Francois Moyet
one summit Dr
Kalamazoo, Michigan 49007
269 271 4499
fmoyet@chartermi.net
I have been a successful self employed Restaurateur for the last 18 years. From Paris France to Kalamazoo MI. Please check my biography on my web site at www.francoiskazoo.com
I'm looking for new challenge where I can use my experience, knowledge, expertise, and innovation.
I’m bilingual French & English and assimilate very quickly any Latin Language. My educational background is very unique and my experience as an entrepreneur businessman in the hospitality industry allows me to postulate to a wild range of position any where around the world.
Traveling is a passion for me. I love to discover new culture, language, art, civilization, local cuisine and absorb them so I can reflect them in some new business ideas or simply in my cuisine.
11/2006 - Present Francois' Corner Bistro, Kalamazoo, mi
Concept change to respond to the new venue of the 14 screen theater next door.
10/2003 - Present Tortilla Flat's, Kalamazoo, mi
Open next door a new restaurant offering a Mexican flavor to downtown.
3/2002 - Present Macaroni Factory, Kalamazoo, mi
Bring an Italian flavor to downtown
1/1997 - Present Francois' Seafood & Steak House, Kalamazoo, mi
Change the concept of The Louisiana Grill to a Steak house
6/1990 - 12/2007 Louisiana Corporation, Kalamazoo, mi
Open and run successfully 10 different concepts restaurants in the last 18 years from Paris France to Kalamazoo USA .From the front of the house to the kitchen, with marketing, legal, administration, and financial responsibilities. Day to day operation as well planning new concept and development.
Entertain several TV cooking show as a Chef (French TV Antenna 2 in 1990, PBS Grand Rapids from 1999 to 2004, Local Regional Channel CBS Kalamazoo, ABC Grand Rapids, Kalamazoo Local Cable access.
Was private consultant for large food corporation in Paris France in the early 90's DANONE BSN ( develop new product line and concept )Yoplait ( develop new recipes)
Picard Surgele (quality control, visiting plan of production to solve production issues; develop recipes, picture production for packaging...)
Primex International (develop recipes, picture production for packaging)Alsace lait ( develop new product line and concept for a new milk bar chain )
Yokohama international ( private caterer and nutritionist for the Japanese firm at 1990 Grand prix les 24 heure du mans. 3 rd position arrival.)
June 1990 Grand opening of my very first Restaurant
Le Navarin in Paris September 1992
Restaurant La Rotisserie du Navarin Paris February 1993
Restaurant Le Grillon just outside of Paris June 1995 restaurant
Le Louisiana Grill Kalamazoo Mi February 1997
Restaurant Francois Seafood and Steak house Kalamazoo Mi January 1999
Restaurant / Daily Bagel and Panini Kalamazoo Mi
June 2002 Macaroni Factory Kalamazoo Mi
May 2003 The water work cafe Paw Paw MI
October 2003 The Tortilla Flat Kalamazoo Mi
November 2006 Francois Corner Bistro Kalamazoo MI
5/2003 - 2/2005 The Water Work Cafe, Paw Paw, mi
Open a restaurant in partnership with Warner vineyard in the winery.
10/1999 - 12/2002 Bagel & Panini, Kalamazoo, mi
Open a deli in the Comerica Building
5/1995 - 1/1997 Louisiana Grill, Kalamazoo, mi
Open my first restaurant In the Midwest. Bring a Cajun flavor to downtown Kalamazoo
9/1992 - 5/1995 La Rotisserie Du Navarin, Paris, France
Open My second restaurant in Paris
5/1990 - 5/1995 Le Navarin, Paris, France
Open My first restaurant in Paris
2/1993 - 4/1995 Le Grillon, La frette sur Seine/ Paris, France
Open my third Restaurant in Paris
8/1988 - 1/1989 Le Buriehsel, Strasbourg, Alsace
This job was part of a mandatory internship with the ESCF Paris. I work there at the time when we got our *** Michelin Star. Wonderful experience and memories... I was also conducting my own consulting independent firm and work for Alsace Lait . I developed for them the very first concept milk bar in downtown Strasbourg.
3/1986 - 12/1987 La Tour D'argent, Paris, France
Work in this legendary restaurant with some of the greatest chefs in the world. This place was the place where all the dignitaries of this world were coming for dinner. From the Royal English Family to George Bush (Father) or any president or Saudi Arabian Sheik visiting Paris....
2/1985 - 1/1987 L'escadre, Paris, France
12/1984 - 1/1985 French Army 40 RA, Suipes, France
Was chosen to cook for the colonel. Start my Brevet Professional during my service at the CNEC. Was also selected for a commando training of 3 month, where our late French President Francois Mitterrand, decided to prove than even a cook can fight.
We went thru an extensive VIPs training on nuclear, biological and chemical weapon combat. Manipulate every weapon available in the regiment. And went to a 3 day Challenge competition among other French regiment, including the French Legion. We finish in 3 rd position, I end up in charge of my Team of 12 soldiers, the sergeant was “killed "during the nuclear attack ...Fortunately it was only a maneuver...But it was a great experience!
6/1983 - 11/1984 Le Regalty / Les Grottes de matata, Royan, France
9/1988 - 9/1990 E.S.C.F Paris France ( French culinary art institute of Paris), Paris, France EU
Master’s Degree
Brevet Professional 1986 at the CNEC with a minor in nutrition and technologies and then the bachelor degree
Associate & Technical degree 1983 at the Royan culinary art institute.
8/1989 - 12/1989 Johnson & Wales University, Providence , RI
Some College Coursework Completed
Was selected by the ESCF of Paris for a student exchange program for a semester in the US.
3/1985 - 3/1987 CNEC, Paris, France
Bachelor's Degree
Brevet professional of culinary art with a minor in nutrition, technology and computer science.
9/1980 - 6/1983 Culinary school of Royan, E.U
Associate Degree
Graduate with honors.
4/2007 - Present Environmental Concern Committee
Board Member of the city of Kalamazoo
10/2006 - Present LLC SCI St Francois
President
3/2004 - Present Energiestro USA
vice president
5/1998 - 1/2006 DKI
member of the marketing board of the city of Kalamazoo MI
Skill Name Skill Level Last Used/Experience
bilingual Expert Currently used/20
computer skills Intermediate Currently used/10
English (Fluent - Full Knowledge)
French (Fluent - Full Knowledge)
Reference Name Phone Email Type
Catherine Holmes 269 381 4958 Professional president LA Corp
Sean Mc Cann 1 269 207 6963 Professional Kalamazoo City Commissioner
Chris Shook 1 269 381 0057 Professional President of Gilmore Corporation
Gary Gaguere 1 269 217 4913 Professional Magistrate of the 8 District court
check my biography on my web site at www.francoiskazoo.com