Expert in the field of performing arts & restaurant consultant
Since 2020, Robert Ngoun has been Director of Restaurant Consulting, an agency based in Montpellier (France) and specialized in advising and supporting restaurants and caterers in communication & public relations methods, traditional & digital marketing techniques as well as business development, E-Commerce & improvement of their turnover.
He is also a Director of the cultural and artistic association Les Ebènes’Art based in Yaoundé (Cameroon) as well as of the company Beutara sas specializing in music publishing, ISNI, copyright and digital distribution.
After primary and secondary studies in Cameroon, Robert Ngoun specialised in IT as an analyst – programmer. In 2002, he moved to Switzerland, where he trained in project and cultural enterprise management at the Swiss Center for Education in Marketing, Advertising and Communication (SAWI) in Lausanne (2003-2004). In 2004, he created the BIZO consultancy agency specialising in Networking, Fundraising, and the search for funding for cultural & artistic projects. In 2006 – 2007, he prepared a master’s degree in Artist Career Management at the Louis-Lumière 2 University in Lyon. Thanks to all the courses and training taken, he acquired an excellent understanding of the management and administration of projects and cultural enterprises, while developing professional capacities in cultural engineering and the performing arts.
In France he works in various private and professional companies operating in the organization of tours and the organization of shows, such as Natascha Music in Gagny and LM D Production in Montreux.
Under the pseudonym of Aimey Bizo, Robert Ngoun is the author of professional guides in the field of performing arts, including (1) – How to create a business in the field of performing arts in French-speaking Africa, published in 1999 by ACORIA editions, and (2) Live performances in Cameroon: from production to the organization of a tour, published in 2015 by HARMATTAN editions.
From 2016 to 2020, he worked in Montpellier (Fr) as an assistant manager in a traditional and gourmet restaurant.