Greg Louraichi

My name is Gregory Louraichi, I was born in southern French portal town called Arcachon which is about 60 kilometers outside of the fable province of Bordeaux in 1981. Like most the well known French chefs, I started my career at an early age of 16 as an apprentice in a well known local restaurant at my home town La Teste de Buch. Upon the completion of my apprenticeship, I then received intensive trainings by holding various positions in different restaurants in my provincial home town.

This early stage of my career has greatly influenced my style of cooking focusing on the presentation, tastes and usage of ingredients of “authentic French”.

Louraichi is enthusiastic about this new venture, all grit and determination. “The idea is to bring French cuisine in second-tier cities in China. Of course, competition is fierce but if you strive to create something that is really unique, there’s no reason it will fail”, he says adamantly. That’s grit for you.

June 1998
Vocational Training Certificate

September 1995
Dorgeles Hotel School
Bordeaux, France

August 2011 – Present
Greg’s restaurant
Xiamen, Fujian, China
Owner/ Executive Chef
www.gregs.com.cn
Greg’s restaurant is authentic French restaurant base in Xiamen city near Marco Polo Hotel area who is one of the most popular place in Xiamen city.

April 2010 – August 2011
Sofitel Humen Oriental
Humen, Dongguan, China
Executive Chef
www.sofitel.com
Luxury 5-star hotel of 409 rooms opened in August 2010. Main job responsibility to set-up and implement the culinary concept for this newly opened property. Fine dining and International buffet restaurant with 150 seats and Japanese Restaurant with 120 seats.

September 2006 – April 2010
Sofitel Plaza Xiamen – Re-branding to Pan Pacific
Xiamen, China
Executive Chef
www.panpacific.com
Deluxe 5-star hotel of 393 rooms opened in October 2005. Main job responsibility to set-up and implement the culinary concept for this property。Fine dining and International buffet restaurant with 180 seats.

July 2006 – September 2006
Teo Restaurant
Hong Kong
Consultant Chef de cuisine
Fine dining contemporary style Italian restaurant with 40 seats.

March 2005 – June 2006
Di Matteo Restaurant
Guangzhou China
Chef de cuisine
Fine dining Italian restaurant with 150 seats, which was voted by as best Italian restaurant in Guangzhou by Modern City Life and That’s Guangzhou magazines.

November 2003- February 2005
La Seine Restaurant, Guangzhou, China
Chef de cuisine
Fine dining French restaurant with 180 seats which was voted best French restaurant in Guangzhou by Modern City Life and That’s Guangzhou magazines.

June 2003 – September 2003
Chez Mimi Restaurant
Contis, France
Chef de cuisine & Owner (Summer Season)
And Traditional French restaurant with 50 seats

May 2002- September 2002
Main job responsibility is to be in charge of full restaurant to create a seasonal menu

December 2002 – March 2003
Hotel Restaurant L Alphee
Pyrenees, France
Sous- Chef (Winter Season)
Traditional French restaurant with 40 seats and 30 rooms.

December 2001 – March 2002 Second (winter season)
Refuge du Chalet du Clot
Pyrenees, France

December 2000 – March 2001
Main Jobs responsibility is to second the chef de cuisine and to create a new recipe with local products.
Traditional restaurant with 90 seats and 10 rooms

May 2001 – October 2001
Hotellerie du Lac de Gaube
Chef de cuisine (Summer Season)
restaurant with 180 seats, main jobs responsibility is to provide a set menu and a la carte for different group during the lunch time

December 1999 – February 2000
Chez Yvette Restaurant
Commis 1
Semi-gastronomie Restaurant with 60 pcs seats

March 2000 – September 2000
L Avenue Restaurant
Arcachon, France
Commis 1 / Second (Summer Season)
And Traditional French restaurant with 180 seats

September 1998 – November 1999
Main job responsibility is to organize different event and high profile outside catering

1996-1998
Training to different Restaurant (school trainee)
(Bordeaux, Cap Ferret and Parentis).