Valerie Bastien

Deliver a highly personalized private aviation experience for a private aircraft owner and guests, maintaining the discretion, responsiveness, and attention to detail expected in a luxury owner environment. Anticipate owner and guest preferences and proactively coordinate cabin service, catering, provisioning, and special requests to ensure a seamless experience from departure through arrival. Independently manage the complete cabin experience, including pre-flight preparation, cabin presentation, premium food and beverage service, inventory, provisioning, and post-flight reset. Plan and coordinate customized catering based on owner preferences, destination, itinerary, and mission requirements, including vendor sourcing, menu planning, food preparation, and elevated presentation. Maintain meticulous aircraft cabin standards, ensuring cleanliness, organization, presentation, comfort, and appropriate stock levels before every departure and after every flight leg. Coordinate directly with FBO personnel, catering companies, local vendors, and service providers to ensure hospitality and operational details are prepared before the aircraft arrives. Communicate passenger requests, plans, and operational considerations to the Captain while maintaining strong crew coordination. Support international and overwater missions throughout the Caribbean and Europe while providing seamless service to Francophone passengers and vendors. Maintain strict confidentiality and professionalism when handling owner and guest preferences, travel details, and onboard conversations.

Delivered premium passenger service across commercial, international, and specialized charter operations in a high-utilization, fast-paced environment. Provided attentive, personalized service to executives, professional sports teams, government personnel, and other high-profile clientele while maintaining discretion and professionalism. Coordinated catering, provisioning, beverage service, and inventory requirements while proactively anticipating passenger needs from boarding through arrival. Prepared and maintained cabin presentation, cleanliness, organization, and service readiness across multiple flight segments and changing operational environments. Communicated passenger requests and operational considerations effectively with flight crews to support safe, efficient, and seamless flight operations. Served as designated French-language Cabin Attendant on transatlantic and Caribbean routes, providing professional multilingual service to Francophone passengers. Conducted pre- and post-flight cabin inspections and safety procedures while maintaining compliance with FAA regulations and operational standards. Responded calmly and professionally to onboard medical situations and emergencies following MedAire training and established safety procedures.

Delivered consistent, high-quality cabin service across domestic and international routes, including overwater and Caribbean operations. Maintained cabin cleanliness, organization, presentation, and service readiness across multiple legs per day in a high-utilization environment. Provided professional French-language service to international guests with cultural awareness and attention to individual needs. Performed pre- and post-flight cabin inspections and safety briefings in accordance with FAA safety and compliance standards.

Directed premium food and beverage operations in a high-volume luxury hospitality environment, delivering elevated service experiences to VIP and high-expectation clientele. Applied formal Le Cordon Bleu culinary training and extensive food and beverage expertise to menu planning, catering coordination, food preparation, presentation, and premium dining service. Managed vendor relationships, inventory, provisioning, and operational logistics to ensure consistent readiness and exceptional guest experiences. Maintained high standards of presentation, cleanliness, organization, and service while managing multiple priorities in a fast-paced hospitality environment. Demonstrated strong interpersonal communication, judgment, and problem-solving skills through direct management of guests, employees, vendors, and operational partners.