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Bangkok, 25 October 2011 – Gilles Cretallaz, General Manager of Sofitel So Bangkok, scheduled to open in late 2011 as the city’s first truly urban design hotel, has announced five new additions to the property’s F&B management team with the appointment of the following:

Gregory Philippe as Director of Food & Beverage
Gregory Philippe, a French national holding a Bachelor’s degree in Hospitality Business, brings with him a wealth of international experience, having worked in pre-opening and operational roles at five-star hotels and restaurants including Park Hyatt Paris Vendome and Park Hyatt Washington DC. He first joined Sofitel in 2008, and immediately prior to his present appointment he was Director of Food & Beverage at Sofitel Guangzhou Sunrich, leading the Food & Beverage committee in South China.

Nicolas A. Vienne as Executive Chef
With more than 10 years’ professional experience in cooking and kitchen management, Nicolas A. Vienne is a multi-award winning chef. He began his career at the prestigious Four Seasons George V Hotel in Paris and subsequently broadened his early training at Plaza Athenee Hotel and Alain Ducasse Restaurant, both in the French capital and both with three Michelin stars. He was first appointed Executive Chef in 2001 in Boston, USA, and before joining Sofitel So Bangkok he headed the kitchen team at Sofitel Shanghai Hyland in China where he shared his Biodynamic philosophy for at least 9 years.

Paul Smart as Park Society Chef

From his native Adelaide, Paul moved to the UK to serve his apprentice years, working at the Ritz London. Highlights of his time in England include cooking for Her Majesty Queen Elizabeth II, and winning the UK Commis Chef of the Year award in 2007. Relocating back to Australia, Paul played a prominent role at Room81 restaurant, winner of numerous prestigious awards, before heading overseas again to Thailand. Here Paul brings his passion for food to Sofitel So Bangkok’s Park Society, the restaurant where gastronomy meets with spectacular views of Lumpini Park under the starry sky of Bangkok.

Chidchanok Pasinpong as Food & Beverage Manager

With a BA from Chulalongkorn University and a Masters in Hospitality Administration from the prestigious Ecole hoteliere de Lausanne, Switzerland, Thai national Chidchanok Pasinpong undertook her internship at hotels in Bangkok and Geneva. In 2004, she joined Banyan Tree Bangkok Hotel as Culinary Administrator and stayed at the property for the next seven years. Here she gained a broad experience of F&B operations, holding various executive positions. Immediately prior to joining Sofitel So Bangkok, Chidchanok was Director of Restaurants at Banyan Tree Bangkok Hotel, responsible for overseeing the operation of the hotel’s key six restaurants, as well as banqueting and room service.

Barthelemy Bauters as Assistant Food & Beverage Manager

After finishing his studies in his native France, Barthelemy Bauters began his hotel career in 2005 with the opening of Sofitel Queenstown, New Zealand. Remaining with the Accor group, he moved from New Zealand to join the opening team of Sofitel Wanda Beijing, China, during the Olympic Games year, and later to Sofitel Moorea Beach Resort, French Polynesia, as Maitre d’hotel. Before joining Sofitel So Bangkok, Barthelemy was Restaurant Manager at the awards winning restaurant Room 81 at Sofitel Gold Coast Broadbeach, Australia.

Sofitel So, intense living

Created by Sofitel as a label, Sofitel So personifies its designer hotels vision, the latest addresses, resolutely contemporary. Blending design and pleasure, style and soul, each Sofitel So address aims to express the essence of the destination. A concept that combines Sofitel art de vivre and personal style entrusted to an international name from the world of fashion, the arts or design. Conceived as a story, each address is a new chapter. The book opens with Sofitel So Mauritius and the narrative continues with Sofitel So Bangkok, Sofitel So Mumbai…

Discover Sofitel on www.sofitel.com
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Updated :04 November 2011
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