PROMINENT WOMEN
The organisation will also inaugurate a new programme, which aims to highlight women identified within its members’ teams who attest to their successful careers in this profession. In the framework of this “Prominent Women” programme, each of the selected professionals will be highlighted on Les Grandes Tables du Monde’s website and social media, as well as mainstream media. The organisation’s ambition is clear: the more these women are identified, known and promoted, the more other women will follow these inspiring role models and join our industry.
Ni Wayan Suweni
Sous-cheffe exécutive
Mozaic, Indonésie
« Je suis fière d’être la sous-cheffe exécutive de Mozaïc. Quand je regarde mon parcours, je me dis que c’est une belle évolution depuis que je suis arrivée ici en cuisine, il y a 11 ans. »
Katina Connaughton
Farmer/Owner
Single Thread Farm-Restaurant Healdsburg, Californie
« The plan is to continue to grow and be part of something wonderful! »
Jamie Kim
Sous-chef
David Toutain
« Every day is a learning experience, with infinite possibilities, it’s wonderful! And the guests, above all else. They are the ones who bring me the most. We host at least one birthday a day: for me, it’s a day like any other, but for them it’s a unique moment, we must give it our all with great heart and passion to make this meal unforgettable. »
Virginie Protat
Cheffe
Tantris Maison Culinaire
« I need to feel confident, to work in a serene atmosphere. What convinced me to accept this incredible offer was the certainty that I would learn a lot »
Inge Waeles
Executive Director
BOURY, Belgium
« We have a very strong team that has been with us for years, I fully trust them and we need to look after their well-being. »
Aurélie Collomb-Clerc
Pastry chef
Flocons de Sel***, Megève
« I want to show women that this kind of career is completely achievable for them »
Émilie Couturier
Pastry chef
LE TAILLEVENT, Paris
« I am very fortunate to be well supported and I enjoy this opportunity every single day. »
Rebecca Escalant
Operations Manager
La Scène**, Paris
« At the age of 20, I was managing 15 head waiters, all men, all twice my age. But I was completely comfortable in that situation »
Leanda Pearman
Personal assistant to Raymond Blanc
Le manoir aux quat'saisons
« These 20 years together are proof of how strong our working relationship is. »
Magali Picherie
Head Sommelier
Mirazur, France
« The most important thing is to keep an open mind, and to always remain curious. You must be open to the world and live with the times. It is also essential to be able to question yourself. »
Mariella Organi
Maître and Restaurant Manager
Madonnina del Pescatore
« For a manager, the goal is always to see team members flourish. If at the end of the service everyone has a smile on their face, it means you’ve won! »
Lindsey Fern
Wine director
The Inn*** at Little Washington
« When I think of how I want to be thought of in my career, it’s to be as generous and to help create opportunities for women in wine »
Nadia Arasia
Maître d’
Ma Langue Sourit, Luxembourg
« Memorising our guests’ habits means starting a conversation with them that never ends. »
LINH NGUYEN
Sous-chef
Le Gabriel
« Our complicity is perfect. We share the same language, the same passion and the same taste for teamwork. »
PAULINE GACHET-FROIDUROT
Maitre d’hôtel
Èze, France
« I do have a child, I have a family, and maybe one day, I’ll also become MOF! »
ALEXANDRA HIMMEL
Cheffe Sommelière
Lafleur, Francfort (Allemagne)
« I have learned to never lose sight of my goal, to follow my own path. To stay the course for wherever I want to go, not where others want to take me.»
ASTORIA KOH
Pastry Sous Chef
Caprice
« Working alongside Chef Guillaume Gaillot, I feel supported and appreciated; that plays a big part in remaining with an establishment. »
Elena Arzak
Cheffe
Arzak
« Nobody forced me to do this job: I chose it with purpose, and embraced it with great pleasure. »
Fanny Perrot
Restaurant manager
YOANN CONTE - BORD DU LAC
« I enjoy making guests happy, relaxed and feel special. »
Dalila Salonia
Pastry chef
IL PAGLIACCIO, ROME
« This job undoubtedly requires sacrifices, but it’s all worth it. »
Julie Bares-Bonneau
Assistant Manager
Le Meurice Alain Ducasse
« Service is a bit like a play that is performed. As soon as we walk out of the kitchen, we have a role to play while remaining true to ourselves »
Laurence Rigolet
Owner
Comme chez soi
« You can only do this job with passion, you have to enjoy it. We are happiness merchants. »
Stefania Moroni
Co-owner
IL LUOGO DI AIMO E NADIA
« Working with your family can prove difficult, but it is also a great team building exercise! »
Douce Steiner
Cheffe
HOTEL RESTAURANT HIRSCHEN, Germany
« We work with absolute respect for each other. And the results are there. »
Sarah Parth
Maître d’hôtel et Sommelière
STÜVA, HOTEL YSCLA, Austria
« He is the chef, he is also the boss (at least at work, in private it’s another story!) and I don’t have any problem with that. »
Jenny Yun
General Manager
Manresa, Los Gatos, California
« Each member of my team has their own personality, and I don’t want them to hide it by playing a role. Guests really connect with those who are genuine and remain true to themselves »
Cheryl Koh
Pastry chef
Les Amis, Singapore
« Men or women, I give all young people in my team an equal chance. I push them to be ambitious. Because they can be whatever they want. »
Claire Bâcle
Maître d'hôtel
Anne de Bretagne
«The future of our business? Moving towards more benevolence, towards a more humane approach!»
Nina Mann
Advanced Sommelier
Victor's fine dining by Christian Bau
« Each table is a new story and my job is to make this story joyful »
Birgit Reitbauer
Restaurant owner
Steirereck im Stadtpark
« With heritage comes the need for balance between history and modernity »
Annie Feolde
Cheffe - Owner
Enoteca Pinchiorri
« People always think women are naturally more gifted for cooking than men, that our place is in the kitchen, and therefore we don’t deserve as much praise »
Claire Sonnet
Restaurant manager
Le Louis XV – Alain Ducasse à l’Hôtel de Paris
« The restaurant staff must come together as one »
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