Lemmy Brou
Institut Paul Bocuse
Tell me more about Lemmy Brou?
Lemmy Brou is a highly experienced professional with 13.4 years of work experience in the hospitality industry. Based in France, she has a strong background in hospitality management, innovation management, and menu development. Lemmy has worked in various roles, including as a project manager and director, showcasing her expertise in the food and beverage industry. She has also held positions at reputable companies such as MONSIEUR P: FLORENT POULARD, Cafe Terroir, and McCain Foods. Lemmy's skills in menu development and fast food make her a valuable asset in the industry.
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About
Porteur de projet, Incubateur Institut Paul Bocuse
Work Experience
Co-Founder
Restaurants
Lemmy Brou's Professional Milestones
- Chef De Projet, Incubateur D'entreprises (2012-05-01~2012-12-01): Leading a highly successful startup by incorporating innovative technologies to develop innovative products.
- Chef De Projet, Incubateur D'entreprises (2012-05-01~2012-12-01): Successfully led a high-profile organization, optimizing execution strategies and driving business growth.
Education
Management,
Hospitality,
Bachelors,
Bachelor Of Arts,
Licence Professionnelle En Management International De L'hôtellerie Et De La Restauration
2009-2012Skill
Hospitality Management
Hospitality Industry
Future Trends
Innovation Management
Pre Opening
Quick Service
Food And Beverage
Hotels
Cuisine
Menu Development
Restaurants
French
Hotel Management
Wine
Culinary Skills
Innovation
Catering
Fast Food
Nomad
Yield Management
Certification
Colleagues
Other Named Lemmy Brou
Frequently asked questions
We found 1 Lemmy Brou's email addresses
Lemmy Brou's social media include: Linkedin,
Lemmy Brou works for MONSIEUR P: FLORENT POULARD
Lemmy Brou's role in MONSIEUR P: FLORENT POULARD is Co-Founder
Lemmy Brou works in the industry of Restaurants
Lemmy Brou's colleagues are Grégory Maurer,Florent Poulard
Lemmy Brou's latest job experience is Co-Founder at MONSIEUR P: FLORENT POULARD
Lemmy Brou's latest education in Institut Paul Bocuse