Hyatt Regency London – The Churchill has expanded its F&B team with the recruitment of two big-name professionals, Émilie Massat and Aurélien Dupont.
Massat, who joins the hotel as Director of Food and Beverage, will work across the in-house venues The Montagu Kitchen and The Churchill Bar & Terrace, in addition to overseeing events in the hotel’s dedicated, recently-refurbished spaces. Having started her career at the Palacio Duhau – Park Hyatt Buenos Aires as Food and Beverage Assistant Manager, she has risen through the ranks, completing stints at Grand Hyatt Dubai, the Park Hyatt Kyoto and the Hotel du Palais, Unbound Collection by Hyatt in Biarritz, France.
French culinary expert Dupont has been appointed as the establishment’s new Head Pastry Chef, working across the hotel and The Montagu Kitchen restaurant to deliver delectable pastries and sweet treats to guests for special occasions from weddings to birthday parties. His career has seen him work in a number of luxury hotels and restaurants, including for the Dorchester Collection, Brown’s Hotel, The Greenhouse and Intercontinental London Park Lane. Known for his ability to surprise and delight guests with bold flavour combinations and the personal twist he puts on pastry classics, the chef will also be charged with creating a new afternoon tea concept set to be unveiled in early 2022.
The hotel also recently welcomed Georges Moura as Hotel Manager, marking the latest milestone in the hospitality professional’s almost 20-year Hyatt career.
“I am thrilled to have three such talented and passionate individuals join us here at Hyatt Regency London – The Churchill,” said Area Vice President for Hyatt U.K. & Ireland and General Manager of Hyatt Regency London – The Churchill, Arnaud de Saint-Exupéry. “It is an exciting time for the hotel as we start a new year and expand the team, and I am excited to see what 2022 has in store with the addition of Georges, Aurélien and Émilie.”
