Duarte Bon de Sousa and Franck Ferigutti Join Chateau Saint Martin & Spa

Duarte Bon de Sousa has been appointed as General Manager of Chateau Saint Martin & Spa, a romantic chateau in Vence, the heart of the French Riviera.

Franck Ferigutti has been appointed as Executive Chef of Chateau Saint Martin & Spa’s one Michelin-starred restaurant Le Saint-Martin.

They will take up their positions at the hotel for the opening of the season on 18th April 2014.

Both Duarte Bon de Sousa and Franck Ferigutti - holder of Meilleur Ouvrier de France (MOF) - already head up the senior team at the Oetker Collection’s sister property L'Apogée Courchevel which opened in December 2013.

Raised and educated in Portugal, Duarte Bon de Sousa has over 15 years worth of experience in the hospitality industry. Before joining the Oekter Collection Duarte, supervised the pre-opening of two boutique hotels in Lisbon. Previous to that he worked with the Choupana Hills Resort & Spa, Maderia, The Ritz in Lisbon and Le George V, Paris. In Autumn 2013 Duarte took up his new position with the Oetker Collection managing L’Apogee Courchevel , overseeing its first successful season.

Franck Ferigutti also joined L’Apogee Courchevel in Autumn 2013. As he does at L’Apogee, Franck will oversee all of Chateau Saint-Martin & Spa’s culinary offerings including the signature gastronomic restaurant Le Saint Martin, the hotel’s new brasserie Le 180° and summer grill L'Oliveraie, located under the shades of the century-old olive trees in the gardens.

A French national, Franck brings 30 years of culinary experience to Chateau Saint-Martin. During his career, he worked alongside internationally renowned chefs such as Paul Bocuse and Vineet Bhatia. As part of his key achievements, he was recognised Meilleur Ouvrier de France in 2000. He also taught his savoir-faire at the legendary Paul Bocuse Institute for two years.

Prior to joining Oetker Collection, Franck was Executive Chef at Domaine de Terre Blanche in the South of France, in charge of the culinary team of seven restaurants and lounges. He worked previously as Consultant Executive Chef of Ocean View Cabestan in Morocco where he participated in the opening of the restaurant and a culinary school. Earlier, he led the kitchen brigade of the Mandarin Oriental Hotel Geneva, including Michelin-starred restaurant The Neptune. Franck started his career as apprentice chef at La Pyramide restaurant in Vienne, Isère.