From Corrèze to the International Stage: The Journey of Simon Prudon, Newly Appointed Vice-President F&B at LOISIUM Hotels

From the family restaurant in Corrèze to the most prestigious houses in luxury hospitality, with the unforgettable experience at École Ferrières along the way, Simon Prudon’s career path illustrates passion, ambition and humility in equal measure. Recently appointed Vice-President Food & Beverage at LOISIUM Wine & Spa Hotels, he looks back on his journey, the people and inspirations that shaped him, and his vision for the future of F&B in international hospitality.

What does this appointment as Vice-President Food & Beverage at LOISIUM Wine & Spa Hotels represent for you?

It is both an honour and a great responsibility, on a personal as well as a professional level. For me, it marks an important milestone in my career, but also the opportunity to join a group that is expanding rapidly, with real ambitions and a vision that truly resonates with me. And it is a rather special homecoming: I am reunited with Laurent Branover, a mentor I had the privilege of working with a few years ago. It is at once motivating, reassuring, and hugely exciting for the future.

What will be your main missions and priorities in this new role?

My mission will be to support the F&B teams of the three hotels already in operation in achieving operational excellence, while balancing a strong sense of belonging to the LOISIUM collection with a deep local identity. “Taste the Region” is not just a slogan – it is a promise we make to our guests!

It also means preparing for the future of a group that aims to establish itself in regions where wine is a way of life – soon in Italy, Spain, Portugal… The adventure is only just beginning, but the groundwork must start now.

How do you view the current evolution of the Food & Beverage sector in hospitality?

F&B today lies at the very heart of the hospitality experience. Guests seek authenticity, meaning, and a genuine connection to the destination: they want to know what they are tasting, where it comes from, and to live the place as a local would. Concepts must appeal not only to hotel guests but also to locals, embedding themselves in daily life and becoming places that residents are proud of. It is about creating authentic spaces where people feel comfortable and at ease.

Could you retrace the major milestones of your professional journey since graduating from Ferrières?

The son of hoteliers and restaurateurs, I began my career within the family business, taking charge of a restaurant in Corrèze. For five years, I had the pleasure of working alongside teams I had known since my very first summer jobs – it truly was a family affair.

I then returned to the demanding world of five-star hospitality, joining Maisons Pariente, working in Méribel in winter and Saint-Tropez in summer as F&B Director. It was an intense and creative experience: launching a restaurant concept in Méribel, creating a bar and a sushi bar in Saint-Tropez, and managing the international Beefbar franchise.

In April 2024, I joined the prestigious The Woodward Geneva, then managed by Oetker Collection, as F&B Director. An intimate hotel of 26 suites overlooking Lake Geneva, where I supervised the two-Michelin-starred Atelier Robuchon, the restaurant Le Jardinier, and the launch of Bar 37 – inaugurated in July 2024 and quickly established as the place to be in Geneva.

Then, in 2025, Laurent Branover called me. He had just joined LOISIUM Hotels as CEO… and I was “in”!

Have there been any people or experiences that particularly influenced your trajectory?

Absolutely. I would even say it is the people who helped shape my career. First, my parents. As hoteliers-restaurateurs, they passed on far more than a profession: they instilled in me the passion and conviction that hospitality is, above all, a story of genuine welcome. Their example inspired me to follow in their footsteps and make it my vocation.

Then there was Laurent Branover. At the time, I was F&B Director and he was GM. After our collaboration in Méribel, our paths diverged but we kept a strong bond. I never hesitated to reach out to him when I had doubts or needed advice, and he was always there to respond. So, when he offered me the chance to join him at LOISIUM, I was already convinced.

Which skills or qualities do you believe have enabled you to progress to an international leadership role?

Above all, it has been my work ethic and motivation. Curiosity drove me to explore what I did not yet master, while listening allowed me to learn from feedback and from others. And I have always sought the right balance between ambition and patience: knowing where you want to go, while accepting that each step paves the way for the next.

What memories stand out from your MSc year at Ferrières?

What I remember most are the meaningful encounters – with fellow students, professors, and mentors – many of whom I am still delighted to keep in touch with today. One masterclass in particular left a mark: that of Chef Michel Guérard, whose simplicity combined with excellence remains for me a true source of inspiration.

I also recall visiting iconic palaces such as Hôtel de Crillon and Plaza Athénée: walking through their doors for the first time leaves an unforgettable impression. And the Career Summit was a unique experience – an opportunity to meet recruiters from some of the finest establishments. It was there that I made my first contacts with Oetker Collection. Who knows, perhaps I will return one day to represent LOISIUM Hotels!

How did your training at Ferrières prepare you to face the challenges of the professional world?

The exceptional setting at Ferrières made a strong impression: it allows you to become comfortable early on in environments that can sometimes feel intimidating, but which ultimately become part of your daily life. The programme also offered an early introduction to hotel management tools: payroll, costs, KPIs – all of which are now part of my everyday work.

Even at Master’s level, staying connected to operations was possible through part-time work in the Château’s outlets – for me, at Le Baron. And, as I mentioned with Chef Guérard, the masterclasses were a genuine source of inspiration: listening to these professionals helps you project yourself and stay motivated.

Which values or methods learned at Ferrières do you continue to apply daily?

Rigour, particularly respect for the codes of luxury – precision, impeccable grooming, among others. Teamwork, too: already a strong focus at Ferrières, and by nature inseparable from hospitality, which is truly a collective endeavour. And finally, open-mindedness: evolving in a multicultural environment, staying attuned to new trends, and cultivating innovation – because we are never “done” learning.

What advice would you give current Ferrières students aspiring to leadership roles in luxury hospitality?

I would first tell them to cultivate their curiosity. It is curiosity that builds ambition, gives meaning to what we do, and drives us to excel. Then, hard work is essential – but no one progresses alone: you must also know how to surround yourself with the right people, build genuine connections, and maintain your network. Finally, remain humble, and never forget why we do this job: to create unforgettable experiences for our guests.

If you had to sum up your career in one sentence to inspire the next generation, what would you say?

Curiosity gave me the desire, hard work opened the doors, humility reminded me that we always grow through others, and unwavering ambition continues to push me to surpass myself.

From his first steps in the family business to his new role as Vice-President F&B at an international level, Simon Prudon embodies a journey built on curiosity, rigour and passion for hospitality. Inspired by his family, mentors, and academic as well as professional experiences, he reminds the next generation that humility and teamwork remain the true keys to success. His trajectory is a remarkable example that shows how, in hospitality as in life, ambition combined with boldness always opens the most beautiful doors.