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.
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 »
