Chief Project Development Officer - Oetker Collection
In 1989 Philippe Perd started his training in reception management at the Connaught London (Savoy Group). In 1998 he accepts to be Assistant Manager at the Hotel de Crillon Paris. In 2001 he runs Chateau Saint-Martin & Spa Vence as General Manager. In 2005 he took over management of Hotel du Cap-Eden-Roc Antibes. In 2007 Oetker Collection entrusted him jointly, for the second time, with the management of the Chateau Saint-Martin & Spa. He became at the same time the General Manager of the Hotel du Cap Eden-Roc. In November 2009 he graduated from Harvard Business School. In November 2012 he graduated from Inchabald School of Design in London with the Certificate in Interior Design.
Designing bars and restaurants is about creating an environment which combines the use of space, the operational solutions and the aesthetic elements. The interior designer must propose several solutions that serve a clients's brief taking first the functionality into account. Once a satisfying solution is found the creation of the space must bring excitement to both the client, the staff and the consumers. With the right combination of light, colour, texture and pattern, ergonomics is a key element to make a bar or a restaurant successful.