News for the Hospitality Executive
Frederic Meynard Named Executive Chef at
Sheraton Nha Trang Hotel, Nha Trang City, Vietnam
NHA TRANG, Vietnam (November, 2010) — Modern Asian cuisine connoisseur Frederic Meynard has joined Sheraton Nha Trang Hotel & Spa as its culinary leader.
Hired in September as the new seaside property’s executive chef, the 34-year-old Frenchman has spent the better part of the past decade in Southeast Asia, including two stints in Vietnam.
“Frederic’s profound understanding of this region and its flavors won us over,” said Scott Hodgetts, Sheraton Nha Trang’s general manager. “This is a very new hotel, but our goal is to carve out a reputation as one of Asia’s great food destinations. Frederic puts us in the ideal position to achieve that.”
In 2004, Meynard was appointed executive assistant chef at the Sofitel Metropole Hanoi, where he helped solidify Le Beaulieu’s standing as one of the top French restaurants in Vietnam.
Three years later, he became chef de cuisine of Le Pré Lenôtre restaurant at Sofitel Wanda in Beijing, No. 8 on Forbes magazine’s list of “World’s Best Cities to Eat Well.”
Most recently, Meynard served as the executive chef at Hilton Hanoi Opera, where he managed a crew of 60 cooks and 22 stewards.
“What excites me about Nha Trang is the variety, from the seafood the fishermen pull in to the tropical fruits you find at the local markets,” said Meynard. “I have so much to play with in the kitchen, I feel like a kid in a candy shop.”
Meynard’s playground of choice figures to be Steam ‘n Spice, an upmarket, dim-sum-and-noodles concept not yet offered at Sheratons in China — the cuisine’s birthplace.
In fact, he is already working on dishes that combine traditional Chinese recipes with Vietnamese products and preparation techniques.
Moreover, Meynard’s years of experience in French eateries has prompted him to integrate such flavor into the menus at Sheraton Nha Trang.
“French cuisine is one of oldest and most developed cuisines in the world,” said Meynard. “I am eager to showcase the French culinary heritage in Nha Trang.”
Since opening earlier this year, Sheraton Nha Trang has established itself as a hotel focused on food.
It features six stylish food and beverage outlets and the first purpose-built cooking school inside a hotel in Vietnam.
The gleaming, 30-story property is located on the sunny south-central coast, less than an hour’s flight from the Vietnamese business capital of Ho Chi Minh City.
Other signature characteristics include a collection of 284 guest rooms, all of which drink in views of one of the world’s most beautiful bays (www.world-bays.com); and sky-high Altitude, a multi-purpose function room on the 28th floor.
About Sheraton Hotels & Resorts
Helping guests make connections at more than 400 hotels in 75 countries around the world, Sheraton Hotels & Resorts is in the final stages of a $6 billion worldwide, multi-year revitalization program. This effort includes a $4 billion investment in North America, with over $2 billion in new hotels, $1.5 billion in renovations and $400 million in signature brand initiatives around the Sheraton brand.
Sheraton is owned by and is the largest and most global brand of Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with over 980 properties in more than 100 countries and 145,000 employees at its owned and managed properties. Starwood Hotels is a fully integrated owner, operator and franchisor of hotels, resorts and residences with the following internationally renowned brands: St. Regis®, The Luxury Collection®, W®, Westin®, Le Méridien®, Sheraton®, Four Points® by Sheraton, and the recently launched Aloft®, and Element SM. Starwood Hotels also owns Starwood Vacation Ownership, Inc., one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com
Hotels & Resorts and East Ocean Real Estate & Tourist Joint
Stock Company Open the 30-story Sheraton Nha Trang Hotel, Nha Trang
City, Vietnam / October 2010
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