Purchased by the Inwood Hotels group in 2023, this long-standing 5-star establishment and member of Relais & Châteaux, has been transformed to welcome or welcome back fans of the Cap d'Antibes as of spring 2025.
A qualified Sommelier, Berthon began his career in 2010 with a sommelier internship at the prestigious three-star Michelin restaurant, Le Louis XV in Monaco. Between 2011 and 2014, he furthered his training and career as a Sommelier in renowned establishments such as Château de la Messardière and Cheval Blanc Courchevel's restaurant, Le 1947. In 2015, Berthon progressed and became Head Sommelier of La Réserve Ramatuelle-Hotel and Spa, before joining the opening team of the Four Seasons Megève two years later as Assistant Head Sommelier. Berthon's passion for wine was passed on to him through encounters with Sébastien Labe, Head Sommelier at Cheval Blanc Courchevel; Damien Azemar, Head Sommelier at the Four Seasons Megève; and Pascal Bouchet, one of his teachers at the Lycée Hôtelier in Tain l'Hermitage, in which Berthon recalls: "They really shaped my career, these men know so much, and I was very fortunate to learn from them. Not only did they pass on their passion for wine and desire to share, but also the desire to work in the luxury sector, in the most beautiful palaces and restaurants in the world." Berthon began his career at the Hotel du Cap-Eden-Roc during the summer season of 2012 as a Sommelier, before being appointed Assistant to the Head Sommelier in 2017 and Head Sommelier of the iconic palace in 2018.
Jérémy Heuline has been appointed Head of Food & Beverage following an impressive career within the hotel industry that has taken him all over the world: notably to Spain at Paradores; to the US at the Sofitel Chicago Water Tower as Assistant Restaurant and Bar Manager; Réunion Island in the Indian Ocean as Assistant Restaurant Manager at Le Grand Hôtel du Lagon; and Dubai as Restaurant Manager at the Intercontinental DFC. A real passion for the restaurant business developed rapidly after he began his studies at the hospitality school in Nice: "From my first internship in room service at the Hotel Le Majestic in Cannes, to my last job as a Restaurant Manager, I have never wanted to do anything else, I have never even thought about it." Dedication, rigour, exemplarity, and creativity are some of the reasons why Heuline chose the luxury hotel industry, on which he comments on the values and qualities that have been important to his career: "You have to renew yourself, constantly question yourself, and work with an international clientele, which is not only stimulating from a professional point of view, but also from a personal one." Heuline's most notable experience, until Hotel du Cap-Eden-Roc, was the opening of the Mandarin Oriental Paris in 2011, where he worked alongside great French Chef, Thierry Marx. Heuline spent six years at the hotel, rising through the ranks to become Restaurant Manager of Le Camélia by Thierry Marx, followed by Assistant Restaurant Manager of Le Camélia and Sur Mesure by Thierry Marx. After his valuable experience in Paris, Heuline returned to the Côte d'Azur and took up the position of Restaurant Manager at the Hotel Belles Rives in Juan-les-Pins. In 2019, Heuline joined Hotel du Cap-Eden-Roc as Restaurant Manager of the Eden-Roc Restaurant and the Michelin-starred Louroc restaurant. In his remit as Head of Food & Beverage, Heuline now supervises the restaurants and bars of the legendary establishment.
Philippe Perd is proud to announce the appointment of Thierry Demolliens as Resident Manager. Demolliens graduated in 1997 with a Bachelor in Tourism Studies in Hotel and Restaurant Management. During one of his internships, his encounter with Patrick Cousin, Director of the gastronomic restaurant at Hôtel Barrière L'Hermitage La Baule, France, was a turning point and inspired Demolliens to work in the luxury hotel and restaurant service industry. Demolliens started his career on the Côte d'Azur, at Sofitel Le Méditerranée Hotel, Cannes, where he worked as a Maître d'Hôtel, before joining Le Napoléon restaurant, in La Turbie as Food & Beverage Manager in 2003. A year later, Demolliens participated in the opening of the Four Seasons Terre Blanche in Tourrettes and furthered his career development by becoming Director of all four restaurants of the Terre Blanche Hotel, followed by his appointment to Director of Food & Beverage in 2016. During Demolliens' 14 years at the resort, he crossed paths with Chef Jean-Denis Rieubland, who encouraged him to enter the Maître d'Hôtel competition in the waiting and culinary art category, in which he was awarded the title of Meilleur Ouvrier de France. In 2018, Demolliens joined Hotel du Cap-Eden-Roc as Head of Food & Beverage before his appointment to Resident Manager alongside Sophie Volant as newly appointed Hotel Manager. A hands-on gentleman with a keen eye for detail and who works closely with his teams, Demolliens is committed to cultivating and preserving a family spirit alongside elegance, friendliness, and genuine kindness.
A French native, Volant graduated from the Institut Paul Bocuse in 1998; one of the most prestigious hospitality and culinary arts management schools in Lyon. Over several years, she consolidated her experience in several prestigious establishments around the world: from the Hôtel du Palais Biarritz to the Hôtel de Crillon in Paris, to The Grand Floridian Resort & Spa, Walt Disney World, Orlando, and the New York Palace Hotel. During this time, Volant held positions in all departments including catering, accommodation, reservations, events, sales, and marketing, before joining Hotel du Cap-Eden-Roc in 2008 as Sales Director. Under the guidance and mentorship of Managing Director, Philippe Perd, Volant's career at Oetker Collection has seen her progress to Regional Head of Sales and Marketing of three of the portfolio's properties to Resident Manager and now, Hotel Manager. In her new remit, Volant will support Philippe Perd and be instrumental in showcasing the iconic hotel's rich history and heritage as the Grande Dame of the French Riviera, while upholding the tradition of excellence and service that has made Hotel du Cap-Eden-Roc one of the jewels of the international hotel industry.