NOTRE AMBASSADEUR A NEW-YORK

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Eric DUPAIX
Promotion 1992

Eric Dupaix assumed the position of Director of Operations at The Lowell Hotel New York onMadison Avenue and 63 rd street in April 2014. The Lowell Hotel was rated by Andrew Harper’s 2013 No. 3 ‘Top City Hotels in the World’. Tatler Travel Guide 2013: ‘101 Best Hotels in the World’.
Condé Nast Traveler Readers’ Choice Awards 2012: ‘Top 25 Hotels in New York City’.

Previously, Eric Dupaix was Director of Operations for Gordon Ramsay at The London NYC Hotel from June 2011 to March 2014. Dupaix managed the upscale Food and Beverage operations at the forefront of New York’s culinary scene. It includes The London Bar, Maze Restaurant, Gordon Ramsay fine dining room, Room Service and Private dining operations. Restaurant was awarded a Two Michelin Star rating with Chef Markus Glocker.

Rated with In Magazine - New York City Best Hotel Restaurant experience in 2011.

 

Previously, Dupaix was Executive F&B Director at The Manhattan Landmark Metropolitan Hotel Doubletree by Hilton. After completing a multi million dollar renovation, Dupaix relaunched the acclaimed Met Bar and Met Grill in the most famous New York destination. Dupaix was also nominated Vice President of community relations in January 2011 to lead the Hotel Care committee initiatives.

 

During his tenure at the Westin New York @ Times Square, the property won the The best luxury hotel in New York | New York Times 2010 - The top 50 hotels in the U.S. | Travel + Leisure 2010 - New York’s top 100 hotels | Travel + Leisure 2009 | In Magazine - New York Best Hotel Restaurant experience 2006 .

The Westin food creativity was featured in the June 2009 issue of Successful Meetings Magazine with the Feng Shui inspired Menu.

Dupaix contributed in transforming The Westin Times Square into a Green Hotel, the first New York Hotel to be awarded with the Silver Green Seal recognition early 2009.

 

Eric Dupaix also held the position of Executive Director of Food and Beverage at The Westin Essex House Hotel and ST. Regis Club, Central Park South, New York in 2005. The Michelin guide rated The Essex House one of the top 5 hotels in New York City with the celebrated Alain Ducasse restaurant at The Essex House.

 

Eric Dupaix was also affiliated with The Carlyle Hotel, a member of Rosewood Hotels and Resorts, as a Director of Food and Beverage.

During his tenure, Eric managed the famous Cabaret Café Carlyle, dealing with key dignitaries and celebrities. Conde Nast Traveler in their 2002 annual issue of the Top 100 Best Property in the World cited The Carlyle one of the top hotels in New York City. The Hotel won a 5 star recognition with the American Academy of Hospitality Sciences.

 

Eric also worked at the New York landmark Waldorf=Astoria Hotel, serving in several posts including Assistant Director F&B, Beverage Operations Director and Restaurant Manager of Peacock Alley Restaurant, a premier dining spot and a New York Times 3 star rated restaurant.

The Waldorf with 1426 rooms and four restaurants offer the highest standards with time-honored traditions. The restaurants of the Hotel offer the finest elegant dining with a reputation for outstanding service and the best gourmet food and wine available. At the Waldorf, Eric also serves as Executive Chairman of the Waldorf=Astoria’s quality assurance program, where his experience and knowledge have resulted in significant improvements in virtually every facet of the entire Hotel’s operation.

 

Before his New York career, Eric worked in Saint Barth, French Caribbean, as a Director Food and Beverage for the 5 star de Luxe Hotel Manapany Cottages. The Hotel has been recognized with the European Committee of Excellence for the high quality of execution in the hospitality industry and the 5 star status.

Eric, born in Lyon, France began his career in the culinary industry with apprenticeship in Michelin two and three star restaurants in France as well as classes at the prestigious Strasbourg Hotel and Catering School, culminating with a Master’s Degree in science and technical studies from Robert Schumann University Business School in Strasbourg, France. In April 2011, Eric has been nominated Ambassador of the AAEEHS, Catering School for the United States, to coach and develop new talent in the industry.

The Ruinart Trophy Alsace for the Best Sommelier of France has been awarded to him to recognize his talent and expertise in the profession. The Ruinart Trophy, created in 1979, is the most important distinction in the beverage industry in Europe. Other awards Eric has received include first place in St. Vincent Tournante wine competition in Pernand-Vergelesses which celebrates the most talented Sommelier of the year for France.

Dupaix was elected by his peers as a Board Committee Member from 2009 to 2012 for the Food and Beverage Association of America and participated in charitable events to support families in need through the “Children’s Aid Society”.

With 20 years of hospitality experience, Eric has an extensive record of achievement in luxury hotels. Under his management, Dupaix has won international awards and best publications, including Travel and Leisure, Conde Nast, New York Zagat, The New York Times, Departures, Forbes and the 5 star awards from The American Academy of Hospitality Sciences.