Chef Cyrille Soenen
24 years after starting his apprenticeship in the world-renowned Hotel Ritz (two-star Michelin) in Paris, France, Chef Cyrille Soenen finally opens a restaurant he can call his own at Hotel Céleste, 2 San Lorenzo Drive corner A. Arnaiz Avenue, Makati.

Indeed, his dream to one day open his own restaurant started while he was still in school when, after having graduated culinary school in Ecole Hôtelier Médéric in Paris, France, he decided to take up pastry in the same school while working.

After two years apprenticeship in the Hôtel Ritz, Chef Cyrille worked in several establishments over a year in Paris – Duc d’Enghien (two stars Michelin), Le Drouant (one star Michelin) and L’Intendant du Roy et Au bon Plaisir du Roy in pastry and – further honing his craft in cuisine gastronomique and patisserie.

He then served in the French Defense and Finance Ministries for his mandatory military service, cooking up dishes to delight dignitaries of the French government.

Wanting to see the world, he worked in Croisières Paquets, Paquebot Mermoz and traveled from Scandinavia to South America.

Back in Paris and following a short stint Chez Faucher (one star Michelin), he returned to his well-respected Hotel Ritz, this time as chef de partie, where he was assigned to Restaurant L’Espadon (two stars Michelin).

His career with IHG (Inter-continental Hotel Group) started in 1996 in Le Grand Hôtel –Intercontinental where he was seconde in Café de la Paix, one of the most well-known brasseries in the world and Restaurant Opéra (two stars Michelin). After three years, he transferred to Hotel Intercontinental Manila, where he first met and delighted many patrons as chef of Prince Albert then as Executive Chef of the hotel.

When Crowne Plaza Galleria, a sister hotel of the Intercontinental, was about to open, he transferred to take up the challenge of opening this brand new hotel in the Ortigas area, the first of its name in the Philippines, and went on to become its executive chef as well as that of Holiday Inn Galleria, making him the only Executive Chef in charge of two hotels in the Philippines. He conceptualized the now-popular 7 Corners Restaurant and set a new standard in banquet operations for the biggest ballroom of Ortigas.

Lending his own nickname, Ciçou (pronounced see-sue), to his restaurant, Chef Cyrille will finally be able to fully exploit his experience and freely tap his inexhaustible talent to create dishes that would delight any gourmet.

French tradition and Asian influence will meet to produce exciting and surprising dishes.

While waiting for the re-opening of CiÇou in Greenhills – to be dubbed Brasserie CiÇou – Chef Cyrille is devoting his time to his new roles as Culinary Ambassador of Unilever Food Solutions and chef of the restaurant Impressions in Resorts World Manila, concocting new concepts to widen the range of his cuisine and restaurants.

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