Jean Paul Lourdes
Jean Paul Lourdes
Executive Director of Culinary at Fontainebleau Miami Beach
Fontainebleau Miami Beach, Miami’s iconic fine dining, leisure and entertainment destination has once again tapped top culinary talent for its leadership team. The revered Miami landmark welcomed Jean Paul Lourdes as the newly appointed Executive Director of Culinary.
A seasoned culinary and hospitality expert, Lourdes will oversee every aspect of the resort’s culinary operations. This includes leading the extensive banquet department and all of the property’s restaurants: Scarpetta, Hakkasan, Arkadia Grill, La Côte, Vida, Blade, Chez Bon Bon and Fresh.
“The Fontainebleau Miami Beach is thrilled to welcome Chef Lourdes. We know his expertise will take our culinary team to the next level and we look forward to his leadership and culinary vision,” states Senior Vice President & Managing Director, Patrick Fisher.
Lourdes has experience in accomplished kitchens throughout the world, including Michelin 3-Star restaurants in Hong Kong, Paris, Tokyo and London.
Most recently he held the role of Executive Chef at The Standard Highline in New York City. Prior positions include the pre-opening Head of Culinary at The Quin House in Boston, Massachusetts; Head Chef at Soho House Malibu and Head Chef at L’Atelier de Joël Robuchon in Bangkok, Thailand. He also served as the pre-opening chef at Marion Brasserie and El Tucan Modern Cabaret, both in Miami, Florida.
In 2009, he held the position of Corporate Development Chef for the Shangri La International Hotel Management organization. He then served as Director of Research and Development for STAAR Restaurant Organization in New York City. As a professional in culinary research and development, he has received numerous accolades, including recognition by the James Beard Foundation and The New York Times.