Contact me at
33 (0) 6 33 69 62 99
tel: (33) (0)9 80 66 86 14
2 rue Montigny
21000 Dijon

Alex Miles Résumé (CV)

Business, Gastronomy, Sociology, Special Events Management

Domains of Expertise

Teacher Trainer

  • Definition and elaboration of pedagogical programs
  • Create training videos
  • Evaluation and follow up of personnel
  • Lecturer, jury member for diploma
  • Classes in Gastronomy and Identity, Sociology and History of Food, Food Safety and Consumer Behavior, Restaurant Business, European Union and International Culture
    • Experience in management and human resources
    • Managed production, sales and distribution personnel
    • Development and follow through of new ventures
    • Communication and public relations
    • Wrote commercial sales manual
    • Liaison between the American Embassy and the company
      • Development of wholesale service
      • Opened stores in New York City
      • Managed chain stores and franchises
      • Collaboration with architects on concept and image
      • Realized marketing and packaging projects
        • Creation of French bakeries in New York
        • International desserts at the United Nations
        • Produced a line of “Light” frozen desserts
        • Consultant for: Cointreau America, Lenôtre Paris, Chocolat Valrhona, Disneyland Paris, SEB, Cassis Boudier, Danone, Lacanche, Tupperware.

Manager –  Sales – Pastry Chef

Initiator/Organizer of Special Events

  • Thanksgiving Dinners for 250 people as a Benefit in several cities in France.
  • Conference on French and American Culinary Historical Relations at the American Ambassador’s Residence in Paris with food and wine tastings.
  • 4-14 Festival: Celebration of the Music and Food of France and America. World famous musicians and starred chefs from both countries shared their talents with an enthusiastic public in Dijon.
  • Public & press relations, raise funds from the public and private sector.


  • Organizer of the 4-14 Festival 2009 in Dijon
  • Professor and Lecturer: Burgundy School of Business, Dijon; Université de Bourgogne, ENSBANA; ISIPCA; ENSIA; ISAB; EHESS; Sciences Po Paris; Université de Toulouse, CETIA, ERIT; New York University; and the American Embassy in Paris.
  • Member of Pilot Committees, “Dijon Ville Santé”, for Dijon and “Bien dans Mon Assiette” for the Burgundy region
  • Culinary instructor in classic French and international cuisines
  • Researcher for the European Commission on “Animal Welfare”
  • Research Associate, Sociologie: Université de Toulouse, Mirail
  • Writer : « Arts & Gastronomie Magazine »
  • Radio Show Host: interview authors of books about food on RCF Parabole
  • Sales Trainer: Ecomarketing, Chenôve
  • Regional Director: Société Cjys, Gevrey-Chambertin
  • Owner Operator: La Bonne Pâtisserie, New York City
  • Pastry Chef: United Nations Hotel, New York City
  • Commercial Administrator: Lenôtre Paris, Plaisir
  • Sous-Chef & Pastry Chef: Domain Chandon, Yountville, California


1983                      Certificates in Human Resources Management  and Management Communications – ESSEC, France (IMHI, Cornell University)

1982                          Certificat D’Aptitude Professionnelle, French Government Certificate in Pastry Arts

1982                      Certificat Escoffier- Ecole Hôteliére Jean Drouant, Paris

1980                      Certificates in Pastry, Cooking, Catering, etc. Ecole Lenôtre

1970                      Bachelor of Arts in Sociology and Education, City University of New York

Publications : « Ces hommes qui cuisinent », éditions Agnès Viénot, 2005, « On Baking »,  Labensky, (contributor), éditions Pearson, 2005.

Préface « A La Découverte des aliments » de Charreau, Etienne et Ingagriola, Educagri, 2006. « Scènes Gourmandes », J-J Boutaud, (contributor), J-P Rocher, 2006. Articles in « le Bien Public » and « Papilles ».

Birth Date: August 27, 1947                                   Marital Status: Married

Nationality: American and French


Calgary Chorale Cooks


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3 Responses to Contact

  1. Geesje Kuit says:

    Good morning!
    We (my daughter and I) are interested in the french cooking class. Is it possible to enjoy a couple of days also?
    (in the week between 18-22 of July 2011). Can you also inform us about the prices and where to stay?
    Thanks in advance,
    Kind regards,
    Geesje Kuit

  2. Tainturier Robin says:

    Hi Alex ! Thank you for the week with you ! It was so great, I enjoyed it !

  3. Joan Pesci says:

    Hello! My husband and I are completely captivated by what we’ve discovered online about your cooking classes. We will be in Dijon on June 14, 15 and 16 (2015) and are wondering if you will be conducting classes any of those days. If you are, we would love to be included in a class, if you can accommodate us. I look forward to hearing from you. Thanks very much.
    Best regards,
    Joan Pesci

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