Personal Profile

Philippe was born on April 28, 1966 in Quimper, Brittany. His passion for food started at an early age looking at his mother cooking in the kitchen. After his culinary training at the Hotel Management School in Dinard, Chef Derrien worked in various chef positions for a variety of world-class hotels and restaurants in his native France, Canada, Hong Kong, England, Morocco, Singapore, Kazakhstan, Indonesia, Serbia, Germany, Israel, Brunei, and Hungary and became Executive Chef at the age of 25.

After circling the globe and facing that challenge head on, Chef Derrien continues to stir his passion for excellence and obsession with great food as he endeavors to continue in leading culinary teams towards gastronomic and service excellence around the globe.

His main skills are combining the volume and quality of kitchen execution. Organization of multi tasks division, delegation to the right persons, training his supervisors to upper level of management for future needs. Chef Derrien is adaptable in all situations involving food and beverage and all management aspects, front of house experience, stays on cutting edge food presentation and trends.

He is a calm individual who comes as humble over his high past experience and cuisine knowledge. Highly appreciated and respected by his pairs and his team. He likes also to take care of locals In order to raise their level of quality production and responsibility.

Philippe spend as much time as possible into creating new menus, trying new recipes and supporting some member of his staff over potential culinary competitions. He gained with time and experience a strong cuisine knowledge of South Asian influence, giving his classically trained French fine dining cuisine, a touch of fusion.

If you can't find him in the kitchen, he may be busy doing any of his favorite past times that include golfing, playing tennis, cooking with his children or just sampling wines with his friends.

Career

July 2007 to present
Grand Millennium Sukhumvit
Bangkok, Thailand
http://www.millenniumhotels.com
Executive Chef

The five-star Grand Millennium Sukhumvit Bangkok features a sail-like glass façade, with an atrium and concept floors. Its 325 rooms & suites are spacious and tastefully decorated with the very latest in – room technology. The hotel, where I was part of the pre opening team, offers banquet / convention space totalling 1,400 square metres. Featuring two Ballrooms and nine meeting rooms, which can accommodate from 10 to 500 guests. The hotel has six Food and Beverage outlets offering international and regional cuisine. Terra Roku, The hotel’s signature outlet features Japanese and Italian cuisines presented through a show kitchen located in the center of the restaurant, Atelier; Offers all day dining boasting Thailand’s finest dishes & flavours and including regional specialties uppermost in the repertoire, MIT; Noodle specialty concept serving freshly prepared Noodle variations, Tapas Y Vino, This contemporary Tapas Bar offers guests an exquisite array of tapas (both Spanish ‘classics’ and a variety of innovative Asian Tapas) while relaxing with a fine wine, inBlu; jazz lounge, Flourworx; Deli and gourmet serves signature breads, sandwiches, snacks, coffee’s and fresh tea selections to accompany a fabulous array of home-made cakes.

Other facilities include business centre, Antidote; a full spa and fitness centre, swimming pool and a putting green on site.

July 2006 to July 2007
InterContinental Bangkok and Holiday Inn Bangkok
Bangkok, Thailand
http://www.bangkok.intercontinental.com
Executive Chef

The InterContinental hotel has 381 room deluxe rooms which overlook a city landscape. Five food and beverage outlets; Espresso, serves a wide choice of Eastern and Western dishes, as well as an extensive range of buffet and a la carte selections; Summer Palace is an authentic Cantonese restaurant; the Fireplace Grill, an elegant yet informal restaurant featuring steaks, seafood and other fresh produce; the Deli; and the Balcony Lounge.

The Holiday Inn hotel has 370 rooms and 2 main food and beverage outlets; Café G, a Modern "Market Style" all-day dining outlet; and Charm Thai, an exciting, modern venue offering Thai cuisine. Both showcase live cooking in display kitchens which convey a sense of dining in a modern ambience.





May 2002 to June 2006
Corinthia Grand Hotel Royal
Budapest, Hunagry
http://www.corinthiahotels.com
Executive Chef

The Corinthia Grand Hotel Royal opened January 2003, where I was part of the pre-opening team. The hotel is a five-star property situated in the heart of Budapest city and is a member of the ‘Most Famous Hotels of the World’. As the flagship of the company, the hotel has 440 rooms including 26 apartments and 5 main food and beverage outlets. The Brasserie which seats 230; Rickshaw, a pan-Asian restaurant featuring a sushi bar; the Bistro Royal, a casual dining outlet; the Royal Kávéház, a traditional Hungarian coffee-house; and the Lobby Lounge. The Corinthia also boasts the largest state-of-the-art banquet and exhibition facilities in Budapest with 2,200 square meters, accommodating 1,500 guests.

In 2004, the Grand Hotel Royal won the prestigious 2004 Villegiature Award for best architectural hotel in Europe, The Best Five-Star Hotel of Budapest, and the Best Hotel in Hungary at the 12th World Travel competition.


March 2000 to March 2002
The Empire Hotel & Country Club
Jerudong, Brunei Darussalam
http://www.theempirehotel.com
Executive Chef

The Empire Hotel & Country Club, a member of the “Leading Hotels of the World”, is a five-star deluxe city resort with 423 rooms, suites and villas. The hotel has 10 food and beverage outlets consisting of the Atrium Café; Falafel, a fine dining Mediterranean restaurant; Lobby Lounge; Pool Deck, a live seafood outlet; Li Gong, a Chinese restaurant; the Golf Café; the Executive Club and two banquet venues each with capacity of 450 with gala dinner seating.

The resort is set on 400 acres and features a 18 holes championship golf course designed by Jack Nicklaus, a full-facility Country Club, a theatre and cinema complex.

I was part of the pre-opening team and I was involved from the conception stage of all the outlets. In 2001, the hotel won ‘Best New Resort - Asia Pacific’ at the TTG Awards. Banquet and meeting facilities were the venue of choice for major events in Brunei Darussalam, namely the APEC Summit 2000, ATF 2001, World Health Organization 2001 and the 7th ASEAN Summit 2001.

June 1999 to March 2000
Hilton Tel Aviv
Tel Aviv, Israel
http://www.hilton.com
Operations Chef

This five-star international hotel with 582 rooms features 5 main kosher outlets: King Solomon, Café Med, Pool Bar, Lobby Lounge, Sushi Bar and banquet facilities.

April 1994 to April 1999
Hyatt International
http://www.hyatt.com
Executive Chef

August 1991 to December 1993
Pacific Club Hong Kong
Central, Hong Kong
Executive Chef

November 1989 to August 1991
The Millcroft Inn - Relais et Chateaux
Alton, Ontario, Canada
Sous Chef

April 1989 to October 1989
Jasper Park Lodge - Fairmont Hotel
Jasper Park Lodge, Alberta, Canada
Chef de Partie

Food Library - Appetizers

Warm Goat's Cheese with Meslum, Lemon and Olive Oil



















Pan fried Foie Gras with a poached Pear and Celery Root Puree

Prawn Roll with Sweet Chilli Dip
























Parma Ham with Semi dried Tomato and Mozzarella

Food Library - Mains

Pan-fried Rabbit with Peas and Mint Puree and caramelized Shallots


















Crispy Seabass with Green Mango and Coriander Salsa
















Tournedos Rossini Modern


















Fillet of Salmon with sauteed Pied Bleu Mushrooms


















Grilled Veal Chop with Potato Gnocchi and Sage Jus

Food Library - Desserts

Baked Cheese Cake with Wild Strawberry Sorbet


















Berries Bruschetta with Vanilla Bean Ice Cream


















Coconut and Passion Fruit Mousse with Exotic Fruits























Banana Cheese Cake with Tamarind Sorbet























Rose Bavaroise with Pommegranate

Personal Contacts

Permanent address
4, impasse Pierre Rogel 56600 Lanester
France

Tel: + 33.2.97.76.10.54

Current address
Maison de Siam 229/1
Soi Sukhumvit 16 Soi Sammitr
Wattana, Bangkok
10110, Thailand

E-mail: pderrien@yahoo.com
Mobile phone: + 66.8.9036.1051

Awards

Overall Winner and Gold Award, Western Category,
“A Taste of Hong Kong Critics Choice” competition at Hofex 1993
First Runner-up, “The Moet et Chandon Competition”, Dinard, France 1984