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.