Thierry Vergnault Email & Phone Number

Maldives

Niyama Private Islands

Doha, Qatar

Al Najada hotel by TivoliAl Najada Residence Apartments by OaksSouq Waqif Boutique Hotels by Tivoli

Culinary Director and Consultant – Openings, Concept Development and Business RecoveryProjects in Russia, France, Erbil, Iraq, Tortola BVI

Moscow, Russia

Overseeing on all F&B aspects for 3 Marriott Hotels in Moscow to deliver and exceed Marriott standards.I was also in charge of concept developments, profitability, quality and refurbishment in F&B.Taking over few properties during a very difficult time, managed to achieve the highest GSS result within Eastern Europe and to be one of the most profitable operations within Marriott.

Moscow, Russia

12 F&B outlets, 3 bars, room service, coffee shop, 2 ballrooms and 15 meeting rooms.Hotel with 400 roomsTask force team for the opening of Korston Hotels and Malls in Serpikov.Total F&B employees: 230

St Petersburg, Russia

5 outlets, 3 bars, room service, 16 meeting rooms, Ballroom ( the largest five-star conference and meeting facility in St Petersburg). Hotel with 388 roomsActing F&B for 5 months.Total kitchen employees: 55

Miami, Florida

6 outlets, 3 bars, room service, Ballroom at almost 17,000 sq ft, largest in dowtown Miami and over 45,000 sq ft of meeting space. Hotel with 527 rooms. Total kitchen employees: 87

Miami Beach, Florida

Part of the preopening executive team. 3 outlets, 2 bars, room service, 5 meeting rooms. Hotel with 236 rooms Total kitchen employees: 35

St John, Usvi

4 outlets, 3 bars, room service and deli store, 8 meeting rooms for a total of 27,000 sq ft Hotel with 438 rooms Total Kitchen employees: 52

Philadelphia, Pennsylvania

5 stars hotel, 155 rooms, 2 outlets, 2 bars.Creation of menus for restaurants and room service. Management of the kitchen staff.Organization of Banquets and special Events. Responsible for ordering all food and supplies. Control of payroll. In charge of presenting cooking classes on a regular basis