Jean-Yong Pittion Executive Assistant Manager, Food & Beverage Sheraton Grande Macao Hotel and the St. Regis Macao
Mr. Jean-Yong Pittion is Executive Assistant Manager of Food & Beverage for Sheraton Grand Macao Hotel, Cotai Central and The St. Regis Macao, Cotai Central, reporting directly to Ms. Janet McNab, Managing Director of Sheraton Grand Macao Hotel and The St. Regis Macao. Mr. Pittion oversees all of the restaurants, bars and lounges as well as the banqueting operations for both properties.
At just five years of age, Mr. Pittion moved from his birthplace of Korea to Burgundy, France where French naturally became his mother tongue. After spending more than three decades in Europe – working for prestigious 5-star establishments such as the Four Seasons Hotel London at Park Lane, the Park Hyatt ParisVendôme, the legendary Hôtel Plaza Athénée and working with world-renowned chefs at Michelin-starred restaurants – he now brings his experience back to Asia.
“I asked myself, should I go to Vegas or Macao?” Mr. Pittion said. “I chose Asia, because this is the place to be right now. And, more importantly, I decided to work with Sheraton and St. Regis in Macao because I admire the work ethic of Janet McNab, who recently received the “Marriott International Women in Leadership Asia Pacific” 2016 award. The culture of this company combined with a dynamic destination such as Macao, inspired me to join this team.”
Mr. Pittion joins Sheraton Grand Macao Hotel and The St. Regis Macao most recently from the Mandarin Oriental, Hong Kong where he served as Director of Food & Beverage. Prior to his return to Asia, he joined the Four Seasons Hotel London at Park Lane during the 2012 Olympic Games as Director of Food & Beverage. Between 2007 and 2012, he was based in Paris, where he first worked at the Hôtel Plaza Athénée as Deputy Director of Food & Beverage from 2007 to 2009, and then for Park Hyatt Paris-Vendôme as Director of Food & Beverage from 2009 to 2012. In 2008, during the financial crisis, Mr. Pittion worked with Chef Alain Ducasse – who refused to compromise on food quality despite the economic downturn. Together, they weathered the financial storm and the Alain Ducasse au Plaza Athénée restaurant did exceedingly well. It was also during his time at the Hôtel Plaza Athénée that Mr. Pittion had the opportunity to work with two talented world champion pastry chefs – Christophe Michalak and Jérôme de Oliveira.
Mr. Pittion is also a certified sommelier and launched his career at two restaurants in Lyons. Following this, in 1996, he got the opportunity of a lifetime to join the Michelin 2-star Restaurant Patrick Guilbaud in Dublin, where he served as Chef de Rang and Commis Sommelier. He then returned to France in July 1997 to work at Le Vieux Four on the French Riviera as a restaurant manager. At the turn of the millennium he entered the hospitality industry, joining the aptly-named Millennium Hotel London Knightsbridge, where he was Head Waiter and Head Sommelier. The following year, he made his first foray overseas by joining the Millennium Corniche Hotel, Abu Dhabi.
Beyond food and wine, Mr. Pittion is also passionate about music and sports. He plays the piano and guitar, and also enjoys golf, diving, rugby and long-distance running.