis, chef de partie up to the position of Chef de Cuisine.

After 10 years of experience in the kitchen, I have reoriented myself for 5 years towards culinary consulting and training to support chefs such as Jean-Marie DUMAINE, Christian ABEGAN, and other hotel, event, and agri-food structures.