Before his transfer to Istanbul from Shangri-La Hotel Paris, Chef Olivier started his professional cookery career in Le Richelieu, France in 1995.
Stuart Blair joins Sofitel Fiji Resort & Spa as Executive Chef – From rock’n roll and royalty to the Pacific rim
During his stellar career he has cooked for The Rolling Stones, hosted functions for the Malaysian King and numerous Royal families, and Hollywood stars including Elizabeth Hurley and Anna Thomson.
Nicolas Vienne appointed Executive Chef at Four Seasons Resort Mauritius at Anahita
Previously holding the role of area executive chef with Sofitel in the company’s Guangzhou Sunrich property in China, Chef Vienne has spent the last 15 years developing his career in a variety of increasingly senior positions across three continents, having also penned three international recipe books.
Martin Chetty appointed Executive Chef at Hilton Durban
His career includes working at five-star hotels and restaurants around South Africa, most recently at Southern Sun, Waterfront in Cape Town.
Eric Pellen new Executive Chef at Four Seasons Hotel Alexandria at San Stefano
Chef Pellen will oversee the operation of nine upscale outlets and banquet events as well.
Martin Pollock new Executive Chef and F&B Director at Sanderling Resort
Prior to joining the Sanderling team, Pollock was with The Renaissance Battle House Hotel and Spa in Mobile, Alabama, where he was Executive Sous Chef and Executive Chef across seven years.
Christophe Gavois new Executive Chef at Dusit Thani Abu Dhabi
French-born Christophe brings with him more than 20 years experience from all over the globe, having worked in hotels in London, Palm Beach, Dublin, Cairo, Hampshire, Abu Dhabi and Ajman.
Four success traits for your next Executive Chef
By Larry Mogelonsky: As the restaurant experience evolves, so too does the role of executive chef. Your exec’s responsibilities in the front of the house are as important as those in the kitchen.
