Antoine Périé
ASSISTANT DIRECTOR OF FOOD AND BEVERAGE
Mandarin Oriental, Marrakech
Skilled in F&B management and operations, Antoine has nearly 13 years of experience working in the luxury hotel industry across Asia. He first joined the Mandarin Oriental Hotel Group as an F&B Management Trainee at our legendary Bangkok Hotel, and now returning to become an Assistant Director of Food and Beverage at the Mandarin Oriental, Marrakech.
Thank you for being such an active Forever Fan in the alumni community, what do you think is so unique about this platform?
The Forever Fan alumni community was created exclusively for former colleagues to engage, connect, and stay informed on the Group’s innovations, development, and career opportunities. It gives former colleagues a platform to stay connected with Mandarin Oriental and a fast-track interview and selection process.
People are truly at the heart of Mandarin Oriental and the Forever Fan alumni community is an example of how the company creates a World of Fans. I was able to learn about upcoming career opportunities and stay connected with former colleagues and I really felt that I was part of the community.
I have just returned to the group at the Mandarin Oriental, Marrakech after ten years and it felt like a homecoming receiving countless messages from current and former colleagues from around the word and feeling a true connection as a Forever Fan.
What do you see are the upcoming F&B industry trends and challenges in 2022?
As we see a turning point in the pandemic, I believe that people want to reconnect, discover, and rediscover simple pleasures and especially indulge in comfort foods that are sustainable and transparent in origin – simple is best; flavors, textures, smells, and spices that can only be found in the kitchens of their cities of origin. For example, a freshly made Khao Soy from Chiang Mai or Jai Fay’s infamous crab omelet will never taste the same anywhere else!
Transformative or eccentric dining venues, unexpected concepts, and unique experiences in restaurants and bars, a journey in both décor and food where the senses are engaged and challenged, will probably be popular and in a high demand.
The plant-based movement will surely continue as a trend and the focus on sustainable and alcohol-free spirits will continue to be a new dimension in the bar industry.
Finally, I wouldn’t be surprised if we continue seeing “out-of-the-box" concepts or collaborations as people are hungry for something different more than ever; the sort of concepts that would have been unimaginable a few years ago in our industry.
Recruiting passionate talents will continue to be a challenge as so much has changed. Social distancing, working from home, operational changes, border closings, shipping restrictions, all have made a heavy toll on the industry. The industry as a whole has lost wonderful people because so much has changed and now more than ever, is the time to join this truly unique industry.
What advice can you offer to other aspiring F&B and culinary talent keen to accelerate their careers in the field?
Smile, work hard, work smart, work some more, keep on smiling, and dream bigger!
Working in F&B is more of lifestyle choice than a career. Aspiring F&B and culinary talent need to be ready to make a personal commitment of their time and energy for a profession that can be both physically and emotionally taxing, however I wouldn’t choose anything else over this industry.
I find it personally extremely rewarding to be able to work on different continents with guests, colleagues, and partners from around the world and to be able to work for one of the leading hotel groups that offer infinite opportunities and career growth.
You need to be truly passionate and love what you do. When you’re passionate you tend to become immersed in work and so don’t forget to make time for yourself and be yourself.
Take risks, be adaptable, and push your boundaries and challenge your comfort zones. It takes patience and resilience however set yourself clear goals and objectives and learn from your mistakes.
For those starting out in this incredible journey join a company like Mandarin Oriental Hotel Group that can train you from the ground up, roll up your sleeves, and get a real in-depth understanding of operations. To this day I use the strong foundations that I learned as a trainee at both The Mandarin Oriental Bangkok and The Landmark Mandarin Oriental Hong Kong. I can still remember my managers Khun May, Denise, and Elaine telling me what to do twelve years later! I am blessed to have had incredible mentors and really stress the importance of nurturing encounters and professional relationships.
Believe in people and don’t be afraid to ask questions and speak out while giving people a chance to be themselves. Show empathy, be humble, listen, hone your communication skills, and have a true eye for detail. Train and coach your team, there is nothing more rewarding than seeing your team grow and be recognized for their efforts and creativity.
Just tell yourself that you are never ready until you tell yourself that you are, and the sky is truly the limit, and most importantly be open minded and have fun along the way!
