It is with great pleasure that The Drake Hotel introduces its newest addition, Bordeaux, France native, Executive Chef Herve Cuyeu. At the age of 15, Chef Cuyeu began his culinary career at the historical monument of St. Jacques de Compostelle. This experience established his culinary path inspired by the time-honored traditions of southern France.
After graduating from Lycee Hotelier of Guyenne, Bordeaux, he trained under a number of world-renowned chefs, including Chef Michel Guerard of La Bastide Gasconne, a two-Michelin-star fine dining restaurant in France.
Chef Cuyeu specializes in combining classic recipes and contemporary trends to please even the most particular palate. Though it is not just the cuisine that will receive an invigorating boost, the entire food and beverage division will be focused on enhancing the natural flavors and presentations of The Drake’s established menus including the redesign and revitalization of all four restaurant, catering, and banquet menus.
“People eat with their eyes first, presentation becomes part of the first impression, an elegant presentation enhances the overall feel. Food is a fashion; we adapt to current inclinations and embellish or contrast flavor and style accordingly.” As an expert in his field, Executive Chef Cuyeu is committed to delivering a well rounded dining experience that embraces past traditions without compromising the present.