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Work Background
Director
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
MD
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
Managing Partner
GAUCHOManaging Partner
Mar. 2016 - Jan. 2017Charlotte Street
General Manager
GAUCHOGeneral Manager
Apr. 2015 - Mar. 2016Piccadilly Circus
Assistant GM
GAUCHOAssistant GM
Jul. 2014 - Apr. 2015Sloane Av
Assistant Restaurant Manager
GAUCHOAssistant Restaurant Manager
Mar. 2014 - Jul. 2014
F&B Business Development
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
Vice President
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
Vice President
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
Assistant Manager & Admin Assistant
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 -
Stagiere/Chef de Rang
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
Chef/Barman
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
Chef de Rang
Maison BleueChef de Rang
Jul. 2007 - Sep. 2009Part time
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