CREDENTIALS
STUDIONOMIE | STÉPHANE BELLON
GRACE HOTEL - SAINT MORITZ
F&B Strategy for the entire hotel in the heart of the Grisons
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Market study
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Masterplan
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Concept creation
HOTEL SCRIBE - PARIS
F&B strategy for the entire hotel next to the Palais Garnier in Paris
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Masterplan
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Concept creation
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Development
HOTEL DE LA PAIX - GENEVA
F&B concept and reconfiguration of public spaces
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Market study
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Masterplan
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Concept creation
JO & JOE - PARIS
First hotel in Paris established under the new Accor lifestyle brand
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Market study
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Masterplan
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Strategy
FISKEBAR - GENEVA
F&B concept and reconfiguration of public spaces
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Masterplan
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Strategy
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Concept creation
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Training
LAUSANNE PALACE
F&B strategy and implementation for the entire hotel
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Market study
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Strategy
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Concept direction
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Design management
MALL OF SWITZERLAND - LUCERNE
F&B strategy for this unique venue in Lucerne
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Market study
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Masterplan
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Strategy
EVIAN RESORT
MANQUE TEXTE
INTRO + POSTES
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Masterplan
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Strategie
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Creation de concept
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Training
RITZ CARLTON - BERLIN
Nouvelle stratégie F&B incluant
l’ensemble de l’offre de restauration.
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Étude de marché
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Création des concepts
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Masterplan
FAIRMONT BALCONY'S
Restaurant and show: Europe in the heart of Central Asia
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Concept creation
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Project under development
STEIGENBERGER HOTELS
Senior advising at board level
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Focus on signature hotels
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Frankfurt, Leibzig, Brussels, Stuttgart, Düsseldorf
DUBAI HOLDING
Senior advising at board level
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Portfolio analysis
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Strategy
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Action plan
IBIS - CHARLES DE GAULLE
F&B masterplan for the biggest Ibis worldwide
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Masterplan
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Strategy
VILLARS MOUNTAIN LODGE - VILLARS-SUR-OLLON
F&B strategy for the entire hotel
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Market study
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Concept creation
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Masterplan
MARRIOTT - MUNICH
F&B strategy for the entire hotel in the Bavarian capital
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Market study
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Strategy
NAVIGARE PROPERTIES - SAAS FEE
Masterplan for several restaurants
in this Saas-Fee resort
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Masterplan
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Strategy
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Detailed concept book
WESTIN GRAND HOTEL - BERLIN
F&B strategy for the entire hotel on the famous Friedrichstrasse
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Market study
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Strategy
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Concept creation
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Concept follow-up and co-management
SRA BUA BY TIM RAUE
BERLIN
A modern reinterpretation of Thai cuisine by a renowned chef
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Development
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International expansion
SRA BUA BY KIIN KIIN
BANGKOK
A modern reinterpretation of Thai cuisine by a renowned chef
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Development
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International expansion
SRA BUA BY JUAN AMADOR
FRANKFURT
A modern reinterpretation of Thai cuisine by a renowned chef
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Development
-
International expansion
BENOIT - PARIS
All the richness of French terroirs in the heart of Paris
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Concept creation
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Development
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Project management
WESTIN GRAND HOTEL - BERLIN
F&B strategy for the entire hotel on the famous Friedrichstrasse
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Market study
-
Strategy
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Concept creation
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Concept follow-up and co-management
WE ARE - PARIS
House of the creative
and digital industries
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F&B strategy
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Audit
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Action plan
ANDAZ - LISBON
F&B strategy
for the first Andaz hotel in Portugal
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Market study
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Concept creation
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Concept book
STEIGENBERGER HOTELS
Senior advising at board level
-
Focus on signature hotels
-
Frankfurt, Leibzig, Brussels, Stuttgart, Düsseldorf
DUBAI HOLDING
Senior advising at board level
-
Portfolio analysis
-
Strategy
-
Action plan
WILTCHER'S - BRUSSELS
Hotel repositioning in the capital of Belgium
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Rebranding
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Operational support
UNBOUND COLLECTION BY HYATT - CRANS-MONTANA
F&B strategy and concept implementation in the upper Rhone River Valley
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Market study
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Operational brief
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Design management
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Detailed concept book
.webp)
FOUR SEASONS - GSTAAD
Assistance F&B masterplan
in a major ski resort
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Market study
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Concept direction
GROUPE BEST MONT BLANC - CHAMONIX
F&B strategy and concept implementation
in Chamonix
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Market study
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Strategy and action plan
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Kōdo pop-up
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Lykke development
AUTOGRAPH COLLECTION - MARRAKECH
F&B masterplan and implementation
in the new Agdal district
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Market study
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Detailed concept book
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Implementation
CHAPON CHOCOLATIER - PARIS
Creation of a new line of business
in Paris
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Concept
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Operational standards
FIRST NAME - TOULOUSE-BORDEAUX
Concept creation in Bordeaux
then Toulouse
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Market study
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F&B DNA of the brand
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Implementation
BOULANGÉPICIER - PARIS - TOKYO
Bakery, fast casual dining and gourmet food, resulting from a collaboration with Éric Kayser
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Development
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International expansion
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Operations follow-up
DOMAINE DES ÉTANGS
F&B activities of
the entire domain
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Audit
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Strategy
HÔTEL RICHEMOND - GENEVA
F&B masterplan for an iconic hotel
in Geneva
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Market study
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F&B strategy
FISKEBAR - GENEVA
F&B concept and reconfiguration
of public spaces
-
Masterplan
-
Strategy
-
Concept creation
-
Training
QUARTUS COLIVING PROJECT - BORDEAUX
Assistance concept development
in Bordeaux
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Market study
-
Concept direction
-
Design management
MALL OF SWITZERLAND - LUCERNE
F&B strategy for this unique venue
in Lucerne
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Market study
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Masterplan
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Strategy
MOXY - LYON
Concept implementation
in Lyon Airport
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Standard adaptation
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Operations
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Training
MARRIOTT - BERLIN
F&B strategy for the 379 rooms hotel
in Berlin
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Market study
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Strategy
MARRIOTT - MUNICH
F&B strategy for the entire hotel
in the Bavarian capital
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Market study
-
Strategy
JW MARRIOTT - BUCHAREST
Concept creation for one outlet
in Bucharest
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Market study
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Concept book
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Training
VILLARS MOUNTAIN LODGE - VILLARS-SUR-OLLON
F&B strategy
for the entire hotel
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Market study
-
Concept creation
-
Masterplan
LES ÉTINCELLES - FRENCH ALPS
Concept creation and development
for the hotel chain
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Market study and trends
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Concept creation for more than 20 restaurants
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Design management
NAVIGARE PROPERTIES - SAAS-FEE
Masterplan for several restaurants
in this Saas Fee resort
-
Masterplan
-
Strategy
-
Detailed concept book
HÔTEL DE LA PAIX - GENEVA
F&B concept and reconfiguration
of public spaces
-
Market study
-
Masterplan
-
Concept creation
JO & JOE - PARIS
First hotel in Paris established
under the new Accor lifestyle brand
-
Market study
-
Masterplan
-
Strategy
IBIS - CHARLES DE GAULLE
F&B masterplan
for the biggest Ibis worldwide
-
Masterplan
-
Strategy
ATLANTIC CLUB - COMPORTA
F&B activities for the club
and the pop-up market
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Market study
-
Securing tenants for the kiosks (F&B and crafts)
FAIRMONT BALCONY'S - BAKU
Restaurant and show:
Europe in the heart of Central Asia
-
Concept creation
-
Project under development
LAUSANNE PALACE
F&B strategy and implementation for the entire hotel
-
Market study
-
Strategy
-
Concept direction
-
Design management
GRACE HOTEL - SAINT MORITZ
F&B Strategy for the entire hotel in the heart of the Grisons
-
Market study
-
Masterplan
-
Concept creation
HOTEL SCRIBE - PARIS
F&B strategy for the entire hotel next to the Palais Garnier in Paris
-
Masterplan
-
Concept creation
-
Development
SOFITEL VILLA BORGHESE - ROME
F&B concept and reconfiguration of public spaces in the city of Seven Hills
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Masterplan
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Strategy
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Concept creation
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Training
BENOIT - PARIS
All the richness of French terroirs
in the heart of Paris
-
Concept creation
-
Development
-
Project management
BE BOULANGÉPICIER - PARIS-TOKYO
Bakery, fast casual dining and gourmet food,
resulting from a collaboration with Éric Kayser
-
Development
-
International expansion
-
Operations follow-up
DORCHESTER - LONDON
A culinary experience crafted
by Alain Ducasse
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Development
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Project management
JULES VERNES TOUR EIFFEL
PARIS
A contemporary approach
to French culinary heritage
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Bid management
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Development
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Project management
CHANEL BEIGE
TOKYO
French restaurant paying homage to the elegance of
Mademoiselle Chanel
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Development
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Project management
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Operations follow-up
SPOON
SAINT-TROPEZ - HONG KONG - GSTAAD
The ultimate expression of Alain Ducasse's
culinary freedom
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Development
-
Project management
-
International expansion
-
Operations follow-up
SRA BUA BY TIM RAUE
BERLIN
A modern reinterpretation of Thai cuisine
by a renowned chef
-
Development
-
International expansion
SRA BUA BY KIIN KIIN
BANGKOK
A modern reinterpretation of Thai cuisine
by a renowned chef
-
Development
-
International expansion
SRA BUA BY JUAN AMADOR
FRANKFURT
A modern reinterpretation of Thai cuisine
by a renowned chef
-
Development
-
International expansion
SALERO - DUBAI
An authentic Spanish experience
in a contemporary setting
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Concept creation
-
Development
-
Operations follow-up
SHALIMAR - MEDINA KSA
Innovative concept,
alcohol-free and 100% enjoyable
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Conception
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Development
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Operations follow-up
ARABESQUE - KSA
A cuisine with Orient-inspired flavors,
from the Maghreb to the Middle East,
from Persia to Southeast Asia
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Concept creation
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Development
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Operations follow-up
SCHWARZREITER RESTAURANT - MUNICH
A unique fine dining restaurant
on Maximilian Strasse
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Market study
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Concept creation
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Design management and naming
EDVARD - VIENNA
A surprising gastronomic play
with ingredients and products
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Concept creation
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Development
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Operations follow-up
BERTHOLD DELIKATESSEN
Homage to the founder of Kempinski for gastronomic retail experiences
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Concept creation
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China, Bangkok, Singapore
CHANEL BEIGE - TOKYO
French restaurant paying homage to the elegance of Mademoiselle Chanel
-
Development
-
Project management
-
Operations follow-up
SPOON - SAINT-TROPEZ - HONG KONG - GSTAAD
The ultimate expression of Alain Ducasse's culinary freedom
-
Development
-
Project management
-
International expansion
-
Operations follow-up
SALERO - DUBAI
An authentic Spanish experience in a contemporary setting
-
Concept creation
-
Development
-
Operations follow-up
SHALIMAR - MEDINA KSA
Innovative concept, alcohol-free and 100% enjoyable
-
Conception
-
Development
-
Operations follow-up
ARABESQUE - KSA
A cuisine with Orient-inspired flavors, from the Maghreb to the Middle East, from Persia to Southeast Asia
-
Concept creation
-
Development
-
Operations follow-up
QUARTUS COLIVING PROJECT - BORDEAUX
Assistance concept development in Bordeaux
-
Market study
-
Concept direction
-
Design management
JW MARRIOTT - BUCHAREST
Concept creation for one outlet in Bucharest
-
Market study
-
Concept book
-
Training
A VISIONARY AND CREATIVE APPROACH TO F&B BUSINESS
STUDIONOMIE | STÉPHANE BELLON
↘ Graduate of the prestigious business school HEC Paris, Stéphane worked alongside Alain Ducasse as Vice President Development. In this role, he was responsible not only for prospecting new business opportunities and developing restaurant concepts, but for bringing them to life.
↘ Since 2011, he has been appointed as one of the youngest VP for F&B in a hotel company to successfully change Kempinski Hotels from a rooms-driven company to a “F&B-driven” company.
↘ Since January 2015, he is heading Studionomie, a “fresh concept” agency for global hospitality and F&B business, integrating creation, development and operations.
↘ Stéphane Bellon is not just a man with innovative ideas. He is a man renowned for a talent: converting these ideas into the real deal. Stéphane has a meticulous attention to detail, contagious dedication and inventiveness. These traits are a well-established truth throughout the organizations or clients he has worked for. It is an aptitude that has enriched Stéphane’s career with numerous prestigious achievements, working in more than 40 countries, for several hotel brands such as Dorchester, Sofitel, Intercontinental, Shaza and Kempinski. His last book “Gastronomie et Hôtellerie, secrets de cuisine” (Eyrolles, published in 2012, French version) has been welcomed as a reference in the industry.