Current influences on hotel F&B
“Twenty years ago you went to a restaurant and put yourself in the hands of the chef and the maître d’hôtel, and they would almost tell you what to eat, it was a little intimidating. There has been a complete revolution, [with the] food networks, bloggers and social media platforms. Today kids have an opinion about food, and they know a lot more because food has become cool. Gordon Ramsay and all other celebrity chefs with their shows have made food exciting. Younger generations are interested and curious in food, but they want to break the rules. That has led to a more casual dining experience but that does not mean the quality is any less. Just because you wear jeans it does not mean you cannot have a phenomenal dinner experience,” Christian Clerc says, indicating that F&B needs to be more agile and less formal.
Quick fire with Christian Clerc
Favourite Four Seasons property? Why?
The Four Seasons George V (If I had to choose one). Because it’s magical on so many levels: From Jeff Leatham’s flowers to chef Christian Lesquer’s three-star Michelin food, it is quintessentially Paris.
Most different opening you ever experienced?
Four Seasons DIFC because it is a new and exciting urban model for us.
Favourite pastime activity?
Golf.
Favourite sports personalities?
Roger Federer.
Sports teams?
AS Roma Football Club and the Ferrari F1 Team.
To drive or be driven?
Drive.
People who inspire you and why?
Isadore Sharp for having built an amazing company based on excellence and the golden rule.
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