Les intervenants
Laurent BEAULIEU
After working for more than 12 years with the Barrière group as Marketing Director, Laurent is an expert in marketing to the on-trade.
He has worked with a number of hotel groups, and has been in charge of partnerships, digital, research, customer relations and many other areas.
In particular, he worked for Société des Bains de Mer as Director of Marketing Strategy and Communications for over 5 years.
Above all, he is a shining example of persistence, professionalism and rigour. He works tirelessly on projects that are close to his heart, both for himself and for others.
Following these experiences, Laurent founded his own company, Singularités HFT, a marketing, communications, digital, sales, revenue management, distribution, innovation, transition, design and training consultancy dedicated to the recovery and transition of players in the hotel, restaurant and tourism industries.
Laurent contributes his expertise and supports Conscience Concept's projects.
Pascale BOISSIER
Pascale is not only an example of benevolence, she is also co-founder of Silbo, a company with a mission dedicated to helping people make the transition.
She is actively involved alongside B Lab France in promoting the B Corp movement and developing its ecosystem in France. In particular, she supports companies in their certification process
As well as possessing all the qualities we look for in a manager today, Pascale teaches at EMI Sciences Po in Paris
A true certified professional, she is also a member of the ARPP's Advertising Ethics Jury
Pascale Boissier is a woman of many hats, brimming with the desire to build and enhance relationships. Today, she lends her support and expertise to Conscience Concept projects.
Sacha BOUFFARD
At the heart of Conscience Concept projects, Sacha is the sommelier expert,
He is currently Head Sommelier at Restaurant les Morainières (2 Michelin stars) in Jongieux (73170).
He has a BTS in Hotel and Catering Management, followed by an additional qualification in sommellerie, all the while developing his skills in some very fine establishments such as
La Pyramide in Vienne
La Maison Aribert in Uriage
Thanks to this knowledge of Michelin-starred establishments, Sacha has become an expert in sommellerie, where he learns persistence, rigour and the sharing of knowledge.
A world where keeping traditions alive is essential if knowledge is to flourish
Determined to succeed, and to put his knowledge to good use, Sacha is also the founder of the company ‘Le Ravitailleur’, where he designs wine gift boxes, tasting evenings and training courses.
A true enthusiast of the world of gastronomy, Sacha is certain to support Conscience Concept's projects.
Alain-Patrick FAUCONNET
World Champion 2022 in Parma, French Duo Champion 2021, Alain-Patrick is a specialist in Pizza, which he calls ‘gourmet’.
With over 50 years' experience in the kitchen, he has worked in some of the finest restaurants in French gastronomy, alongside some of the greatest names, including:
Régis Marcon in Saint-Bonnet-Le-Froid
Maison Troisgros in Roanne
Yannick Alléno in Paris
Alain-Patrick has been sharing his expertise for 40 years as a cookery teacher.
He has also worked in more than a dozen countries abroad, providing training and advice, as well as taking part in competitions as a candidate and coach.
Chef and Designer Trophy in Geneva in 2014 (second place)
Member of the Moroccan team at the Bocuse d'or 2013
Today, Alain-Patrick is Vice-President of the Disciples d'Escoffier Grandes Alpes and runs the first gourmet pizzeria in Grenoble with his family.
He supports the Conscience Concept projects and shares his sense of management, his expertise in cooking and his passion.
Maxime MELLE
A true budding chef, Maxime has been passionate about cooking and pastry-making for several years. He has developed his culinary skills in traditional and gastronomic establishments such as :
Restaurant Didier de Courten Étoilé Michelin - Sierre-Valais
Terre Blanche Hôtel Spa Golf ***** - Tourrettes
L’ancienne auberge de Georges Blanc - Vonnas
L’Almandin Étoilé Michelin - Saint-Cyprien
Over the course of his career, Maxime has developed a real expertise in gourmet cuisine, with a rigorous eye for taste and a devotion to hygiene.
Maxime is an experienced manager and assists the founder with all the concepts.
Thanks to his motivation and perseverance, Maxime knows how to adapt to all kinds of situations. He knows the different parts of the kitchen perfectly and is capable of training a kitchen team in a responsible and innovative way.
Thanks to his 4 CHR diplomas, he brings his kitchen expertise to Conscience Concept projects on a full-time basis.
Bérengère FOGEL
With a wealth of professional experience behind her, Bérengère has had a successful career in the world of art, and it's thanks to this artistic quality that she develops her knowledge every day.
In particular, she has worked as a facilitator in a number of social integration, art and cultural education establishments.
Over the years, Bérengère has acquired expertise in gardens and nature, which she brings to private companies.
Today, Bérengère brings her knowledge of the world of art and nature to Conscience Concept projects.
She analyses and studies environmental solutions in the catering industry, contributing her knowledge of natural products.
Bérengère creates gardens and plants, and designs the decoration of an establishment in a way that is adapted to its concept, by studying the most ecological and economical way.
She creates her compositions in the company of disabled and underprivileged people in order to promote the ethics of Conscience Concept projects.
Eric NGUYEN
A trained chef, Eric is passionate about products and their flavours, and overflowing with the desire to learn more about cooking every day.
Having worked in a number of traditional and gastronomic establishments as a waiter and cook, he has developed his knowledge of the restaurant business to perfect his experience.
After obtaining his BTS in Hotel and Catering Management, he joined Alain-Patrick Fauconnet to assist him in his gourmet pizzeria..
Thanks to his desire to learn and his motivation, he now knows how to manage a kitchen and ensure the quality of the food.
Eric knows how to train staff in kitchen techniques and brings a fresh, youthful touch to his management.
Eric supports the Conscience Concept projects by sharing his knowledge and passion for cooking.
Paulin ZAKGRYNSKA
From barman to waiter to receptionist, Paulin has made his mark in some fine establishments, including :
Bar Les Garçons - Montpellier
Maison Aribert - Uriage-les-Bains
Pertica - Vendôme
Hôtel Mercure Centre Antigone - Montpellier
By working in these establishments, Paulin has been able to learn about the hotel and restaurant business in its entirety, which gives him autonomy and a certain professionalism.
Paulin is dedicated and has a good balance between knowing how to be and knowing how to do, and his benevolence gives him an interesting management technique.
As well as being efficient in his tasks, he also has a knowledge of accounting and management, which he brings to Conscience Concept projects.
Thanks to his professionalism, Paulin has an expertise in mixology, he knows how to create bar cards by adding the Conscience Concept ethics.
He can train a team in mixology and service, with ethics and respect.
