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The Marti Group Appoints Frédéric Médigue as Consultant and Executive Chef
for the Newly Opened 270-room Marti Istanbul Hotel in Turkey

August 9, 2012 (Istanbul, Turkey)
- Marti Istanbul Hotel  has announced the appointment of Frédéric Médigue as Consultant and Executive Chef. The Marti Group's newest property and first city address, Marti Istanbul Hotel, debuted all guest rooms on July 15 and will unveil all public spaces in September. A Michelin-starred talent, Médigue will be responsible for all food and beverage operations, including the Brasserie, the Atrium Restaurant & Bar and multiple bar areas, as well as in-room dining and banqueting for special events.

"After more than three decades honing his talents in all aspects of the restaurant business, Frédéric has found his way to Istanbul, and we couldn't be more delighted to welcome him," said Sedat Nemli, General Manager of Marti Istanbul Hotel.

Médigue joined Marti Istanbul from two hotels - Castle Orfeuillette in Lozere, France and the Residence Hotel in Sofia, Bulgaria - where he spent the past four years in dual roles as Executive Chef and Consultant. Over the same period, Médigue was busy with responsibilities as Executive Chef and Food & Beverage Manager of Le Mirador Kempinski in Mont-Pelerin, Switzerland; Chief Executive Consultant Chef at Hotel Royal Evian in Evian-les-Bains, France; and Culinary Consultant and Food & Beverage Director at the Head Office of Kempinski Hotels in Geneva Switzerland.

Previously Médigue saw success with a range of culinary initiatives, including as a Restaurant Consultant for Mövenpick Hotel Doha in Qatar and Chief Manager for Hostellerie St. George in Gruyères, Switzerland; Owner of Restaurant Le Chateau d'Amondans, a Michelin-starred spot in Amondans, France; and Founder, Owner and CEO of the French Culinary Institute of Castle in Amondans, France. Médigue got his start as a commis at Chateau de Divonne les bains, France in 1975.

Born and raised in Besançon, Médigue first apprenticed at Hotel Négresco in Nice, France. He has participated in several culinary training programs over his career, including learning the art of sous vide through an internship at Joel Robuchon Restaurant in Jamin, Paris. During the course of his career, Médigue has also been mentored by several renowned French Chefs, including Louis Outhier, Charles Barrier and Pierre Gagnaire. Médigue is fluent in French, English and Japanese.

About Marti Istanbul Hotel

Marti Istanbul Hotel is an elegant, 5-star hotel launched by the Marti Group in Taksim, the cultural and commercial heart of Istanbul. Fashioned by the internationally acclaimed Turkish designer Zeynep Fadillioglu, the 11-story property has 270 guest rooms including 40 suites arrayed to the highest international standards and dressed up in modern Ottoman style with striking blue and purple palettes. Arriving guests are welcomed into a striking lobby drenched in natural light and featuring a water-themed projection installation by Kutlug Ataman, a Turkish Carnegie prizewinner. Marti Istanbul Hotel has two restaurants and multiple bars serving creative culinary concepts by Executive Chef Frédéric Médigue. On the top floor, the 8,600-square foot spa offers a broad range of rejuvenating therapies, as well as a spacious and modern glass-enclosed gym. The hotel is also well-suited for meetings and events with 7,400 square feet of function space including an elegant ground floor Ballroom and four boardrooms.


Michelle Munick Zacharia
Hawkins International
(212) 255-6541

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Also See:
The Marti Group to Open the 270-room Marti Istanbul Hotel in Turkey in July 2012 / May 2012

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