Making the move from Four Seasons Hotel Kyoto, Vincent is excited to bring his international expertise to the culinary scene of Indonesia’s vibrant capital. Arriving with more than 15 years of Four Seasons experience, Vincent will oversee the Hotel’s food and beverage outlets, including Alto, the award-winning Italian restaurant on the 20th floor framed by stunning city views. He is looking forward to adding a fresh flair to La Patisserie, the Tiffany-blue cake shop, as well as to Palm Court’s all-day international favourites, served under a dramatic crystal chandelier. Also part of his portfolio: coffee-to-go at Dolcetto, banqueting services, and bespoke Weddings by Four Seasons. Last but not least, he is set to welcome a new bartender to Nautilus Bar, an intimate venue serving artisanal cocktails crafted with local spices and ingredients.
“I’m looking forward to working with our team to deliver original stories and culinary concepts with which we can surprise and delight our guests,” says Vincent. “Chef and I are playing on a few recipes we love, to create something novel and memorable.” He also plans to lend his signature touch to the in-house wine and Champagne selection.
Growing up in the west of France, good food was an integral part of Vincent’s childhood. But it was a trip to Italy during his teenage years that Vincent first took to hospitality. He loved the liveliness of the hotel , but the icing on the cake however, came on his second trip to the same hotel, when the manager, while receiving him after a year’s gap, said, “Welcome back, Mr. Fredon.”
“It was truly a wow moment,” Vincent exclaims, “I couldn’t believe he remembered my name! And just like that, I found my calling.” It is this feeling that he works to recreate for his guests even today. “Our team strives to deliver incredible experiences, and we love seeing the joy on people’s faces when every single part of our plan comes together in one magical instant,” he says. After graduating with an Associate Degree in Hospitality, Vincent started his career as a server at the former Four Seasons Resort Provence. Rising rapidly through the ranks, his Four Seasons journey took him to properties in Dubai, Paris, Singapore, Hampshire and Kyoto.
In his free time, Vincent and his wife love to cook Japanese and French dishes at home, preferably with a glass of wine. Now in Jakarta, he is looking forward to discovering the local street food, and the cultural and natural landscape of Indonesia. “We’re already planning weekend getaways to Bali and Lombok,” he says with a smile.
