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Executive Chef Emmanuel Robert combines eleven years of Bay area experience with a culinary background from his native France, where he held positions in the Michelin starred Le Grand Louvre Restaurant, Le Jardin, and La Maison du Danemark, all in Paris. Read more about Chef Robert here.
Robert has been with Sofitel since 1996 as the San Francisco Bay hotel’s Executive Sous Chef and Chef de Partie. Prior to his background in the San Francisco Bay Area, Robert gleaned a great deal of experience in France in the following positions: Chef de Partie Tournant at the 2 Star Michelin rated Le Grand Louvre Restaurant at the Louvre Museum in Paris, with consultation by Andre Daguin; Demi-Chef De Partie at 1 Star Michelin rated Le Jardin Restaurant at Hotel Royal Monceau in Paris, under the direction of Chef de Cuisine Bruno Cirino; Demi-Chef De Partie at the 1 Star Michelin rated La Maison du Danemark Restaurant, Champs Elysees in Paris. Robert has held several other culinary positions as well, gleaning most of his culinary skills from his native France. He is a graduate of the Culinary Academy of Arts at Nantes and Sainte Luce, France and has over 20 years experience in the restaurant and hotel industries.
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