Chef Franck is a world-recognized ambassador of the French "savoir-Faire" probably one of the most professional chefs for opening and operating large resorts in the world.
From his childhood, the young Franck was working with his grandparents in their butchery shop learning the base of cooking as well as learning the bread in his father's bakery. At the age of 15 years old Franck started his culinary school in the heart of France "l`Auvergne" where he has been awarded after 6 years of studies with a "High Degree in Culinary Art".
Over those years Chef Franck has worked in some of the most prestigious and renowned restaurants such as Le Grand Ecuyer with Mr. Yves Thuries, La Palme d'Or in Cannes with Mr. Willer, Le Carlton Cannes, Intercontinanental Paris Opera, Le Martinez Cannes, Le Palais des Festival. In 2002 Franck decided to follow the steps of Auguste Escoffier and immigrate to the UK, London where he worked at The Savoy, The Ritz but also the London Grosvenor-House where he learned and developed his banquetting skills and was also part of the Hotel re-branding his very first large re-opening projects. Since then the Executive Chef Franck was born, he went from hotel opening projects to another one, worked on Atlantis Dubai project, then moved to open the Mardan Palace Hotel in 2009 awarded most luxury in the World, opened the Galaxy Hotel Macau 2011, moved to China for Intercontinental and re-brand the IC Shenzhen, opened the Intercontinental Chengdu, Moved back to Macau with Melco Group where he opened the City of Dream "Soho", The Hotel Studio City and also the very much famous hotel Morpheus with restaurants of Mr. Ducasse. Leading as well for 4 consecutive years the Michelin Gala dinner for HK & Macau SAR with Chef Fabrice Vulin.
In 2019, Chef Franck became "Maitre Cuisinier de France", one of the most distinguished French culinary recognition.
Chef Franck is now leading the Culinary Team of a whole new project, one of the largest integrated resorts in the world within a 3 hotels property, the one and unique "Karl Lagerfeld Hotel" signed by the regretted Karl himself, the Versace Hotel as well as the Grand Lisboa Palace Hotel, overlooking at 60 restaurants as various as you can imagine for all with Michelin stars restaurants as well as innovative food court and casual dinings.
Chef Franck is a world-recognized ambassador of the French "savoir-Faire" probably one of the most professional chefs for opening and operating large resorts in the world.
From his childhood, the young Franck was working with his grandparents in their butchery shop learning the base of cooking as well as learning the bread in his father's bakery. At the age of 15 years old Franck started his culinary school in the heart of France "l`Auvergne" where he has been awarded after 6 years of studies with a "High Degree in Culinary Art".
Over those years Chef Franck has worked in some of the most prestigious and renowned restaurants such as Le Grand Ecuyer with Mr. Yves Thuries, La Palme d'Or in Cannes with Mr. Willer, Le Carlton Cannes, Intercontinanental Paris Opera, Le Martinez Cannes, Le Palais des Festival. In 2002 Franck decided to follow the steps of Auguste Escoffier and immigrate to the UK, London where he worked at The Savoy, The Ritz but also the London Grosvenor-House where he learned and developed his banquetting skills and was also part of the Hotel re-branding his very first large re-opening projects. Since then the Executive Chef Franck was born, he went from hotel opening projects to another one, worked on Atlantis Dubai project, then moved to open the Mardan Palace Hotel in 2009 awarded most luxury in the World, opened the Galaxy Hotel Macau 2011, moved to China for Intercontinental and re-brand the IC Shenzhen, opened the Intercontinental Chengdu, Moved back to Macau with Melco Group where he opened the City of Dream "Soho", The Hotel Studio City and also the very much famous hotel Morpheus with restaurants of Mr. Ducasse. Leading as well for 4 consecutive years the Michelin Gala dinner for HK & Macau SAR with Chef Fabrice Vulin.
In 2019, Chef Franck became "Maitre Cuisinier de France", one of the most distinguished French culinary recognition.
Chef Franck is now leading the Culinary Team of a whole new project, one of the largest integrated resorts in the world within a 3 hotels property, the one and unique "Karl Lagerfeld Hotel" signed by the regretted Karl himself, the Versace Hotel as well as the Grand Lisboa Palace Hotel, overlooking at 60 restaurants as various as you can imagine for all with Michelin stars restaurants as well as innovative food court and casual dinings.