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Frédéric Breuil Email & Phone Number
Interim Executive Chef
at
Badrutt's Palace Hotel St. Moritz Switzerland
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✓ Verified Jun 2026
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Profile completeness 86%
Current company
Role
Interim Executive Chef
Location
Saint-Légier-La Chiésaz, Vaud, Switzerland
Company size
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Quick answer
Frédéric Breuil is listed as Interim Executive Chef at Badrutt's Palace Hotel St. Moritz Switzerland, a company with 214 employees, based in Saint-Légier-La Chiésaz, Vaud, Switzerland. AeroLeads shows a matched LinkedIn profile for Frédéric Breuil.
Frédéric Breuil previously worked as On move at To Be Revealed and Culinary Director at Artichoke Culinary Agency. Frédéric Breuil holds Cap, Culinary Arts/Chef Training from Lycée Technique Hôtelier St Bénigne Dijon France.
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Badrutt's Palace Hotel St. Moritz Switzerland
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Profile bio
About Frédéric Breuil
I began my culinary career in France, where I trained for more than a decade under esteemed Michelin-starred gastronomic chefs. This immersive experience instilled in me a deep respect for culinary traditions and technical fundamentals. It also paved the way for my progressive international journey, managing high-quality food service and banquet operations in luxury hotels and renowned restaurants across several countries.As an Executive Chef in luxury hotels, with 25 year of experience, responsible for overseeing all culinary activities, from pre-opening and hotel launches to day-to-day operations. I bring a creative and passionate approach to the art of food and gastronomical concepts. My menus are carefully crafted, drawing inspiration from local ingredients, seasonal offerings, and emerging trends. I pay meticulous attention to detail, particularly in the presentation of each dish.With a strong focus on food quality and freshness, I am committed to maintaining the highest standards. I am well-versed in purchasing practices, cost control measures, adherence to industry standards, and achieving budgetary objectives. I continually supervise production quality, leaving no room for compromise in delivering an excellent customer experience.As an inspiring manager, I foster close collaboration with team members, guiding them in honing their culinary skills and supporting their career growth. I believe in creating a collaborative work environment that values and considers the suggestions, creativity, and opinions of the entire team. My organizational skills, proactivity, autonomy, dedication, and humility are the driving forces behind my commitment to achieving business objectives and surpassing guest expectations. I remain steadfast in achieving results such as revenue growth, cost control, and redefining the reputation of gastronomic and culinary services offered in diverse establishments.
Current workplace
Frédéric Breuil's current company
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Badrutt'S Palace Hotel St. Moritz Switzerland
19 roles
Frédéric Breuil work experience
A career timeline built from the work history available for this profile.
On Move
CurrentI’m joining one other ‘’ grande dame ‘’ of the Swiss hotel, I very proud have worked on three different historical hotel of Switzerland
Nov 2024 - Present
Culinary Director
Current
Artichoke Culinary Agency
Are you in the process of opening a new restaurant or simply need additional support for your current operations? Look no further. Our Culinary Director offer specialized expertise for pre-opening, opening, and consulting phases, ensuring a smooth and successful launch or ongoing operation.With over 25 years of experience, our Culinary Director brings a.
Aug 2022 - Present
Executive Chef
Luxury 5 starts branded hotel with 236 rooms, member of Leading Hotels of the World and Swiss Deluxe Hotels. Responsible for all culinary operations. including the management of 4 restaurants, room service, 2 bars, 3800 m2 banquets space, and outside catering. Working with a team of 50 culinary members. Accomplishments: - Implemented seasonal food.
Mar 2012 - Jul 2022
Executive Chef
Luxury 5 starts branded hotel with 390 rooms. Responsible for all culinary operations. including the management of 7 restaurants, room service, 2982 m2 banquets space, and outside catering. Working with a team of 80 culinary membersAccomplishments: - Hosted guest chef week at the Yacht Club - Ian Kittichai - Implemented all "a la carte" menu with visual.
Aug 2010 - Dec 2010
Executive Chef
Luxury 5 starts branded hotel with 155 rooms, member of Leading Hotels of the World and Swiss Deluxe Hotels. Responsible for all culinary operations. including the management of 7 restaurants, room service, 3 bars, 1578 m2 banquets space, and outside catering. Working with a team of 70 culinary members. Accomplishments: - reduced kitchen staff turnover by.
Jun 2005 - Apr 2010
Executive Chef
Intercontinental Hotels & Resorts Warsaw (Pre-Opening & Opening)
Luxury 5 starts branded hotel with 414 rooms. Team member of the pre-opening and opening hotel, responsible for all culinary operations. including the management of 3 restaurants,1 bar, room service, 1578 m2 banquets space, and outside catering. Working with a team of 40 culinary membersAccomplishments: - Selected the cookware, glassware, and plates for.
May 2003 - May 2005
Executive Chef
Intercontinental Hotels & Resorts Doha (Pre-Opening & Opening)
Luxury 5 starts branded hotel with 246 rooms. Team member of the pre-opening and opening hotel, responsible for all culinary operations. including the management of 5 restaurants, room service, 1425 m2 banquets space, and outside catering. Working with a team of 50 culinary membersAccomplishments: - Contributed to the conception, design and layout of.
May 2000 - Mar 2003
Executive Chef
Intercontinental Hotels & Resorts Le Vendome (Opening)
Luxury 5 starts branded hotel with 72 rooms. Team member of opening hotel, responsible for all culinary operations. including the management of 2 restaurants, room service, 192m2 banquets space. Working with a team of 30 culinary membersAccomplishments: - Elaborated and implemented the ISO 9002 kitchen quality system- Implemented the monthly food promotion.
Apr 1997 - Mar 2000
Sous-Chef French Restaurant Le Margaux
Accomplishments- Implemented news a la carte menu with presentation and costing- Hosted Gala diner for the Indonesia Chaines des Rotisseurs- Participated in writing an article about french cooking for a local magazine
Jul 1996 - Dec 1996
Sous-Chef French Restaurant Le Ciel
Intercontinental Hotels & Resorts Dubai
Accomplishments: - Implemented news a la carte menu with presentation and costingAwards and Recognition:- Organized promotions featuring Michelin-awarded chefs such as Alain Ducasse, George Blanc, Emile Yung- Participated in Sharjah Tv- culinary Show and culinary articles- Created a monthly menu for the wine dining experience, offering curated food & wine.
Apr 1994 - Jun 1996
Chef De Partie
1 Stars Guide Michelin16/20 Guide Gault & MillauExecutive Chef Consultant Jacques Maximin
Nov 1992 - Apr 1994
Chef De Partie
Restaurant Le Diamant Rose
1 Stars Guide Michelin16/20 Guide Gault & MillauExecutive Chef Consultant Jacques Maximin
Mar 1992 - Nov 1992
Chef De Partie
Hôtel Restaurant L'Espérance
Hotel Restaurant Menber of Relais & Chateaux 3 Stars Guide Michelin19,5/20 Guide Gault & MillauExecutive Chef: Marc Meneau
Sep 1990 - Nov 1991
Chef De Partie
Hôtel Restaurant La Côte St Jacques
Hotel Restaurant Menber of Relais & Chateaux 3 Stars Guide Michelin19,5/20 Guide Gault & MillauExecutive Chef: Jean Michel Lorrain
Feb 1989 - Sep 1990
Chef De Partie
Restaurant Pierre Orsi
Restaurant Menber of Relais & Chateaux 2 Stars Guide Michelin17/20 Guide Gault & MillauExecutive Chef: Pierre Orsi
Apr 1987 - Jun 1988
1Er Class Soldier
French Military Service
Jun 1986 - May 1987
Commis Cuisine
Hotel Restaurant L'Abbaye St Michel
Hotel Restaurant Menber of Relais & Chateaux 2 Stars Guide Michelin 17/20 Guide Gault & MillauExecutive Chef: Christophe Cussac
Mar 1985 - May 1986
Commis Cuisine
1 Star Guide Michelin15/20 Guide Gault & Millau Executive Chef: Jean-Pierre Lallement
Jun 1983 - Mar 1985
3 education records
Frédéric Breuil education
Cap, Culinary Arts/Chef Training
Lycée Technique Hôtelier St Bénigne Dijon France
1Er Secours, Exercices Pratiques Maladie Et Accidents
Formamed
Haccp, Autocontrole En Hygiène Et Qualité
Gastro Suisse
FAQ
Frequently asked questions about Frédéric Breuil
Quick answers generated from the profile data available on this page.
What company does Frédéric Breuil work for?
Frédéric Breuil works for Badrutt's Palace Hotel St. Moritz Switzerland.
What is Frédéric Breuil's role at Badrutt's Palace Hotel St. Moritz Switzerland?
Frédéric Breuil is listed as Interim Executive Chef at Badrutt's Palace Hotel St. Moritz Switzerland.
Where is Frédéric Breuil based?
Frédéric Breuil is based in Saint-Légier-La Chiésaz, Vaud, Switzerland while working with Badrutt's Palace Hotel St. Moritz Switzerland.
What companies has Frédéric Breuil worked for?
Frédéric Breuil has worked for Badrutt'S Palace Hotel St. Moritz Switzerland, To Be Revealed, Artichoke Culinary Agency, Fairmont Le Montreux Palace, and Intercontinental Hotels & Resorts.
How can I contact Frédéric Breuil?
You can use AeroLeads to view verified contact signals for Frédéric Breuil at Badrutt's Palace Hotel St. Moritz Switzerland, including work email, phone, and LinkedIn data when available.
What schools did Frédéric Breuil attend?
Frédéric Breuil holds Cap, Culinary Arts/Chef Training from Lycée Technique Hôtelier St Bénigne Dijon France.
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