VI
EN
.jpg.jpg)
As the hotel's Director of Food and Beverage, Antoine Huc will oversee the overall operation of all three restaurants: the French restaurant Le Beaulieu, the Vietnamese restaurant Spices Garden, and the Italian restaurant Angelina, as well as three bars: La Terrasse, Bamboo Bar, and Le Club. He will also manage food and beverage services for all 364 standard and deluxe guest rooms, along with catering and event services both inside and outside the hotel.
Antoine Huc, born and raised in France, is fluent in English and Italian. He will continue his career in Hanoi after more than 10 years working in top restaurants and hotels around the world.
Most recently, he served as the Director of Culinary at the Amanyara resort on the Caribbean island of Turks and Caicos, where he oversaw the culinary operations of 38 pavilions and 20 villas. Prior to that, he was in charge of culinary services at the 5-star Bora Bora resort of the Four Seasons group, which featured 114 bungalows and 5 restaurants, staffed by a diverse and experienced team.
His career path has included renowned hotels such as Fairmont Le Montreux Palace in Geneva, Italy, The Plaza Hotel in New York, and Viceroy L'Ermitage Beverly Hills in the United States. In early 2016, AccorHotels Group, a leading global hotel management group, merged FRHI Hotels & Resorts (FRHI) and three luxury brands: Fairmont, Raffles, and Swissôtel, to form its global portfolio, which includes the brands: Sofitel Legend, So Sofitel, Sofitel, and Mgallery by Sofitel.
Known as a respected lady of the Vietnamese hospitality industry, the hotel's six restaurants and bars are a focal point for guests and a testament to continuous innovation.
"In recent years, the Metropole Hanoi Hotel has made its mark through its style and the highest quality of culinary service in Vietnam," shared the new director, Huc, who holds a Master's degree in Hotel Management from Vatel Los Angeles. "I am honored to contribute to further building the reputation of the Metropole Hanoi Hotel as one of the leading culinary destinations in Southeast Asia."
Alongside this, Marc-Alban Sicard will bring a fresh perspective to the pastry world of the Metropole Hanoi Hotel. Sicard is a student of 3-Michelin-star chef Jean-Michel Lorain at La Côte St.-Jacques, a suburb of Paris, and has extensive experience working in pastry kitchens around the world, most recently at the Balthazar Hotel & Spa Rennes in Rennes, the capital of Brittany, France.
Promising to showcase his talent through new creations, Sicard will introduce to Hanoi diners and international visitors a wide variety of fresh breads and pastries made according to traditional French recipes at L'Epicerie du Metropole.
For further details, please contact the Metropole Hanoi Hotel via email.h1555-fb3@sofitel.comor call 04 3826 6919.
