After 45 years of service at Paul Bocuse, I am here to help you.

erlin Conseils
Fine Dining and Table Service Consultant

Introduction to Front-of-House Roles

French Traditional Service

Carving of Meat, Poultry and Fish

Flambé

Q&A Session

Personalized Consultation

Fresh Perspective on Service

Gestures and Techniques

Service and Staff Management

Staff Training

School and Training Center Interventions

On Site Professional Interventions

Former Head Waiter at the Paul BOCUSE restaurant in Collonges-au-Mont-d'Or, I now work in schools and professional environments to share my expertise and know-how.

After cutting my teeth in the family brasserie, I joined the team at La Pyramide (3★) as a Commis de Salle at the age of 16. A little over a year later, on the advice of "Madame POINT", I went to England for a year to learn English and worked as a Chef de Rang. Upon my return, at 19, I landed a Chef de Rang position (Station Waiter) at the prestigious 3★ Paul BOCUSE restaurant. I could never have imagined that I would spend my whole career with Paul BOCUSE !

In a very short time, I was promoted to Maître d'Hôtel when I was barely 25. I had the honour of working alongside "Monsieur Paul" all those years. It was an exhilarating life, full of twists and turns, encounters with personalities and celebrities, as well as loyal regular customers—their children, and then their grandchildren. I witnessed so many life stories : weddings, birthdays, graduations...

45 years in this wonderful establishment, where I managed a team of 40 staff members and trained more than 200 young people, most of whom went on to have exemplary careers. That is perhaps my greatest achievement!

Today marks the end of my career—a major chapter is closing. But I am eager to write a new one, where I can continue to keep this passion-profession alive by passing on my knowledge to the younger generation and to professionals keen to improve their skills.

My Career Overview

My Resume

Commis de Salle (Junior Waiter) at La Pyramide, 3 Michelin star restaurant - 18 months
CAP and BEP (French vocational Diplomas) obtained as an independent canditate.
Chef de Rang (Station Waiter) England - 18 months
Chef de Rang (Station Waiter) Paul Bocuse, 3 Michelin star - 5 years
Maître d'Hôtel et Directeur de Salle adjoint de François PIPALA au restaurant Paul BOCUSE (35 ans)
Directeur de Salle du restaurant Paul BOCUSE (5 ans)

Mais aussi ...

👉Parrain du concours des MAF 2020 au Lycée F. Rabelais à Dugny

👉Membre du jury pour les CAP/BEP 2021 au Lycée F. Rabelais à Dardilly

👉Membre du jury pour le concours des MAF 2021 à l'Hôtel Le Bristol à Paris

👉Membre du jury pour le concours des MAF 2023 au restaurant Plénitude du Cheval Blanc *** à Paris

👉Président du jury pour le concours des MAF 2024 à l'Hôtel Hermitage à la Baule

👉Membre du jury pour le concours INTERBEV 2025 au Lycée E. Chabrier à Yssingeaux

👉Président du concours des TOQUÉS DE JANZÉ 2025 à Rennes

👉Membre du jury pour le concours des MAF 2025 à Illkirsch

Jean-Philippe MERLIN

Former Dining room Manager

at Paul Bocuse's restaurant

School and Training center Interventions

Listen, observe and practice during small workshops with demonstrations.

On site Professional Interventions

Receive expert guidance tailored to your specific needs in restaurant service and dining room management.

Learn more

L'intervention de Monsieur MERLIN a été un véritable succès ! Son dévouement à transmettre ses connaissances et ses valeurs a permis à nos élèves de mieux appréhender le métier. Merci de leur avoir mis des étoiles dans les yeux !

Eric F.

Jean-Philippe MERLIN a su nous aider avec efficacité. Aujourd'hui, le service est fluide et notre fréquentation a considérablement augmenté. Je recommande vivement Merlin Conseils !