Hérvé Gualano

25 years of experience in the restaurant industry. 

 

P a r i s - P o l o g n e - T a h i t i - C a p  d ’ A g d e - T o u l o u s e - B e s a n ç o n - A n n e c  y

 

Inheriting from his father’s savoir-faire, and then starting in Besançon as a manager, Hervé becomes very quickly maître d’hôtel at the Beachcomber in Tahiti, at the Montmartre in Warsaw, and at the Philosophe in Paris. Unparalleled cook, he goes back to the kitchen by managing a team at the Rowing Club in Toulouse.

 

Passionate about travels, encounters and exchanges, he traveled the world in search of new projects that built his personality and brought all the character to his cuisine (you can see images here).

 

Hervé has good customer relations’ skills, a pronounced taste in interpersonal skills, and a sense of sharing his passion…

Intuitive and efficient, he takes in charge the managing of businesses, by offering his experience as a carpenter to give a new life to the places that he transforms.

 

Each time, he is able to yield a profit and double the original revenue in less than 2 years: Le Chalet du Cervin in Besançon, Le Poisson Rouge in Annecy, La Table d’Aligre and La Fruitière d’Aligre in Paris – 2 restaurants that he owns and where he is a renowned chef since 2012.