Summary
Overview
Work History
Education
Skills
Websites
Certification
Training
Timeline
Generic
Gilles Perrin

Gilles Perrin

Director Of Food & Beverage Operation
Kyoto,26

Summary

Dynamic leader with extensive experience in 5-star luxury hotels, specializing in revenue generation through innovative strategies, marketing expertise, and operational excellence. A proven track record of identifying untapped opportunities and transforming them into successful revenue-generating initiatives underscores a commitment to growth and profitability. Expertise in process optimization and cost control complements a strong focus on fostering a service-oriented culture that consistently achieves high guest satisfaction ratings. Passionate about enhancing the guest experience while maximizing operational efficiency and financial performance.

Overview

30
30
years of professional experience
2
2
Certifications
4
4
Languages

Work History

Director F&B/Culinary Operation

Ritz Carlton Kyoto, Japan
Kyoto, Kyoto
08.2022 - Current
  • Company Overview: https://www.ritzcarlton.com/en/hotels/japan/kyoto
  • Leading F&B and Culinary Operation
  • - Demonstrate sound business acumen by keeping up to date with market trends and industry dynamics.
  • - Identify business opportunities for the organization.
  • - Keeping the Department No1 in Japan and top 5 in APAC in F&B Quality
  • - Award and recognition:
  • - Forbes Travel Guide Five-Star Rating 2025 Recipient – for eight consecutive years
  • - #1 Best City Hotel in Japan” – Travel + Leisure Luxury Awards 2025 – for two consecutive years
  • - #5 Best Hotels in the World” – Condé Nast Traveler 2024 US Readers’ Choice Awards
  • - #1 Top Hotels in Japan” – Condé Nast Traveler 2024 US Readers’ Choice Awards
  • - 2025 Wine Spectator Award
  • - 1
  • Michelin Key
  • Cluster responsibility: F&B Advisory Board Japan/Guam.
  • - Organize Cluster training for their respective areas that contribute to talent development
  • - Assist in driving Food & Beverage quality in Japan
  • - Assist in piloting of new initiatives for the region
  • - Create an innovative environment where best practices are shared between properties & regional office
  • F&B Lead Trainer Pre - Opening
  • - RC Fukuoka – June 2023
  • - Bulgari Tokyo – April 2023
  • - RC Yacht – June 2025

Executive Chef / F&B Operation – Culinary Advisory Leader (Japan & Guam)

Ritz Carlton Osaka, Japan
Osaka, Chiba
09.2019 - 07.2022
  • Company Overview: https://www.ritzcarlton.com/en/hotels/japan/osaka/hotel-overview
  • Leading Kitchen Operations for the Property
  • - Leads & manage a kitchen team of 130 Chefs, 40 Stewarding member (80% outsource)
  • - Supervised the service team of 180 L&G and up to 100 casual team outsource
  • - Flagship property within the company, generating just over 110M USD in annual revenues.
  • - Provides direction for all day-to-day operations of 7 F&B outlet operation, including 2 outlets awarded with 1
  • Michelin, 3 floor of Meeting and Wedding space.
  • - Largest F&B operation APEC Marriott International, F&B outlets producing 35M USD and Banquets at 40M USD.
  • - Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • - Setting up new HACCP regulations based on Osaka buro
  • - Developed and implement new standard to support the Hotel to achieved Forbes 5 Stars (2023)
  • Cluster responsibility: Culinary Advisory Board Japan/Guam
  • - Actively be involved in the onboarding process for new Executive Chefs
  • - Assist the Culinary Directors and SVP Operations to do a structured analysis of a property upon request
  • - Organize Cluster training for their respective areas that contributes to talent development
  • - Assist in driving Food quality and Hygiene standards in Japan
  • - Assist in piloting of new initiatives for the company
  • - Develops Cluster purchase for the Kansei area, leading a team of chefs and purchasing managers to revised standard and get the best value based on volume
  • Culinary Lead trainer
  • - RC Kyoto, pre-opening countdown – July 2020
  • - Edition Tokyo, pre-opening countdown – September 2020
  • - W Osaka, pre-opening countdown – March 2021
  • - Sheraton Nagoya – March 2022
  • - Westin Yokohama – May 2022
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.

Culinary Director (Cluster Executive Chef UAE) & B&F Operation

Renaissance Downtown Hotel, Dubai (now St-Regis Downtown)
Dubai
08.2016 - 08.2019
  • Company Overview: http://www.marriott.com/hotels/travel/dxbhb-renaissance-downtown-hotel-dubai/
  • Pre-opening/opening of the property
  • - Work closely with David Myers (https://www.gypsychef.com/) and Morimoto (http://ironchefmorimoto.com/) team to set up their restaurant concept in Dubai
  • - Lead and execute all development and openings, including setting standard and driving innovation.
  • - Manages all food production operations including stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product, which meets customer’s expectations.
  • - Work with the food and beverage Director on food and beverage business planning and food and beverage strategy
  • - Lead a team of 148 Chefs & 190 service team, producing USD25mio/year
  • Cluster responsibility:
  • - Marriot Chef Advisory council – Procurement, product selection, tasting and implementing within the UAE
  • - Actively involved in the onboarding process for new Executive Chefs
  • - Assist the Culinary Directors and SVP Operations to do a structured analysis of a property upon request
  • - Organize Cluster training for their respective areas that contributes to talent development
  • - Assist in driving Food quality and Hygiene standards in Japan
  • - Assist in piloting of new initiatives for the company
  • - Create an innovative environment where best practices are shared between properties regional office
  • Collaborated closely with other department heads to ensure seamless coordination of events, leading to successful outcomes for all involved parties.
  • Collaborated with marketing teams on promotional campaigns that highlighted signature dishes or special events, driving increased traffic and revenue for the business.
  • Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.

Resort Executive chef

Atlantis The Palm, Dubai
01.2014 - 07.2016
  • Company Overview: http://www.atlantisthepalm.com/
  • - Overlook the day-to-day operation of the Resort, 23 restaurant and Banquet producing USD130K
  • - Leading a team of 4 Executive Sous Chef, 18 Chef De Cuisine and 44 Sous Chefs with a total of 440 chefs producing an average of 14'000 meal a day
  • - Responsible for all food purchase of the Resort (25mio USD per year) and maintaining the Budgeted Food Cost.
  • - Renegotiating all Resort food contract trough e-bidding and increase yearly saving without compromising on quality
  • - Succesfully open Bread Street Kitchen & Bar by Gordon Ramsey (Oct. 2015) and launching award winning Lebanese restaurant (Dec.2015)
  • - Work closely with Kerzner development team on new groups project (Atlantis Sanya, Royal Atlantis and One & Only) on kitchen design & Concept
  • October 2014, awarded Middle East Executive of the year
  • Http://www.hoteliermiddleeast.com/22027-atlantis-exec-chef-perrin-wins-hotelier-award/

Executive Chef – Development of a newly created division

Damac Hospitality, Dubai
07.2013 - 12.2014
  • Company Overview: http://www.damacproperties.com/en

Hotel/Resort Executive sous chef

Atlantis The Palm, Dubai
04.2011 - 06.2013
  • Company Overview: http://www.atlantisthepalm.com/

Executive sous-chef

Shangri-la/Traders Qaryat Al Bery, Abu Dhabi
06.2009 - 03.2011
  • Company Overview: http://www.shangri-la.com/abudhabi/shangrila

Chef de Cuisine

Bord Eau Restaurant, Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi
02.2007 - 05.2009
  • Company Overview: http://www.shangri-la.com/abudhabi/shangrila/dining/restaurants/bord-eau/

Chef de Cuisine, Snappers

The Ritz-Carlton Millenia Singapore
10.2003 - 01.2007
  • Company Overview: http://www.ritzcarlton.com/en/Properties/Singapore/Default.htm

chef de partie (tournant)

Spoon Food & Wine by Alain Ducasse
09.2003 - 03.2004
  • Christophe Moret, a (re)creation of Alain Ducasse

sous-chef

Sanderson Hotel, restaurant Spoon Food & Wine by Alain Ducasse
05.2003 - 09.2003
  • Introduction of the new menus with Pascal Ferraud and Christophe Moret, leader of 27 employees, responsible for food supplies

chef de partie (tournant)

Restaurant l'Ermitage
05.2000 - 08.2001
  • Edgar Bovier, with Dominique Le Stanc, consultant, 1 star Michelin, 17/20 in the Gauli-Millau

demi-chef de partie

Restaurant Lausanne-Palace, Restaurant La Table
02.1999 - 05.2000
  • Eric Redolat, 1 star Michelin

cuisinier (professional internship)

Restaurant La Bastide St-Antoine
12.1998 - 01.1999
  • Jacques Chibois, 2 stars Michelin

cook apprenticeship

Hotel Le Mirador
08.1995 - 07.1997

Education

Bachelor of Arts - Culinary

Clarent Culinary School
Lausanne
01.1998

High School Diploma -

Commercial School Roche
Lausanne
01.1995

Skills

Problem-solving

Project management

Operations management

Team management

People management

Budget control

Business development

Decision-making

Creativity and innovation

Certification

1998: Federal certificate of capacity (CFC) as cook, Hotel Le Mirador Mont-Pèlerin

Training

  • E-Cornell Hospitality management course - certificate
  • Certified Ritz-Carlton trainer in hotel opening
  • John C. Maxwell / developing the leader within you
  • Larry C. Farrell / The spirit of enterprise
  • Leadership certification program
  • HACCP Advanced trainer
  • ISO 22000 certified trainer

Timeline

Director F&B/Culinary Operation

Ritz Carlton Kyoto, Japan
08.2022 - Current

Executive Chef / F&B Operation – Culinary Advisory Leader (Japan & Guam)

Ritz Carlton Osaka, Japan
09.2019 - 07.2022

Culinary Director (Cluster Executive Chef UAE) & B&F Operation

Renaissance Downtown Hotel, Dubai (now St-Regis Downtown)
08.2016 - 08.2019

Resort Executive chef

Atlantis The Palm, Dubai
01.2014 - 07.2016

Executive Chef – Development of a newly created division

Damac Hospitality, Dubai
07.2013 - 12.2014

Hotel/Resort Executive sous chef

Atlantis The Palm, Dubai
04.2011 - 06.2013

Executive sous-chef

Shangri-la/Traders Qaryat Al Bery, Abu Dhabi
06.2009 - 03.2011

Chef de Cuisine

Bord Eau Restaurant, Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi
02.2007 - 05.2009

Chef de Cuisine, Snappers

The Ritz-Carlton Millenia Singapore
10.2003 - 01.2007

chef de partie (tournant)

Spoon Food & Wine by Alain Ducasse
09.2003 - 03.2004

sous-chef

Sanderson Hotel, restaurant Spoon Food & Wine by Alain Ducasse
05.2003 - 09.2003

chef de partie (tournant)

Restaurant l'Ermitage
05.2000 - 08.2001

demi-chef de partie

Restaurant Lausanne-Palace, Restaurant La Table
02.1999 - 05.2000

cuisinier (professional internship)

Restaurant La Bastide St-Antoine
12.1998 - 01.1999

cook apprenticeship

Hotel Le Mirador
08.1995 - 07.1997

Bachelor of Arts - Culinary

Clarent Culinary School

High School Diploma -

Commercial School Roche

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Gilles PerrinDirector Of Food & Beverage Operation