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Aymeric holds a bachelor's degree in international marketing from Nice (1994) and a master's degree from ESC Marseille (1996). He began his career in the restaurant industry in 2003 as a manager for the Alain Ducasse Group in New York and then held a series of management positions in famous restaurants in New York such as Le Bilboquet.
He opened the first Bagatelle restaurant with Rémi Laba in 2008.
After graduating from Bocconi University and HEC Paris, Constance started her career in 2012 in Shanghai, where she worked as marketing & communications manager for 8 Squared, a real estate startup developing luxury retail, F&B, and cultural spaces. After 3 years in China, Constance joined the advertising agency Fred & Farid Paris in 2015, then BETC Paris in 2018, handling the global communication of brands such as Audemars Piguet, Rémy Martin, Lacoste and Uber Eats.
Constance joined Bagatelle Group as CMO in September 2020.
After 3 years in the Corporate Restructuring department of the prestigious Parisian firm Eight Advisory, Jean Vincent spent 3 years as Deputy CFO of Voiture noire SAS and 3 years as CFO of Jimmy Fairly.
In March 2020, Jean-Vincent joined the Bagatelle Group as Deputy Managing Director. While structuring the group, Jean-Vincent lead an ambitious recruitment campaign to encourage many talents to take part in the Bagatelle adventure. On year and half later, he became Bagatelle’s CEO.
A graduate of Lycée Hôtelier Bonneveine in Marseille, Manon Santini completed several internships - including one in pastry at the Plaza Athénée with Christophe Michalak - before joining chef Rocco Seminara at the Hotel de Paris in Monaco. In 2016, she won, alongside him, the prestigious Neptune Prize awarded by world-renowned chef Joël Robuchon. In 2019, after a first stint in the kitchens of Bagatelle Monte-Carlo, Manon became chef of the Cucina restaurant at the Byblos Hotel in St. Tropez under the direction of Alain Ducasse. This same year, she won the title of World Sweet Pizza Champion in Rome before joining Bagatelle Group as Opening Project Chef with Rocco Seminara.
Beginning his professional career at the legendary Ronnie Scotts, Sharif quickly learnt the art of hospitality and striving to gain a diverse experience in restaurants, clubs and bars, and working closely with his mentor the late Tim Bacon of Living Ventures. After several years of management across the UK, Sharif returned to London and joined several notable venues including Bluebird, All Star Lanes, Bromptom Brands, Tape London and Twiga. With 26 years of management experience throughout numerous projects globally, Sharif brought his wealth of operational knowledge to Bagatelle London when he joined as General Manager in May 2018. In 2021, he was promoted as Europe Operations Director.
After graduating in Communication and Media, Naïs has developed her skills and knowledge during various professional experiences. She discovered the world of communication as an editorial assistant then as a PR assistant and joined a French startup specializing in the food-tech sector as Social Media & Content Manager. Interested in the hospitality industry, Naïs joined Bagatelle in 2021 as Community Manager and was recently promoted to Social Media Manager, managing Bagatelle's various social networks with agility and creativity.
Fourteen years after opening its first restaurant in New York, Bagatelle is now a staple of international "hospitality".
Present on three continents and in exclusive destinations, such as Saint-Tropez, Saint-Barth, Courchevel, London, Miami, Tulum, or even Dubai, the group handles different places where « joie de vivre », service and epicureanism are in the heart of the restaurant in order to share generous and authentic moments.
What they are looking for
Bagatelle believes in international, agile profiles with an entrepreneurial spirit.
A human scale Group where many career developments are possible in all of our eating establishments located in France and abroad.
Team spirit, quality of service while cultivating "joie de vivre" are major assets for our customers as for our teams.
Good to know
• Possibility of teleworking two days a week: Thursday and / or Friday
• Human-sized team
• Based in Paris, 75001