Since March 2011, Stephane Bellon has served as vice president of corporate F&B for Kempinski Hotels. In overseeing the company’s worldwide F&B strategy, one of his main responsibilities is to bring excitement and innovation to the group’s restaurant concepts, infusing his “restaurateur” approach within Kempinski as a unique differentiating factor for the brand.
Before joining Kempinski, Bellon worked alongside Alain Ducasse, prospecting new business opportunities and developing restaurant concepts.
A graduate of business school HEC Paris, Bellon represents the fourth generation of a family of restaurateurs. His last book “Gastronomie et Hôtellerie, secrets de cuisine” (Eyrolles, published in 2012, French version) has been welcomed as a reference in the industry.