Leadership series: Alexandre Blondiaux

Our CORE Leadership Series showcases leading figures in the industry through detailed, insightful interviews.

We are here hearing from Alexandre Blondiaux, Head of Purchasing, Food and Beverage and New Openings at Dupont Restauration SAS.

As the son of hotel and restaurant owners, I quickly decided to pursue this career path. 

After studying at the hotel school in Namur, Belgium, I continued my education with a degree in Political Science from the Free University of Brussels, followed by a Master’s degree in Hotel Management from Kendall College in Chicago.

I was fortunate to take my first professional steps by spending several months in the kitchen at Paul Bocuse’s restaurant, L’Auberge de Collonges. 

I then embarked on an international career, holding positions such as Food & Beverage Manager and Director of Operations for groups including Radisson, Accor, and Hilton. 

My specialty was hotel pre-openings and openings. During these operational years, I learned a great deal and had several mentors—one in particular whom I would like to thank: Mr. Karl Foerster, a German gentleman who taught me the ropes and instilled in me a genuine passion for customer service.

One of the achievements I am most proud of in my career is the opening of 18 restaurants and bars in just nine months in Croatia, as part of the launch of a large resort. I lost 10kg during that same period, but I can assure you it was an exciting and energizing experience.

I have always respected the diverse cultures of employees in the various countries where I have worked, and I believe that striving to understand the culture of one’s colleagues is an essential part of true leadership.

Furthermore, I firmly believe that leading by example is the only way to gain legitimacy. 

Having started at the bottom, like many others, my knowledge of the business is recognized and respected by employees. 

Today, I can confidently say that I believe it is easier to open a hotel in Africa than in Europe, because the dedication of local teams to doing things well is remarkable.

I have the impression that the joy of customer service is not always a value naturally shared by newcomers to our profession. 

Yet it is only by paying the utmost attention to anticipating the needs, desires, and wishes of our clients that we reach the pinnacle of our profession. 

The true pleasure of serving our clients to the best of our ability—hasn’t that been gradually disappearing in Western society?

Today, I hold a corporate position in a well-known catering company, and I must say that my passion for the restaurant industry remains undiminished. 

Even though the profession has evolved considerably with the rapid integration of new technologies and artificial intelligence, the hospitality business is still ultimately based on one very sincere principle: the joy of giving pleasure and the desire to satisfy our guests. 

Keep that in mind, and the rest will follow.