Who are you and what is your background? 

My name is Yanis Simic, I'm 19 years old, and I obtained a baccalauréat technologique STHR (Sciences et Technologies de l'Hôtellerie et de la Restauration) in Orvault, at the Lycée Nicolas Appert. I then went on to study for a BTS in Hotel and Restaurant Management at Ferrandi, as an apprentice at Nectar. Since the beginning of February, I've been working at Maison Mère/Nectar.

What is your role at Maison Mère / Nectar?

I'm a head waiter. The head waiter supervises and coordinates the waiters and commis de salle who work in his section.

What seduced you in this project? 

What seduces me was the opportunity to participate in the evolution of the project by making it accessible to all, and to offer a gourmet restaurant open to a wide public.

What makes your service so special? 

What makes my service special is people's smiles and the way they feel at home when they're there. I try to create a warm and welcoming atmosphere.

As a head waiter, what do you love most about your job?

What I like most about my job is the rigor and dynamism it demands. I also enjoy the contact with customers and the fact that there's always something I can do to improve.

What are the 2 best places you would recommend to a friend to visit in Paris? 

I'd recommend Pupetta Montorgueil and the best restaurant of course; Nectar.

What is the dish that makes you feel home?

The dishes that make me feel at home are cevape (a Balkan culinary specialty) and raclette.