- General Manager
Being a manager in the hospitality industry is one of life’s most rewarding occupations, as no day is like any other. “Every stay is different, and involves so many members of my staff. It’s like a huge puzzle bringing a wonderful hotel picture to life! Together as a team, we are proud to use all our skills and experience to anticipate and satisfy our guests’ needs. Their satisfaction is our satisfaction
- Head of Guest Services
I have worked in the hospitality industry since the age of 17, at some of the most famous hotels in Bern, Lausanne and Geneva. After joining the Hotel d’Angleterre team in 1995, my aim, along with the reservations and reception team, is “to ensure that every guest receives the very best welcome and service”. With over 70% of visitors returning to the hotel, this approach appears to be appreciated by our guests.
- Food and Beverage Manager
Born into a family of hoteliers, I followed the steps of my grandfather and my father by studying at the Hospitality School of Thonon-les-Bains.
With a love for cuisine, I started my professional career in cooking and pastry in restaurants in France and abroad. I decided to go back to restaurant service and became sommelier. I joined Hotel d’Angleterre for new challenges, starting as a waiter and was soon promoted to Food & Beverage Manager, 2 years later. I have devoted my time to ensuring that we provide our guests with unforgettable experiences through Red Carnation's core values.
- Chief Engineer
After several years of experience in the luxury hotels in Belgium and France it was delighted to join Hotel d’Angleterre in 2016. My daily work as Chief Engineer allows me to discover the history of the property that started in 1872. It is a real pleasure to be part of a professional team that provides exceptional service with a smile.
- Head Chef
A native of France, I've been passionate about cooking since a very young age. I have acquired many experiences in prestigious establishments in both France and Switzerland and after working at Windows Restaurant as a sous chef a few years back, I have now returned to this magnificent five star establishment. At the head of a united and motivated team, my goal has always been the same: “make the guests happy!”. I believe dishes should always be generous and delicious without being over complicated and Windows Restaurant showcases international cuisine that characterises my cooking style, and that of Beatrice Tollman, founder of Red Carnation Hotels.
- Head Concierge
During your stay in the privacy of Hotel d'Angleterre, we will be delighted to help you discover Geneva, the nearby attractions and Switzerland as a whole. The concierge team and I will strive to satisfy your every wish. The details are important to us and every request is a new challenge, giving us the chance to share memorable moments.
- Executive Head Housekeeper
The duties as Executive Head Housekeeper’s are varied and that’s what I love about what I do. We feel like a conductors, responsible for an entire department, Dealing with our team and management’s expectations, but also ensuring that service is at the heart of everything we do, ensuring that we deliver a memorable experiences Luxury hospitality means being constantly looking for perfection, which is reflected in our moto "No request too large, no details too small." and this is what makes us stand out amongst other 5-star hotels.
- Director of Sales
I have loved hospitality since the age of 12 and have had the privilege of working in large chains for many years before joining the Red Carnation family. Since joining the team I have found the ‘real’ meaning of generous hospitality. I love that our team at Hotel d'Angleterre perfectly balance the sincere interest and warm approach to our guests with the utmost professionalism. There is nothing better than starting the day in the beautiful setting with views of Lake Geneva and Mont-Blanc. Working at Hotel d’Angleterre is a pleasure!