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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.

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.

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

For detailed CV,
please send a request e-mail thru Contact Form
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