We use cookies to ensure the best possible experience on our site. By continuing to use it, we consider that you accept their use. more information
en
fr en
+33 (0)4 50 52 35 35 Book

The hotel team Best Western International Annecy

Taking care of our guests

The teams at the Best Western International Annecy and the Les Cimes restaurant are delighted to welcome you to our hotel in Annecy where we will make sure you get everything you need. Introductions.

Director

Vincent Lauwerys

At the Best Western International Annecy since 2014 "A passion above all"

Originally from Belgium, Vincent obtained a degree in management at the Namur Hotel Management School before setting sail for the Antilles. He worked in prestigious hotels such as Le Guanahani in Saint Barts and when he returned to France, he worked at Les Airelles in Courchevel. Throughout his career, he played many roles: Reception manager, sales manager, revenue manager, and more. Vincent moved to Annecy in 2006 then joined the Best Western Group in 2014 as sales manager before becoming, three years later, director of Best Western International Annecy.

In 2018-2019, the hotel embarked on ambitious renovations to modernize and improve the quality of the hotel. Managing teams, recruiting, purchasing, dealing with the unexpected, connecting with his guests—Vincent is never bored and he loves it!

Accomodation manager

Marjorie Amarti

At the Best Western International Annecy since 2015

"After obtaining a degree in Hotel Management, this passionate girl followed the seasons, working in several three-, four-, and five-star hotels all over France. After nine years navigating between summer and winter resorts, including a bit in Switzerland, Marjorie joined Best Western International Annecy as a receptionist and became accommodation manager in 2019. And for her greatest pleasure, days pass by, yet each one is different!

Managing reception and housekeeping teams, taking care of guests, and ensuring their utmost satisfaction, carrying out quality audits, developing pricing strategies, and more—Marjorie is on all fronts. Call on her if you have any specific requests or would like to lodge a complaint. She will do her best to ensure your satisfaction and meet your needs.

Head receptionist

Sébastien Patte

At the Best Western International Annecy since 2015 "A rewarding experience that leaves plenty of room for versatility."

Sébastien studied tourism in La Baule, before heading to South America and then Asia to discover new cultures. Back in France, he worked at the reception of a hotel in the Best Western Group in Nantes, then joined the reception at our hotel in Annecy, where he settled down in 2014.

Sébastien is versatile but his most important trait is that he is a perfectionist. He has an eye for detail: The detail that makes the difference, that will bring a smile to our guests’ faces from the moment they arrive to when they leave the hotel. He anticipates, surprises guests with small attentions, gives his secret addresses and gets up every morning making sure his guests will remember their stay forever!

Sales manager

Emeline Couraud

At the Best Western International Annecy since 2016 "A great work environment to discover the joys of versatility!”

In 2014, after obtaining her technical degree in Hotels and Restaurants in Blois, Émeline joined Mercure Hotels. Emeline loves the adventurous lifestyle and, after returning from a several months-long holiday in New Zealand to perfect her English, she realized she needed a job with a lot of flexibility. She left the Accor Group to satisfy her quest for freedom at the Best Western International Annecy as a multi-purpose receptionist.

After working with both the reception and sales teams for four months, she joined the sales department and in 2019, she was promoted to sales manager. Since then, she is the main contact person for professionals who wish to organise tailored seminars, meeting their every need.

Manager

Paulo Henriques

At Les Cimes restaurant since 2012 "A beautiful story that is not about to end"

After graduating fromthe Jacques-Cœur Hotel Management School in Bourges, Paulo set off on a tour of France. He learned the trade working in gourmet restaurants, continued learning with some of the great Parisian brasseries, and followed up with touring the world of pubs. He settled down in Annecy and in 2012 started working at L'Alouette, in the heart of the city. After major renovations and refurbishments inside the restaurant, L’Alouette was renamed Les Cimes a few months later.

Collaborating with various chefs and brigade staff, Paulo’s restaurant now offers authentic cuisine with an innovative seasonal menu enhanced with fresh and regional products. At the same time, he also acts as F&B manager and ensures Les Cimes’ profitability.

Chef de cuisine

Loïc Marini

At Les Cimes restaurant since 2019 "A perpetual quest for gourmet flavours to combine and discover"

Born in Annecy, Loïc studied at the Bonneville Hotel Management School before taking his first steps as a seasonal worker in Val Thorens and Annecy. After returning from a trip to the United States, he landed his first job as Chef de Cuisine near Gex, a region bordered by Switzerland. Eager to return to his hometown, he joined the Les Cimes a few years later, as sous-chef.

Adding his personal touch to classics in French bistronomy, creating a culinary identity, surprising palates with innovative cuisine—his creativity and dedication brought him the position of Chef de Cuisine in early 2020.

Maître d'hôtel

Élodie Martin

At Les Cimes restaurant since 2013 "An extraordinary adventure as close as possible to our guests"

After graduating from the Le Mans Hotel Management School in the Sarthe region of France, Élodie worked the seasons in Courchevel and Talloires, on the shores of Lake Annecy. That's when she discovered Annecy, her dream-come-true setting between lake and mountains, and she’ll never leave!

She decided to settle down with a permanent position as head waiter at Les Cimes in 2013. Thanks to her talent and dedication, she climbed the ladder and became Maître d’hôtel at the bistronomic restaurant several years later.