Each month, the Hôtel West End**** puts the spotlight on one of its employees by asking a few questions to help us better understand their job, their missions and what motivates them on a daily basis. Today, the hotel presents Benoît Fossiez, the Chef at Le Siècle restaurant. 

Can you introduce yourself?
I’m 45 years old and I’ve been working in the restaurant business for 27 years and 5 years as assistant maître d’ and breakfast manager at the West End. La Palmeraie is like my home! I really enjoy the contact with customers. My role is to welcome guests every morning, so it has to be flawless because I’m the first person they talk to all day. It’s up to me to put a smile on customers’ faces.

What are you most passionate about in your job?
What I enjoy most in my job is the human contact, the special relationship you can build with customers. I like to know that they remember me, that they associate a positive experience with my presence. It’s a job that requires real passion. To succeed and flourish, it’s not enough to be present: you have to be passionate. Passion is what makes all the difference.

What advice would you give to a new employee?
It’s a real job, and there are a lot of things to learn. The smile and the quality of the welcome are essential, and that’s what makes all the difference. A warm welcome, keeping a smile on your face and knowing how to organise yourself are the keys to success and fulfilment in this job.

What’s your favourite place at the West End Hotel?
The Palmeraie, without hesitation. It’s a place where I feel at home. They trust me, and I have the freedom to run things my own way. It’s a place where I put my heart and soul into everything I do. I start early, from 6am to 2.30pm, and we work together to offer the best possible service.

What are your best memories of the hotel?
Some of the best memories of my career are linked to the incredible encounters I’ve had. We’ve welcomed authors and celebrities like Isabelle Adjani, who came to see me regularly. There’s also the Empress of Austria. These are very human people, and it’s a real opportunity to be able to serve people of this calibre. But what I love just as much is pampering more modest customers, those who don’t necessarily have the means. I have an eye for detail, and for me, this job means being at the service of people, accompanying them and taking care of them ‘in the finest detail’.

What advice would you give customers to make the most of their stay?
I always take the time to talk to customers and advise them on places to visit around Nice. Villefranche-sur-Mer, Saint-Paul-de-Vence and the hinterland are must-sees. I’ll put together a short itinerary tailored to their wishes. I can also recommend restaurants that I know well. It’s all about contact: exchanging ideas, understanding their expectations, and offering them personalised advice to ensure they have an unforgettable stay.