A graduate of Neoma Rouen Business School and IMD Lausanne, Fabrice Roy holds a master's degree in financial management. Former Executive Director of the world leader in food packaging Sealed Air Corp, in 2008 he created the Cercle International des Chefs (ICC) which brings together 12 chefs from 7 countries. He will work closely with Georges Pralus, the inventor of sous vide cooking.  

Fabrice Roy joined the Training and Consulting division of the Alain Ducasse Entreprise group in February 2013 as Director of Operations.

In 2015, he created his management consulting company in the luxury hotel and restaurant sector. With more than twenty years of experience in the gastronomy sector, Fabrice Roy campaigns for an eco-responsible and qualitative approach to this gourmet universe. This is how he created in November 2019  "Tourisme Culture Magazine ®" , a webjournal which reports tourist, gastronomic and cultural news on the Côte d'Azur and Monaco.

​

Fabrice Roy teaches communication at the University of Nice Sophia Antipolis. Consultant and management coach, he is also a lecturer in art history specializing in painting and French life in the 19th century. Press officer for the Chaîne des Rôtisseurs de Monaco, Fabrice Roy is Ambassador  French Riviera France  and member of  Skal International Côte d'Azur.
 

Author, actor and director, Fabrice Roy recently published a book with Mémoires Millénaires in which he praises local production and short circuits: "I cook the products of my land".  

​

Passionate about music, he is President of  Choir South Provence Alpes Côte d'Azur Region