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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 August 2026
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Role
Interim Executive Chef
Location
Saint-légier-la Chiésaz, Vaud, Switzerland
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Frédéric Breuil is listed as Interim Executive Chef at Badrutt's Palace Hotel St. Moritz Switzerland, a 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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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.
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Badrutt'S Palace Hotel St. Moritz Switzerland
19 roles
Frédéric Breuil work experience
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On Move
I’m joining one other ‘’ grande dame ‘’ of the Swiss hotel , I very proud have worked on three different historical hotel of Switzerland
Culinary Director
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 wealth of knowledge in managing high-end culinary establishments, driving excellence, and maintaining quality standards. Whether you're looking for short-term relief, operational support, or long-term improvements, we provide:-Pre-Opening and Opening Support: Get expert guidance during the critical stages of planning and executing your new venture.-Consulting Services: Tailored strategies to optimize your kitchen operations, menu development, and staff training.-Interim Executive Chef Solutions: Ensure continuity and high standards until you find the perfect permanent chef for your team.Don't leave your operation to chance—our seasoned chef is ready to step in and help you succeed. Contact us to learn more about how we can support your culinary needs! culinary.director.fb@outlook.com
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 promotions at the Montreux Jazz Café- Hosted guest chefs week at MP's Grill & Bar- Reto Mathis, Ben Dayag, Dani Garcia- Instigated kitchen party brunch and after ski igloo at the Montreux Christmas market - Executed gala catering for "The Confrérie du Guillon" in 2016 and 2022.- Catering for sponsors and VIPs at the Montreux Jazz Festival, from 2012 to 2022- Developed and implemented HACCP and hygiene rules, in accordance with local policies- Demonstrated creativity and attention to detail in crafting menus, with visual, and standard recipes- Collaborated with divers’ Indian chefs to cater for larges Indians weddings- Incharge of all food purchasing, including supplier selection, price negotiation, quality standard- Optimized food storage and increased turnover by implementing purchasing procedures based on weekly forecasts- Participated in the Hotel's venue renovation project, layout and culinary aspect- Revamped the layout of banquet buffets' China wear, incorporating trendy elements and modern setup- Planning CAPEX, investing in kitchen tools, equipment, and ensuring their maintenance Achievements:- Increased Sunday brunch attendance by 70%- Food costs in line with a forecasted budget of 29.7%- Revenue growth by 41%, driving F&B revenue from US$ 14,800,000 to US$ 19,800,000 between 2012 & 2019Awards and Recognition:- MP's Grill & Bar recognition by the Gault et Millau guide, at the rating of 15/20 points and 2 toques- Achieved staff satisfaction surveys rate of 95% in both 2018 & 2019Other Activities :- Affiliate at La Chaîne des Rôtisseurs, Vaud- Member of L'Académie Culinaire de France
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, and standard recipesAchievement :- Reached F&B revenue for 2010 by US$ 25'000'000 - Food costs in line with a forecasted budget of 24%- F&B department profitability rate at 40%.
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 70 % for the second winter seasons- Obtained ISO 9001:2008 certification from 2005 to 2009 - Implemented all "a la carte" and seasonal menu with visually, and standard recipes- Hosted guest chefs for Ian Kittichai- Ritz Madrid-Cala di Volpe- Marbella Club- Anthony - Collaborated with Gate Gourmet and Swiss International Airlines on a inflight menu- Participated in the St Moritz Gourmet Festival from the 13th to 17th edition- Planned, designed healthy concept restaurants at the spa- Refurbished Le Bistro concept and culinary offer with trendy menuAchievements:- Increased the F&B revenue by CHF 3’000’000 during the winter seasons 2007-2008 - Revenue growth by 18%, driving F&B revenue from US$ 15,300,000 to US$ 18,800,000 between 2005 & 2010- Highest F&B revenue generated during the summer of 2009- Food costs in line with a forecasted budget of 28%Awards and Recognition:- Received 1 Stars for the Restaurant by the Suisse Gourmet Guide in 2006- Le restaurant recognition by the Gault et Millau guide, at the rating of 15/20 points and 2 toques- Nobu Restaurant confirmed by Gault and Millau guide, at the rating of 16/20 points and 2 toques- recognized as the best gourmet ski resort and world -leading ski resort in 2008Other Activities:- invited as a guest chef to the Hong Kong Jokey Club’s in 2008- invited as a guest chef to the Marbella Club Hotel’s in 2009- Participated as a guest chef at the 2007 charity dinner “Menschen in Europa” for Passau press group- Contributed to the charity dinner event at the EHL Business School - Affiliate at La Chaîne des Rôtisseurs, Grisons
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 all the outlets - Purchase all necessary kitchen equipment, cooking tools and buffet presentation items- Took charge of selecting, recruiting, training and motivating kitchen team- In charge of all food purchasing, including supplier selection, price negotiation, quality standard- Planned, designed, and executed menus, for all operations on culinary creativity - Implemented all "a la carte" and banquet menu with visually, and standard recipesAchievements:- Reached revenue of US$ 4,000,000 for the F&B department the first fiscal year - Managed food cost in line with the budget at 32%- F&B department profitability rate at 27%.Awards and Recognition:- Recognized as The Best & Most Innovative new F&B outlet in Poland in 2004- Achieved satisfaction rate of 84% in 2004 staff survey - Received The Best guest satisfaction for IHC Hotel Europe, Middle East & Africa in 2004- Awarded The Warsaw best Sunday brunch in 2005
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 restaurant concepts and setup of kitchen - Handled the procurement of kitchen equipment, cooking tools, and buffet presentation items- Chose the cookware, glassware, and plate for all the outlets - Selected, recruiting, training, and motivating the kitchen team for the hotel’s opening- Designed and executed menus for all operations, focusing on attractive presentation - Sourced raw food product from overseas suppliers to overcome with limited local choice- Introduce new food brands tailored for the hotel market - Structured the outside catering department, coordinated events for 800 to 2000 guests- The hotel opened on the day of the Islamic Conference 2000, with 100% occupancy- Negotiated and organized the French National day dinner buffet party at the French Embassy- Hosted the inaugural dinner committee for "La Chaine des Rotisseurs" in Qatar- Provided catering services on multiple occasions for the Royal Palace of Qatar for H.H. Sheik Hammed Al Thani, Emir of Qatar Achievements:- Increased F&B revenue in the second year reaching US$ 7'000'000 representing 20% growth - Managed food cost in line with the budget at 32%- F&B department profitability rate at 27%.Awards and Recognition:- Received 84 % satisfaction on staff survey in the second year.Training: - Participated in courses to IHC accounting system and procedure plan, tailored for F&B- Trained in accounting for non-accountants Other Activities:- Attended in the IHC Food & Beverage workshop in Amman, Jordan
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 in F&B outlets and room service.- Launched the monthly, Rendez vous Gastronomique with the Centre Cultural Français - Renovation of the restaurant Le Premier and the lounge with designer Pierre Yves Rochon- Redesigned and planned a new kitchen for the Sydney’s club Bar, for optimizing workflow- Contributed to the development project such InterContinental hotel Le Phoenicia and Mzarr mountain resortAchievements:- Increased by 45% F&B Revenue within 12 months, reaching US$ 4'500'000- Significantly reduced food cost from 40% to 34% due to purchasing review and price negotiations.Awards and Recognition:- The hotel received recognition as the Best Intercontinental Hotel Middle East and Africa- Best Guest & Employee satisfaction in 1998- Outstanding Revenue Generation in Middle East 1998Other Activities:- Undertook 10 days cross exposure in Asia to discover new hotel and outlets concepts - Participated in Managing Performance & Development program - Attended in the IHC Food & Beverage workshop in Dubai, UAE
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 pairing- Launched the first cigar night in Dubai - Participated in the opening of the new Italian restaurant design by Tony ChiAwards and Recognition:- Obtained the HACCP certificate delivery by Dubai Municipality- Thuriés Magazine featured an article highlighting a French expatriate chef at the InterContinental Dubai- Won the gold media at Dubai food Competition in the free categoryOther Activities:- Experienced cross exposure in different outlets, Thai, Iranian, British, Japanese, Italian, and banquet department- Responsible form weekly overseas purchasing of fresh goods for the restaurant
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
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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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