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Michel Piton | Elance
 
176985602337900
Last Sign-in: May 25, 2013

Michel Piton

trends in the hospitality industry
   Thailand
  |   Bang Yai, Nonthaburi
  |  4:15 am Local Time

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Overview

I consider myself as an operator first and a consultant second, with relevant experience on :
- site assessment, financial projections and feasibility studies ;
- menu concept creation, enhancement and development ;
- bar and wine cellar management (including oenology teaching) ;
- kitchen concept, work flow and production cycles ;
- branding, merchandising and artistic context in hospitality ;
- destination marketing, promotions and events management ;
- human resources guidelines, staff training and management coaching ;
- pre-opening...

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Skills (10)

Tested
Event Planning
Marketing
Business Planning
Financial Forecasting
Human Resource Management
Negotiation
Business Writing
Translation English French
French
Translation French English

Service Description

First of all, I have to confess that I love this business!
My first job was at age 15, peeling potatoes and washing dishes in a family run brasserie, Belgian Ardennes.
Despite this ominous introduction to the industry, I caught the "restaurant bug" and went on to get my culinary arts diploma, from Tournai Hotel School, Belgium.
I have been in and around the business for almost as long as I can remember, running members clubs, resorts, institutional operations and major unique events.
At one time or another, I have made a living doing every job in a restaurant.
I have also been providing ideas and advice on trends to food and beverage operations, all around Australasia, for the past 20 years.
I have learned a lot in my career -some by doing things right, some by doing things wrong and some by watching and working "shoulder-to-shoulder" with the more innovative and influential operators in the industry.
It seems that the more I learn, the more I realize I don't know...
Still, I have managed to gain a fair understanding of what makes restaurants work and gained an ability to pass that understanding along to others.

Now I hardly consider myself an "expert" in the industry. When I was in my mid-twenties, freshly graduated from Lausanne Hotel School, I thought so ; but now I cringe when people use that title. I am, however, an incurable student of the business as well as an insatiable guest.

Because I have a creative orientation, I seem to be able to come up with new...

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Employment

lazygourmet, Bangkok, Thailand
Hospitality Consultant
2007 - Present
Restaurant Creative Marketing, Trends in the Hospitality and Service Excellence Coaching.
Farley (U.K.)-ltd, London, U.K.
managing director
1996 - Present
Hospitality Consultancy short timed oversea missions. London, Dubai, Istanbul, Hong Kong, Bali, New Zealand, French Polynesia, Singapore, Bali, Cambodia, Lao and Thailand. F&B temporary...
Homestay & Table d'hotes, Koh Phangan, Thailand
Partnership
2001 - 2006
Creation and Daily Management Operations for a small upscale Bed & Breakfast. Located on a remote beach, in the Gulf of Thailand.
Mosimann's, London, U.K.
Assistant Maitre d'hotel
1993 - 1995
Anton Mosimann's Private Dining Club. Belgrave Square. Dinner only, Corporate Members Dining Rooms, Assistant Maitre d'hotel.
Pelican Group, London, U.K.
Restaurant Manager
1993 - 1995
Cafe Rouge branch. French Bistro, located in the City (lunch only). Staff Training, Daily Financial and Purchasing Operations.
Le Victuailler, Ixelles, Belgium
Sole Proprietor
1990 - 1993
Fine Food Deli, Wine & Oyster Bars, Private Dining Room & Communal Table, Outside Catering. Creation, Launching, Concept Development and daily Operations.
Eurest (Belgilux), Brussels, Belgium
Banqueting Manager
1989 - 1990
Food service and global corporate catering. Dining rooms, boardrooms and executive & institutional club-houses.
Sea Grill, New York City, USA
Assistant Maitre d'hotel
1988 - 1989
Upscale seafood restaurant located at Rockfeller plaza. Responsible for the private dining rooms section.

Education

ITMA (Tournai Hotel School)
Culinary Arts and Restaurant Operations
-
Universite du Vin, Suze-la-Rousse, France
Oenology: Sensory Analyze and Wine Tasting
-
Harvard EF Campus, Cambridge, USA
English for business (summer program)
-
Christie's Wine Academy, London, UK
History of Wine
-
Solvay Business School
Business Administration, Brussels, Belgium
-
Ecole Hôtelière de Lausanne, Switzerland
Hotel Financial + Food & Beverage Administration
-

Keywords

lazygourmet
restaurant creative marketing
service excellence coaching
trends in the hospitality industry
My Snapshot
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Identity
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lazygourmet
Type
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Member Since
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Michel Piton | Elance

Michel Piton