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OF F E R I NG I N T E R N AT ION A L DY N A M IC C U L I NA RY E X PE R I E NCE S

WRITTEN BY

AMBER DONOVAN-STEVENS PRODUCED BY

LEWIS VAUGHAN

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H O T E L L E R O YA L M O N C E A U

Sylvain Greiner, Director of Food and Beverage at Le Hotel Monceau, talks dynamic culinary experiences, creative partnerships and the implementation of technology into the food and beverage industry

rom the outside, Le Royal Monceau – Raffles Paris hotel appears to embody classic French elegance. With its grand

architecture from 1928, the five-star Parisian hotel reopened in 2010, following a complete redesign from Philip Stark. Though understated, upon closer inspection, designs reminiscent of famous historic guests from all over the world have been incorporated into the aesthetic of the hotel. Starting in hospitality at the age of 15, Sylvain Greiner completed his formal education with a master. Now the Director of Food and Beverage, he not only matches this contemporary atmosphere, but draws from cultures all over the world to create new culinary experiences for his guests. “Food and beverage at Le Royal Monceau is one of the largest operations; it is also unusual in that we only offer experiences,”

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H O T E L L E R O YA L M O N C E A U

“ We want to create experiences that are luxury, but understated, not the traditional French way” — Sylvain Greiner, Director of Food and Beverage, Le Royal Monceau, Raffles 06

says Greiner, “It isn’t a traditional gastronomic French restaurant, it is either a Japanese fusion restaurant, or an Italian one. We offer new experiences particularly to our Parisian guests.”

CREATIVE PARTNERSHIPS One of the most prominent attractions to the hotel is Chef Nobu Matsuhisa. Greiner shares that guests are drawn to the hotel to try his cuisine. His unique dishes combine a number of different cultures that attract Parisians and regular customers looking to try new food.

CLICK TO WATCH : ‘LE ROYAL MONCEAU – RAFFLES PARIS’

Greiner’s responsibility is to ensure

It is for this reason that Greiner

that the hotel maintains its dynamic

strives to maintain new creative part-

edge in the food and beverage sec-

nerships and concepts. He reflects

tor, and so he created the pop-up

that during the summer, he partnered

Japanese Garden Matsuhisa Niwa.

with Moise Sfez from Homer Lobster,

“We created this restaurant to highlight

inspired from a New York lobster roll.

the skill of our Executive Chef, Hideki

Greiner goes on to discuss the pop-

Endo, and of course to publicise Nobu

up he created with Gennaro Nasti

and his sushi speciality.” Seating a

this year: “We have an Italian faction

maximum of eight, the pop-up has

within the hotel with Il Carpaccio res-

been successful, says Greiner: “There

taurant.” Nasti is, says Greiner, a true

was a real draw to this from our regu-

artisan, and “a god of pizza” in Paris.

lars. It was something different,

“It was great for us to showcase his

something exclusive.”

talent to our guests.” Greiner w w w.l e roya l mo nc e a u . com

H O T E L L E R O YA L M O N C E A U

E XE CU T I VE PRO FI LE

Sylvain Greiner Sylvain Greiner graduated in 2005 with honours from the University of Toulouse, where he achieved a specialised diploma (DESS) in Tourism Industries. Sylvain began his career as Assistant to Revenue Manager during his internship in the Accor Hotels group. He then joined the Hilton Luxembourg for a mission as Assistant to Operations Manager as part of his specialised diploma. His career within the restaurant sector began in 2006 with Hyatt, where he held several operating functions before being appointed as Operational Manager of the Food and Beverage venues. In 2008, he joined the Ritz Paris hotel as Sales, Conventions and Receptions Director before becoming Food and Beverage Manager in 2011. Expressing his willingness to learn and satisfying his taste for high standards, Sylvain decided to integrate Le Meurice hotel (Dorchester Collection) in 2012 as Deputy Director of Food and Beverage, in charge of the three Michelin star restaurant, the contemporary restaurant and teahouse, the bar and the room service, the mini bar and receptions. He then joined the Buddha Bar Hotel Paris in 2014 as Director of Food and Beverage and interim General Manager in 2015. Following his rich and varied career path, Sylvain has decided to join Le Hotel Monceau as Director of Food and Beverage in order to share his knowledge, his passion for restoration and also his management skills and sense of excellence.

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H O T E L L E R O YA L M O N C E A U

“ E mployees will come for the brand and product, but stay for the managers” — Sylvain Greiner, Director of Food and Beverage, Le Royal Monceau, Raffles

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CLICK TO WATCH : ‘PRESIDENTIAL SUITES, LE ROYAL MONCEAU – RAFFLES PARIS’

acknowledges that customers

TECHNOLOGY

demand more from a high-quality

Greiner says that the desire to imple-

hotel, and seek to engage with new

ment technology is always centered

experiences upon each visit. To

around a very “human experience.”

ensure that his vision is consistent

Technology divides into two categories

across the hotel, Greiner says that

for him: “sales reports, which are so

attracting and retaining top-tier staff

much more accessible today than they

is paramount: “It is particularly

used to be. Now we can use analytics

important to have the right employ-

tools such as Avero and then imple-

ees in directorial positions across

ment this data to suit the business

the restaurant, bar, banquet and

strategy,” and customer feedback.

room service. Employees will come

Greiner references TrustYou, which is

for the brand and product, but stay

a platform used to collate customer

for the managers.”

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H O T E L L E R O YA L M O N C E A U

use. “With TrustYou, you can have 200 comments refined into a couple of sentences from the most regularly used words. The efficiency this provides is excellent, and allows us to respond to customer feedback faster than ever.” Another partner that he cites as integral to the operations across food & beverage is a family-owned, Torontobased company, Silverware POS: “Silverware POS has a great team, and they are constantly challenging themselves and meeting our requests head14

on. This partnership has opened many new opportunities and the interface is user-friendly for both restaurant employees and accounting and IP teams alike. Partnerships are so important in this business to remain profitable.” This is a value shared across the hotel. Greiner states that there is a director of strategic partnerships who he has worked closely with. “This role gives us a real competitive advantage as we now have the foundations and can begin to offer more singular experiences. When This, combined with these partnerships, allows for us to streamline our operations to focus on creating this truly dynamic experience.”

“ Food and beverage at Le Royal Monceau is one of the largest operations, and unusual as we only offer experience” — Sylvain Greiner, Director of Food and Beverage, Le Royal Monceau, Raffles

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H O T E L L E R O YA L M O N C E A U

1928

Year hotel opened

280,000

Number of employees (Accor Hotels)

4,800

Number of hotels worldwide (Accor Hotels)

LOOKING FORWARD As the hotel moves forward, Greiner enthuses that it plans to progress under the same strategy of maintaining contemporary art and continuously offering ephemeral and dynamic experiences to loyal guests. “We want to create experiences that are luxury, but understated, not the traditional French way. I also want to build a closer relationship between chefs and the guests, to make guests’ experiences at the hotel all the more special.” Another experience soon to be available is an afternoon tea, inspired and based around the French poet, Jean Cocteau. The poet is already present across the hotel, with his poems adorning bedside cabinets, and his scribbled musings incorporated into the lightware and furnishings; they will now accent the new porcelain from Raynaud. As Greiner moves forward with his dynamic partnerships, his customers, both new and loyal, can continue to expect the high pedigree of understated luxury that is intrinsic to le Royal Monceau.

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37 avenue Hoche 75008 Paris T +33 (0)1 42 99 88 00 www.leroyalmonceau.com