Find freelancers. Lose those costly delays.

With 1.7 million freelancers, we'll match you with the perfect talent.

or, Register with Elance »

Michel Piton | Elance
Last Sign-in: Sep 30, 2015

Michel Piton

trends in the hospitality industry
  |   Nadi, Prachin Buri
  |  3:08 am Local Time

Verified Freelancer

Michel Piton's identity has been verified.  Learn More


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...

Read More »

Skills (10)

Event Planning
Business Planning
Financial Forecasting
Human Resource Management
Business Writing
Translation English 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...

Read More »


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
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.


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


restaurant creative marketing
service excellence coaching
trends in the hospitality industry
My Snapshot
Sales & Marketing
Elance Level
Level represents activity and experience on Elance. Freelancers start at Level 1 and achieve higher levels through their work. A higher "Level" indicates greater earnings, ratings and other achievements on Elance. Learn More »
  • 12 months
  • Lifetime
Per Client
Member Since
July 2012
Elance URL
Michel Piton | Elance

Michel Piton