Sofitel Legend Metropole Hanoi deepens investment in French heritage (Vietnam)
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Sofitel Legend Metropole Hanoi deepens investment in French heritage (Vietnam)
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Category: Asia Pacific - Vietnam - Gourmet restaurants -
Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2010-07-22
New director of food and beverage to help establish Le Beaulieu as top French restaurant in Asia
The Sofitel Legend Metropole Hanoi furthered investment in its French culinary heritage by hiring a new director of food and beverage who opened a Michelin Star French restaurant.
Thibault Souchon joins the Metropole after a four-year stint at the Lotte Hotel Seoul, where he directed food and beverage development initiatives for the 1,150-room property.
While in Seoul, Souchon’s crowning achievement was the grand opening of the Pierre Gagnaire a Seoul restaurant, a Michelin 3 star restaurant. Chefs polled by Restaurant magazine ranked Pierre Gagnaire the top restaurant in the world in a 2006 survey.
“Our goal for Le Beaulieu is a stand-alone reputation as the top French restaurant in Asia,” said Kai Speth, general manager of the hotel. “That’s why we hired Chef Denis Groison in February, and why we’ve hired Thibault Souchon today.”
In operation since 1901, in the exact same place within the iconic hotel, Le Beaulieu reigns as the hotel’s flagship restaurant and as a complement to Spices Garden, a traditional Vietnamese eatery, and Angelina, a recently launched Italian restaurant that cultivates 21st Century chic.
As food and beverage manager, Souchon plans to build on the creative concepts and promotions he initiated at the 14 restaurants and bars of the Lotte Hotel. Though his focus will remain fixed on French cuisine in Hanoi, his responsibilities extend as far as the culinary traditions of Italy and Vietnam.
In 2005 – 2006, Souchon worked in Vietnam at the Victoria Hoi An Beach Resort & Spa as food and beverage manager.
The Parisian native is a graduate of the University Polytechnics of Business Management and Trade of La Rochelle, where he received the equivalent of a master‘s degree in international hospitality management.
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