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.