Pascal Féraud is a seasoned culinary professional with extensive experience in various prestigious kitchens. They served as Chef Exécutif at Sanderson Hotel from 2003 to 2007 and held similar roles at Le Jules Verne and Maison Blanche. Their culinary career also includes positions such as Premier Commis at Hôtel Le Negresco and Chef de Cuisine at Restaurant Maison Blanche. Since 2010, Pascal has been the Chef Exécutif at Groupe Alain Ducasse, continuing to build their legacy in the culinary arts. They hold a BTS in Culinary Arts and Chef Training from École hôtelière d'Avignon, completed in 1992.
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