Radisson Blu Dubai Media City has appointed Loic Foucault as the hotel's new director of food & drinks.
The French national brings more than 15 years of experience to his new role, having began his career as sous chef at the InterContinental Vendome Beirut, following which he rose through the ranks at various high profile properties.
Foucault also served as executive chef at the Sheraton in Beirut and then transferred to the pre-opening team at Sheraton Oran in Algeria.
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Commenting on Foucault’s appointment, Radisson Blu Dubai Media City general manager Francois Galoisy said: “I am thrilled in welcoming Loic to the Carlson Rezidor family. His talent and international exposure will substantially contribute to the rejuvenation of food & drinks at our hotel.”
Foucault spent three years learning his craft at Laval Catering School, where he graduated in general culinary, baking, pastry and chocolate disciplines. He also holds a master’s degree in hospitality management from Cornell University New York.
Radisson Hotels rebranded its food and beverage department into ‘Food & Drink’ at the end of last year, as it restructured operations to better incorporate its events and catering business.
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