Team takes shape as Sofitel opening nears
JOHN SAVAGE has been appointed executive chef of Albert Roux's restaurant at the Sofitel St James hotel in London.
The hotel, the first Sofitel in the UK, opens on the corner of London's Waterloo Place and Pall Mall on 1 May, more than a year later than planned.
The restaurant, Brasserie Roux, will have 100 seats and a private dining room for up to 12.
Roux will act as consultant chef and will devise the menus. Savage will run the kitchen.
Savage was executive chef at the House of Albert Roux in London. This is a central kitchen which makes food for Roux's brasseries.
He is joined at Brasserie Roux by food and beverage director REMY LYSE‚ and restaurant manager FRED SIRIEIX.
Lys‚ was food and beverage manager at Conran Restaurants. Sirieix was assistant manager of Conran's Sartoria restaurant in London.
General manager of the hotel is DANIEL COCCOLI, who previously ran the Novotel London West, while DAVID TAYLOR is corporate sales director. Taylor was business development manager at the Great Eastern hotel in London.
The Sofitel St James has 186 bedrooms, eight meeting rooms and a banqueting room. It also has a bar, a lounge and a leisure centre.
Rates start from £275 for a standard room to £1,100 for the best suite. by Louise Bozec
CAPTION: From left: John Savage, R‚my Lys‚, Fred Sirieix, Daniel Coccoli and David Taylor
