He worked hard for a period of three years but never dreamed of where his chosen career would take him. Following his apprenticeship, Andre worked in various well known restaurants and hotels around France, his last placement in France was with Mr Seguin, a Patisserie which have won many awards for its fine products. In 1990 Andre went to work as a Commis Chef at the French Horn Hotel, Sunning on
Thames in England, which was run by Paul Bocuse, and well known Chef de Cuisine Renee Emin. He then moved to Belgium where he gained valuable experience at the Gourmandine Restaurant (1 Michelin Star). There Andre worked as a Chef de Partie and was in Charge of the Pastry section. After two years, Andre moved to Switzerland and worked as a Sous Chef in a 5 star Hotel, before moving to the Sheraton Melbourne in 1999. This is where Andre worked as an Executive Sous Chef and was responsible for a brigade of 55 chefs which lasted for a period of three years. At the Age of 29, André was given his first Executive chef position at the Four points by Sheraton in Geelong, and after three years he transferred to the Sheraton Tahiti in French Polynesia. In Tahiti, he took up the role of Executive Chef and Director of Food Beverage. After several years in Polynesia, he wanted to take a career change and decided he wanted to pass his passion for cooking onto budding apprentices; this is where he joined Crown Melbourne as Culinary Trainer in late 2005. Andre is now the Training Manager for Crown and spends much of his time training students for prestigious culinary competitions. Andre's true passion lies in his love for cooking and pastry and and working with the finest ingredients he is able to create these truely delicious Macarons.
