Ludovic Douteau

Ludovic Douteau has a wealth of experience in the culinary industry, holding various leadership positions in prestigious establishments. Currently serving as the Culinary Director and Executive Chef at Hotel Royal Savoy Lausanne, Ludovic previously worked as an Executive Chef at The Peninsula Shanghai and The Peninsula Hong Kong. Prior to these roles, Ludovic held positions at Caprice - Four Seasons Hotel Hong Kong and Four Seasons Hotel George V, gradually progressing from Commis to Sous Chef. Ludovic received their culinary education from the Cooking School of La Rochelle, France.