Franka Holtmann, General Manager

The gates of the romantic Jardin des Tuileries are reflected in the glass doors of the doyen of Parisian palace hotels with its breathtaking Grand Siècle decor.  We are in the grand foyer of Le Meurice, a diamond in the Dorchester Collection.  Situated between Place de la Concorde and the Louvre, for decades this jewel of luxury and refinement has preserved its stunning interior while preparing to take on a touch of modernity.  The spirit of the crowned heads of Europe and the world can still be felt among the precious furnishings and gilded panelling.  Now innumerable personalities from all walks of life cross paths in the eternal and oh-so-chic charm of this hotel, nestled under the archways of Rue de Rivoli in the premier arrondissement where history and the contemporary combine.  It's now the twenty-first century and a page has been turned as this prestigious hotel comes under the direction of a woman as sparkling as a glass of champagne:  Franka Holtmann.

This dynamic and audacious manager began her hotel career in the 1980s as a student in Munich.  She then left Germany for Paris where she spent five years as sales manager for Le Méridien Étoile before being appointed Sales Director in 1991.  Between the two, she added to her experience as Commercial Director at Hôtel Westminster then at Jet Hôtel in Paris while studying marketing and finance at Cornell-Essec.

Franka Holtmann's career would take on a new dimension in 1995.  Commercial Director at The Ritz for almost five years, in February 2000 she moved to Avenue Montaigne where she became second-in-command at the Plaza Athénée.  After a summer session for managers at INSEAD business school in 2003, she took over the reins at Le Crillon as General Manager until June 2006 when François Delahaye, Director of Operations for the Dorchester Collection, appointed her at the head of Le Meurice.  The hotel was caught in a deep slumber, waiting for the good fairy that would bring it back to life.  Franka Holtmann knew not to rush headlong into change.  Instead she patiently and carefully analysed the mood.  Manage while encouraging initiatives, never lose sight of profitability while emphasising quality, synchronise services, activate networks, multiply partnerships and be creative… these were the essential ingredients if magic were to happen from the inside.  This was the context in which Franka Holtmann commissioned Philippe Starck to imagine a new atmosphere, one that would exalt Le Meurice's rich past.

Vincent Girodet, Banqueting Manager

With four generations of hoteliers to inspire him, Vincent Girodet turned naturally to hotels and catering, and more particularly the world of luxury hotels. A true gastronome and connoisseur of Burgundy wines, he presides over banqueting and functions as Banqueting Manager at Le Meurice. Nothings brings him greater pleasure than to welcome others. For Vincent Girodet, an event at Le Meurice is like a "Haute Couture" dress. Every detail is made to measure, from the floral arrangements to the menu, created by Yannick Alléno, to the decor and even the musical accompaniment. Whether for a business lunch or dinner, a summit meeting between heads of state, a jewellery exhibition or fashion show, Vincent Girodet and his team welcome, with passion and pride, the world's most illustrious guests to the private salons of Le Meurice. An ongoing tradition since 1835…

William Oliveri, Bartender

His domain is the muted décor of the Bar 228. "It feels like home", says William Oliveri, Bar Tender at Le Meurice for the past 28 years. Sicilian by birth, he speaks several languages – he is currently taking weekly Russian classes – and earned his reputation in Europe’s grandest palaces before being definitively conquered by the historic paneled bar at the Meurice. "Crowned heads from all over the world have stayed in this palace", he recounts. William Oliveri himself is the heir to a dynasty: "I am the fourth Bar Tender in the past century!". Although warm and talkative, William Oliveri is discreet when it comes to his loyal clients. He alludes to the eccentricities of "habitués" such as Salvador Dali and Richard Burton, without going into detail: "I am a confidant, a confessor and host all at once", he explains. He is also a true professional who considers that each client deserves a personal welcome: "We offer them custom cocktails", he notes. For him, the soul of Le Meurice is in the Bar 228, in the hollows of the leather armchairs and under the frescoes by Lavalley: "Here is where it all happens". The master has spoken.

Sabine Gesse, Chief Concierge

Sabine Gesse hardly fits the mustachioed, bespectacled, severely-dressed stereotype of the palace concierge. German by birth and Parisian by choice, the 36 year-old directs the concierge desk at Le Meurice. As manager of a staff of 30 concierges, porters, valets, grooms and bellboys, Sabine Gesse upholds an innovative approach to her profession: "We strive to anticipate the wishes and needs of clients and to offer services, itineraries and activities that are created à la carte", she explains. Her enthusiasm for working in "the most Parisian of palaces" is palpable. She regularly combs the capital’s exhibitions, boutiques and restaurants to find the best of what is happening in the city. "I am lucky, I love what I do", admits this adopted "Parisienne". Her blue eyes sparkle when she speaks of her job, which she sees as nothing less than to make Le Meurice client fall in love with Paris too.

Yannick Alléno, Head Chef

The critics are unanimous in their praise of 39 year-old Yannick Alléno, Head Chef at Le Meurice since 2003. Cosmopolitan yet very French, traditional yet avant-gardiste, simple yet audacious, his cuisine defies culinary standards: "My cuisine is Parisian", he comments, citing his favorite motto: "Paris has no ‘terroir’ [traditional dish], the whole of France is its garden». To the purity of flavors and an extreme attention to presentation, he often adds a touch of humor by revisiting the classics – whether paella, bouillabaisse or pot-au-feu – and giving them unexpected forms. "I feel more like an artisan than an artist – which does not preclude artistic creation", he notes. Though he has won some of the most prestigious culinary accolades including the Bocuse d’Argent, this son of a suburban cafe owner is guided by a single ambition: "I just want to make people happy".

Joseph Gardon, Duty Manager

For more than 30 years, Joseph Gardon has a real passion for the Hotel Le Meurice and his customers. "How not to be attached to the oldest, to the most historic and the to the most legendary luxury hotel of Paris where every piece of mosaic of the first floor tells a story?". After having done Hotel management studies, he discovered the world thanks to the cruises, before casting anchor in Paris. This man who is fascinated by his profession started to work at the Hotel Le Meurice as secretary of reception, before becoming Duty Manager. Humble and dynamic, he is aware of the fact that growing with the history of the hotel, which goes from Salvador Dali to Philippe Starck is a real privilege. Whether the customers are in Paris for work or for leisure, with his team, his duty is to make everything so that they feel the free spirit of the Hotel Le Meurice. Joseph Gardon feels then a real satisfaction to see how happy customers are, and welcoming their children is really pleasant. For him, saying that every customer is unique is not an empty word, it is a philosophy.