Meet Thierry Demolliens, Food and Beverage Manager at Hotel du Cap-Eden-Roc

Last summer season, Thierry Demolliens joined the Hotel du Cap-Eden-Roc in the position of Food and Beverage manager of the legendary palace.

Thierry graduated with his BTS Hotel and Catering diploma in 1997 and completed his first work experience at Hotel Barrière L’Hermitage in La Baule, Loire-Atlantique. This was the scene of his decisive encounter with Patrick Cousin, manager of the gourmet restaurant, who inspired him to launch his career in the service sector:

“I loved this experience. Meeting Patrick Cousin was great for me professionally – his positive influence was a key factor in motivating me to continue my career in the luxury hotel industry”.

In 1997, Thierry began his professional career in the French Riviera as maître d’hôtel for Le Sofitel Méditerranée in Cannes. He then became maître d’hôtel and front of house manager at “Le Napoléon” gourmet restaurant in 2003, at the eponymous Hotel-Restaurant in La Turbie. In 2004, he participated in the opening of Four Seasons Terre Blanche, a 300-hectare resort located in Tourrettes in the Var department and continued his professional development by becoming manager of hotel Terre Blanche’s four restaurants in early 2012, then head of catering in 2016.

During his 14 years at this 5-star establishment (it was taken into independent management at the end of 2012 and affiliated with Leading Hotel of the World), Thierry crossed paths with Jean-Denis Rieubland, former head chef at the gourmet restaurant and Meilleur Ouvrier de France 2007. He encouraged Thierry to enter the competition the same year, in the hotel, service and table art category. Thierry thus obtained the title Meilleur Ouvrier de France “Maître d’Hôtel, Maître du Service, et des Arts de la table” during the final held at Hotel Royal in Evian-les-Bains in March 2017: “Being elected one of the Meilleur Ouvrier de France is, above all, a source of strong emotion and personal satisfaction. This title is awarded in recognition of excellence in terms of work delivered with technical skills, innovation and respect for traditions honed at length upstream and evaluated by a jury over a very short period of time. We must take pride in it, adhere to the MOF charter, continue to grow and progress. Sharing our experience is also part of the role, passing on the values and mindset that come with this recognised title to those around us on a day-to-day basis, as well as our own convictions of the hotel and catering service professions.”

Following this experience, Thierry joined the judging panel for the annual contest to find the Best Apprentices of France. He is also involved in work with schools and service demonstrations such as L’Etoile de Mougins. He is a member of the associations “MOF Côte d’Azur” and “Ô Service des Talents de Demain”, as well as “L’équipe de France de la Gastronomie et des Maîtres du Service”, which organises charity galas every year.

“What I like most about my job is my interaction with the teams and guests, as well as the diversity and support. I enjoy conveying the values and traditions and sharing the story of this competition. It’s also interesting to adapt and meet guests’ expectations, striving to be elegant and well-spoken, modernising certain service techniques and, not to mention, keeping up these interpersonal skills in all circumstances. You have to be natural, a good listener and know how to challenge yourself, fostering professional meetings and developing your teams through close interaction, kindness and respect for everyone”.

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