Since last September, the Barrière Group, specialized, among other activities, in high-end hotels and restaurants, has strengthened its management team by recruiting 6 renowned executives. They will help the group to offer more premium and exclusive experiences in an increasingly demanding luxury market.
At a time when the luxury market is constantly raising its standards, the Barrière Group, which specializes in high-end hotels and restaurants, is ambitious for the future. To meet its ambitions, the company has launched a new strategy to offer its customers ever more premium and exclusive experiences.
Set in motion this summer by CEO Grégory Rabuel, the company’s course is structured around three objectives: upgrading to luxury standards – which defines Barrière’s identity – enhancing the value of its assets, and pursuing its development in France and abroad.
To achieve these objectives, the Barrière Group has decided to strengthen the management team of its hotel division, headed since last September by Julien Huel, appointed Managing Director of Hotels and Restaurants. Six high-profile executives have been recruited to key positions in the space of five months.
On September 1, Julien Barges joined the group as General Manager of Hôtel Barrière Les Neiges Courchevel, reporting to Charles Richez, Director of Barrière Hotels in Courchevel, Saint-Barth and Cannes. An experienced man, Julien Barges has worked for 20 years in prestigious hotels such as the Royal Monceau (Paris), La Reserve de Genève (Geneva), the Martinez (Cannes), the Couvent des Minimes (Mane), the Ritz (Paris), the Black Bass Hôtel (Annecy), and the Fairmont Monte Carlo (Monaco).
On October 1, Nathaniel Most joins the Group as Sales Director. He reports to Fabien Costa, Director of Sales, Marketing and Customer Experience. This luxury hotel sales expert began his career at New York’s Helmsley Park Lane Hotel and London’s Dorchester. Nathaniel Most then moved on to La Réserve Paris Hotel and SPA, where he made a major contribution to the hotel’s success. He was also Vice-President of Sales and Marketing at the Michel Reybier Hospitality holding company.
Nathaniel Most is dedicated to consolidating the Barrière group’s commercial initiatives, optimizing its MICE (Meetings, Incentives, Conferences, Exhibitions) offering and developing its global reach.
The following day, October 2, Romain Meiran joins the Barrière group as Director of Hotels, reporting to Julien Huel. Formerly Director of Sales at the Ritz and Plaza Athénée in Paris, he has also worked at the Crillon, Meurice (Paris), Royal Mansour (Marrakech), Cheval Blanc (Courchevel – Paris) and La Réserve (Paris).
Romain Meiran’s mission will be clear: to drive sales growth for his hotels, accelerate their transformation to the upscale segment, and enhance the customer experience. The new director also aims to enhance the prestige and attractiveness of the establishments.
Michael McGinley was recruited on October 30 as General Manager of Hotel Fouquet’s New York, reporting to Julien Huel. Michael McGinley was Assistant Director of Restaurants at the Renaissance Time Square, Assistant Director of the David Burke Townhouse restaurant, Director of the B.B King Blues Club & Lucille’s Grill music club and restaurant in Times Square, General Manager of Jake’s Steakhouse, before becoming General Manager of the Crosby Street hotel.
With 18 years’ experience, Michael McGinley’s mission is to improve the profitability of Fouquet’s and position it as a benchmark in New York’s luxury hotel industry. He must also manage his teams so that they deliver a unique customer experience.
On November 23, François Arrighi joined the Barrière Group as General Manager of the Hôtel Barrière Le Normandy Deauville and Coordinator of the Deauville Hotel Activity. After working in the restaurant business at the Martinez (Cannes) and the InterContinental (Paris – Geneva), François Arrighi held General Manager positions in luxury establishments such as Les Airelles in Courchevel, the Four Seasons Hôtel de Megève & Chalets du Mont d’Arbois, and Les Airelles Saint-Tropez Château de La Messardière.
Within the Barrière Group, François Arrighi will be responsible for managing quality and service excellence, increasing the profitability of hotel operations in Deauville, and ensuring customer satisfaction and employee well-being.
Finally, Groupe Barrière also recruited Hippolyte Gras as Groupe Restaurant Director on December 4. The expert in hotels, catering, design and marketing, has notably grained his experience at Lenôtre Catering Service and Le Crillon. His CV also includes the position of former International Franchise Manager for Angelina (Bertrand Group). Hippolyte Gras has also been involved in the design and deployment of some 100 hotels around the world over the past five years, through the creation of the Paris Society group’s consulting division.
Hippolyte Gras will be tasked with modernizing the Barrière Group’s restaurant services and carrying out a global transformation towards the high-end. The ultimate goal is to strategically reposition the Group and its offerings.
