Barclay Bar & Grill - Executive Chef Serge Devesa
Biography.A native of Marseille in the south of France, Chef Serge was always at his mother's side in the kitchen. He always loved cooking and enrolled at a French culinary academy, finding inspiration from his native region's "flavors of the sun," those flavorful aromatic herbs and oils which infuse his culinary creations. After completing his studies, Chef Serge left home to cook in a variety of hotels around the world, many of these within the Sofitel hotel group. His hotel culinary positions included Sous Chef, Chef, Executive Chef and Chef de Cuisine in Marseille, Martinique, Canada, Vietnam, Yemen, Miami and New York.
Prior to joining the InterContinental New York Barclay, Chef Serge served as Executive Chef for the Colette Bar and Bistro at Hotel Sofitel, Minneapolis in the mid-2000s, where he gained considerable acclaim for his culinary artistry and dedication to the community. Chef Serge shared expertise by conducting cooking classes at local restaurants, making television appearances and teaching children about healthy eating. Trained in French, Asian, and Caribbean cuisine, Chef Serge's 24-year career is benchmarked by exceptional culinary creation, kitchen and service team management and quality performance. He opened new restaurant operations including the Hotel Mercure at Les Arcs 1800 in the French Alps and a resort, the Novotel Coralia in Vietnam.
Chef Serge taps into his considerable experience to design innovative menu offerings, direct kitchen production operations including staff training in the principles of good cooking, good business and teamwork.