Touf​âne Vigneron has worked in professional kitchens as chef since he was 14 years old. Young and creative, he has rich culinary experiences in high-end Western cuisine, luxury hotels, and gastronomic restaurants in Europe and Asia, including Belgium, France, Spain, Germany, Netherlands, and Laos.

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He is a well-rounded chef equipped with creative culinary art skills (baking and pastry included), knowledge & application of HACCP, leadership, capacity building skills for local staff, and molecular kitchen techniques.

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He is good at building rapport with customers and understanding their nutritional needs. One of his culinary prefences is organic vinegar production from seasonal fruits and spices.

• Korean food and spices training (January 2021)

• Thailand food and spices training course (March 2013)

• Sweet and savory Macarons baking training course (February 2013)

• Chocolatier (chocolate processing mastery) training course at Godiva Chocolate Factory in Belgium (January 2013)

• Accelerated learning of the food service business fundamentals and accounting at the Institute of IFAPME in Belgium (2012)

• IFAPME School (Institut wallon de Formation en Alternance et des indépendants et Petites et Moyennes Entreprises/Walloon Institute for Work-Based Training and Self-Employed and Small and Medium-Sized Enterprises) (2008 – 2012)

- Graduate with Kitchen Chef, Restaurant Manager, Oenologist, Maître d’Hôtel & Sommelier Diplomas

• Certificate of secondary education

• Event Organizer (January 2022 - Present) in Abuja, Nigeria

        - Private event with arts exhibition​

• Event Organizer (November 2020 - December 2021)  in Busan, South Korea

- Private event with arts exhibition

• Chef de Cuisine (Consulting) at Hotel Victoria Durbuy in Belgium (July 2020 – October 2020)

- A 4-star hotel in Durbuy, Belgium

- Daily meal preparation for more than 600 people

- Quality control, HACCP management, staff training, staff shift management

• KOD Natural by Toufâne Vigneron (Vinegar production in Laos) (October 2019 – February 2020)

- Organic vinegar production with seasonal fruits and local spices

• Chef de Cuisine (Consulting) at Hotel Mercure Antibes Sophia Antipolis in France (April 2019 – July 2019)

- A 4-star hotel (Accor group) in Sophia Antipolis, France

- Corporate large-sized banquet preparation for more than 400 people at a time

- Quality control, HACCP management, staff training, staff shift management

• Head Chef at ATMO in Laos (December 2016 – January 2019)

- A bistronomique restaurant in Vientiane, Laos

- Assisted owner in restaurant’s opening and its spatial organization, with extra focus on kitchen ergonomics, menu creation

- Elaborated menus and defined different food costs

- Created a line of vinegars inspired by and made with local ingredients, ensuring sterilization process and logistics of the production

- Worked in team with locals and trained staff

• Chef de Cuisine at Weingoewolbe in Germany (June 2015 – October 2016)

- A restaurant in Frankfurt, Germany

- Team staff management and placing, training

- All food production, oil and alcohol packaging

• Chef de Partie at Happy’s in Spain (June 2014 – May 2015)

- A French restaurant in Alicante, Spain (Station Chef)

- Team staff management and placing, training

- Inventory and orders

• Chef de Partie at Martin’s Château du Lac in Belgium (October 2011 – March 2014)

- A 5-star hotel in Genval, Belgium

- Supervised hot and cold stations

- Inventory management

- Professionally applied HACCP Law (hazard analysis & critical control point)

- Participated in menu updates

• Trainee in Molecular Cuisine at Basile & Co. in Netherlands (March 2011 – October 2011)

- A molecular cuisine gastronomic restaurant in Amsterdam, Netherlands

- Molecular gastronomy

• Chef de Partie – Pastry Chef at L’Enquête du Goût in France (December 2009 – May 2011)

- A gastronomic restaurant in Paris, France

- Worked as Pastry Chef for both restaurant and its boutique

• Culinary arts

• Knowledge and application of HACCP

• Knowledge and application of food costing

• Knowledge and application of molecular kitchen techniques

• Good at establishing rapport with people from different cultures

• Production of vinegar and sterilized products

• Capacity building for local staff

• French native speaker, English/Lao/Thai fluent speaker

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