CHEF WILFRID HOCQUET
Earned a degree in culinary arts from Lycée Hotelier du Sacré Coeur in Saint Chély d’Apcher. Early experienced at Cannes institution and Michelin-starred La Palme d’Or and then Le Jardin des Sens in Montpellier, France.
Mentor: Alain Ducasse in France from 2002-2011: Le Louis XV under Frank Cerutti in Monaco; Bar & Boeuf as sous chef for Philippe Gollino in Monaco; Terras Hotel as executive chef consultant in Paris; at farm-to-table rooted “La Bastide de Moustiers” as executive chef at Moustiers Sainte-Marie; Benoit ‘Bistrot’ as executive chef in Paris. Chef de partie and chef de partie tournant at Daniel (Daniel Boulud in New York from 2006-2007.
Former Executive Chef of Georgie at Montage Beverly Hills.
Executive Chef- Blue by Alain Ducasse French Restaurant Bangkok
CHEF MIKE MINOR
Executive Chef of La Jolla Beach & Tennis Club in San Diego (Marine Room, The Shores Restaurant & Club Dining). TV appearances includes Chopped & Cutthroat Kitchen.
Was Executive Chef of Border Grill restaurant in Mandalay Bay in Las Vegas for 13 years.
CHEF SYLVAIN DESBOIS
Executive Chef of NIZUC Resort & Spa Cancun Mexico (2016-present). Former Executive Chef at The St. Regis Mexico City & St. Regis Punta Mita Resort. He was Chef at the Hotel Fiesta Americana Grand Coral Beach in Cancun prior to St. Regis Hotels. From 2000 to 2004, He honed his craft as at the renowned Michelin two-star restaurant Epicure at Hotel Le Bristol in Paris.
Previously, Chef Desbois held a top culinary position at Bernard Louiseau’s La Côte d’Or,
which earned three Michelin stars. Desbois received his diploma from the Université Sainte-Anne School of Tourism in France
With the Michelin-starred, French-born Chef YVES GARNIER, recipient of “Chevalier dela Légion d’Honneur” by the state of France
In 1998 FRANCOIS PAYARD was awarded “Pastry Chef of the Year” by the Bon Appétit Food &Entertainment Awards and again in 2001 by the International Pastry Competition Committee – Beaver Creek. In July of 2004, François was honored with the prestigious Ordre du MériteAgricole, Medal of Honor by the French Government. In 2006, he was selected as amember of Relais Desserts International, a professional association of the 85 Best PastryChefs in the World. Owner of FP Patisserie & Culinary Director of Francois Payard Consultancy.
With the Michelin three starred restaurant Addison's Executive Chef WILLIAM BRADLEY “Culinary Masters Competition" winner and the previous General Manager of The Grand Del Mar Resort & Spa in San Diego, Thomas Voss, currently owner at Voss Hospitality in Austin, Texas.
SCHILO VAN COEVORDEN
Executive Chef in charge of food & beverage Hotel Conservatorium Amsterdam 2011-present Regional Director Food & Beverage The Set Hotels Collection (London, Paris, Amsterdam) 2018-present. He began his culinary journey at the Culinary School in Rotterdam Netherlands. His culinary journey continued to London, Dubai, Hongkong, Japan, Paris. In 1996 he met H.E. Sheikh Mana bin Khalifa Al Maktoum who asked him to be part of his team, to open and operate the pyramids complex at Wafi City Dubai.
Executive Chef MARK KROPCZYNSKI graduated from the prestigious Culinary Institute of America in Hyde Park. An opportunity to study in France landed Kropczynski with internships at the La Côte Saint-Jacques and Le Clos Longchamp and provided extensive practice in classical French technique. He is the Executive Chef of US Grant Hotel San Diego.
