Speakers

Jean-François Nogue

France

Graduated in Economic science and later on MBA in Hospitality Management. He went on strengthening F&B experiences by travelling around the world in Lebanon, French Polynesia, Dubai and Paris. In 2005, Jean-Francois led F&B operations for NH Hotels and then for Hilton Worlwide, across Continental Europe. In 2014, he decided to leave Corporate offices and went back to the operation in Central Africa, leading as Hilton’s General Manager top properties in Equatorial Guinea, Cameroon and Morocco. Since July 2020, he heads the Global F&B operation of Meliá Hotels International with a special focus on the industrialization processes in centralized hotels.

F&B at Meliá Hotels

FOOD AS A PART OF CUSTOMER EXPERIENCE

Two realities under the same emblem at Meliá. Jean François Nogué and Laura de Vega discuss the strategic direction of F&B in the company at #GastronomyShapers.

Speakers

Antonio Bachour

France

USA

Its style denotes a special weakness for floral, fresh, and traditional ingredients from the world of avant-garde cuisine. His creations are usually lively and manage to enhance their volume through personalized geometric designs and all sorts of elements. What we know most about this chef’s work is due especially to his tireless training work around the world, the numerous books on author’s pastries he has published and the great success he reaps on social networks.