Léo Guarneri 🌍 🍽

Founder

Bordeaux, Nouvelle-Aquitaine, France12 yrs 4 mos experience

Highly Stable

Key Highlights

Founder of Afoodi, merging culinary expertise with technology.
Experience in sustainable restaurant management.
Co-founded innovative projects at INRIA.

Stackforce AI infers this person is a Foodtech entrepreneur with a strong focus on sustainability and business strategy.

Contact

Skills

Core Skills

Business StrategySustainabilityFinancial ManagementEntrepreneurshipRevenue Analysis

Other Skills

Planification des affairesAnalyse des revenusfinancesEspagnolBusiness Model CanvasGestion de projet agileGestion des risques d’entrepriseEntrepreneuriatRestauration environnementaleStratégie marketingStratégie d’entrepriseAnglaisItalienDeep learningFood & Beverage

About

Fils de chef, formé au Four Seasons Hotel George V Paris j'ai passé des années en cuisine, puis comme restaurateur à jongler entre mes convictions environnementales et la réalité brutale des marges qui fondent. À Londres, où les loyers sont exorbitants, j'ai appris à optimiser chaque centimètre de ma carte pour survivre. Cette expérience m'a forgé une conviction : nos restaurants peuvent être rentables ET écologiques, sans compromis. A mon retour j'ai plongé dans l'univers de l'innovation technologique au sein de l'institut de recherche INRIA pour développer une solution qui n'existait pas encore. Cette rencontre entre ma connaissance terrain et l'expertise en IA de l'institut a donné naissance à un projet qui dépasse la simple application : une véritable ingénierie de menu augmentée. Aujourd'hui, avec Afoodi, je mets cette fusion d'expertise culinaire et d'innovation technologique au service des restaurateurs. Afoodi À ÉTÉ CRÉÉE POUR révolutionner la façon de concevoir les menus au restaurant, AFIN QUE rentabilité et durabilité se renforcent mutuellement plutôt que de s'opposer.

Experience

Afoodi

Fondateur

Jan 2024 – Present · 2 yrs 2 mos · Greater Bordeaux Metropolitan Area · Hybrid

Afoodi est un projet foodtech qui à vocation à réduire l’impact carbone des restaurants.
Le projet est soutenu par INRIA (Institut National des sciences technologiques et du numérique).

Planification des affairesAnalyse des revenusBusiness StrategySustainability

Inria startup studio

Ingénieur innovation

Jan 2023 – Dec 2023 · 11 mos · Talence, Nouvelle-Aquitaine, France · Hybrid

Co-fondateur de projet au sein de l'Inria Startup Studio afin de co-construire Afoodi.io

financesEspagnolFinancial ManagementEntrepreneurship

Léo guarneri

Food and beverage consultant

Jan 2021 – Jan 2023 · 2 yrs · Paris, Île-de-France, France

Set up of kitchen organisation, food production process.
Concept creation, menu set up.
Costing method of food and beverage.
Staff training, management coaching.

Planification des affairesBusiness Strategy

Androuet maître fromager

Co-founder / Director

Oct 2009 – Mar 2019 · 9 yrs 5 mos · London, United Kingdom

Cheese shop, restaurants and bars originally created in Old Spitalfields Market, London, and since 1909 in Paris.
Our cheese shops and restaurants features the best cheese and wine.
We supply some of the best restaurants in London.
We offer over 80 seasonal cheeses from France, Italy, Switzerland, and the United Kingdom. Almost all of our cheeses are made from raw milk and absolutely all of them come from artisanal producers. Our wine list is also meticulously chosen from smallholders all around the world, mostly made according to biodynamic philosophy.

Planification des affairesAnalyse des revenusBusiness StrategyRevenue Analysis

Four seasons hotel george v, paris

Apprentice

Sep 2006 – Aug 2009 · 2 yrs 11 mos · Paris Area, France

I studied in apprenticeship with Four Seasons Hotel George V for 3 years. I started to learn all the basic in kitchen (90 chefs ) after 4 months I was transfer to the 3 Michelin stars brigade at the meat section. I have been working at all the diferentes kitchen department (banquet, brasserie, room service) but most of my time were spend at Le Cinq (3* Michelin ).
On my last year, I wanted to improve my front of house skill, so I was transfer as Chef de rang to the room service. It was a great experience as I got to work with the most exclusive VIP guests, and to understand the importance of the operational organization skills required to give the best service.
The whole experience has been very intense, I have learned so much with some of the best people in the industry. It has been a very strong bases to open my future business.