WASHINGTON, D.C.— Philippe Piel, executive chef of the new Sofitel Lafayette Square here, announced the appointments of sous chef Antony Clemot and pastry chef Romain Renard. The new 237-room Sofitel opened on June 17, 2002. Piel and his culinary team will be responsible for the food and beverage operations of the hotel, including the upscale restaurant, Café 15, and the bar/lounge, Le Bar. Michelin three-star chef Antoine Westermann also serves as the consulting chef to the new hotel and will work with Piel and his staff. In previous experience, Clemot worked as sous chef at Westermanns restaurant, leBuerehiesel, in Strasbourg, France. Renards past experience includes working as pastry chef for Marc Meneau at his Michelin two-star restaurant, LEspérance, in Saint-Père-sous-Vézelay, France.
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