An Overview of The Peninsula Hotels
The Peninsula Hotels group has a unique identity among the world’s leading hotels. Established in 1928, we now operate prestigious luxury properties in ten major cities. These include the flagship in Hong Kong, plus Shanghai, Tokyo, Beijing, New York, Chicago, Beverly Hills, Bangkok, Manila, and Paris with London under development. Peninsula is a living legend, the name synonymous with luxurious comfort and impeccable service. We set our sights high and our standards higher, aiming always to delight our customers, and in many cases we are now serving the third generation of our loyal guests.
Travel + Leisure (USA)2014 World’s Best Awards
Top Hotel Brands
Condé Nast Traveller (USA)
2013 Business Travel Awards
Best Hotel Brand for Business Travel
HOTELS Magazine (USA)
2013 Corporate Hotelier of the World
Mr Peter Borer
The Peninsula Paris seamlessly combines design, luxury and comfort. Located in the very heart of the city, in the elegant 16th arrondissement close to some of the world’s most famous monuments, museums and luxury shopping districts, the hotel is the finest and latest example of Peninsula excellence.
The Peninsula Paris houses 200 luxurious rooms, including 45 suites, all designed to perfection with distinct Parisian influences and signature Peninsula functionality.
With its spectacular terraces, gardens and skyline views, the hotel offers the finest of everything, including six outstanding dining outlets, four elegant function rooms, The Peninsula Spa, a 20 metre (72 ft) indoor pool and a state-of-the-art Fitness Centre. Unique signatures include the traditional Peninsula Afternoon Tea served in The Lobby, the pageboys, the door lions and a distinctive transportation fleet, all of which are underpinned by the supreme quality service for which The Peninsula Hotels is known.
We aim to create a culture of warmth and true simplicity in Paris. Dedicated to our guests and our employees, we’re looking for talented, highly motivated and genuine people committed to service excellence that’s why The Peninsula Hotels have the third generation of our employees serving the third generation of our guests.
Travel + Leisure (United States)It List 2015 - Best New Hotels Around the Globe
Condé Nast Traveller (Russia)
Hot List 2015, Best of the Best New Hotel
Tatler (UK)Spa Guide 2015 – Best for a snappy Parisian pied-à-terre
Katja HenkeThe Peninsula ParisGeneral Manager
Katja Henke began her new post at The Peninsula Paris on 27 June 2016. Prior to joining The Peninsula Paris, Ms Henke was General Manager at The Peninsula Bangkok for three and a half years.
Katja, a native of Hamburg, Germany, started her hospitality career in Switzerland. Her international career has also taken her to France, England and the United States.
Katja joined The Hong Kong and Shanghai Hotels Limited (HSH) in 2011 as Hotel Manager of The Peninsula Shanghai.
Yves ThomaThe Peninsula ParisHotel Manager
Mr. Thoma, a German national and graduate of the École Hôtelière de Lausanne, joined The Peninsula Hotels group in April 2015 at The Peninsula Manila, carrying forth a broad experience in various Food and Beverage and Operations positions in the hospitality industry. Prior to joining The Peninsula Manila, he worked at the Marco Polo Hong Kong Hotel and the Hong Kong Jockey Club.
He joined the Peninsula Paris in March 2017.
Isabelle BouvierThe Peninsula ParisDirector of MarketingIsabelle Bouvier joined the team of The Peninsula Paris as Director of Marketing. Isabelle has a strong experience in Sales & Marketing and Brand marketing with international groups such as Starwood Hotels & Resorts or Concorde Hotels & Resorts. Isabelle graduated with an MBA in Business at the Ecole Supérieure de Commerce International (ESCI) in Fontainebleau (France).
Kevin ChambenoitThe Peninsula ParisDirector of Food & Beverage
Jean-Stéphane HallardThe Peninsula ParisDirector of FinanceJean-Stephane Hallard joined The Peninsula Paris as Director of Finance. He comes with extensive finance experience, gained over a 16-year period from a number of varied finance-related appointments within the luxury hotel sector. In addition to his finance background, he was also in charge of F&B for one of his previous hotels. Mr Hallard holds an MBA in Hospitality Management by ESSEC in conjunction with the Cornell School of Hotel Administration.
Sylvie QuintinThe Peninsula ParisDirector of Human ResourcesSylvie Quintin joined the team of The Peninsula Paris as Director of Human Resources. Throughout her experience with the Accor hotel group, Sylvie worked several years for the Sofitel and Pullman Paris. In 2008, she participated in the launch of a new range of designs and contemporary hotels Sofitel So called by Sofitel. Sylvie graduated with a Master (DESS) in Human Resources Management and Social Communication (CELSA) and in Management (IAE Paris Business School).
Jean-Marie KouyoumjiThe Peninsula ParisDirector of Rooms
M. Kouyoumji joined the pre-opening team of The Peninsula Paris in June 2014 as Assistant Director of Front House. After 20 years in the luxury hospitality in London, Beirut and Paris, his day to day enthusiasm and attention to detail makes him a strong member of The Peninsula Paris team. He was promoted Director of Rooms on September 2016.
Geoffrey LecomteThe Peninsula ParisDirector of Guest Relations
Solène DavidThe Peninsula ParisDirector of Communications
Christophe RaouxThe Peninsula ParisExecutive Chef
Christophe Raoux – 2015 winner of the Meilleur Ouvrier de France award for leading chefs, joined The Peninsula Paris in August 2016.
Originally from La Roche sur Yon in the Vendée, Christophe Raoux declared his passion for cooking at a very early age.
In 1994, he joined Guy Legay's team at the Ritz Paris as an apprentice chef. He worked his way up through the ranks, gradually acquiring a broad range of skills and experiences in renowned establishments: Benoît Guichard's Le Jamin, the eponymous restaurant of Gérard Besson, winner of the 2001 Meilleur Ouvrier de France award, and then Lenôtre, to name but a few.
Throughout his career, Chef Raoux has learnt the art of respecting each ingredient and ensuring everything is cooked to perfection.
Sidney RedelThe Peninsula ParisChef - L'Oiseau Blanc
At the age of fifteen, Sidney Redel got a taste for the work of a chef during his first work experience at Le Cerf Restaurant in Marlenheim, Alsace. Working alongside Chef Husser and Chef Kei Kobayashi, he soaked up their savoir-faire and inherited their passion for gastronomy. Between 1999 and 2005, Sidney immersed himself in the world of fine dining, learning all he could at this starred restaurant and working his way up from an apprentice waiter to a commis chef in record time.
Driven by his passion to succeed in this creative world, Redel joined another prestigious French restaurant in 2006 as Chef de Partie. Working under Chef Gagnaire, namely at Airelles in Courchevel and in Paris, he discovered the joys of creating dishes. He travelled too; always curious to discover new ingredients, cooking techniques and different ways of seasoning food. After much work perfecting his culinary techniques, Redel was promoted to Sous-chef for the restaurant in 2010.In July 2014 Sidney Redel joined The Peninsula Paris as Chef of the French restaurant, L’Oiseau Blanc.
Laurent PoitevinThe Peninsula ParisChef - Le Lobby
Following in his father’s footsteps, Poitevin began his career in 1992 at the age of 16 as an apprentice to Chef Le Youdec at the restaurant Au Vieux Pressoir in Louvigné, Mayenne, where he learned the trade and soon showed his worth. After barely a year, he was introduced by his teacher into the closed circle of Parisian gastronomy when he joined the team at Cazaudehore La Forestière in Saint-Germain-en-Laye. These experiences opened doors to the Hôtel de Crillon, where he became Commis Chef alongside Chef Constant. Driven by curiosity and passion, he was fully focussed on developing his skills and after a brief period in the kitchens of the Interior Ministry, he joined Chef Michel Del Burgo at the Bristol.
Totally committed and meticulous in his work, it took Laurent Poitevin only two years to become a chef de partie. In 1999, he was hired by Maison Taillevent as the restaurant’s sous-chef. There, he perfected his style and culinary techniques, and in 2001, he joined Stéphane Cosnier for the opening of L’Angle du Faubourg restaurant. After four years he became the chef, managing his team with a fine balance of discipline and spontaneity.
In June 2014, Chef Poitevin accepted a new challenge by joining the team of chefs at The Peninsula Paris to manage the kitchen of Le Lobby restaurant and its outdoor dining area, La Terrasse Kléber.
Ma Wing TakThe Peninsula ParisChef - LiLiChef Ma’s passion for gastronomy dates back to his childhood, beginning his career as an apprentice cook at the tender age of 17. Venturing further, he honed his skills at a series of renowned restaurants in Hong Kong. At the age of 24 he became Sous Chef of the Victoria City restaurant – a dining institution for first-class seafood and dim sum. Rapidly proving his worth, he went on to become Executive Chef after a few short years. Driven on by curiosity and passion, his sole desire was to develop and explore new culinary techniques. He joined the Gallery Hotel in Beijing in 2011. Two years later, he decided to take up a new challenge, overseeing Chinese cuisine at the Lisboa Hotel in Macau, where he gave priority to the flavour and quality of produce.
The Peninsula Hotels group turned to Chef Ma, now fortified by his rich experience, for its Parisian establishment: The Peninsula Paris. Having always been fascinated by France, its gastronomy and the variety and quality of its produce, he accepted this new challenge without hesitation.
Nicolas AvrilThe Peninsula ParisChief Concierge