Cheval Blanc Director of Culinary
Cheval Blanc, a distinguished brand within the LVMH Moët-Hennessy Louis Vuitton Group, epitomizes a modern and personalized approach to luxury hospitality. With a commitment to an entrepreneurial spirit and meticulous attention to detail, Cheval Blanc offers guests an unparalleled Art of Emotion experience. Since the inception of its first Maison in Courchevel in 2006, the brand has expanded to prestigious locations such as the Maldives, the Caribbean, the French Riviera, and Paris, with plans to further extend its reach to the Seychelles. Cheval Blanc is dedicated to nurturing talent and fostering professional and personal growth among its artisans.
- Oversee the culinary outlets of the high-end kitchen operation.
- Lead and manage the kitchen team to ensure top-quality dishes are consistently served.
- Maintain the kitchen’s efficiency and quality standards.
- Develop innovative recipes and dynamic menu concepts.
- Collaborate with team members to craft exceptional dining experiences for guests.
- Minimum three years of experience as a Culinary Director in a prestigious hotel.
- Extensive experience with high-end international luxury brands.
- Experience in remote, challenging island settings.
- Strong management abilities.
- Proficient understanding of authentic cuisines and advanced technical skills.
- Enthusiasm for developing innovative recipes and contemporary presentations.
- Adept at multitasking and thriving under pressure.
- Skilled in organizing and communicating with clarity and efficiency.
Minimum three years of experience as a Culinary Director in a prestigious hotel.
Opportunities for career evolution within an internationally expanding luxury brand.
Cheval Blanc fosters a culture of excellence, creativity, and genuine kindness, with a focus on touching the hearts of both guests and employees. The brand is committed to revealing the potential of its talents and supporting their professional and personal development.