Marie Grosyeux, a great multi-cultural career
In the continuity of a journey of extreme richness and great multiculturality internationally, Marie Grosyeux is now Director of Accommodation and Catering at the Château d'Estoublon. Leaning against the southern slope of the Alpilles, in the heart of Provence, this historic establishment (late 17th century) has belonged since 2019 to the Airelles group and deploys, on 1500 m2, twenty-two rooms, ten rooms and suites.
After graduating from the Luxury Hotelschool in 2006 and a first experience at the Balmoral Hotel in Edinburgh (Supervisor at Number One Restaurant — Michelin-starred), Marie joined the Jumeirah Group in Dubai, working as F&B Manager at Creekside, Business Hotel Emirates Towers, and then at the iconic Burj Al Arab, “a UFO in the world of the hotel industry with 4 restaurants, 1200 seats daily and 350 employees in F&B, including a hundred under my responsibility,” she testifies.
Eager to join another major hotel group, Four Seasons Hotels and Resorts, Marie joins the Four Seasons Hotel Prague. After 2 years in the most prestigious hotel in the Czech capital, Marie joined Turkey for almost 3 years and the sublime Çırağan Palace Kempinski Istanbul, “a magical establishment, former Ottoman palace, at the foot of the Bosphorus”. Back in France at the end of 2020, Marie appreciates this new privileged environment of the Château d'Estoublon whose facades and roofs are listed as historical monuments, and which since 1489 perpetuates the tradition of olive oils and exceptional wines: 200 hectares of which 120 of olive trees and 20 of vines, classified in AOP Baux-de-Provence.
“The establishment, which has about thirty employees (in season), is not a hotel since we only have one key,” says Marie. “The whole castle can be privatized. Our restaurant, on the other hand, is accessible to everyone. The Estoublon Table menu, directed by Chef Wim Van Gorp (160 seats per day this summer), is inspired by the harvests of the Domaine's vegetable garden (aromatic plants, vegetables, fruits, berries and flowers...). We favor fresh, quality and seasonal products, in a short circuit. The menu of our desserts was created by Christophe Michalak.” “Compared to my previous experiences, we offer a more personalized offer and service, tailored, for families we are getting to know well. Our teams are small and cored to ensure the best customer experience.”
“From my studies at the Luxury Hotelschool, I retain a faculty team close to both us, very available, and the field. They were very involved in our future, giving us the weapons and technical keys for our journey without ever putting false ideas in mind, insisting on the rigor inherent in hospitality professions.”