Fabrice Marcon

Experienced Executive Chef with a demonstrated history of working in the food & beverages industry. Skilled in Catering, Budgeting, Food & Beverage, and current cal French fork to table style Hotel Management, and Cooking. Strong operations professional with a bet cuisine focused in hospitality from works class hotel & restaurants activity and passion for.

Honors & Accomplishments

• Sugar Work Price – National Pastry Completion New York – 2000
• 1- Michelin star – Grand Hotel Stockholm, Sweden – Michelin Guide
• Outstanding Restaurant of the Year – Gourmet Magazine Scandinavia – 2000
• Finalist – Scandinavian Chef of the Year – Silver Medal