Sofitel Singapore City Centre appoints Jean-Charles Dubois as Executive Chef
Excitement is building up for the third Sofitel-branded property in Singapore - the Sofitel Singapore City Centre which will be located in Tanjong Pagar is now taking room reservations from September 2017 (the hotel is supposed to open in July 2017). The Sofitel Singapore City Centre has also appointed French-born Jean-Charles Dubois as its Executive Chef.
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Photo Credit: Sofitel Singapore City Centre
Chef Jean-Charles
Taking a modern approach to traditional French cuisine, Executive Chef Jean-Charles Dubois will be using a selection of sustainable and organically-grown produce in this 223-room flagship hotel of Sofitel Hotels and Resorts in Singapore - he will also be overseeing a collection of exciting food and beverage outlets, in-room dining operations and banquet services.
Chef Jean-Charles will also spearhead the entry of Racines to the lion city's vibrant dining scene which serves traditional French classics as well as contemporary Chinese delicacies prepared by two distinct brigades of chefs using custom-built Marrone stoves from Italy. His mission is to take diners on an epicurean journey of familiar flavours and exciting dishes that are handcrafted using the finest and sustainable produce and ingredients. Racines is derived from the French word “roots” which is eponymous to the culinary team's inspirations and influences.
The affable and highly engaging chef comes from a family of chefs in Angers, Loire Valley France, where his interest in the epicurean world began. His father helped in moulding his utmost respect for ingredients and the freshest produce to define his creations. Before moving to Singapore, Chef Jean-Charles worked the kitchens of several Michelin-star restaurants in Paris, including Restaurant Pierre, Jacques Cagna and L‟Espadon. In 2004, he moved to the lion city and helmed the award-winning kitchen of Raffles Grill at the iconic Raffles Hotel for 5 illustrious years. It was here where he won World Gourmet Summit‟s „Rising Chef of the Year‟ award in 2007. In 2009, Chef Jean-Charles ventured out on his own to set up The French Kitchen, where he continued his popular brand of French cuisine to local diners. Chef Jean Charles last tour of duty was with Balzac Brasserie as its Group Executive Chef. Throughout his culinary journey, Chef Jean-Charles has earned several accolades, including first runner up for „Best Chef in France‟ award category by Le Chef Magazine. In 2010, the French Ministry of Agriculture bestowed him with the title of, ‘Chevalier de l’Ordre du Merite Agricole, for his contributions in promoting French cuisine outside of France. Chef Jean-Charles is the youngest recipient out of only four French chefs in Singapore to have received this prestigious recognition.
“His passion for culinary excellence is an outstanding addition to our leadership team and a testament to our commitment of providing the finest and most memorable experiences for our
guests.”
Global Hotel Alliance (GHA) has just added four new prestigious regional hotel brands to its portfolio, expanding its presence in some of the world's most popular tourism destinations.