The Chef Philippe Moulin

After obtaining a degree in classic cuisine in Autun, Philippe made his classes at La Palme d'Or at the Hotel Martinez (** Michelin). He then joined the kitchen of the Hotel Les Crayeres in Reims (*** Michelin) where he was awarded as one of the "30 Best Chefs of the Future" by the Hotels Journal in 1999.

He then chose to broaden his horizons and accepted a position as head chef at the Champs Elysees in Mexico City. In 2008, he participated in the creation of the Hacienda La Laborcillas in Queretaro, gourmet restaurant for which he recruited and trained the 32 cooks and 40 waiters.

Arrived in September 2010 at the head of the kitchen of the Sheraton Paris Airport Hotel & Conference Centre, this veritable globetrotter and a member of the French Culinary Academy, puts its know-how acquired abroad serving French cuisine, enhanced by flavors of the world.