débute sa carrière avec Maryse Allarousse, meilleur sommelier de France. De Relais et Châteaux en étoilés Michelin, de Chef Sommelier à Directeur de la restauration, c'est en 1999, qu'il est chargé du Pôle « Arts de la Table » de l’Institut Paul Bocuse. Depuis, il intervient auprès des professionnels et lors du concours du...
After graduating from Vatel Paris with a Bachelor in hospitality management, Sophie had the opportunity to work with passionate teams such as Chef Eric Briffard at the Four Seasons Hotel George V or at the Alain Ducasse au Plaza Athenee. In 2010, Sophie moved to Los Angeles to pursue her MBA in hospitality management....
Ses origines bretonnes lui ont transmis l'amour des produits de qualité et surtout l'excellence. Il partagera son expertise avec Heston Blumenthal "The Fat Duck" et avec Alain Ducasse en rejoignant l'équipe de Denis Courtiade-Plaza Athénée. Chargé de missions lors du mariage princier à Monaco, des Présidents chinois et français à Versailles, Damien collabore également...
After receiving his bachelor degree in Hospitality Management from Vatel Institute of Lyon, Frederic has experienced working in various hotels in Paris, London, Florida... Frederic has decided to move to the US to start his MBA in Hospitality Management. His job is about people, creating a relationship with the guests is the most magical...
PRESIDENT DE L'ASSOCIATION DES METIERS DE LA SALLE DU LOIRET Fort d'un parcours professionnel classique, riche en expériences, menant de l'apprentissage à des fonctions de Maître d'Hôtel, j'ai acquis mon propre établissement à l'âge de 27 ans. C'est en 2011, que nous avons fondé l'Association des Métiers de la Salle du Loiret pour promouvoir...
For Karim, the art of conversation comprises more than just a friendly chat: “LISTEN MORE THAN YOU SPEAK, AND YOU’LL QUICKLY HAVE A DEFINITION OF AN INDIVIDUAL” Graduation from the Institut Paul Bocuse / Ritz-Carlton in Half Moon Bay GM at restaurant Navio in San Francisco / GM at AD at the Dorchester London...
CUT by Wolfgang Puck delivers innovation at every level through its unique culinary, service and design combination. The menu offers a modern take on the classic American steak restaurant through global influences and Wolfgang’s philosophy of offering only the finest and freshest ingredients. Diane Nicole Restaurant Director Re Asian Cuisine | Wolfgang Puck Blue Moon Lounge Four Seasons Bahrain...
Galvin at Windows - General Manager and Director "The Art of Service" http://www.galvinatwindows.com/ http://www.theartofservice.co.uk/about-fred-sirieix.html www.nationalwaitersday.com
Founder & CEO Delta Lambda Hospitality Ltd Not any more at: Restaurant Manager at -The Fat Duck *** Chef Heston Blumenthal- for the last 3 years and since ’08 with the Group. Dimitrios does promote the FoH service, help young professionals to evolve and better themselves, increase the loyal clientele and build a strong network...
Front of the House & Quality Manager at the Rome Cavalieri Waldorf Astoria since beginning 2013. Umberto began to gain work experience on board of the Costa cruise-ships. He then moved to France, where he worked for 7 years in Alain Ducasse’s restaurants in Monte Carlo and Paris. In 1999 he landed in the...
