Jérôme Munster

My skills and responsibilities range from fine dining cuisine in classic and modern restaurant, on a cruise ship, resorts, hotels, to opening and creating restaurant overseas and in France. My experience was acquired and enriched by culinary cultures in different countries and knowledge of local products. Through the voyages to other horizons I discovered a more human side and open-mindedness. Our world is changing, I would like to continue my journey by evolving the cuisine, and being synergic with other professional disciplines: either in a company or group, collectivity or networks (local, international), or on innovative projects, for a better and respectful approach towards the planet and the wellbeing. French native with multilanguage ability (speak English, Spanish, German, understand Turkish and Indonesian), my areas of intervention are to lead the cuisine at a restaurant, group of restauration or other institutions, support for start-ups, give culinary advices and practical training and teaching abroad as well as in France.