A team of top French and local professionals

Our team consists of top French professionals in the restaurant and consulting fields in collaboration with several French specialised training centres.

We are dedicated to providing local expertise for the design, technical, marketing and business aspects of each particular project. Thus, our French concepts are precisely tailored to local markets.

Alexandre Chalmandrier, sommelier

Alexandre Chalmandrier, 28, is sommelier at "La Tour d’Argent", one Paris’ top five restaurants. After graduating from the Albert De Mun hotel school (Paris), Alexandre worked as a sommelier in such venues as "La Grande Cascade", a high-ranking Paris restaurant, and the “Cour Jardin”, the Plazza Athénée hotel restaurant, near the Champs Elysées.

Alexandre has been nuturing his passion for the art of wine for many years. At 18, he won 3rd prize at the Georges Baptiste Cup, a major regional competition in Paris. Two years later, he was awarded 2nd prize at the Anephot national restaurant competition.

Adrien Henni, project director

A graduate of the Paris Institute for Political Sciences, Adrien Henni, 36, founded France Resto Concept. Previously he worked as an international business development consultant, participating in numerous projects, particularly in Russia and the former USSR.

In the mid-1990’s, he contributed to the creation of Russia’s first modern medical assistance structures. He then went on to manage the marketing activity of Moscow’s leading western clinic. In 2000-02 he launched an award-winning French-Russian software project. More recently, Adrien has helped French companies penetrate the Russian market and advised Russian companies on building relations with western countries

Jean-Baptiste Martin, chef & kitchen optimisation expert

After graduating from the Ecole supérieure de Cuisine française, Jean-Baptiste Martin worked for 15 yeas at such prestigious restaurants as “Trianon Palace” (Versailles, 3 stars Michelin), “Le Grand Vefour” (Paris, 3 stars) and “L’Oasis” (Mandelieu, 2 stars). As the Executive Sous Chef of the 4-star “Hôtel Sofitel Paris Bercy” he managed a team of 40 cooks serving the restaurant, bars and room service. He has also organised the food service at private events for celebrities and renowned brands, serving up to 500 people.

Jean-Baptiste has won several national cooking competitions. As the chef of “Brigitte’s restaurant” (Santa Clara, California), he received a 3.5-star award from the “San José Mercury News”. In 2007, Jean-Baptiste opened his own cooking school, Cuisine Coup de Coeur and developed a corporate consulting offer.

Estérelle Payany, food writer

Estérelle creates recipes and writes articles about fine products from France and all over the world (vinegar, salt, pepper…) for magazines such as "Elle" or sites such as "Marmiton.org" and "Aufeminin.com", in addition to her own blog EsterKitchen. She has also authored several cook books about pumpkins, pasta, easy kitchen, chocolate, amoung many others topics.

A resident of Paris, she delights in experiencing new tastes and has a genuine talent for sharing her enthusiasm about French cuisine.

Jean-Claude Pernette, restaurant service expert

After a career in the horeca sector, where he held a wide range of service and sommellerie positions, Jean-Claude Pernette pursued a teaching career which lasted over 15 years. He ended his academic career at the Lycée Anna Judic in Semur-en-Auxois (Burgundy).

Jean-Claude Pernette has been the recipient of the most prestigious awards from the French government: "Meilleur ouvrier de France (maître d'hôtel)", "Chevalier de l’ordre national du Mérite pour la promotion du travail" and "Chevalier de l’ordre des Palmes académiques".

Florian Simon, chef

Since graduation from the Albert De Mun hotel school (Paris), Florian has worked as sommelier and cook at prestigious restaurants and hotels in France (Mariott-Champs Elysées, "La Cascade", "Le Moulin Vert") and Canada (Voo Doo Grill in Québec).

In addition, Florian teaches the art of dégustation at the Paris Stock Exchange and at "Le Pavillon Dauphine", a renowned Paris restaurant. In 2007, Florian won the international Bordeaux wines competition.