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Jérémy Heuline has been appointed Head of Food & Beverage following an impressive career within the hotel industry that has taken him all over the world: notably to Spain at Paradores; to the US at the Sofitel Chicago Water Tower as Assistant Restaurant and Bar Manager; Réunion Island in the Indian Ocean as Assistant Restaurant Manager at Le Grand Hôtel du Lagon; and Dubai as Restaurant Manager at the Intercontinental DFC. A real passion for the restaurant business developed rapidly after he began his studies at the hospitality school in Nice: "From my first internship in room service at the Hotel Le Majestic in Cannes, to my last job as a Restaurant Manager, I have never wanted to do anything else, I have never even thought about it." Dedication, rigour, exemplarity, and creativity are some of the reasons why Heuline chose the luxury hotel industry, on which he comments on the values and qualities that have been important to his career: "You have to renew your
As we emerge from the Covid crisis and after a strong recovery in tourism in France and Europe in 2022, inflation is squeezing the margins of many businesses in the sector and pushing accommodation providers, restaurant owners, and leisure professionals to rethink their operating models once again.