Saint-Jean Cap-Ferrat, France, 2018-Jun-15 — /Travel PR News/ — Florent Margaillan is the Executive Pastry Chef of Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel as of June 25, 2018. In his new role, he’ll redesign the dessert menus for the property’s three restaurants: the chic French Riviera bistro La Véranda, the pool-side grill at Club Dauphin, and the Michelin-starred restaurant Le Cap.
At age 30, Florent has already proven himself to be one of the top talents in the French pastry industry. He has held positions in illustrious hotels such as the Ritz and Four Seasons George V in Paris, L’Apogée in Courchevel, and more recently the Royal Mansour Hotel in Marrakech under the management of famous Michelin-starred Chef Yannick Alleno.
He has also published a dozen culinary books and achieved notable recognition through industry awards, including: France Champion of Desserts in 2010, 3rd place at Mondial des Arts Sucrés in 2012, and as a finalist at the famous Meilleurs Ouvriers de France competition in the pastry and confectioner category.
“We are very pleased to welcome Florent Margaillan, considered as one of the most promising pastry chefs of his generation,” says François-Régis Simon, General Manager of the Grand-Hôtel. “His remarkable young career, his talent, and his creativity will find an echo with its signature and interpretation of the best local products.”
A true gourmand at heart, his creations reflect his personality, and are passionate, dynamic, and creative. Throughout his career, Florent has always been inspired by his environment and local ingredients, so his new menus will be influenced by the lush 17 acres (7 hectares) of gardens and surrounding Mediterranean terroir at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel. With Executive Chef Yoric Tièche and his team, Florent will conceive new pastry creations that perfectly embody the French Riviera Palace’s spirit.
Originally from the French Alps, Florent began his career in the hotel and restaurant industry, by studying hotel management at the Hotel School of Grenoble. During his time there, he decided to follow his true passion, which has been the art of pastry since he was a child, and switched careers to become a chef.
SOURCE: Four Seasons Hotels and Resorts
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