HOTEL LE ROYAL MONCEAU
Sylvain Greiner , Director of Food and Beverage at Le Hotel Monceau , talks dynamic culinary experiences , creative partnerships and the implementation of technology into the food and beverage industry
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F rom the outside , Le Royal Monceau – Raffles Paris hotel appears to embody classic French elegance . With its grand
architecture from 1928 , the five-star Parisian hotel reopened in 2010 , following a complete redesign from Philip Stark . Though understated , upon closer inspection , designs reminiscent of famous historic guests from all over the world have been incorporated into the aesthetic of the hotel . Starting in hospitality at the age of 15 , Sylvain Greiner completed his formal education with a master . Now the Director of Food and Beverage , he not only matches this contemporary atmosphere , but draws from cultures all over the world to create new culinary experiences for his guests . “ Food and beverage at Le Royal Monceau is one of the largest operations ; it is also unusual in that we only offer experiences ,”
OCTOBER 2019