New head chef at the Vox restaurant in the Grand Hyatt

BERLIN: Hugo Thiébaut could actually just let his CV speak for itself: Early in his career, he held positions such as commis chef at Alain Ducasse's 1-star restaurant Le Relais du Parc in Paris and his 3-star restaurant Le Louis XV in Monaco, but Thiébaut says that more important than name-dropping and awards is the realisation that he has always had the best experiences as part of a team: "I have learned the most from working with a wide variety of talents." The French-born chef now wants to prioritise this beneficial cooperation at Restaurant Vox. "Each and every individual contributes to our success, so everyone has the opportunity to contribute creatively in order to create moments of pleasure together."

Hugo Thiébaut is not only a benefit for the team, but also for the guests. Some may already be familiar with his work, as he was sous-chef at the Michelin-starred restaurant Pauly Saal, later sous-chef at Le Petit Royal and most recently senior sous-chef at the Michelberger Hotel. Before deciding to come to Berlin, he was head chef at Le Cercle de la Terrasse in Geneva, sous chef at the Michelin-starred restaurant Louis in Paris and executive chef at Le Meridien Starwood in Bali. Thiébaut also ran his own restaurant Joli for two years on the dream island in the Indian Ocean.

At Vox Restaurant, Hugo Thiébaut will continue the tradition of combining European and Asian influences. His experience in French haute cuisine is just as evident as his modern approach to regional and sustainable cooking. The new menu is valid from 1 May 2024 and will feature early summer highlights. The restaurant's summer terrace will also open on the same date.