Charles Segond, Deputy Director of Food & Beverage, Hotel Café Royal
This September, Hotel Café Royal is pleased to announce another important addition to their Food & Beverage team.
Charles Segond joins Hotel Café Royal as Deputy Director of Food & Beverage and Director of Wine and brings with him an exceptional wealth of industry knowledge and experience. Starting his career at La Bastide de Moustiers by Alain Ducasse 15 years ago, Charles has held various Sommelier roles in London, working again with Alain Ducasse at the launch of Spoon at The Sanderson before joining Gordon Ramsay and then Galvin at Windows as Head Sommelier. More recently Charles has spent the past six and a half years working in various senior roles with Maybourne Hotel Group, notably spending five years as Claridge’s Wine Executive. Most recently Charles took over the running of The Connaught’s Espelette Restaurant.
Charles will focus on the development of Hotel Café Royal’s food & beverage offerings throughout the hotel, with one notable project of recreating its once-famed world class wine cellar.
Hotel Café Royal’s Managing Director Thomas Kochs said of the appointment “We are very happy to welcome Charles to the team here at Hotel Café Royal. Working alongside our Food & Beverage Director Ben Hoyer he will be instrumental in the successful development of our bar and restaurant portfolio and creating even more lasting and meaningful guest experiences.”
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