Serge Devesa Infuses InterContinental New York Barclay with French Flavor and World Culinary Styles

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. May 31, 2011

May 27, 2011 - The InterContinental New York Barclay welcomes new Executive Chef, Serge Devesa effective May 2011, as announced today by Herve Houdre, Regional Director of Operations & General Manager of the InterContinental New York Barclay. Chef Serge will be responsible for the overall quality of The Barclay's culinary product including the Barclay Bar & Grill and the hotel's innovative catering and banquet offerings.

A native of Marseille in the south of France, Chef Serge was always at his mother's side in the kitchen. He loved cooking and enrolled at a French culinary academy, finding inspiration from his native region's “flavors of the sun,” those flavorful aromatic herbs and oils which infuse his culinary creations. Trained in French, Asian, and Caribbean cuisine, Chef Serge's 24-year career is benchmarked by exceptional culinary creation, extensive international experience, kitchen and service team management and quality performance.

When Chef Serge left France early in his career, he cooked in a variety of hotels around the world. Much of his experience was within the Sofitel hotel group as Sous Chef, Chef, Executive Chef and Chef de Cuisine, in Marseille, Martinique, Canada, Vietnam, Yemen, Miami and New York. Most recently Chef Serge served as Executive Chef for the Colette Bar and Bistro at Hotel Sofitel, Minneapolis in the mid-2000s, where he gained considerable acclaim for his culinary artistry and dedication to the community. Chef Serge shared expertise by conducting cooking classes at local restaurants, making television appearances and teaching children about healthy eating.

Chef Serge opened new restaurant operations including the Hotel Mercure at Les Arcs 1800 in the French Alps and a resort, the Novotel Coralia in Vietnam. He will tap into his considerable experience to design innovative menu offerings, direct kitchen production operations including staff training in the principles of good cooking, good business and teamwork. “Chef Serge is an experienced culinary talent, steeped in Southern French traditions and diverse world flavors,” said Herve Houdre, “He will delight our guests and lead our team in exciting and unexpected ways.”

InterContinental New York Barclay
Built in 1926, the classic, contemporary InterContinental New York Barclay welcomes guests with a heightened level of personalized service, residential warmth and luxury. The 100% wind energy hotel is a city leader in Sustainable Hospitality, ideally located off fashionable Park Avenue in the heart of midtown Manhattan's east side. The Barclay is in the heart of the city's most exclusive Fifth Avenue shopping, dining, Broadway theaters, museums, Rockefeller Center, Times Square, Central Park and the United Nations headquarters. Offering 685 luxurious guest rooms, including 86 suites, the Barclay is the hotel of choice for the world's business, diplomatic, cultural and social circles. Eighteen well-appointed function rooms provide elegant venues for corporate events, meetings, and social celebrations. InterContinental New York Barclay, 111 East 48th Street, New York, NY 10017 Tel. (212) 755-5900. www.intercontinentalnybarclay.com ; Facebook: www.facebook.com/NYBarclay ; Twitter: http://twitter.com/IC_NYBarclay ; http://foursquare.com/venue/85741

The Barclay Bar & Grill
The Barclay Bar & Grill at the InterContinental New York Barclay provides American and Continental cuisine in an informal dining atmosphere. Open seven days from 7.00am to 10:30pm. The BB&G is known for its Natural Power Breakfast Buffet offering local, sustainable and organic food. The Barclay Bar is open through 1:00 am Monday to Sunday, offering a choice of over 100 martinis and cocktails and light menu in a comfortable club-like setting, call 212-906-1400, or 212-906-3144 for reservations.