Our People

Edwin Mendoza

Banquet Captain

Hotel Bel-Air

For over seven years, Edwin has been the driving force behind countless spectacular events at The Beverly Hills Hotel and Hotel Bel-Air.

Maxime Frederic

Pastry Sous Chef

Le Meurice

Ever since baking with his grandmother as a child, Maxime dreamed of becoming a pastry chef in a prestigious hotel.

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For over seven years, Edwin has been the driving force behind countless spectacular events at The Beverly Hills Hotel and Hotel Bel-Air. His fine-tuned expertise and unyielding attention to detail allow him to create memorable experiences for our guests.

A Spanish-speaking Honduran, Edwin grew up in California and recalls an early passion for event planning. After working at several hotels he joined The Beverly Hills Hotel in 2007 as an on-call houseman. Before long his dedication and commitment led to a full time position; his efforts were further rewarded the following year, with a promotion to lead banquet house attendant. In 2011, he assumed the role of banquet captain when the hotel reopened after refurbishment, ushering in a new era of magical guest experiences.

For Edwin, We care about your individuality means being allowed to express himself through his own personality. “We’re not programmed,” says Edwin. “We hire genuine people who care about the profession.”

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Ever since baking with his grandmother as a child, Maxime dreamed of becoming a pastry chef in a prestigious hotel. A promising student, he finished top of his class and upon graduation, his teachers organised an interview with Camille Lesecq, who was the pastry chef at Le Meurice at the time. He joined the hotel as demi chef de partie ten days later, and in three short years, he became pastry sous chef, working with pastry chef, Cédric Grolet.

Inspired by Dorchester Collection’s values, Maxime loves innovation, creation and sharing his knowledge. “We do not choose this career without passion,” he says, and every month, he invites his team to create new and inventive pastries in a special competition.

For Maxime, We care about your individuality reflects the trust Dorchester Collection has granted him by making him sous-chef, even though he is only 23. It also represents the head chef’s support: “I am fortunate to be able to speak freely and give free rein to my imagination and creativity.”

Florence Pinçonnet

Assistant Executive Housekeeper

Hôtel Plaza Athénée

Her greatest achievements include a key role in guaranteeing Hôtel Plaza Athénée’s 5-star status and its prestigious palace certification.

Félicia Rakototiana

Housekeeper Supervisor

Le Richemond

After working for several top hotels in Geneva, Félicia accepted a new challenge and joined the re-opening team at Le Richemond.

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As a housekeeper at an Intercontinental hotel, Florence hoped to gain valuable experience by working with a talented executive housekeeper. She joined the housekeeping team at Hôtel Plaza Athénée and shortly after the general manager offered her an administration role, which she held for ten years. Today, she supports the executive housekeeper and is responsible for making our Parisian palace shine. Her greatest achievements include a key role in guaranteeing Hôtel Plaza Athénée’s 5-star status and its prestigious palace certification.

In her job, Florence enjoys working with the hotel’s different departments; after twenty-five years with the company she knows everything there is to know about Hôtel Plaza Athénée. Her knowledge and expertise make her the ideal person to take care of the hotel’s Living Heritage file – a prestigious distinction for French companies with historical buildings and artisan know-how.

For Florence, the value of Respect mirrors Dorchester Collection’s desire to preserve the culture, history and individuality of its hotels.

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Félicia has always enjoyed taking care of others. She attended nursing school, but soon realised she preferred helping people enjoy the finer things in life and chose a career in luxury hospitality. After working for several top hotels in Geneva, Félicia accepted a new challenge and joined the re-opening team at Le Richemond.

Félicia has proved to be a fantastic team player and played an active role in re-organising the housekeeping department. She was then promoted to the role of housekeeping supervisor, overseeing a team of ten housekeepers and doormen. Supported by her dedicated team, Félicia is in a perfect position to enjoy the work she is so passionate about.

According to Félicia, Innovation reflects the leadership training and development opportunities offered to every team member at Le Richemond.

Osvaldo Locatelli

Concierge

Hotel Principe di Sav oia

When Osvaldo was a child, his father, a concierge at Hotel Principe di Savoia for 40 years, would tell him stories about Milan’s most prestigious hotel.

Francesca Laici

Demi Chef de Partie Pastry

Hotel Eden

Francesca studied hospitality in Rome, nourishing a lifelong passion for hotels. In 2011, she applied for an internship at Hotel Eden, seeking to broaden her hospitality experience and learn more about the art of pastry making.

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When Osvaldo was a child, his father, a concierge at Hotel Principe di Savoia for 40 years, would tell him stories about Milan’s most prestigious hotel. Inspired, the young Osvaldo dreamed of following in his father’s footsteps. He began his own career as a trainee, rising to the post of assistant concierge at two local hotels. After a stint abroad in Edinburgh, he returned to Italy where he joined Hotel Principe di Savoia in 1999.

To deliver the ultimate guest experience, Osvaldo believes in treating each guest with equal care and attention. Colleagues new and old recognise his talent and passion for the challenging role of a concierge. An invaluable team member, he is known for his warm, friendly personality.

For Osvaldo, Working together is all about teamwork. To deliver the ultimate guest experience, he strives to maintain harmony in his department and throughout the hotel.

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Francesca studied hospitality in Rome, nourishing a lifelong passion for hotels. In 2011, she applied for an internship at Hotel Eden, seeking to broaden her hospitality experience and learn more about the art of pastry making. From the beginning of her internship, Francesca felt a special bond with the hotel and saw it as the perfect place to begin her career.

Her passion and dedication attracted the admiration of our executive chef, who subsequently offered her the position of commis. In 2014, she offered to help in the pastry kitchen, and six months later she was promoted to demi chef de partie. Francesca feels motivated by the people in her team, their dedication to our guests and their passion for perfection.

For Francesca, We care about your future means having the opportunity to develop your skills – she truly feels that Dorchester Collection cares about people. Her dream is to keep exploring the many possibilities offered by the world of pastries.

Alexandra Becraft

Cabana Cafe Server

The Beverly Hills Hotel

Alexandra’s warm personality, work ethic and ability to make guests feel at home didn’t go unnoticed; a year later she was promoted to a full time hostess.

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For Alexandra, providing the ultimate guest experience is a family affair. She moved from Ohio to pursue a music career and a year later was joined by her mother, Mary, whose hospitality experience helped her to become a server in The Polo Lounge. Mary often shared stories with Alexandra about her job, and when she heard there was a vacant opportunity at Cabana Café for the summer, she encouraged Alexandra to apply. Having followed her mother’s advice, she was hired as a seasonal hostess.

Alexandra’s warm personality, work ethic and ability to make guests feel at home didn’t go unnoticed; a year later she was promoted to a full time hostess. Hoping to develop her skills further, she asked about a full time server position. After taking the appropriate assessments and receiving one of the highest scores in the department, she achieved her goal and has since become one of our shining stars.

For Alexandra, We care about your future reflects Dorchester Collection’s investment in individual talent – creating the world’s finest hotels by encouraging personal development and teamwork.