Pascal A Lemaire
About Myself
Name: Pascal A Lemaire
Gender: Male
Age: 49 years old
Birthday: January 26th
Hometown: Leonia, NJ
Education: BA
School: Ecole Hoteliere de Namur, Belgium.
Major: Hotel and Restaurant management.
Master: Chef, Sommelier, Pastry, Chocolate Work.
Complementary formation: Certificate of the Academy of Wine Service (U.K.).
Sommelier Professional Development Program on the QEII.
Dale Carnegie Training (leadership Program)
Specialty: Opening new Restaurants, training staff, Development and Marketing, Succeeding.
Occupation: Hospitality Industry, Real Estate, Marketing, Entrepreneur.
MY CONTACT
Home: (201) 482-4450
Cell: (201) 245-3724
AWARDS RECEIVED:
✯ ”W.O.W.” awards for the Art of Chocolate 2006 at D.A.R.C.C. for Colossi3 (La Truffe).
✯ 3 Stars New York times, New york post, crain’s ny business, daily news, the ny observer for Fiamma Osteria.
✯ “Excellent” Review by Catherine Jones of “The New York Times” for The Stage House Inn.
✯ “Excellent” Review by Valerie Sinclair of “The New Jersey Monthly” for The Stage House Inn.
✯ Interviewed by Rita Edelman of “The Star Ledger” for Kenneth Charles Chocolates.
✯ Interviewed by Bill Beutel from Eyewitness News, Channel 7 for Kenneth Charles Chocolates.
✯ “Excellent” Review by Valerie Sinclair of “The New Jersey Monthly” for The Ryland Inn.
✯”Best of the Best” desert by the Somerset Art Center for Pierre.
Experience
Graduated from the prestigious Ecole Hoteliere de Namur, Belgium, in 1987 with Honors.
I first came to America twenty seven years ago to work at La Cremaillere & La Panetiere, in Westchester, New York.
Then left to travel the world on the famous Queen Elizabeth II, working for Cunard Line as a head Wine Steward (in charge of 16 Sommeliers).
Settle in the Caribbean with Royal Caribbean Cruise Line, on the Monarch of the Sea & Majesty of the Sea, working as a Champagne Bartender.
Back to the States, in NYC, at Bouley on Duane St, then Le Bernardin, when Gilbert Le Coze was the Chef/Owner, and Eric Ripert the sous Chef.
Assist the General Manager with a Myriad of daily functions.
Left to open my own business ”Kenneth Charles Chocolates”, Manufacture and wholesaler of fine chocolates, in New Providence, NJ. Opened a second location in Union, NJ, then a third in the Trump Tower in NYC.
Design store image, formulate recipes, create brochures, layout strategy and promotional campaigns, and made money.
Sold the Business and went back to the restaurant industry as assistant GM at Pierre’s, in Harding township, NJ.
Ran all evening operations to closings.
Then as GM, at the Ryland Inn, in Whitehouse, NJ.
Ran all operations, Promote, Upgrade quality by implementing training courses to increase customer satisfaction, and Analyze P&L reports. Deliver new ways to decrease any losses to attain a profitable approach.
One year contract (challenge) to Create and Implement all Operations, Promote and set up special events, maintain P&L reports, install POS system, reservation software and data base customer list, train all employees in their new positions.
After contract expired, went to open Fiamma Osteria, in Manhattan, for BR Guest.
Open New restaurant, train staff in order to get the “EXCEPTIONAL” ratting from the New York Times, and received the ratting that we were targeting. Oversee all aspects of business operations, according to the corporate headquarters.
Worked at Chazal, in Manhattan
Ran all evening operations till closings of the club.
Created 12 new recipes, for their U.S. line of tartelettes, they needed something more innovative, in style with the actual food fashion, and market. All 12 recipes were approved by the owner, on the first presentation, without having to make any changes.
Couldn’t stay away from the restaurant life, Greek Taverna, took me as a Director of Operations for their restaurants.
Greek Taverna Montclair, Edgewater, Glen Rock.
By Pascal A Lemaire
