Waldorf Astoria Atlanta Buckhead Welcomes Executive Chef Christophe Truchet

USA, Atlanta, Georgia. June 04, 2019

Waldorf Astoria Atlanta Buckhead is pleased to formally welcome Executive Chef Christophe Truchet as the leader of the hotel's culinary team. Chef Christophe is responsible for the property's culinary and banquet operations, menu development, concept and programming for the hotel's signature restaurant, Café & Bar, and oversees in-room dining.

"We are delighted to have Chef Christophe at the heart of Waldorf Astoria Atlanta Buckhead's culinary operation," said Kerry Hing, general manager of Waldorf Astoria Atlanta Buckhead. "Chef Christophe brings extensive experience to his role from our sister property in Beverly Hills and has worked for a roster of globally-acclaimed chefs. He will continue to elevate our hotel's food and beverage program delivering an exceptional culinary experience for guests within the Waldorf Astoria portfolio."

Chef Christophe joins Waldorf Astoria Atlanta Buckhead with nearly 20 years of experience. Most recently, Chef Christophe served as executive sous chef at Waldorf Astoria Beverly Hills, where he assisted in running the day-to-day operations for two restaurants, including Jean-Georges Beverly Hills and The Rooftop by JG, and oversaw the hotel's main kitchen and menu development for special events.

Prior to his role at Waldorf Astoria Beverly Hills, Chef Christophe held positions at Cafe Del Rey in Los Angeles, at Shangri-La Hotel properties in Shanghai and London and at various restaurants and hotels in Dubai and Hotel Le Bristol in Paris.

Chef Christophe holds a bachelor's degree in Hotel Business and Restauration with Culinary Production from Technical High School François Rabelais in Lyon, France.

Credited with reinvigorating the Eggs Benedict and inventing the Red Velvet Cake, culinary expertise continues to be a key component of today's Waldorf Astoria. Today, some of the most famous and Michelin star chefs lead the culinary innovation at Waldorf Astoria hotels globally, such as Jean-Georges Vongerichten, Michael Mina and Chef Fae. Chef Christophe will continue to elevate the brand's food and beverage offerings through the addition of an Afternoon Tea experience and creation of new banquet and Café and Bar menus at Waldorf Astoria Atlanta Buckhead.

Waldorf Astoria Atlanta Buckhead is part of Hilton Honors®, the award-winning guest-loyalty program for Hilton's 17 distinct hotel brands. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits, including a flexible payment slider that allows members to choose nearly any combination of Points and money to book a stay, an exclusive member discount that can't be found anywhere else and free standard Wi-Fi. Members also enjoy popular digital tools available exclusively through the industry-leading Hilton Honors mobile app, where Hilton Honors members can check-in, choose their room and access their room using a Digital Key.

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Revenue Management: Focus On Profit

Revenue Management is still a relatively new profession within hotel operations and as such, it continues to evolve. One significant trend in this area is a shift away from using revenue as the foundation to generate key performance indicators (KPIs) and to instead place the emphasis on profit. Traditionally, revenue managers have relied on total revenue per available room (TrevPAR) and revenue per available room (RevPAR) as the basis of their KPIs. Now, some revenue managers are using gross operating profit per available room (GOPPAR) as their primary KPI. This puts profit at the center of revenue management strategy, and managers are increasingly searching for new ways to increase the profitability of their hotels. Return on Investment is the objective of any hotel investment, so it is only logical that profitability and ROI will be emphasized going forward. Another trend is an expanded focus on direct hotel bookings. Revenue managers know that one way to increase profitability is to steer guests away from online travel agencies (OTAs) and book directly with the hotel. This tactic also reinforces brand identity and loyalty, and encourages repeat business. In addition, it provides a valuable platform to market the hotel directly to the customer, and to upsell room upgrades or other services to them. Another trend for revenue managers involves automation in their software programs. Revenue management systems with automation are far more desirable than those without it. Automating data entry and logistics increases efficiency, allowing managers to spend more time on formulating strategy. As a bonus, an automated system helps with aggregating and interpreting data. The October issue of the Hotel Business Review will address these developments and document how some leading hotels are executing their revenue management strategies.