Project Description


Hospitality Manager, Hogan Lovells Lusso

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Something about working as a manager at CH&Co

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“I left Charlton House but then returned to where the grass is greener”

Alain started his career as a Chef de Rang in Lyon working in various well-established restaurants. Aged 22 he took on his first management role as Assistant Restaurant Manager of a 200 seated restaurant located in the Rue Mercière.

On arriving in London in the late 90s, Alain worked at Grosvenor House Hotel on Park Lane, followed by roles in contract catering at Somerset House and RIBA. In 2010 he seized the opportunity to launch fine dining restaurant Roux at Parliament Square and the Royal Institute of Chartered Surveyors. After a very successful opening, the restaurant went on to achieve 3 rosettes in its first year.

Alain joined Hogan Lovells in autumn 2012 as Hospitality Manager. He had worked for the company previously, beginning in 2004, and had always felt valued and respected by his peers and motivated by the opportunities for progression. His new role allowed him to oversee a large non-commercial operation and the move from commercial to B&I helped him to improve his work-life balance.

“I work to find ways to create and enhance a positive working environment for my staff. ”

A day in the life…

“Each day is so varied. There are many different and tough challenges which can develop in hospitality every day. The ‘typical’ part of my day however is that I work to find ways to create and enhance a positive working environment for my staff.

Keeping your staff pleased lets your client feel the “happy buzz”. I need to also ensure the standards of food and service we have implemented since I joined Hogan Lovells are upheld and every event, no matter the size, is delivered to client expectations.”