!Chef Rony Kayrouz …Huge sucess worldwide
2004-2009 Start of his career under Executive Pastry Chef Naji Wehebe as a Pastry Cook at Intercontinental mzaar (5* hotel)
2010 Out of 18 chefs, only one selected by Lenotre Corporate to be Assistant Executive Pastry Chef in KSA. Rony was in charge of creating a menu for 5 different Lenotre locations. Hiring and training staff, over saw kitchen design and install. Opened two new locations in Riyadh.
2011 International Corporate Pastry Chef of Lenotre Stephane Durand came to KSA to promote Rony as an Executive Pastry Chef for Lenotre Jeddah. As head of Pastry, Rony increased the sales by 28% by creating a new menu and producing new unique products, also opened new Lenotre Catering Division, did 154 weddings in 18 months. 28% equals to $490k
2012 owner of Dimassaba invited Rony to Angola to open the first French pastry shop in the country ( Trocadero pastry and Restaurant) which he created all French pastries ,bakery from scratch including, tarts, cakes, breads, chocolates, and danish pastries. Rony was in charge of kitchen design, equipment selection, staffing hiring and training, menu design, food safety quality control. First year sales was $750k. Second year Rony and ownership opened a second location in Luanda.
2015 Stephane Durand contact Rony to invite him to France to further is training as a Master Pastry Chef so could Open the first French pastry shop in Cameroun Called Maison H under Lenotre Consulting.
2016 – 2018 As Executive Pastry Chef Rony Kayrouz and Executive Pastry Chef Stephane Durand both where in charge of opening Maison H under the lead of Corporate Executive Chef Guy Krenzer. Together they did kitchen design, menu design staffing, training and over all creating a new concept. This concept included, tea time lounge, bakery, pastry, ice cream, and French café.
2018-2020 Because of the huge success of Trocadero pastry and Restaurant, Dimassaba reached back out to open a second shop in Angola called Delicias De Paris. Rony was in charge to open four locations At the same time, He was responsible to open the biggest bread factory in Angola called DimaPao factory which was a huge success. During his time with Dimassaba, Rony had the privilege to be the exclusive chef of Gout De France in Angola and was hired by the French Embassy of Angola to supply all the food and pastries for the event. The French Embassy loved Rony’s work so much, they hired him to make pastries for the France national day 14 of July.
2020 Rony was hired to go back to KSA Riyadh for The Box Boutique, a chocolate factory to rebuild the brand by creating a new menu, training the staff and because of these efforts, he increased sales by 200%. During his stay, COVID hit, Rony and the Owner decided to build online pastry line brand called Black Rabbit and it was a booming in Saudi Arabia because the French gulf touch. he trained the stuff to deliver the finest dessert from the factory to the guest .Rony was the first pastry chef who invented chocolate bites made from camel milk and besides he did some successful consulting to some big coffee shops and chocolate facilities.
