Anis Thomas Kabani

Estate & Property Management

• daily management, maintenance, and operations of residences across Europe and Africa

• household staff recruitment and management, including chefs and butlers

• properties maintenance of the highest standards of presentation, security and functionality

• contractors coordination

Lifestyle & Personal Management

• organization and management of private travel itineraries, events, hotel, restaurant, seasonal relocations

• management of personal calendars.

• served as main point of contact for all staff, personal vendors, and service providers.

Strategic Advisory & Project Oversight

• provided strategic advice on property rentals, acquisitions and development opportunities.

Financial & Administrative Management

• managed staff payroll, budgeting, property expenses and service contracts.

• reviewed and negotiated supplier contracts and service agreements.

• compiled and presented monthly operational and financial reports.

Recent assignment as a representative of the Lombard heir family at the private bank.

• Managed recruitment and coordination of private chefs and butlers for luxury residences in Courchevel, Saint-Tropez, Monaco and worldwide.

• Exclusive collaborations and Private chef for VIP individuals and private families
• Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
• Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
• Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
• Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.

• Michelin Hopeful Chef, direct collaborator of Alain Lorca.
• Expertise in Mediterranean cuisine with a focus on ingredients.
• Specialized in bistronomic cuisine combining taste and presentation.

• Developed and cooked memorable dishes that brought new customers into establishment.
• Menu creation based on local cuisine and market produce.
• Coordinated employee schedules and developed staff teams to boost productivity.

• Innovative mastery of authentic Niçoise flavors.
• Creative and strategic management of seasonal menus.
• Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.

• Expertise in large-scale pastry production with constant innovation and focus on taste.
• Efficient management of high volumes without compromising quality.