Chef Nicolas Breneliere

I started my career in 2002 by doing an apprenticeship in pastry for two years. When I obtained my degree, a Certificate of Professional Study in France, I expatriated myself in England under the tutelage of Raymond Blanc to perfect and master my finesse and my basic techniques for a year.

Thereafter, I had several experiments in Greece, Ireland, Holland… I was the sous-chef of Patrick Bausier in Spain, a disciple of Paul Bocuse. Learned all bascis and technics before to become Chef in luxury establishments.Then I participated in the structuring of the concept of restaurant aboard commercial aircraft for the 8 first-class passengers for Etihad Airways based in Abu Dhabi, United Arab Emirates.

Finally, after this experience in the air, I took directions of the kitchens of Relais & Châteaux La Pinsonnière in Canada that opened only in summer, I offered them a gastronomic cuisine, modernizing some the greatest classics of the Quebec cuisine.

Today I have returned from Abu Dhabi where I just made one month consulting a restaurant trying to be structured to better develop itself, during this period, I brought to the restaurant an expertise in technical work to improve the smoothness and taste of the work made; coaching the team for effectiveness over time as well as specific training on HACCP while installing a standard structure by creating datasheets for production monitoring and cost.

Since November 2014, I joined a Parisian structure, Anaïs , whose business is the organization of top culinary quality services for corporate and institutional (catering) . Working closely with the founder, a new opportunity presented itself to me : to discover the world of entrepreneurship. I was able to perfect my knowledge in this branch and confront my cuisine in a very competitive market , with historical actors of renown.

In short it is my responsibility to create a food experience for my client who is the go ” wow! ” and experience for my team that I help to achieve their professional and personal goals.

I am based in Portugal where I am creating a new restaurant