Stephane FoucherOriginally from France, Chef Stephane started his career in 1985 as an apprentice at La Renaissance, a renowned restaurant in his hometown, Vire, in the Calvados region of France. After receiving his chef‟s diploma and completing his military service, he then moved to Switzerland where he worked at Restaurant du Creux-de-Genthod, a seafood restaurant near Lake Geneva.After working in the United Kingdom at Intercontinental Hotel “The May Fair” and Sheraton Park Tower, he moved to Australia, where he worked for Sheraton Wentworth and ANA Hotel in Sydney. Chef Stephane then joined Hyatt Hotels and Resorts in 1995 as a sous chef of the fine dining restaurant The Oak Room at Park Hyatt Canberra. He was promoted to chef de cuisine after six months. During his tenure, the restaurant was awarded as “The Best Restaurant of the Year” in Australia and “The Best Fine Dining Restaurant in A.C.T (Australian Capital Territory)”. Two years later, he transferred to Grand Hyatt Seoul as chef de cuisine to oversee its signature restaurant Paris Grill. In 1999, he was offered the opportunity to join the pre-opening team of Grand Hyatt Delhi as chef de cuisine and opened the hotel‟s European restaurant Brix, and was soon promoted as executive chef. Eight months later, he moved to Mumbai as part of the pre-opening team of Grand Hyatt Mumbai, and was in charge of the conception of the food and beverage outlets, recruitment and training. He was in Mumbai for three years before moving to Tokyo to work at Roppongi Hills Club, a private members club owned by Mori Hospitality Corporation, also the owning company of Grand Hyatt Tokyo, managed by Hyatt. In May 2009, he was offered the post of executive chef for the pre-opening team of Grand Hyatt Shenzhen and was then on the move again in September 2012 to Grand Hyatt Taipei.