Chef privé, Cuisinier

Ivy DAI

Passport: American + French resident
Languages: English, French, Mandarin Chinese, Basic Spanish
Certificates: STCW, ENG 1, Culinary Arts
Diploma, Cooking Instructor

CUISINE STYLES
Classic French
Thai
Macrobiotic
Italian
Raw/Vegan
Chinese (Dim Sum)
Mediterranean
Vegetarian
French breads/pastries
Japanese (Sushi)
Gluten-Free

SKILLS
• Menu planning & provisioning • Scheduling, staff management & training
• Catering private parties from 10-100 people • Themed events for weddings and special events
• Cooking demonstrations • Culinary activities for kids (cookie/cupcake decorating)
• Wine pairings and selection • Nutritional consultations (Ayurvedic/Chinese medicine)

YACHTING EXPERIENCE
March 2016 to April 2017 Freelance Chef (various) Worldwide
46m M/Y Qing, Head chef, Palau (South Pacific)
Villa chef (Cannes Film Festival) for Kardashian family
Head chef for Amber Lounge event (Monaco Grand Prix) - 3 yachts ( M/Y Salu, New Star, Gatsby), 6 chefs, 400+ guests
2-month contract with owner of M/Y Kahalani at Saint-Jean Cap Ferrat villa (8 weeks of solid bookings with four groups, food ranged from gluten-free / vegan to British roast dinners).
February-April 2017 - Geneva (Grand-Saconnex): Vegetarian chef for Swiss-American family
During winters, I cooked for a private client in Paris (a continuing client for the past 2 years).

August to Sept 2015 100M M/Y Christina O, Nice Pastry Chef
Designed and executed dessert menus for up to 30 charter guests and owner visits. Manned dessert station for lunch and dinner and served guests an assortment of handmade ice creams, sorbets and small bites. Worked in a 6-person galley team and helped prepare savory dishes for buffets and plated dinners.

May to August 2015 43M M/Y Juna Too, Viareggio, Italy Sole Chef
Cooked for 9 crew and up to 10 guests on private vessel while cruising Italy, Croatia and Montenegro.

May to August 2014 23M M/Y Les Trois Filles, Antibes Freelance Chef
Cooked gluten-free menus for up to 8 guests onboard, and at owner’s villa for private parties of 40 people.

April 2014 70M M/Y St. Nicolas, Palma de Mallorca Sous Chef
Cooked lunch and dinner for crew of 15-20 during 10-day trial. Helped develop Asian and vegetarian recipes for guest menus. Assisted head chef with barbecue and sushi events.

June to October 2013 27M M/Y Asha, Antibes Sole Chef
Cooked for 4 crew and 12 guests during busy 13-week charter season in Corsica and Côte d’Azur. Cooked all meals on-board for 3-week charter. Helped with lines, fenders, interior cleaning; led yoga classes for guests.

May 2013 30M M/Y Salu, Monaco(Grand Prix) Head Chef
Head chef for 65-person Amber Lounge events during the Grand Prix. Coordinated food preparation and deliveries between three yachts. Successfully executed two lunch banquets, one dinner banquet and breakfast.

PRIVATE CHEF / CONSULTING EXPERIENCE
Jul 2011-May 2013 Paris, France Private Chef
Provisioned, organized and cooked for high-net worth individuals in the Paris area. Planned meals for weekday lunches and dinners; cooked for private parties and special events using seasonal produce and local products.

2010-2012 Cook Better, Live Better, Santa Barbara, California Private Chef
Cooked for families and staff in private homes for personal chef agency whose clients included Oprah Winfrey and Rob Lowe. Prepared weekday meals and five-course dinners for small parties.

2008-2012 Dragon Dinners Cooking School, Santa Barbara, Calif. Owner / Instructor
Organized events with cooking demo, passed appetizers, bar station and sit-down dinner. Booked facilities, managed cost control and promotion, hired staff. Taught classes; met with clients for tastings and menu design.

2010-2012 Food Network Guest Chef
Appeared on “Cupcake Wars” (Season 1-4), and “Halloween Wars. ” Assisted contestants with baking 1, 000 cupcakes in 2 hours; created pulled and blown sugar displays, chocolate sculptures, intricate pumpkin carving.

Other Food Media Experience: Food Stylist for FoodThinkers. com (blog run by Breville - Australian kitchen appliance brand); food writer for Time Out Magazine-Beijing, LA Daily News and ABC News.

RESTAURANT / LUXURY HOSPITALITY
EXPERIENCE
Jul. 2011-Jul. 2012 Ojai Valley Inn & Spa (AAA 5-Diamond), Ojai, Calif. Lead Pastry Chef
Managed catering for high-profile guests and celebrities in property mansion: In charge of dessert and bakery needs for seven dining outlets. Created and produced plated desserts for 200 covers/night.
Made elaborate dessert buffets for events of 300+ guests (Pro-am Golf Tournament, Red-Bull, Victoria Secret).
Crafted daily vegetarian specials for Maravilla restaurant, assisted on salad and hot lines. In charge of daily production schedule and managing staff in executive pastry chef's absence; ordering and inventory.

May 2010-Jun. 2011 Four Seasons Resort, Santa Barbara, Calif. Pastry Chef
One of 10 pastry chefs in 300-room luxury resort. Responsible for all dessert production for two fine-dining restaurants and in-room dining. Created special guest amenities, chocolate sculptures and hand-made truffles.

Jan. -Jun. 2011 Ritz Carlton, Marina Del Rey, Calif. Pastry Chef
Created nautical-themed desserts for jerNE restaurant and weddings for luxury resort in the Marina Del Rey harbor. Developed menu for Sunday brunch with 15 desserts, a chocolate fountain and fondue station.

2009-2010 ABC / Disney Studios, Los Angeles, Calif. Sushi Chef
Made custom sushi rolls to order for production parties, film/TV screenings and for 3 restaurants onsite.

2006-2007 Trattoria Tre Venezie, Pasadena, Calif. * (Michelin-starred) Garde Manger Chef
Plated salads, desserts and cold appetizers. Assisted chef de cuisine on hot line. All bread, pasta, sausage, desserts and grappa were made in house. Northeastern Italian cuisine with Astro-Hungarian influence.

EDUCATION
Le Cordon Bleu College of Culinary Arts, ​ Los Angeles, Calif. – Diploma of Culinary Arts (with Honors)
University of California, Los Angeles, ​Los Angeles, Calif. - B. A. Degree in Psychology, minor in English

Lenotre, ​ Plaisir, France – Intensive training with world-renowned MOF pastry chefs to refine skills in bread, pastry, ice cream, sugar and chocolate décor, gourmandise (truffles, macarons, bonbons)

Hediard, ​Paris, France – trained one-on-one with chef at fine-dining restaurant to master pastry skills and the latest techniques in cuisine and molecular gastronomy

INTERESTS
Dance, Writing, Yoga (20 years), Meditation, Theater, Traveling, Languages, Diving, Rock climbing

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