Cedric Duminil

Initially interested in hospitality school so he could learn to become a chef like his grandfather who was a cook at the Four Seasons Georges V Hotel in Paris, Cedric graduated from La Sorbonne University with a Master’s Degree in Hospitality Management. He moved to the United States after graduating and worked for Accor Hotels as a Director of Revenue in various markets before joining Commune Hotels + Resort as the San Francisco Market Area Director of Revenue. Cedric later joined Two Roads Hospitality as a Regional Director, and most recently was with Hyatt Hotels & Resorts overseeing luxury assets on the West Coast.

With a continuous passion for cooking, Cedric’s favorite dish to make is Beef Bourguignon stew with potato gratin. He also loves to travel and next on his to-do list is Jordan to see Petra.