Paul Albert
Wierzchowiska,06
Summary
ARTISAN - BAKER - CHEF - CHEESEMAKER
- Thrive and perform in creative and dynamic restaurants and bakeries, learn and embrace diverse culinary identities and working philosophies, and deepen my knowledge of the art of fermentation
- Passionate and creative, energetic and engaged, adaptable and fast learner, accountable, dedicated, committed
Overview
17
17
years of professional experience
Work History
Head of fermentation
Dwor Sanna (Nizio Natural)
Wiersowiska
03.2024
- Creation and structuration of the bakery production
- Head Natural cheesemaker – cheesemonger
- R&D and experimentation on fermentation (non-alcoholic beverages)
Head baker
Miller + Baker
Perth
03.2023 - 02.2024
- Learning the stone milling process, working with freshly milled flour
- Teach basics of naturally fermented bread in the academy
Chef de cuisine
Drunken Farmer
Singapore
04.2021 - 01.2023
- Established and operated 3 wine bars throughout a one-year timeframe in Singapore
- Coordinating teams for the preparation and service
- Creation of the menu / R&D
Head chef baker
Tiong Bahru Bakery
Singapore
08.2019 - 01.2023
- Pioneered the creation of an academy focused on teaching others about natural fermentation and craft techniques
- Oversaw bakery operations for a total of 6 outlets in 2019, expanding to 12 in 2023
- Oversaw frequent performance assessments to create targeted improvement plans for employees.
Sous-chef
Papilles coffeehouse
Paris
10.2018 - 06.2019
Head of Fermentation / Consultant
Circus Bakery / Cravan / Fragment
Paris
08.2018 - 10.2018
- On the fabrication of cheese “pasta filata” and sourdough’s pizzas
- Generated unique menu options for the cocktail bar Cravan in the 16th arrondissement and introduced fresh offerings at Fragment coffeeshop.
Chef De Partie
Restaurant Comice (1-star Michelin)
Paris
02.2018 - 08.2018
- Responsible for the meat / fish and sauce
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
Personal Project
Private dining
05.2017 - 01.2018
- Crafted an immersive dining event for four individuals, featuring a 12-course menu harmonized with handcrafted beers and artisanal fermented drinks
On-the-job Training
The Slow Bakery
Rio de Janeiro
07.2016 - 12.2017
- Dedicated one year to working at a bakery, attending three sessions per week, in order to acquire expertise in natural fermentation and the sourdough process
Sous-chef
Restaurant Lasai (2-star Michelin)
Rio de Janeiro
11.2015 - 12.2017
- The 2nd year as sous-chef
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Chef De Partie
Restaurant La Marine (3 stars Michelin)
Noirmoutier en l’île
02.2014 - 07.2015
- Transitioned into a full-time role after completing my internship
- The 2nd year as chef de partie
Internship as Cook
Restaurant Les Crayères (2 stars Michelin)
Reims
05.2012 - 08.2012
- Successfully completed an intensive 4-month internship
Internship
Restaurant le Victoria
Castres
01.2007 - 01.2011
- Worked for 3 months as an intern under the direct supervision of the Chef, including experience in pastry.
Education
Natural cheese making class - Cheesemaking
David Asher / Black Sheep School
Copenhagen10-2021
Bachelor’s degree in Culinary Arts & Restaurant Management - Culinary Arts
Institute Paul Bocuse
Ecully, France10.2013
Class of 15 hours -
Alain Ducasse School
Paris, France01.2011
Skills
- Microsoft Office suite
- Movie creation (Adobe première, Sony Vegas)
- Calm Under Pressure
- Task Prioritization
- Supervision and leadership
Age
30
Hobbies and Interests
- Skateboarding
- Muay Thai
- Running and road bicycle
Languages
French
First Language
English
Proficient (C2)
C2
Portuguese
Proficient (C2)
C2
Spanish
Upper Intermediate (B2)
B2
Italian
Elementary (A2)
A2
Polish
Beginner
A1
References
References available upon request.
Timeline
Head of fermentation
Dwor Sanna (Nizio Natural)
03.2024
Head baker
Miller + Baker
03.2023 - 02.2024
Chef de cuisine
Drunken Farmer
04.2021 - 01.2023
Head chef baker
Tiong Bahru Bakery
08.2019 - 01.2023
Sous-chef
Papilles coffeehouse
10.2018 - 06.2019
Head of Fermentation / Consultant
Circus Bakery / Cravan / Fragment
08.2018 - 10.2018
Chef De Partie
Restaurant Comice (1-star Michelin)
02.2018 - 08.2018
Personal Project
Private dining
05.2017 - 01.2018
On-the-job Training
The Slow Bakery
07.2016 - 12.2017
Sous-chef
Restaurant Lasai (2-star Michelin)
11.2015 - 12.2017
Chef De Partie
Restaurant La Marine (3 stars Michelin)
02.2014 - 07.2015
Internship as Cook
Restaurant Les Crayères (2 stars Michelin)
05.2012 - 08.2012
Internship
Restaurant le Victoria
01.2007 - 01.2011
Natural cheese making class - Cheesemaking
David Asher / Black Sheep School
Bachelor’s degree in Culinary Arts & Restaurant Management - Culinary Arts
Institute Paul Bocuse
Class of 15 hours -
Alain Ducasse School