Executive Chef Christophe Moret
Christophe previously worked with Chef Bruno Cirino at the Saint Jean-de-Luz Grand Hotel and then at Château Eza before teaming up with Chef Jacques Maximin at the Nice Théâtre in 1989. Starting in 1990, he also held posts alongside the renowned Chef Alain Ducasse at the three-star restaurant, Louis XV in Monaco.
Christophe’s open mind and curiosity then led him to the Royal Monceau and 59 Poincaré to serve as a sous chef. Later in 1998, he became head chef at Spoon, Food & Wine in Paris, where he excelled at blending tastes and flavours from all over the world. In 2003 he became head chef at the three-star restaurant Alain Ducasse au Plaza Athénée. After seven years there, the doors to the famed Lasserre opened for him, and he joined as the head chef of the Michelin-two-starred restaurant. Christophe will now join Shangri-La Hotel, Paris, and bring a wealth of creativity to the hotel’s culinary offerings.
"Becoming Executive Chef at Shangri-La Hotel, Paris, is a wonderful opportunity for me. I will devote my skills to the service of its Parisian Palace. I am honoured to take up the reins of the three restaurants and supervise the hotel’s culinary offerings. I will pull out all the stops to make Shangri-La Hotel, Paris, a shining landmark on the Parisian and international gastronomic scene. I really want our guests to have a unique experience at our restaurants."
François Perret, Chef Pâtissier
Chef Pâtissier François Perret obtained his pastry diploma in 1997. Since then, he has not stopped evolving and learning.
In 2002 at the Four Seasons George V, Chef Pâtissier Perret rose from “1er commis” to “chef de partie” and then “sous chef pâtissier”. After, he went on to attain the role of chef pâtissier at La Table du Lancaster in 2008.
He joined Shangri-La Hotel, Paris, in 2009 as chef pâtissier.