Georges hails from Alsace, France, where he was inspired by the gastronomic culture of the region and enthralled with its unique tastes and aromas. His interest in cuisine began at his early age when working in his uncle�s bakery shop as well as his auntie�s restaurant.

Georges has 22 years experiences in the industry.  He started his cuisine training in 1979 at the hotelier school of Strasbourg in France, gaining exposures in other parts of France and Germany where he sharpened his skills.  He also attained the Master degree at the German school Poppe und Neumann.  

Recently he has worked in a numbers of restaurants internationally, from small, family-run establishments to major hotel chains with exposure to world cuisine including, Greece, Lebanon, Kazakhstan, Singapore, Kuwait, United Kingdom, Tahiti and New Caledonia.  Before joining Le Méridien chain, he worked for hotel groups such as Club Med, Pullman, Accor, Lenotre Paris, The Dorschester London, Relais Chateau, etc.

His strong association with Alsace has given him a rustic base of cuisine style.  With overseas experiences, George has successfully created a dynamic palette of contemporary flavors, colorful variety with Mediterranean sunny touches and tropical spicy twists. In short, he is fully devoted to sophistication and refinement through innovation, sobriety and simplicity. 

Le Méridien Cyberport, opening spring 2004, is the contemporary Southside hotel, offering hip F&B outlets, cutting edge entertainment facilities, rewarding experiences and unrivaled convenience.