Stephane PIERRE manufacturing LSC DUBAI (United Arab Emirates)
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Stephane PIERRE manufacturing LSC DUBAI (United Arab Emirates)
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Category: Middle East - United Arab Emirates - Gourmet restaurants -
Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-07-02
Stephane PIERRE manufacturing LSC DUBAI (United Arab Emirates) www.stephanepierre.be - www.targetcom.be
History
This is a project devised by three friends who have worked together for many years, in a domain where close cooperation is all-important…
Stephane PIERRE,
Aged nearly 40. After graduating from the ITMA hotel and catering school in Tournai, he then set off to spend five years working in a number of renowned establishments, in Belgium and abroad (maison Devos two Michelin stars, caterer Paul Puissant, master chef and member of the Order of the 33 Master Chefs of Belgium (www.33masters.com), sous-chef at the restaurant Michel Haquin, (two Michelin stars))
And finally head chef for caterer Nicolas Lefevere, supplier to the Belgian Royal Court and master chef, gathering the experience that would allow him to start up on his own from April 1995.
Since then it has been success all the way, and only a year after opening he moved his business to premises extending over 1000m2 to satisfy his business and private clientele. In 2000, he purchased the famous "Auberge d’Ohain" (one Michelin star) in order to centralise his activities there.
The profession has recognised Pierre as a perfect chef and manager by bestowing upon him the privileged title of Master Chef of Belgium (www.maitres-cuisiniers.be). He was also Chairman of the Euro-Toques Association for over five years (2003-2008) and is a member of the International Order of Disciples of Auguste Escoffier, the association chaired by Jean Pierre Biffi, executive chef of Potel et Chabot in Paris.
In 2007, he and his wife opened a communications company in order to make practical use of the many international contacts gained over these long years (www.targetcom.be)
Further information can be found at www.stephanepierre.be
Zouhair Jelloul, of French nationality, born in Morocco,
Professional Experience:
- Chef in maritime hotel service – tourist boat: seven years
- Experience in kitchen and table service in an Italian restaurant: five years,
- Organisation of events and meetings in catering service: ten years,
- Organisation of trade shows in Belgium and abroad,
- Financial rescue and launch of services in Horeca,
- Training of staff in catering and table service,
- Close friend and confidant of Stéphane Pierre, working with him in event organisation
in Belgium and abroad for over ten years.
His ambition has always been to achieve a purely professional approach, especially in the organisation of international trade fairs and shows and all types of event to do with the culinary arts and serving guests. Member of Euro-Toques for over five years.
This has allowed him to create his own business training specialised staff, giving them the benefit of his great professionalism and expertise.
He is of course alert and open to all new approaches in this domain, always with the aim of further polishing the image of his business and seeing it promoted as one of the best.
Youssef Alloul, Of Belgian nationality, born in Anvers, currently the owner of three restaurants in Brussels, a
graduate in Tourism, International Business and Marketing from the Business School EPHEC in Brussels. Languages French, Arabic, Spanish and English.
Also a graduate in Islamic Sciences from the Takafoul Institute of Islamic Studies in Brussels. Followed evening classes in French cuisine at CERIA for three years, self-taught in Oriental and Asian cuisine for eight years.
Professional experience
1. Restaurant Osmose World Grill, specialities world cuisine, grilled fish and meats
2. Restaurant Paparazzi, specialities fresh pasta, pizza. www.restopaparazzi.be . Created in
2008
References for master caterer Stephane Pierre (Belgium)
National and European Institutions
Egmont Palace, Brussels Stock Exchange, Wallonia Region, Boerenbond, Chamber of Representatives, the European Commission, ministerial cabinets (federal and regional), the Post Office, Val Duchesse
Embassies
German, Greek, Swiss embassies ...
Finnish Embassy (Representation in E.U.), Norwegian Consulate, NATO
Banks and Insurance Companies
Citibank, KBC, Caisse d'épargne, ING, Dexia, Banque Nagelmackers, Banque Puilaetco, Banque Nationale de Paris, Axa-Royale Belge, Fortis
Various companies
Peugeot, Nissan, DHL, Estée Lauder Cosmétics, Giorgio Armani, Jaguar Belgium, Fernand Georges, Belgacom, Coca-Cola Europe, Proximus, Federauto, Glaverbel, UPS, Pirelli, Astra Zeneca, Carimar, Nashuatec, Kone, Eurelectric, Delvaux, Saint-Gobain, Union Wallonne des Entreprises, Adewavre, Udel, Atenor, Tramobel
Weddings and events
Hof ten steen,Château Rubens, Domaine de Fraichau, Distillerie de Biercee, het Druiven Hof, Albert Hall, Acte 3 in Waterloo, la Cense d'Herbecq, Concert Noble, Aula Magna in LLN, Château de Beloeil, Château de la Hulpe, Château le Moutier, Emines, Moriensart, Feluy, Cleerbeek, Herzele, Abbaye de Nizelles.
Not forgetting the various economic missions worldwide led by HRH Crown Prince Philippe of Belgium, heir to the Belgian throne, and gastronomic consultancy work realised having managed the catering company Stéphane Pierre in countries such as Russia (Moscow), Singapore, the Seychelles, USA (New York, Las Vegas etc.), Poland (Poznan, Krakow) etc
For more information visit www.targetcom.be
Developments
Our mastery of our profession as master caterers/organisers of events and luxury dining has driven us to develop a new challenge, and the United Arab Emirates have caught our attention ever since we began to consider new ideas.
Having fully explored this area from all angles in Europe, we are now ready to take up this new challenge, with 15 years of experience behind us.
Objectives
Our setting up in the Emirates and more specifically in Dubai will be oriented around six main focal points in order to reinforce the operational development of this company and to represent gastronomy in its entirety.
1. The organisation of de luxe private events (weddings, birthdays etc.) and business (company) events
2. The production of finished products for hotels, restaurants and others (cakes, quiches, sweet/savoury verrines, canapés etc.)
3. The delivery of products and prepared dishes to the expatriate and Emirate communities
4. The production of sweet/savoury dishes for company lunches
5. The creation of delicacies/gateaux/sweet and savoury cakes/desserts in the wider sense, but of exquisite refinement in their taste and presentation.
6. Lessons in haute cuisine and table art, professional training A very personal approach will be taken in these, allowing the clientele to follow the live presentation of various gastronomic creations, with plenty of opportunity for a friendly and informative exchange about the culinary world and table art
The six points will have the shared objective of achieving excellence, both through the superb quality of the ingredients selected and through the meticulous care taken in their presentation.
This is an ambitious project which we are now ready and very well prepared to take on together for the rapid and sound development of our company.
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