Born in Anjou, the historic and cultural region of the Loire, David Reneux was influenced from an early age by the cooking of his uncle, a restaurateur. From humble beginnings, his passion for the fine art of cooking later took him to the capital. He joined the INTERCONTINENTAL Hotel in 1991 as a commis, and worked his way up the ranks year after year until he became Executive Chef of the Westin Hotel in 2021. With 30 years' experience in this legendary Parisian hotel, this position of Executive Chef underlines his perseverance. 

With 25+ years worldwide as Head Bartender, Philippe Guidi led esteemed Paris-London venues. Part of Alain Ducasse's debut, he saw 3 Michelin stars in one year. Headed bars at Orrery, Mandarin Oriental, Morton's. Back in France, he excelled at Bar Tuileries, Westin Paris-Vendôme, creating hits like "Boiling Iced Tea" and themed Terrace launches.

Since April 2024, Valentin Sevilla, pastry chef at the Westin Paris-Vendôme, has embodied the perfect balance between creativity and tradition.

Graduated of the École Hôtelière de Paris Lycée Jean Drouant with a vocational diploma in Culinary Arts and self-taught in pastry, he decided to solidify his skills by pursuing an additional qualification at Ferrandi School.

His career, highlighted by his role as first sous-chef pâtissier at the Royal Monceau, reflects his commitment to excellence.

Valentin stands out for his passion for "readable" desserts, where every element has its meaning and place. For him, it is essential to understand what you're eating: no superfluous elements, just pure indulgence.

He skillfully plays with seasoning, respecting the fundamentals of the craft while focusing on the essentials in his culinary approach. In his daily work, he prioritizes simplicity, then gradually adds layers of complexity and depth to his creations. His guiding principles are simple: efficient, delicious, indulgent, and clear - perfectly illustrating his vision.