Thibault Magnon

Sous-chef at Hotel Rottenest; Pub food with a high-volume service, in charge of the preps section and of the pass/grill.

Remote luxury resort that served Australian and Asian fusion cuisine, in charge of prep and service; fish, garnish and pass.

Housekeeper in busy hotel for the winter season.

Waiter in a dining restaurant, take orders, run the food.

Chef de partie at Felix bistro, classic French cuisine, with a high-volume service, in charge of the garish section first and move to fish section, fresh products cooked every day.

Les Passionnés is a sincere, generous a renew cuisine,Using local foods, meet wine grower, wine and food tasting.

Chef at Moet&Chandon private resisdance. Cooking for special guest in a luxury environment, required so serious and rigor, menus were established according to the wine,

French traditional cuisine, with a new lunch menu every two weeks, using fresh products daily, worked in every sections.

Cherry season close to Hobart.

HelpX in a wildlife park, in charge of the park maintenance, feeding the wilds animal and helping at the coffee.

Hops harvest, Vine loader and tractor driver.

Cherry season close to Hobart.

Cherry harvest at Young.