Thibault studied hospitality management at the school of Bourges and La Rochelle where he got graduated with an advanced diploma in 2006.
Right after he got his diploma, he started to work as a waiter in the 3 Michelin starred restaurant of the Four Seasons Hotel George V in Paris.
At the age of 20, Thibault took over his father’s restaurant located in Quincy, little village in the Loire Valley.
There he applied everything he learned from school. The restaurant was created in 1967 by his grand parents. Then Thibault’father took over in 1991. Thibault reopened the venue in 2007.
After 5 years managing the family owned restaurant, Thibault hands over the business to his mother and sister and decides to fly to Sydney, Australia in 2012.
There, he got the chance to join the Fink Group where he grew up within the company.
Initially waiter at Quay Restaurant with Peter Guilmore, then as floor manager for the opening of Bennelong located in the iconic Sydney Opera House ; then he has been offered a position as event coordinator at the head office of the company where he was managing events in the different venues of the group. It became a passion.
After 6 years in Sydney, Thibault flew back to France in 2018.
He joined the event team of the famous Hotel de Crillon in Paris,
first as assistant and then as director of event operations.
Strong from this rich and empowering experience,
Thibault decides to launch his own company.
Zeeventi was born in 2019!