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Work Background
Amelie DistributionDirector
Jan. 2023Suffolk, England, United KingdomFlatbread wholesale & retail within the UK
Intermediaries for import of flammekueche bases and distributors within the UK with sole import rights for the product - totally unique Supplying more than 30 units and growing as well as a growing demand for retail delivery www.ameliedistribution.co.uk
Amelie Flammekueche RestaurantsMD
Jan. 2017Cambridge, United Kingdom📍Amelie Restaurant - The Grafton, Cambridge | 2017 - 2025
📍Amelie Restaurant - Bens Yard, Ely | 2024 - current
📍Amelie Cafe - Bens Yard, Ely | 2024 - current
📍Chez Amelie - Homerton Gardens, Cambridge | 2022 - 2024
📍Amelie Pop Up - Wyken Vineyard, Suffolk | 2025 - current 2 AA Rosette for Amelie Bens Yard | 2025 & 2026
The Good Food Guide | 2023, 2024, 2025
"Sensational Alsatian Food" - Michael Deacon, The Telegraph Magazine (Followed up by The Week Magazine)
Winner "Best Restaurant in Suffolk & Cambridgeshire" | Muddy Stilettos 2025
Runner up "Best Restaurant Cambridgeshire" | Velvet 2025
Runner up "Best Pop Up Suffolk" | Velvet 2025
Runner up "Hospitality Business of the Year" | Cambridge Independent Awards 2025
Runner up "Best Value Eats 2022" | The Observer Food Monthly 2022 www.amelierestaurants.co.uk
GAUCHOManaging Partner
Mar. 2016 - Jan. 2017Charlotte Street
GAUCHOGeneral Manager
Apr. 2015 - Mar. 2016Piccadilly Circus
GAUCHOAssistant GM
Jul. 2014 - Apr. 2015Sloane Av
GAUCHOAssistant Restaurant Manager
Mar. 2014 - Jul. 2014
Faena HotelsF&B Business Development
Jun. 2012 - Nov. 2012Région de New York City, États-UnisAssisting in the development of the Faena Miami project, focusing on:
- Preparing market reports
- Preparing competitive sets based in the Miami Dade region
- Implementing action plans
- Communicating with potential suppliers in order to find the best fit for the new hotel
- Keeping up with the current F&B industry in terms of concepts and trends
Junior Enterprise - EHL Entrepreneurial Committee Vice President
Apr. 2012 - May. 2013Ecole Hoteliere de LausanneJunior Enterprise EHL is a non profit organization offering companies solutions allowing students to put their academic skills to practical use: My roles as the vice president were:
- Overseeing the internal departments of JEHL which include: - Finance - Human Resources - Communications
- Regular meetings with each department head to monitor productivity
- Regular meetings with the external VP (Responsible for Sales & Marketing) & President
- Assisting any department that needed extra manpower
Junior Enterprise - EHL Entrepreneurial CommitteeVice President
Apr. 2012 - May. 2013Ecole Hoteliere de LausanneJunior Enterprise EHL is a non profit organization offering companies solutions allowing students to put their academic skills to practical use: My roles as the vice president were: - Overseeing the internal departments of JEHL which include: - Finance - Human Resources - Communications - Regular meetings with each department head to monitor productivity - Regular meetings with the external VP (Responsible for Sales & Marketing) & President - Assisting any department that needed extra manpower
The Great HouseAssistant Manager & Admin Assistant
Jun. 2011 - Aug. 2011Lavenham- Dealing with group and individual reservations with regards to the restaurant and hotel
- Ensuring a smooth service during Lunch and Dinner and making sure staff were following steps of service
- Rotating through housekeeping, kitchen and FOH
- Responding to customer feedback
- Closing end of week accounts
- Carefully monitoring the competition -
Chalet RoyalpStagiere/Chef de Rang
Dec. 2009 - Apr. 2010F&B Internship in a Swiss ski resort:
- Working with the breakfast and lunch team
- Responsible for Room Service during lunch
- Responsible for mini bar refill
Casa del AbueloChef/Barman
Apr. 2009 - Jul. 2009MadridI would be assisting in preparing and serving of guests food in a Spanish tapas bar. my roles would be either shared with the head chef or performed alone. Other tasks included:
- Ensuring the cleanliness of the kitchen
- Working behind the bar during quieter times (The kitchen was open & joined to the bar)
- Ensuring that dishes would be sent out in due time
Maison BleueChef de Rang
Jul. 2007 - Sep. 2009Part time
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