“A sumptuous romantic palace between the sea and the stars”
Thierry was born in Mauritius, grew up in the hospitality business and has 25 years experience in the hotel sector.He was the youngest General Manager of a luxury property on the French Riviera when he took over the world-renowned Château de la Chèvre d’Or. Under his direction (for 12 years), the property developed into what is now considered to be one of the best hotels in the world, with a famous 2 Star Michelin restaurant.He then left for new challenges to become both CEO and COO of Franklyn Hotels and Resorts, and President of Stein Hotels and Resorts Europe, companies specialized in management of non- standardized individual luxury hotels. He has also played a key role in the development of world class hotels in Marrakech, Russia Spain and many other luxury hotels worldwide. After founding Phoenix Hotel Management Company, he came back to where it all started, at Château de la Chèvre d’Or.He says that it was like returning home, the place where his career and family started, as he met his amazing wife Federica in the streets of the mystical village of Eze.Thierry is a foodie and a walking encyclopedia for the best hotels in restaurants of the World.General ManagementTel : +33 (0)4 92 10 66 66Email : firstname.lastname@example.org
After graduating from the hospitality school of Avignon, Mr. Picollet started his career in Paris, mainly as Maître D’ within the French Social Affairs Ministry. Back in Provence, he becomes F&B Manager and then Deputy Manager for the 5 stars Relais & Châteaux, Crillon-Le-Brave.Fond of the Relais & Châteaux association, he decides to head for the French Riviera, as F&B Manager at the Cap d’Antibes Beach Hôtel, where he is in charge of the Michelin Starred restaurant with Chef Nicolas Sale.In 2011, Jean-Pascal joins the team at Château de la Chèvre d’Or as F&B Manager and the year after becomes the Deputy Manager.
This talented young chef with a glittering career will introduce you to his ‘Pure Creations’: a mouth-watering delight for the eyes and a pure dream for all dessert lovers.Julien is a former assistant chef of Christophe Michalak at the Plaza Athénée, and Pastry sous-chef at the Louis XV. He also spent time at La Ferme de mon Père Marc Veyrat, L’Hôtel de Paris and started last year his own consulting company.Through the years, Julien has also participated in many pastry competitions. He ranked third and second in the European championship, and won the European pastry cup. He was selected twice for the Pastry World Cup, for which he was chosen as a substitute for the French national team in one of them.Julien is passionate about motorbikes and martial arts.
Concierge DepartmentTel: +33 (0)4 92 10 66 60Email: email@example.com
Sylvie was born in the backcountry of Nice from a family with Italian descent. She went to high school in Nice and had her first professional experience in the hospitality industry during a summer job in a famous palace in Cannes. She started her career with Relais & Châteaux, at Le Mas Candille, in Mougins, as a trainee, to quickly become assistant front office manager. After 3 years at this property, and as she remained attached to the Relais & Châteaux Spirit, she joined Château de la Chèvre d’Or in 2007, as Front Office Manager. She immediately fell in love with our unique hotel.