{"id":72104,"date":"2018-06-20T15:46:32","date_gmt":"2018-06-20T13:46:32","guid":{"rendered":"https:\/\/www.ajconseil.fr\/?p=72104"},"modified":"2018-09-21T16:26:04","modified_gmt":"2018-09-21T14:26:04","slug":"dream-team-hotel-fauchon-paris","status":"publish","type":"post","link":"https:\/\/www.ajconseil.fr\/fr\/dream-team-hotel-fauchon-paris\/","title":{"rendered":"La dream team de l\u2019H\u00f4tel Fauchon Paris"},"content":{"rendered":"

L\u2019H\u00f4tel Fauchon Paris l\u00e8ve le voile sur ses collaborateurs clefs \u00e0<\/strong> quelques mois de son ouverture programm\u00e9e en septembre 2018.
\n<\/strong><\/p>\n

Alors que le Lutetia<\/strong> s\u2019appr\u00eate \u00e0 accueillir ses premiers clients sur la Rive gauche de la capitale, cela s\u2019active \u00e9galement sur la Rive droite du c\u00f4t\u00e9 de la place de la Madeline (75008). L\u2019H\u00f4tel Fauchon Paris<\/strong>, dirig\u00e9 par une soci\u00e9t\u00e9 commune d\u00e9tenue \u00e0 51% par la holding familiale de M. Ducros<\/strong> – actionnaire majoritaire de Fauchon SAS – et 49% par Esprit de France<\/strong>, a d\u00e9sormais constitu\u00e9 son \u00e9quipe d\u2019encadrement.<\/p>\n

Maud Welter, directrice des ventes et marketing<\/strong><\/h2>\n

Form\u00e9e \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re de Paul Augier<\/strong> \u00e0 Nice, Maud Welter affiche un parcours \u00e0 la fois riche et prestigieux dans l\u2019h\u00f4tellerie de luxe depuis presque 20 ans.<\/p>\n

Elle d\u00e9bute sa carri\u00e8re en tant qu\u2019attach\u00e9e de relation client\u00e8le dans des h\u00f4tels prestigieux puis grimpera les \u00e9chelons peu \u00e0 peu : responsable de relation client\u00e8le au Baglioni Hotel London\u00a0; <\/strong>coordinatrice de groupes au London Hilton Park Lane\u00a0<\/strong>; assistante chef des services d\u2019accueil au Peninsula New York<\/strong>.<\/p>\n

En 2009, elle rejoint l\u2019InterContinental Paris Le Grand<\/strong>, o\u00f9 elle sera en charge du march\u00e9 luxe pendant 6 ans. En 2017, elle rejoint l\u2019H\u00f4tel Castille Paris<\/strong> en tant que directrice des ventes.<\/p>\n

Laura Gonnella, responsable de l\u2019h\u00e9bergement<\/strong><\/h2>\n

Depuis bient\u00f4t dix ans, Laura Gonnella \u00e9volue parmi les plus beaux h\u00f4tels fran\u00e7ais et internationaux de luxe : Hyatt Regency Paris<\/strong>, Four Seasons Resort<\/strong>, Tiara Hotels & Resort<\/strong>s ou encore le Shangri-La Paris<\/strong>.<\/p>\n

Son sens du relationnel, son expertise de l\u2019op\u00e9rationnel, sa passion pour le service client haut de gamme et le travail d\u2019\u00e9quipe sont autant atouts qui la caract\u00e9risent.<\/p>\n

Perrine Vercollier, gouvernante g\u00e9n\u00e9rale<\/strong><\/h2>\n

Forte de quinze ans d\u2019exp\u00e9rience professionnelle au sein des plus beaux h\u00f4tels de luxe tels que le Renaissance Paris<\/strong>, le JW Marriott \u00e0 Cannes<\/strong> ou encore le Crillon<\/strong>, Perrine Vercollier int\u00e8gre le Ritz<\/strong> o\u00f9 elle restera 3 ans.<\/p>\n

Sa nomination est une r\u00e9elle invitation \u00e0 transmettre son savoir-faire et sa passion du m\u00e9tier. Pour elle, l\u2019excellence est le mot d\u2019ordre d\u2019un service de qualit\u00e9.<\/p>\n

Tim Abenhaim, directeur de la restauration<\/strong><\/h2>\n

C\u2019est \u00e0 travers ses voyages aux Etats-Unis, au Moyen-Orient et en Europe que Tim Abenhaim d\u00e9veloppe une solide connaissance et pratique internationale de l\u2019h\u00f4tellerie restauration.<\/p>\n

Au fil de son parcours, il a eu l\u2019occasion de diriger des restaurants aussi bien gastronomiques que des lieux \u00e0 l\u2019ambiance trendy\u00a0: le restaurant de L\u2019InterContinental \u00e0 Tel Aviv<\/strong>, le Waldorf Astoria \u00e0 J\u00e9rusalem<\/strong> ou encore le Home House \u00e0 Londres<\/strong>.<\/p>\n

Son exp\u00e9rience en management d\u2019\u00e9quipe, son go\u00fbt pour la performance, et son esprit cr\u00e9atif constituent un plus pour l\u2019H\u00f4tel Fauchon Paris<\/strong>.<\/p>\n

S\u00e9bastien Monceaux, c<\/strong>hef ex\u00e9cutif de l’H\u00f4tel Fauchon Paris
\n<\/strong><\/h2>\n

A 40 ans dont d\u00e9j\u00e0 douze consacr\u00e9s \u00e0 Fauchon, S\u00e9bastien Monceaux, chef ex\u00e9cutif, instille \u00e0 la marque sa patte fluide et t\u00e9m\u00e9raire \u00e0 l\u2019origine de plats subtils et imaginatifs.<\/p>\n

Avec lui, go\u00fbts, couleurs et volumes se r\u00e9pondent et surprennent par leur capacit\u00e9 \u00e0 faire \u00e9voluer des classiques, \u00e0 r\u00e9enchanter les produits du march\u00e9, \u00e0 marier leurs origines.<\/p>\n

Cet ancien du Lutetia<\/strong> prend son inspiration dans les produits les plus simples qu\u2019il revisite, gr\u00e2ce \u00e0 des ajouts in\u00e9dits et balanc\u00e9s, et de touches d\u2019\u00e9vasion.<\/p>\n

Fran\u00e7ois Daubinet, chef p\u00e2tissier ex\u00e9cutif<\/strong><\/h2>\n

\u00c0 30 ans, Fran\u00e7ois Daubinet, a d\u00e9j\u00e0 une longue carri\u00e8re derri\u00e8re lui. Apr\u00e8s huit ans de formation en p\u00e2tisserie aupr\u00e8s des Compagnons du Devoir<\/strong>, il int\u00e8gre des \u00e9tablissements prestigieux \u00e0 New York.<\/p>\n

De retour en France, il int\u00e8gre l\u2019H\u00f4tel de Crillon<\/strong>, le Plaza Ath\u00e9n\u00e9e<\/strong> et participe \u00e0 l\u2019ouverture de la Michalak MasterClass.<\/strong><\/p>\n

En 2015, c\u2019est au sein du mythique restaurant Taillevent<\/strong> qu\u2019il laisse rayonner sa cr\u00e9ativit\u00e9. V\u00e9ritable r\u00e9v\u00e9lation, les professionnels reconnaissent son talent de cr\u00e9ateur d\u2019une p\u00e2tisserie lisible, expressive et harmonieuse.<\/p>\n

Fr\u00e9d\u00e9ric Claudel, chef des cuisines<\/strong><\/h2>\n

Originaire de Bourgogne, c\u2019est \u00e0 Paris que Fr\u00e9d\u00e9ric Claudel fait ses classes et d\u00e9veloppe son amour du m\u00e9tier. Pass\u00e9 au sein de restaurants \u00e9toil\u00e9s tels que Le Laurent<\/strong>, Les Princes de l\u2019h\u00f4tel Georges V<\/strong> ou encore Les Ambassadeurs de l\u2019h\u00f4tel Crillon<\/strong>, il se forme aupr\u00e8s des meilleurs chefs de France.<\/p>\n

Il rejoint en 1997 les cuisines de l\u2019Elys\u00e9e du Vernet<\/strong>, o\u00f9 il d\u00e9couvrira son go\u00fbt pour le travail des produits de la mer. En 2006, il prend les r\u00eanes du restaurant Senderens<\/strong> aux c\u00f4t\u00e9s du chef Banctel et d\u00e9croche 2 \u00e9toiles au Guide Michelin.<\/p>\n

Entre 2010 et 2014, il int\u00e8gre Le Shangri-La<\/strong> et dirige la brigade de La Bauhinia<\/strong>, avant de s\u2019\u00e9tablir au restaurant Les Ombres<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019H\u00f4tel Fauchon Paris l\u00e8ve le voile sur ses collaborateurs clefs \u00e0 quelques mois de son ouverture programm\u00e9e en septembre 2018. […]<\/p>\n","protected":false},"author":1,"featured_media":72103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,109],"tags":[],"class_list":["post-72104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee","category-nominations"],"yoast_head":"\nLa dream team de l\u2019H\u00f4tel Fauchon Paris - AJ Conseil<\/title>\n<meta name=\"description\" content=\"A quelques mois de son ouverture pr\u00e9vue en septembre 2018, l'H\u00f4tel Fauchon Paris d\u00e9voile son \u00e9quipe d'encadrement. 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