Director of Culinary Operations
With 6 years of proper French hospitality education under his belt, Pierre accumulated rooting experience through fine dining addresses of South of France before beginning an international career with the Accor Group, Sofitel Hotels as Executive Chef across major American cities.
After a decade on this continent mastering the Food & Beverage leadership, this passionate and recognized Chef took on to lead the culinary team of one the world’s first destination resort in Moorea – French Polynesia.
Since then, Pierre has been consulting for different big box hotels such as Margaritaville Hollywood Florida, Ocean Edge Resort Key West and Viking Hotel Newport Rhodes Island.
His expertise has also brought him to lead and direct the team of Montauk Asset Holdings, a large privately owned portfolio of high-end restaurants located in The Hamptons NY where exclusivity meets refined dining. Creating concepts from the ground up fitting the environment and clientele is his expertise and where lies his true passion and excellence.