Our Hospitality Experts

A team of hospitality professionals at your service

Léa Burel

Hospitality expertise dedicated to excellence

A graduate of LYFE (Institut Paul Bocuse) in International Hospitality and
Restaurant Management, Léa Burel has gained 12 years of experience in Asia, working in some of the region’s most prestigious hotels. She quickly. rose through the ranks to become Food & Beverage Director at Hyatt, where she trained teams and optimized operational management. Her expertise in professional training and service excellence helps businesses achieve optimal performance.

Thibaut Toix

A sommelier with an unstoppable passion

A graduate of the renowned Université du Vin, Thibaut specializes in wine and spirits training and consulting. He shares his knowledge and enthusiasm with both wine lovers and professionals through themed tastings, customized training sessions, corporate events, and wine tourism experiences. Step into his world and explore the art of wine.

Cyril Cioli

A career with flair and finesse

Recognized for his talent and professionalism at an international flair competition in London, he became an instructor at the European Bartender School (EBS) in 2018, where he trained over 1,000 bartenders Now co-founder of Propino Bar Events, a premium bar catering company on theFrench Riviera, Cyril and his team create unique and immersive event experiences. With his expertise, he shares the best tips to help bartenders master their craft and. elevate their skills behind the bar.

Thibault Souchon

A distinguished career in fine dining

Thibault played a key role in opening Pierre Gagnaire’s Seoul restaurant
(2 Michelin stars) before becoming Director of Food & Beverage at the
Sofitel Legend Metropole Hanoi in Vietnam. Building on this rich experience in Asia, he continued his journey in Europe, launching his own
restaurant, Origines, in 2019. The opening received high acclaim, earning
him the “Tremplin de l’année” award as one of the **Top 5 Best New Restaurant Openings by a Chef in France**. Alongside his restaurant ventures, he has led consulting and training projects in event catering, bringing his expertise to a variety of initiatives. His keen insight and
experience make him a valuable asset for any fine dining project.

Denis Groison

Culinary Rigor and Creativity in Service of Excellence

Trained at the prestigious École Ferrandi, Denis Groison honed his culinary skills with renowned French establishments before expanding his expertise globally. He perfected his mastery of classic techniques under Guy Lassausaie, then traveled to Singapore’s Raffles Hotel and Hanoi’s legendary Métropole, where he enriched his cuisine with subtle influences from diverse culinary traditions. In 2015, he became chef-owner of Mazenay in Paris, an elegant bistrot where he celebrates French terroir while incorporating his Asian inspirations. As a committed entrepreneur, he also initiated innovative projects promoting local sourcing and premium product quality. Drawing from this dual commitment – technical rigor and cultural curiosity – Denis Groison now shares his culinary expertise through professional hospitality training with Tutoreca’s comprehensive education platform

Gaëlle Macé

Hospitality expertise dedicated to excellence

With a Master’s degree in International Hospitality Management, Gaëlle has built a strong career within leading hotel groups. Her global experience has given her valuable expertise in operations management and service excellence. From Front Office Manager to Operations Manager and Quality Auditor, she leverages her skills to enhance team performance and professional development.

Cendrine Klein

An outstanding Executive Housekeeper

Cendrine began her career in luxury hospitality over 16 years ago after earning a Master’s degree in Hospitality Management. Her international journey led her through event planning and guest relations before she discovered her true passion: Housekeeping. Driven by a pursuit of. excellence and an eye for detail, she finds fulfillment in continuously. training her teams and fostering their professional growth. Thi. dedication to perfection has taken her to some of the world’s most prestigious establishments.

Patrick Collignon

The mentor behind high-performing teams

With 21 years of experience in Human Resources, Patrick supports both small businesses and multinational companies in developing their human capital. His goal is simple: foster individual motivation and strengthen team spirit to turn every project into a success.

Cyril Delcour

Revenue Management and hospitality performance expert

Driven by data, performance, and innovation, Cyril co-created the “Revenue Management Operations” department at Louvre Hotels Group, overseeing up to 1,000 hotels across 50+ countries. Always seeking new challenges, he founded Cydel Consulting in 2018 to help businesses optimize their performance and organization. He also led the Revenue Management division for Vacanceselect, managing 300 campgrounds. Whether you aim to maximize revenue, streamline operations, master Revenue Management, optimize pricing strategies, or enhance OTA partnerships, Cyril will guide you step by step toward success.

Xavier Berjot

Paris Bar Attorney, expert in labor law

Trained in leading labor and business law firms, Xavier Berjot now leads Cabinet SANCY, specializing in labor law and social security for the. hospitality sector. Explore his expert insights in the “Le droit social” collection and get personalized legal support from Cabinet SANCY whatever your project may be.