Bangkok--18 Mar--Indigo Pearl
(Phuket, Thailand March 20, 2009) - Indigo Pearl, Phuket’s distinctive lifestyle resort has appointed French-born, Julien Thevenot as the resort’s new Executive Pastry Chef.
“I look forward to joining the culinary team at Indigo Pearl and sharing my knowledge on pastries with the team. I intend to take our guests on a culinary adventure by allowing them to discover new smells, tastes and pastry designs through my creations,” said Julien.
Julien’s started cooking at the age of 15 and has worked in various three star Michelin restaurants including ‘Le Buheriesel’ in Strasbourg, ‘Petit Nice’ in Marseille and ‘Le Grand Vefour’ in Paris. He spent three years under the tutelage of esteemed Chef, Guy Martin who gave him the opportunity to travel the world to promote Martin’s creations. Julien was also invited as a guest chef for the 2004 and 2005 World Economic Forum in Davos and Switzerland respectively, where he had the honor to cook for Presidents.
In 2005, Julien headed to Dubai where he worked at Madinat Jumairah Al QASR. He subsequently joined The Oriental Hotel, Bangkok where he was given the honour to cook for the Royal Family of Thailand - an achievement he looks back on with great pride.
In 2007 he became the Consultant Pastry Chef at Sheraton Grande Sukhumvit Bangkok, before moving to the Maldives where he was appointed Pastry Chef at The Conrad Maldives Resort & Spa.
On the new addition to the team, Mr. Arnaud Girodon, General Manager of Indigo Pearl says, “It gives me great pleasure to welcome Julien to our team as he brings a different element of quality and presentation of pastries to our guests. I am confident he will bring a totally new experience to our Kitchen Brigade, which will strengthen our aspiration to become a gastronomically reputed hotel on the island and beyond.”
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