Guanahani has high hopes for Gastro festival

22nd Jun 2006

Philippe Marc, Executive Chef of Hotel Plaza Athénée in Paris, will have a starring role on St. Barts when H™tel Guanahani & Spa presents its ninth annual Festival Gastronomique, November 1 through December 21. Working with Executive Chef Philippe Masseglia, who has established H™tel Guanahani & Spa as one of the finest gourmet dining experiences in the region, Marc will create a nightly dinner menu that is included in the price of a night’s stay during the festival. Bartolomeo, Guanahani’s gourmet restaurant, was refurbished in 2005, which now includes a chic Lounge for pre- and post-dinner drinks.

Executive Chef Philippe Marc
Having started off his career in a number of three-Michelin starred kitchens, Philippe Marc entered the culinary world of historic grand palace hotels traveling through southeast France and working in numerous luxury hotels such as the Vista Palace at Roque Brune, Don Caesar at Antibes, and the famous H™tel de Paris in Monte Carlo, where he first met Alain Ducasse. Leaving these luxury surroundings, Philippe returned to his roots, working in his family-owned restaurant in Lyon. A few years later, Marc decided to move to Paris where he was a successful Chef in a small restaurant in the Latin Quarter. As a result of a favorable review in the press, Philippe Marc once again caught the attention of Alain Ducasse, who offered him the esteemed position of Executive Chef of the kitchens of the Plaza Athénée in Paris.

Chef Philippe Masseglia
Philippe Masseglia has directed the food service at the H™tel Guanahani & Spa since 1995. He began in France at the Ch‰teau St. Martin de Vence, a member of the prestigious Relais & Chateaux. During his career, Masseglia has worked with some of the world’s most talented chefs including Jacques Cagna, Marc Meneau, and the Pourcel brothers. In 1997, H™tel Guanahani launched its first Festival Gastronomique, which, thanks to Masseglia’s contacts, has become a showcase for a number of internationally-renowned chefs - Marc Meneau from L’Esperance in Burgundy, Arnaud Viel from La Renaissance in Normandy, and Sylvain Humbert from Les Baoux in Ramatuelle, to name but a few.


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