Sylvain Royer Email & Phone Number
Who is Sylvain Royer? Overview
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Sylvain Royer is listed as Co-Founder and Chef de cuisine at R&B Lab, a company with 8 employees, based in Bangkok City, Thailand, Thailand. AeroLeads shows a matched LinkedIn profile for Sylvain Royer.
Sylvain Royer previously worked as Co-Founder / Chef de cuisine at R&B Lab and Executive Chef at The Landmark Bangkok.
Email format at R&B Lab
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About Sylvain Royer
Started assignment with starred Michelin Chef and completed assignments in Europe, Middle East and Asia with a great passion for hospitality, committed to deliver excellence and unsurpassed guest experiences through capable organization, hard work and determination. Eager to assist in the development/expansion of a top class hotel brand with either innovative hotel projects, food and beverage concepts, pre-openings, quality/design control and or brand management.Specialties: Food & beverage management, innovative restaurant concepts, fine dining, hospitality consulting and pre-openings.
Sylvain Royer's current company
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Sylvain Royer work experience
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Co-Founder / Chef De Cuisine
CurrentAt R&B Lab, we develop trendsetting Restaurant and Bar concepts with strong culinary appeal,strategically positioning them for lasting success.Our Venues: - SCARLETT Bangkok 🇹🇭- SCARLETT Hong Kong🇭🇰- Scarlett porto🇵🇹 -SHIRLEY Los Angeles🇺🇸- 25 Degrees Los Angeles🇺🇸- 25 degrees Bangkok🇹🇭- 25 Degrees Lake Tekapo🇳🇿- THE BEACH CLUB PATTAYA🇹🇭- ROSY CAFÉ Los.
Executive Chef
The Landmark Bangkok hotel offering 414 rooms with 9 restaurants; “RR&B” fine dining steak house awarded Thailand Best Restaurant for the last 3 years by Thailand Best Restaurant Guide published by Thailand Tatler Magazine, “ huntsman Pub” the typically English Pub in Bangkok, “Atrium” an all day dining restaurant, “ Sui Sian” Chinese Restaurant, “Green.
Executive Chef In Charge Of Food & Beverage
Joined the rebranding team to launch “The Pullman standard” Operated by GCP Hospitality Management. Being part of the team recreated the concept, reorganized all services and staff on food and beverage. Being one of the Executive Committee. In charge of all operations, planning, creating concepts, marketing and promotions of each outlet as well as.
Executive In Charge Of Food & Beverage
The Pullman Bangkok King Power offering 386 rooms with 5 restaurants; “Déjà Vu” upscale brasserie awarded Thailand Best Restaurant 2009 by Thailand Best Restaurant Guide published by Thailand Tatler Magazine, “Wine Pub” the Trendy First Wine Pub in Bangkok, “Cuisine Unplugged” an all day dining restaurant, “@Chaan” authentic Thai taste restaurant, “Glen.
Executive Chef
The Sofitel Thalassa Porticcio offering 98 rooms and suite, French gastronomic restaurant, dietetic restaurant, poolside grill and buffet, seminar facilities up to 150 people. In charge of all operation and organized special gastronomic weeks and managing 16 members of staff. Thalassotherapy institute and SPA.
Executive Chef
The Sofitel Alger offering 303 rooms, 26 suites and one presidential suite,3 restaurants including “Le Continental” French Gastronomic restaurant, Algerian specialities at “El morjane”, “Le Difa” coffee shop, “El Djemila” poolside bar, “L’Oasis” piano bar, 6 meeting rooms accommodate up to 4OO people. In charge of all outlets and reorganised and reset up.
Executive Chef In Charge Of Food & Beverage
The Grand Hotel Mercure offering 141 bedrooms, opened its ALFA Brasserie in September: a Luxurious Parisian Brasserie(New concept Accor for culinary repertoire “luxurious Brassserie”), Coffee-shop, Bar, Vinothéque, Oyster Bar and restaurant, the Hotel also offers 24 hours room service and all purpose meeting rooms. In charge of all outlets food and.
Executive Chef
Le Méridien Damascus Hotel disposes of 350 rooms, 7 restaurants including Continental, Lebanese, Mexican, Syrian style, Italian, Fast-food, coffee shop, Poolside Grill, Bakery and pastry Shop, seminar facilities up to 1000 people. In charge of all outlets and managing 80 members of staff. April 2000 until June 2000 Le Royal Méridien Hôtel Chennai, Madras.
Executive Sous Chef
The Sheraton Brussels Airport Hotel disposes of 300 rooms, 3 restaurants including French fine dining restaurant, Coffee shop, Cocktail Bar, 24 hours room service and seminar facilities up to 500 peoples. In charge of all outlets, assisting the Executive Chef in all operations, ongoing training of staff as well as coordination for banqueting, promotion.
Frequently asked questions about Sylvain Royer
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What company does Sylvain Royer work for?
Sylvain Royer works for R&B Lab.
What is Sylvain Royer's role at R&B Lab?
Sylvain Royer is listed as Co-Founder and Chef de cuisine at R&B Lab.
Where is Sylvain Royer based?
Sylvain Royer is based in Bangkok City, Thailand, Thailand while working with R&B Lab.
What companies has Sylvain Royer worked for?
Sylvain Royer has worked for R&B Lab, The Landmark Bangkok, Pullman Hotels & Resorts, Pullman Bangkok King Power, and Sofitel Luxury Hotels And Resorts.
Who are Sylvain Royer's colleagues at R&B Lab?
Sylvain Royer's colleagues at R&B Lab include Xavier Fauvel.
How can I contact Sylvain Royer?
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