Stephane Becht New Exec Chef at The Pierre
New York Hotel to Re-open in June Following Renovation
NEW YORK, NY, April 22, 2009 - Heiko Kuenstle, General Manager for The Pierre, the iconic hotel on New York's Fifth Avenue overlooking Central Park that is re-opening June 1 following a $100 million renovation, has appointed Stephane Becht as Executive Chef.
Celebrated for his ability to create innovative culinary programs in diverse luxury settings, Chef Becht's 29-year career features a veritable who's who of award-winning destination dining in Europe, the U.S. and the Caribbean at noted restaurants, luxury hotels and a fleet of cruise ships, including the Michelin-starred Taillevent, Lucas-Carton, Auberge de L'ill and La Couronne in France; La Grenouille in New York; L'Orangerie in Los Angeles; The Ocean Club at the One and Only Resort, Bahamas, and the Delano in Miami.
At The Pierre, Chef Becht is responsible for food and beverage operations for 2 East, the hotel's new lobby lounge, as well as the property's 24-hour in-room dining for its 189 guestrooms and suites, and all catering for the hotel's weddings, corporate and social functions. In this role, he manages a talented team of culinary professionals and sommeliers.
Prior to joining The Pierre, Chef Becht was Corporate Executive Chef for Miami-based Norwegian Cruise Lines. Here he oversaw all food and beverage operations for four ships, developed innovative training programs and initiated "Freestyle 2.0" dining with upgraded menus, presentation and product quality for the cruise line's entire fleet of 14.
He launched his career in 1980 with an apprenticeship at La Couronne, a Michelin One-Star restaurant in Alsace, France. From there he went on to spend four years as Commis de Cuisine and then Chef de Partie at the Michelin Three-Star Auberge de L'ill in Illhaeusern, France. After a one-year stint as Cuisinier for the French Defense Ministry in Paris, he joined Taillevent and then the landmark Lucas-Carton owned by Alain Senderens, both Michelin Three-Star restaurants in Paris, where for two years he trained in all stations of the kitchen as Chef de Partie before heading to the U.S. as Sous Chef for New York's La Grenouille.
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