From his beginnings in F&B to leadership roles in renowned luxury properties, he has seamlessly blended innovation, a passion for guest service, and the management of multicultural teams.
Now, as General Manager of LUX* Grand Baie, he brings a bold vision to life, shaping the future of this iconic destination through inspiring leadership and an unwavering commitment to excellence.
In this exclusive interview, Nicolas reflects on his journey, his unique perspective on hospitality, and the experiences that have shaped him as an inspiring leader.
Can you take us through your professional journey, spanning four continents, and share a few defining moments from its beginnings to your current role?
I owe a huge thanks to my parents. From a young age, they took me to incredible restaurants and hotels, sparking my passion for hospitality. It’s a gift that set the course of my life.
At 15, I did my first internship at the Selsdon Park Hotel - without speaking a word of English. It was a steep learning curve, but it ignited a fire in me. After graduating from École hôtelière de Lausanne, I landed in Orlando with Disney. I was blown away by how they put the human experience at the heart of every decision. I even had the privilege of attending town halls with Michael Eisner - an experience that deeply shaped my approach to leadership.
From there, I joined Four Seasons, first in Austin and then Paris. Meeting Isadore Sharp, the founder, was a game-changer. His Golden Rule philosophy still guides everything I do today.
At 29, I took the plunge and opened my own gastro pub in Paris. It was a thrilling ride, and every moment taught me invaluable lessons about entrepreneurship. That mindset has stayed with me ever since, pushing me to innovate and take risks.
In 2011, I joined The Goodwood Estate in the UK - a true paradise for car lovers. It was quintessentially British, and I learned more about blending tradition with innovation. Over the next 12 years, I worked with some of the world’s most renowned resorts and hotels.
Soneva Fushi in the Maldives was my next adventure. As a pioneer in wellness tourism, I developed a deep understanding of running a resort with a holistic approach to well-being. Then came One&Only Royal Mirage in Dubai, where I had the privilege of working with Olivier Louis - his mentorship was invaluable.
Next, I joined The Dorchester in London, the epitome of British luxury. It’s a hotel that’s a living part of the city’s lifestyle. After that, I moved to Abu Dhabi to work at Emirates Palace - truly a palace of superlatives. I also spent time at St. Andrews, one of Canada’s most iconic resorts.
And now, I’m at LUX* Grand Baie, continuing to grow and innovate in the hospitality world. Over the last 27 years, I’ve had the privilege of living in 9 countries, and each one has shaped me.
At the heart of it all, my purpose is clear: to positively influence the lives of others. That’s what keeps me going, and I’m incredibly excited for the future.
You started your career in F&B before transitioning to general management. In your opinion, what are the key elements to creating memorable and distinctive dining experiences in luxury hospitality?
Creating memorable and distinctive dining experiences in luxury hospitality requires a holistic approach. Every detail - from the aesthetic setting, ambiance, to the tableware, carefully crafted dishes, textures, and service - must seamlessly come together. It’s not just about the food; it’s about the entire experience, where each element plays a crucial role.
Crafting unforgettable dining experiences in luxury hospitality requires a holistic approach; it involves creating a multisensory journey that resonates on a deeper emotional and psychological level. Every aspect - from the architectural design and ambiance to the service and culinary artistry - must be intentionally curated to evoke specific feelings. It's an immersive experience where the smallest touches converge to elevate the ordinary into the extraordinary.
In luxury hospitality, the devil is in the details. The temperature of the wine, the artful presentation of each course, the synchronization of service, and even the unspoken communication between guests and staff shape the narrative of the meal. It’s about anticipating needs before they arise and creating moments of surprise and delight. These details are not just functional - they are carefully designed to stimulate an emotional response, fostering a deep sense of care and connection that transforms the meal into a cherished memory.
As General Manager of LUX* Grand Baie, how would you define the personality and core essence of this iconic destination?
Our core mission is to create an experience that is not just personalized, but truly bespoke. We go beyond fulfilling our guests' preferences; we seek to understand who they are, what brings them joy, and what makes them feel exceptional. It's where luxury meets intimacy - where we anticipate their desires and craft moments that surprise and delight. With thoughtful care and genuine attention to detail, we ensure every guest feels valued, understood, and uniquely cared for, offering an experience that is both refined and deeply personal.
Since taking on your role at LUX* Grand Baie, what strategies have you implemented to position it as a must-visit destination? What excites you the most about your current responsibilities?
I have focused on implementing strategies that reinforce our commitment to delivering an unparalleled, ultra-personalized service. We’ve shifted from simply meeting guest expectations to gaining a deep understanding of their unique preferences and desires, ensuring each experience is meticulously crafted to exceed their needs. This personalized approach is what truly differentiates us in the competitive luxury hospitality market.
Additionally, we have strategically strengthened our ties with the local community, both as individuals and as a business. By integrating the rich culture and values of Mauritius into our offerings, we create an authentic experience that deeply resonates with guests, making LUX* Grand Baie not just a place to stay, but a destination that reflects the island’s soul.
Our strategy also focuses on positioning LUX* Grand Baie as the premier resort in the Indian Ocean. Last year, we proudly received our “5-star luxury” certification from the Mauritius Tourism Authority, and for two consecutive years, we have been honored with Forbes 5-star recognition. Our ambition is not only to meet the highest global standards of luxury but to redefine them, establishing LUX* Grand Baie as a must-visit destination for the world’s most discerning travelers.
If you could reinvent one aspect of luxury hospitality, what would it be and why?
If I could reinvent one aspect of luxury hospitality, it would be the approach to bedding. Many luxury resorts go overboard with excessive pillows, toppers, and layers, which can actually detract from the comfort and simplicity that true luxury should offer. I believe in a more streamlined, thoughtful approach -fewer, but higher-quality layers that focus on comfort and restful sleep. It’s about delivering a truly luxurious experience by focusing on what matters most: a perfect night’s sleep, without the unnecessary clutter.
With 30 years of experience in luxury hospitality worldwide, what message would you like to share with the next generation of leaders in this industry?
My message to the next generation of hotelier leaders is simple: don’t jump from one department to another in search of quick success. Instead, take the time to immerse yourself thoroughly in your role and master the fundamentals. Every work experience, even if it seems insignificant at the time, will teach you something valuable in one way or another. Embrace the joy of learning.
To end on a personal note, if you were...
- A place: Paris, my birthplace, with the sunrise at Montmartre
- A flavor: Coriander
- A dish: Baba au Rhum by Alain Ducasse
- An inspiring quote: “We triumph without glory when we conquer without danger.” - Pierre Corneille, Le Cid
