Attending the Worldwide Hospitality Awards, means participating in an international benchmark of innovations, and develop your network during an exceptional dinner cocktail.

After the the Worldwide Hospitality Awards ceremony, rub elbows with 800 guests during a dinner cocktail orchestrated by Laurent André executive chef at the InterContinental Paris Le Grand Hotel and Café de la Paix.

At 48 years of age, this native of the Jura developed experience alongside the great chef Alain Chapel in Mionnay, in the department of the Ain. With him, Laurent André also discovered that cuisine demand commitment and humility. But all these sacrifices are nothing compared to what the work has brought him: magnificent human relations.

In 1992, Laurent André joined the three-star restaurant Louis XV at the Hôtel de Paris in Monaco as 3rd commis chef. In just four years, he climbed the ladder in the team. Alain Ducasse offered him a new adventure: to take over La Grande Cascade in the Bois de Boulogne with Jean-Louis Nomicos. The challenge was enormous. It took one year to put a star back on the legendary restaurant's coat of armor. After managing the Relais du Parc in Paris in 1998, Laurent André dreamed of expanding his talents on an international level. In 2000 he opened Le Spoon Food & Wine at the Sanderson Hotel in London. He originally went for six months, but he stayed for three years. Afterward the Asian continent offered him a fine opportunity: the opening of the Spoon Wine & Bar in the InterContinental Hotel in Hong Kong where he became executive chef for the entire: 6 restaurants and 220 cooks!

In 2009, Laurent André returned to France, where he was happy to reunite with his roots while taking charge of the kitchens at the Royal Monceau – Raffles Paris. His talent was even rewarded by the Michelin Red Guide which bestowed a star upon each of the two restaurants: La Cuisine and Il Carpaccio (which also became the only starred Italian restaurant in the capital). He currently runs the kitchens at the Café de la Paix since October 2016.

Yannick  Alléno,three-starred chef of two properties in France, will also participate offering gastronomic pleasure to our guests. 

By the age of fifteen, he began to learn from the greatest and began his career at the Royal Monceau, in Paris, at the sides of Gabriel Biscay. He then joined the Sofitel Sèvres, where chefs Roland Durand and then Martial Enguehard were at the helm of the kitchen. It is at Drouant, at the side of Louis Grondard that he reached maturity and level of exigency. He affirmed his position in the wake of this great chef for whom he felt great admiration before assuming his first position as chef, and running the kitchens in Rue Scribe.

• In 1999, his work and creativity were awarded a first star in the Michelin Guide, and it was confirmed in 2002 by a second one.
• In 2003, Le Meurice - the famous palace on Rue de Rivoli - entrusted him with its kitchens; and he received two more Michelin stars in 2004, and a third in 2007, thanks to a cuisine that was highly identifiable.
• A year later, in 2008, he founded his eponymous group.
• In 2010, Gault & Millau honored him with 5 chef's hats.
• On July 1, 2014, Yannick Alléno took over the kitchens at Pavillon Ledoyen, Paris, opened Alléno Paris, which received 3 stars from the Michelin Guide just seven months later.
• In 2015, he was elected chef of the year by Andrew Harper and Gault & Millau.
• In 2017, his restaurant Le 1947 at the Cheval Blanc Courchevel was rewarded a third Michelin star, the highest and an historic distinction for the chef with two three-star restaurants.

Nicolas Conraux, starred chef at the restaurant La Butte, a Logis "Table distinguée" will also add his special touch with a signature dish.

Distingushed by a first star in the Michelin Guide in 2014 and celebrated by all gastronomic guides, the cuisine of chef Nicolas Conraux is a kind of truth cuisine that celebrates the the best of Brittany with the passing of the seasons.

Dynamic, creative and passionate, chef Nicolas Conraux, combines the culture and gastronomy of Alsace and Brittany in his cuisine, while infiltrating them with fervent souvenirs of his childhood between the Indian Ocean andd the French Caribbean. His credo: "do not give into trends, but respect the nobility of the region, the freshness and seasonality of products". With a love for products that are beautiful and good, respect for traditions and a rich and varied cultural heritage, all heightened by a touch of ardor and audacity, Nicolas Conraux flies his Breton and Finisterian colors high.

I would like to accept this unique opportunity for networking.