What was your professional career path until you arrived at the restaurant Colette ?
I started at the age of 14 in the restaurant business with a professional baccalaureate in marketing and service in the restaurant industry. At the age of 16, I passed the best apprenticeship of France where I was the only medalist of the French Riviera. I then began my career at the Reserve de Nice and then in the 5-star hotel industry with the Château Saint-Martin & Spa, the Palais De La Méditerranée and the Negresco. I also participated in the opening of the Barrière Les Neiges hotel in Courchevel and the Barrière Le Carl Gustaf hotel in Saint-Barthélemy. Recently, I had the opportunity to work for the opening of the Maybourne Riviera, above Monaco, for the chef Mauro Colagreco with whom I have worked in different establishments, notably in Dubai.
What are your main missions as F&B manager ?
I am in charge of the general supervision of the catering, which includes breakfast, lunch and dinner. I also train the team at the beginning of the season and I accompany them daily in their evolution and in the quality of the service. I work in close collaboration with Chef Colinet in order to immerse myself in the products, the menu and the world that surrounds it. As a true ambassador of Chef Colinet's cuisine, I welcome customers and tell them the story of the restaurant Colette and the Chef.
What qualities are essential to have ?
You have to be patient, passionate and very caring!
What is your favorite time of day and what are the key moments?
I don't have any particular key moment, I am in contact and share with the customer from morning to night whether it is in the restaurant or at the bar around the pool. I like to discuss, exchange and get to know each customer that I have the opportunity to serve.
What do you think are the must-do activities in Saint-Tropez?
Petanque on the Place des Lices is an integral part of Saint-Tropez, luxury and more particularly the 5 star hotels of Saint-Tropez and its surroundings and finally the beach of Pampelonne.
Do you have an anecdote to tell us about the restaurant Colette ?
I was brought in as a kitchen assistant this winter, with Chef Colinet, to make the bitter orange jam (from the Sezz's garden), which we will offer on our breakfast buffet this season. So I learned how to make the jam and for a few days I felt like I was in the chef's garden with the smell of the bitter orange on me.
Photo: Agence WEBCOM
Restaurant Colette, a unique setting, a singular signature and a modern concept