Stephane Duvacher - Food and Beverage Director
A Chef by training, Stephane began his career in the hospitality industry at various renowned restaurants in France such as the Brasserie Au Pied de Cochon in Paris and the Michelin One-Star-rated restaurant Le Beauharnais in Fontainbleau which was once home to Napoleon Bonaparte.
“It is not often that you get an opportunity to join an esteemed organization such as Indigo Pearl and be responsible for the essential planning and operations of food and beverage. I am really looking forward to working with the culinary team at Indigo Pearl to deliver a dining experience that exceeds our guests’ expectations,”
Other prominent restaurants Stephane has worked at include, the Michelin One-Star-rated Restaurant Hotel L’Aigle Noir in Fontainebleau, L’Auberge de L’Ecritoire in Chateauneuf and Auberge L’Orée de la Forêt in Plelan le Grand. In 1986, Stephane was also part of the team that saw to the successful opening of Grange Park Hotel in the United Kingdom,
Stephane also previously served as Executive Chef at the Holiday Inn Crown Plaza in Muscat Oman, Baguio Country Club in Philippines, Oasis Beach Hotel & Towers in Dubai and Kuwait Hilton where he catered to events for 19 heads of state and presidents.
In 2001, he joined five-star Jebel Ali Golf Resort & Spa in Dubai as Executive Chef and within two years he was promoted to Food & Beverage Director and oversaw the nine restaurants, four bars and all aspects of catering and banquets at the property.
Subsequently in 2006, Stephane was promoted to Corporate Director of Jebel Ali International Hotels and was responsible for the Company’s pre-openings.
Prior to his appointment at Indigo Pearl, Stephane Duvacher served as the Food & Beverage Director at Rosewood Little Dix Bay in the British Virgin Islands.
On the new addition to the team, Mr. Arnaud Girodon, General Manager of Indigo Pearl says, “Stephane is well-known in the culinary circuit and the team is thrilled to welcome him to Indigo Pearl. I am confident that his commitment to service excellence combined with his creative approaches to dining, will further boost our goal to become a gastronomically reputed hotel.”
Photo:
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