Four Seasons Hotel Casablanca makes three senior appointments
Four Seasons Hotel Casablanca has made three additions to its senior management team, in the food & beverage and spa departments
Four Seasons Hotel Casablanca has made three additions to its senior management team, in the food & beverage and spa departments.
Christophe Laplaza joins the property as its new executive chef, and will oversee the food and beverage programme for the three restaurant outlets, including banquet operations, in-room dining and amenities. French national Laplaza started his culinary career with apprenticeships in various hotel restaurants including several Michelin-starred and Toque Gault Millau-certified restaurants.
Prior to joining Four Seasons, he worked as head chef at the Trianon Palace, a Waldorf Astoria Hotel in Versailles, and was also part of the two-star Michelin star Gordon Ramsay restaurant team, where he oversaw the main kitchen of La Veranda, the hotel’s deluxe brasserie.
Also joining the food & beverage team is Brian Gartner, who has been appointed pastry chef. Gartner joins the company from the Hotel Kempinski Ishtar in the Dead Sea, Jordan. He has previously worked for the pastry team at Le Jules Verne by Alain Ducasse restaurant at the top of the Eiffel Tower, and holds degrees in science and biotechnology.
The hotel has also appointed Geraldine Merendet as its new spa manager. In her new tenure, Merendet, who has more than 15 years aof experience, will lead a team of qualified therapists and will oversee the development of Le Spa’s services including the launch of a premium European spa brand in early 2019.