Cheval Blanc Director of Culinary

About Cheval Blanc

Cheval Blanc, the exceptional hospitality Maison created by LVMH, embodies a contemporary art of welcoming guests in some of the world’s most coveted destinations. From Courchevel to the Maldives, Saint-Tropez, Paris and beyond, the brand combines architectural distinction, haute gastronomy, refined service and deeply personal experiences. As an employer, Cheval Blanc offers an environment where excellence is nurtured through craftsmanship, attention to detail and genuine warmth. Its teams are invited to grow within a culture that values discretion, creativity, emotional intelligence and the pursuit of perfection, contributing to a singular vision of luxury hospitality shaped by elegance, generosity and savoir-faire.

Role & Responsibilities

• Architect culinary art concepts and menus that anticipate guest preferences and deliver distinctive gastronomic experiences
• Oversee all culinary operations across five restaurants and three bars, ensuring uncompromising standards of quality and consistency
• Develop and execute innovative menus reflecting culinary excellence and the Maison's commitment to luxury hospitality
• Manage ingredient sourcing, supplier relationships, and inventory control to optimize cost-efficiency without compromising quality
• Lead, mentor, and optimize performance of all culinary teams across kitchen brigades
• Ensure compliance with health, safety, and operational protocols in all food production and service areas
• Maintain detailed oversight of kitchen systems, equipment, and production workflows
• Collaborate with executive management on financial planning, budgeting, and cost management for culinary operations

Qualifications

• Bachelor's degree in Culinary Arts
• Minimum 15 years of cumulative experience in luxury hotel, resort, and restaurant operations
• Minimum 3 years in a Director-level or equivalent culinary leadership role
• Exceptional knowledge of hotel operations and business dynamics
• Distinguished expertise in food and beverage operations, including advanced culinary techniques and processes
• Thorough understanding of financial management, cost control, and inventory systems
• Proficiency with MS Office, Material Control systems, and POS platforms
• Fluent English (spoken and written)

Skills

Experience

Minimum 15 years of professional experience in luxury hospitality, hotel, and restaurant environments, with at least 3 years in a senior or director-level culinary leadership position. Proven track record of managing high-volume, multi-outlet culinary operations and leading large teams in exceptional hospitality settings.

Education

Bachelor's degree in Culinary Arts or equivalent professional culinary qualification.

Workplace

Benefits

Generous financial package; board and lodging provided on-site; work attire provided and laundered; on-site clinic with doctor and nurse and access to health insurance; facilities access including dedicated beach, bar, gym, laundry, and sports courts.

Culture

Cheval Blanc fosters a refined, intimate workplace culture where exceptional service is shaped by creativity, discretion, and a deeply personalized sense of hospitality. As an employer, it encourages teams to cultivate craftsmanship, emotional intelligence, and attention to detail within an environment that values elegance, collaboration, and continuous excellence.

About Cerulean

Cerulean is the definitive career portal for the global luxury industry. We match exceptional professionals with exclusive opportunities at the world's most prestigious brands. From haute couture and fine watchmaking to prestige beauty, hospitality, and boutique retail, Cerulean centralises luxury employment to help you find the career for which you were destined.