• CHEF GILDAS, titulaire Gildas Gavaud

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    Register number: CH-660.1.767.023-8
    Sector: Other gastronomical services

    Age of the company

    1 Year

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    About CHEF GILDAS, titulaire Gildas Gavaud

    • CHEF GILDAS, titulaire Gildas Gavaud with its legal headquarters in Meyrin is active. CHEF GILDAS, titulaire Gildas Gavaud operates in the sector «Other gastronomical services».
    • The management consists of one person. The company was founded on 10.10.2023.
    • The company has last modified its commercial register entry on 13.10.2023. All previous commercial register entries are available under «Notifications».
    • The reported UID is CHE-321.035.224.
    • On the same address there are 6 other active companies registered. These include: Alexandre Periot la criée genevoise, Beat Lippert Studio, Coopérative du Supermarché Participatif Paysan.

    Management (1)

    Executive board

    Gildas Gavaud

    newest authorized signatories

    Gildas Gavaud

    Source: SOGC

    Commercial register information

    Source: SOGC

    Sector

    Other gastronomical services

    Purpose (Original language)

    Traiteur à emporter, chef à domicile, cours de cuisine, fabrication de plats dans une cuisine de production.

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    Other company names

    Source: SOGC

    Es sind keine früheren oder übersetzten Firmannamen vorhanden.

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    Newest SOGC notifications: CHEF GILDAS, titulaire Gildas Gavaud

    The latest updates from the Swiss Official Gazette of Commerce (SOGC) are available in the original language of the source commercial register office only. View all notifications

    SOGC 231013/2023 - 13.10.2023
    Categories: Company foundation

    Publication number: HR01-1005860688, Commercial Registry Office Geneva, (660)

    CHEF GILDAS, titulaire Gildas Gavaud, à Meyrin, Esplanade des Récréations 19, 1217 Meyrin, CHE-321.035.224. Nouvelle entreprise individuelle.

    Titulaire:
    Gavaud Gildas, de France, à Péron, FRA.

    But:
    traiteur à emporter, chef à domicile, cours de cuisine, fabrication de plats dans une cuisine de production.

    Hit list

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