Romuald Feger most recently served as executive chef at The St. Regis Resort Bora Bora, where he worked under the tutelage of renowned Chef Jean-Georges Vongerichten to open the hotel’s signature restaurant, Lagoon, in 2006, when he was chef de cuisine. Feger began his career as an apprentice of Chef Michel Husser, owner of the Michelin two-starred Hôtel-Restaurant Le Cerf in Marlenheim, in the Alsace region of France. Feger has a vast knowledge of Western cuisines – most notably French, Italian and Spanish – but is also well-versed in a great variety of ethnic culinary styles such as Japanese, Thai and Indian. Other assignments of Feger’s have included positions at Hôtel du Palais de la Méditerranée in Nice, France; Le Château du Domaine St. Martin in Vence, France, and Restaurant Le Cirque in New York. Feger holds an Advanced Culinary Diploma and Food and Beverage Diploma from the Apprentice Hotel School of Strasbourg in Alsace, France. Food & Beverage USA & Canada United States California San Francisco