Serge Pradier is a highly experienced Hospitality professional with extensive food and beverage knowledge and experience.
He started his professional life at the Hyde Park Hotel in 1981 and transferred to the Plaza-Athenee in Paris in 1982. He came back to London in 1987 and became the youngest Restaurant Manager to run the award-winning Michelin star restaurant le Mazarin with Rene Bajard (1st head chef of “Le Gavroche” in London.
Pradier also managed the Chelsea Room, 1 Michelin Star at the Hyatt Carlton Tower in London.
His areas of expertise are event and restaurant management, food and beverage management at a senior level. Past President (2015-2018)of the Reunion des Gastronomes.
After 17 years as General Manager of Catering at the IoD, Pradier moved on to the RAF Club in 2019 until 2021. He is currently working at the Royal Overseas League, heading up the food and beverage department.
