DENIS BOURON

Born and raised in Niort, France, Denis Bouron started his illustrious career at the age of 15 when he took a summer job at a local hotel. Realizing he wanted to pursue a career in the hospitality industry, Denis took an exciting leap at the age of 20 and moved to the United States making his U.S. debut as Maître d’hôtel and waiter at Paul Bocuse/Chefs de France Restaurant in Orlando. Denis quickly moved up the ranks to become Manager at The Box Tree in New York City where he would eventually meet Jean-Georges and make the exciting move to Jean-Georges Restaurant in New York City.

Denis eventually began working closely with Jean-Georges Vongerichten, assisting in the opening of 50+ of the renowned chef’s global restaurants. Their long-standing friendship all started in New York City at the celebrated Jean-Georges Restaurant where Denis served as Restaurant Manager from 1997 to 2002. Following this position, he was transferred to Vong restaurant at The Mandarin Oriental Hotel in Hong Kong, where Denis was brought on board as General Manager. His focus on creating an unparalleled dining experience, strong leadership skills and keen eye for detail led Bouron to be promoted to Service & Training Director for Jean-Georges’ eponymous company: Jean-Georges Management, in 2004 after his return from Hong Kong.

Denis was hired as Culinary Concepts and Starwood Hotel & Resorts Service & Training Director in 2007, and was responsible for the front-of-house aesthetics and logistics for all the global portfolio of properties. In this position, Denis assisted in the development of front-of-house candidates and molding them into great industry leaders. He also maintained consistent standards in service and guest relations, in addition to his role managing the front-of-house operations. Bouron’s passion for the industry allows him to enjoy the mentorship process most by sharing his knowledge and learning something new every day.

Bouron handled the most high-profile operations for Culinary Concepts and Jean-Georges Management. These events have included: Oprah Winfrey’s Legends Ball in 2008, a white-tie event that had over 450 attendees; an event hosted by Anna Wintour for Vogue magazine; a committee luncheon with the Dalai Lama at the Shangri-La Hotel in Vancouver.

Throughout Denis’s distinguished career, he’s been guided by an unparalleled commitment to customer satisfaction and the art of graciousness and that’s what Bouron Hospitality can bring to your restaurant. We help create an incomparable dining experience to keep your customers coming back time and again.

We believe that the customer always comes first - and that means exceptional products and exceptional services. Get in touch today to learn more about how we can help you.