ALUMNI MEETING TOUR - Réseau des diplômés de l'Institut Paul ...

ALUMNI MEETING TOUR
SINGAPORE PROGRAM
27th & 28th June 2013
HOW TO INNOVATE IN FOOD AND HOSPITALITY SERVICES? IN YOUR BUSINESS,
WHAT DO YOU CONSIDER TO BE INNOVATIVE IN YOUR SERVICE APPROACH?
Singapore is the most innovative city of Pacific-Asian region. Known worldwide
for its dynamic economy favorable to entrepreneurs, and for the quality of
its infrastructure and multi-culturalism, Singapore became a rich, tasty and refined
city-state.
Singapore has been chosen for the Alumni Meeting Tour 2013. The meeting will be hosted by our
academic partner: the Institute of Technical Education (ITE) College West, Singapore. Since 2011,
ITE had been in partnership with Institut Paul Bocuse, offering the Technical Diploma in Culinary
Arts with Restaurant Management program.
- THURSDAY 27th JUNE 2013 -
SUBJECT OF THE MEETING.
8:30 am WELCOME COFFEE @ ITE College WEST - 1, Choa Chu Kang Grove, Singapore
COMMENT LE TOURISME POURRAIT-IL ÊTRE FÉDÉRATEUR DE PAIX ?
9:00 am – 9:15 am OPENING SESSION WITH DR GOH MONG SONG, DEPUTY PRINCIPAL OF ITE SINGAPORE
AND HERVÉ FLEURY, CEO OF INSTITUT PAUL BOCUSE
Introduction to the main questions
"Moving forward to 2014, the hospitality industry continues to be optimistic. This is because
Singapore, with its array of exciting tourism offerings, is well positioned to ride on the upswing
of Asia, which has become the economic focus of the world.
The need for Service Innovation is clearly driven by the impetus to meet with increasing
demands of the customers, the push towards increased productivity and the intensely
competitive market environment. How do organisations formulate service strategies in
response to these changing needs and conditions?
In light of this as the backdrop, it would be very exciting to have our distinguished speakers
share their insights, and for delegates to exchange views on service innovation.
Dr Goh Mong Song, Deputy Principal - ITE Singapore.
“I look forward to my forthcoming visit to Singapore and I am thankful to ITE hospitality for
welcoming our Alumni meeting Tour 2013.
How to innovate in food and hospitality service?
Give meaning to a service, a way of being and doing, a light signature, an act that belongs to
me, beyond the product, beyond the price, yield, margins, positioning.
Create a link with the other. Wonder why I have chosen to offer this dish? What part of what
I am in this hotel decoration, in the style and attitude of the team members?
What could you learn about service after these years at Institut Paul Bocuse, enriched by your
young career years? Normally nothing, but after all a small revision is not useless! Don’t we say
in the academic world that repetition establishes the concept?
Let us share with key speaker’s views and management how to innovate and deliver
an efficient innovative service. Hope to see you in Singapore.”
Hervé Fleury, CEO - Institut Paul Bocuse.

9:15 am – 10:45 am MARTIN DELL, F&B DIRECTOR
REGENT SINGAPORE
Originally from Czech Republic, Martin Dell has over 20 years of experience in 5-star hotels,
including Four Seasons, Accor and JW Marriott, as well as leading restaurants and bars across
three continents. Apart from delivering top-notch wine and dine experiences to guests,
Martin’s dynamism and passion for the industry is witnessed in how he has consistently
transformed creative F&B concepts from paper to reality, whether in Qatar, Hong Kong or
Australia. Among his accomplishments are establishing the world’s first and only Riedel Room
in Hong Kong, becoming the only certified "glasslier" outside of the Riedel company in Asia and
most recently, opening Dolcetto by Basilico, Regent Singapore's much talked-about all-Italian
pastry shop.
- BREAK -
11:00 am – 12:30 pm TONY CHISHOLM, GENERAL MANAGER
SOFITEL SO SINGAPORE
Tony has worked with Accor for over 9 years in a range of leadership positions throughout
the region including as General Manager of Sofitel Dalat Palace and Novotel Dalat, and
as Resident Manager at Novotel Clarke Quay Singapore during the property’s revamp.
Prior to his current appointment as the General Manager of Sofitel So Singapore, he held
the same position at Sofitel Brisbane Central in Australia. His wealth of experience, keen
industry insights and hands-on approach to hospitality services is set to redefine the
context and meaning of boutique luxury living for not only guests of Sofitel So Singapore,
but members of his own team, too.
Tony’s aim is for every guest to leave Sofitel So Singapore having themselves experienced the hotel’s promise of being the
ultimate in luxury, culture and comfort – all the while imparting to them the essence of Singapore’s unique cornucopia of
culture, lifestyle and gastronomy.
12:30 pm - LUNCH Amber@West
Informal Alumni presentation
2:00 pm – 3:30 pm JEAN-MICHEL DIXTE, SENIOR RESTAURANT DEVELOPMENT APAC
HILTON WORLDWIDE (SINGAPORE)
Recognized among the bests of the luxury hotel market, Jean-Michel has accumulated
experiences in the UK during 17 years where he worked in luxurious hotels: The Meridien
Piccadilly Hotel, The Savoy, Claridge's, Berkeley, Vong and Hempel. His specialty: the creation
of new restaurant concepts. Virgin Atlantic, Blue Sky Hospitality and now Hilton Worldwide
count among his references. “My mission is to deliver consistently a brand promise which is key
to the creation and enhancement of Hilton Worldwide's brand value. Our aim is to support our
brand positioning and further advance Hilton Worldwide strategic priorities."
To celebrate his relevant career, Institut Paul Bocuse has just awarded Jean-Michel as “best entrepreneur” of the year during
the BOCUSE & Co Trophies. And proud of him, he was chosen as the sponsor of the ITE-Institut Paul Bocuse first graduates
2014 promotion. Jean-Michel Dixte was graduated from Institut Paul Bocuse on 1994.

- BREAK -
3:45 pm – 5:15 pm TONY COUSENS, GENERAL MANAGER
RAMADA AND DAYS HOTELS SINGAPORE AT ZHONGSHAN PARK
&
NORMAN CROSS, EXECUTIVE ASSISTANT MANAGER, F&B
RAMADA AND DAYS HOTELS SINGAPORE AT ZHONGSHAN PARK
Tony Cousens has over thirty years of luxury hospitality experience when he joined
Ramada Singapore and Days Hotel at Zhongshan Park in December 2011. A British
native with dual Canadian Citizenship and a Permanent Resident of Singapore, he has
worked and lived in Asia for the past two decades. Through his illustrious career, he
has worked with some of the world's leading hotels groups including The Jumeirah
Group, Le Meridien Hotels & Resorts, and Four Seasons Hotels & Resorts. In 2005, he
also oversaw the S$45 million overhaul and repositioning of the Marina Mandarin
Hotel. Mr Cousens graduated from Westminster Technical College, London UK and
currently resides in Singapore with his wife and son.
Norman Cross is the executive assistant manager (food and beverage) for the Ramada
and Days Hotels Singapore, where he will oversee the two restaurants and banquet
and wedding activities leading a team of 130 persons. He brings more than 10 years of
food and beverage experience spanning hotels, city clubs and restaurants. He was
previously with Marina Mandarin and Shangri-la and opened 5 western restaurants
under Verve Holdings and Creative Eateries. Norman is also a graduate from
International Hotel Management Institute (IMI), Switzerland with a Bachelor
of Arts.
5:15 pm – 5:45 pm CONCLUSION OF THE FIRST DAY MEETING
EVENING
Meeting at 7:00 pm
DINER
MAISON FATIEN - 76 Duxton Rd, Singapore
Phone +65 6220 3822 - http://lamaisonfatien.com/
Restored and converted, La Maison Fatien Singapour promises to be a perfect blend of classic
French bistro in Asia's true melting pot and gateway.
Contact : Charly TERRADE, Alumni 2006
F&B Director ACP Gourmet Pte Ltd
La Maison Fatien – Fatien Bar a vin – Luxe Catering
charly@acp-holding.com

- FRIDAY 28th JUNE 2013 -
8:00 am - WELCOME COFFEE @ ITE College WEST
8:30 am – 9:30 am INSTITUT PAUL BOCUSE: FIRST DAY’S FEEDBACK, INNOVATION & DEVELOPMENT
Each opinion and comment is important to complete this meeting.
9:30 am – 11:00 am Mauricio CLAVERO KOZLOWSKI, Artistic Director – DAUM-HAVILAND
“I was born at a time when changes occur more quickly than ever before in human history.
This velocity is a key point in my philosophy. Design and life are fused … it is impossible for
me to dissociate these things. If I have to define my philosophy, “R.I.A.” (RESPONSIBLE
INNOVATIVE ATTITUDE) is the best acronym to explain what I am and how I work.”
A part of Mauricio challenge is to design collection for Haviland. Having known how to bring
its ancestral savoir-faire to life, HAVILAND, French Maker of porcelain, combines tradition
and modernity, classic re-editions with the most resolutely modern of creations. For the
passion of art and luxury.
Mauricio is also involved in a strong partnership with Institut Paul Bocuse ‘savoir-faire’
based on ‘the art of the table’. During the Alumni Meeting Tour, he has decided to talk
about “Taking an active role into the experience” or what will make the experience
unforgettable for the client…
- BREAK -
11:15 am – 12:30 pm WORKSHOP
In your business, what do you consider to be innovative in your service approach? In this dynamic
workshop, participants are required to work in small group about their own experience in order to
put ideas together and find the best way to be innovative in service approach.
12:30 pm - LUNCH Amber@West

2:00 pm – 3:00 pm PRESENTATION & CONCLUSION OF THE WORKSHOP
Each group is required to present the results of their work.
3:00 pm – 4:30 pm EXECUTIF CHEF JEAN-CHARLES DUBOIS, BALZAC BRASSERIE (SINGAPORE)
Born into a family of chefs in Angers, Loire Valley, Chef Jean-Charles Dubois’s interest in food
started in his family’s kitchen in France. With over 20 years of culinary experience under his
belt, Chef Jean-Charles has worked at several Michelin-star restaurants in Paris, including
Jacques Cagne and L’Espadon at The Ritz. In 2004, he joined the Raffles Hotel as Chef de
Cuisine at the Raffles Grill. In 2009, Chef Jean-Charles ventured out on his own to set up The
French Kitchen, delivering his popular brand of French cuisine to local diners.
Chef Jean-Charles was appointed in France as first runner up for the 'Best Chef in France'
award category by Le Chef Magazine. He also earned the World Gourmet Summit's 'Rising
Chef of the Year' award in 2007. Three years later, the French Ministry of Agriculture
decorated him with the title of, ‘Chevalier dans l’Ordre du Merite Agricole’, for his contributions in promoting French
cuisine outside of France. Then, in 2011, he was appointed as brand ambassador of luxury kitchen appliance brand,
Gaggenau, which he continues to represent today.
Chef Jean-Charles brings his culinary philosophy of comforting homestyle French cuisine to the Balzac Brasserie’s kitchen as
its Executive Chef. He maintains his individual style and approach to food, combining the modern techniques he has learnt
along the way with his love for the freshest and most distinctive of ingredients.
In April 2013, Chef Jean-Charles achieved his dream of contributing to a children’s charity when he co-authored a children’s
cookbook with a sense of adventure, titled Around the World with Sophie and Remy. Sales proceeds are donated to Open
Book, a non-governmental organisation behind a library in Phnom Penh that provides a safe place for all to read, including
children who live on the city’s streets.
- BREAK -
4:45 pm – 5:45 pm CLOSING MESSAGE OF THIS ALUMNI MEETING TOUR IN SINGAPORE
Conclusion after the two days meeting.
Opening question for the next Alumni Meeting Tour.
TEXT
EVENING
Meeting at 8:00 pm GALA DINER
OCF SINGAPORE - The Arts House, 1 Old Parliament Lane #02-02 Singapore
Phone +65 6333 9312 - http://ocf-singapore.com/
OLIVIA CASSIVELAUN FANCOURT (OCF) will deliver a complete dining experience of unique designs,
exquisite food, crafted song list of music, live band performances and its own love story to tell.
Not to restrict these unique experiences to any place or time.
Contact : Jean-Michel Dixte, Alumni 1994
Senior Director Restaurant Development Asia Pacific
Hilton Worldwide
Jean-Michel.Dixte@Hilton.com