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Emmanuel MOLLE possesses extensive experience in the culinary field, currently serving as Animateur reseau, Conseiller Technique Culinaire, and Chef de cuisine at Hippopotamus since February 2017, where responsibilities include cost management, stock monitoring, HACCP compliance, and team development. Prior roles include Chef de cuisine at AccorHotels, managing a team of six and overseeing the preparation of 40,000 meals annually, and Sous Chef at Novotel hotels. Notably, Emmanuel was the Executive Kitchen Chef at Club Med, leading teams of 20 to 50 personnel and managing large-scale food production. Emmanuel holds a CAP-BEP in Cuisine, CAP Service, and a Bac Pro Restauration from Lycée Hôtelier de Bordeaux-talence, complemented by a BEPC from Collège Notre Dame Preuilly/Claise.