|
|
 |
In a world that unravels for you so many diverse experiences in travel, we at The Moscow City Reservation Service are glad to welcome you to our stunning city. We pride ourselves on the fast and reliable service and the convenient discounts which we are glad to offer thanks to our long-term partnership with the majority of Moscow hotels.
.  |
|
|
|
 | | MOSCOW HOTELS NEWS |
| 17 December 2007 |
A new team of chefs in Swissotel Krasnye Holmy
 "Swissotel Krasnye Holmy Moscow" announces new appointments in food and drinks management. Jean-Michel Harduin-Atlan is the new Executive Chef. The First Pâtissier is Frederick Andrie and the Second Pâtissier is Atilla Jabo.
Before this position at "Swissotel Krasnye Holmy Moscow", Jean-Michel Harduin-Atlan worked at "Sunset Beach Resort" in Al Khobar city (Saudi Arabia). He worked there as the Executive Chef and had under his supervision five restaurants located at the hotel area. Jean-Michel has worked in restaurant and hotel businesses for more than 30 years, including the leading restaurants and hotels of Europe, Asia and the Middle East.
Jean-Michel likes to experiment and he is always in search of something new and uncommon. His professional experience regularly widens with surprising findings in the field of cookery and public catering. Staying within Moscow boundaries, as the Executive Chef Harduin-Atlan promises, you are going to complete a round-the-world trip by the treasures of the world cuisine.
Born in Carcassonne, France, the new Pastry Chef Mr. Frederick Andrie, brought into "Swissotel Red Hills Moscow" his more than eighteen-year restaurant business work experience. He has a diploma of the school of Michel Belin in Albi (France) in confectionery and he is a specialist in the preparation of chocolates, baking, confectioneries and ice-creams. Before coming to Moscow, Frederick worked in Beirut on a similar assignment at Intercontinental Phoenicia Hotel. In "Swissotel Krasnye Holmy Moscow", he will be responsible for the management of the confectionery section and will supplement the dessert menu with new dishes under original recipes.
Atilla Jabo will carry out the duties of the Second Pastry Chef. Atilla worked as a Pastry Chef in a number of restaurants and confectioneries in Hungary, Germany and the US. In the spring of 2004, he worked with "Four Seasons Hotel Gresham Palace Budapest", where he was the Head Chef and participated in the preparation of the new menu, while continuing to improve the techniques of confectioneries. Atilla will introduce "fresh ideas with elements of the Hungarian kitchen" into "Swissotel Krasnye Holmy Moscow".
|
|
| more news... |
|
|
|
