Food & Beverage Director

Overview Victor Bellor’s professional journey in hospitality spans international experiences across Europe and Asia, including roles in F&B, operations and hotel management. He studied at the Jason de Sailly high school, with a scientific major and three years of courses in English.Experience Highlightscookbarmangroomhuman resources managerguest relations manageraccommodations manager Career Timeline His first year internship was in the F&B and Catering department of the Amigo Brussels hotel, where he learned the discipline required in a gourmet restaurant.His second year internship was at the brand new Shangri-La La Hotel de Beijing Restaurant, where he participated in the restaurant’s new design as well as drawing up its new menus: a multicultural experience and the cultural diversity of clients and fellow workers he observed during this internship.One job offer from the Shangri-La Group, before finishing his second year internship, for the F&B department of the future gourmet restaurant in the London Shangri-La. He had just enough time to finish his courses at Vatel Brussels and to accumulate another six months of experience as Captain at the Maison Blanche Paris restaurant.He spent a year and a half at the Shangri-La in London, where he was promoted from Supervisor to Assistant Restaurant Manager. He was 24 years old and led a team of over 50 people at one of the most prestigious restaurants in the English capital.He then had a new opportunity in Hong Kong, where he began to create a restaurant chain in the Asia-Pacific area, funded by French investors and the Art de Vivre group. The first Tartine restaurant opened in October 2015 in the Soho district and was immediately a great success. A development forecast for the Take Away Corners was planned to launch in other Hong Kong districts, with the first opening in June 2016. Many other franchises were discussed in the Middle East, the United States, Southern Asia and in France.A star-studded path in the skies of Paris.“Vatel made me more open-minded and allowed me to meet people who contributed to making me who I am today.”Aurélie Ponce - Operations manager for the Cheval Blanc Paris Hotel / 2006 Alumnus #J-18808-Ljbffr