Century Park Hotel is pleased to announce the appointment of Jean Pierre-Migné as the hotel’s new executive chef.

Chef Migné started his career in his native land, France; he was trained and exposed in various positions in the kitchen department before he rose from the ranks.  His extensive connection and familiarity to Western and Asia culinary traditions from acclaimed restaurants and hotels will surely enhance Century Park Hotel’s famed reputation—known for showcasing stylish, contemporary Filipino cuisine prepared utilizing European techniques.

“His years of experience will help to continuously build the incredible legacy that was founded for 33 years, and he will also play a pivotal role as we position the hotel for the next era,” said Century Park Hotel’s general manager Philippe Bartholomi.

Chef Migné’s career breakthrough in the Philippines started in the old Hotel Nikko Manila Garden, Makati where he was the executive chef in charge of kitchen operations at the F&B department. In 1994, he was promoted as F&B director of the hotel and assumed responsibility for the whole F&B department.

Aside from being an accomplished chef, he was hired by Via Mare Restaurants and Meals Solutions, Inc. (Kenny Rogers and Seattle Best) to develop and organize their commissary kitchens for their huge operation. The manufacturing facilities were based on HACCP standards.

One of the most significant and biggest events he catered to was a wedding reception in Hotel Intercontinental Borobudur, Jakarta-- buffet for 9,000 persons. Locally, he also led the food preparation for the famous APEC lunch meeting in Subic and some state dinners hosted by President Ramos for the heads of Netherlands, Germany, and Peru in Malacanang Palace. Chef Migné is also known for his dexterity in food styling, currently being featured in cookbooks such as Glenda Baretto’s Asian Cookbook and Larry Cruz’s Café Adriatico.

Prior to his appointment, Chef Migné also had short stints as chef instructor and consultant in prestigious culinary schools in France before he became the executive chef of Diamond Hotel Manila in 2005 up to March 2009.

What can patrons expect from him? “My menus are selling what the market wants to buy, but I do not dictate to them what I like or want. However, creativity in special menus and promos is a must. In my case, I would love to revive and reformulate old European country side dishes to introduce them to our Filipino and Asian patrons”, emphasized Chef Migné.