Philippe Joannès will join the kitchen brigade at the InterContinental Paris Le Grand for the Worldwide Hospitality Awards ceremony. According to custom, he will participate in preparations for the evening's dinner cocktail.
Philippe Joannès is a passionate man: the sun, flavors and spices of the South all express themselves in his cuisine, showing his love for the Mediterranean. From the Fairmont Monte Carlo hotel, located at the heart of Monaco, between the Mediterranean sea and the legendary Casino, the Chef, France's Best Worker in 2000, shares a convivial and authentic gastronomy, directly inspired by his region of adoption.
Born in the Champagne region, he found all his heart's desires on the French Riviera: "a strong regional cuisine, the taste of authenticity, a profusion of healthy products." Before his arrival at the Fairmont Monte Carlo, Philippe Joannès had worked for fifteen years on the French Riviera for Lenôtre group, eleven of which as Regional director. During this timehe developed the cooking school and the group's catering offer.
Philippe Joannès learned his trade at the most prestigious addresses: the Trianon in Versailles where he debuted as a kitchen employee, the Royal (Deauville), the Camélia (Bougival), as well as the Pavillon Elysée Lenôtre.
Knight of the Order of Merit since 2012, the Chef with a background of excellence will head a brigade of eighty cooks.
