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Chef Jean-Claude Fugier: A Culinary Journey of Excellence at InterContinental Citystars

Chef Citystars InterContinental Intercontinental Cairo City Stars restaurants in Cairo
Chef Jean-Claude Fugier: A Culinary Journey of Excellence at InterContinental Citystars
written by
Malak Gharib

Chef Jean-Claude Fugier, Director of Kitchens at InterContinental Citystars, brings a wealth of culinary expertise with over 22 years in the industry. Hailing from Lyon, France, a city renowned for its culinary heritage, Fugier’s journey has taken him across the globe, leaving a trail of delectable creations and satisfied palates behind him wherever he goes.

Fugier’s culinary odyssey began in the kitchens of several Michelin-starred restaurants, where he mastered the art of fine dining and developed a keen palate for perfection. His talent and dedication allowed him to shine in the industry, and he’s been recognised as a world-class chef since his appointment as Chef de Cuisine at Restaurant Koumir de Michel Troisgros in Moscow in 2003.

In 2007, Fugier embarked on a new chapter in his career, joining the prestigious Grand Hyatt Moscow as Executive Sous-Chef. His innovative approach to each dish and unwavering commitment to quality soon earned him the title of Executive Chef, solidifying his reputation as a culinary master.

Additionally, Fugier’s rich tapestry was crowned with notable positions, including Executive Chef at Fairmont Heliopolis in Cairo and Group Executive Chef at Souq Waqif Boutique Hotels. Before taking on these roles, he showcased his skill at renowned establishments such as the Bombay Duck Dining Company and Park Hyatt Hyderabad.

As Director of Kitchens at the InterContinental Citystars, Fugier is poised to lead with innovation, creativity, and a relentless pursuit of culinary perfection. His passion for food, coupled with his extensive experience, promises to redefine the gastronomic landscape and delight diners with unforgettable culinary experiences. In every dish he creates, Chef Jean Claude Fugier infuses a bit of his own culinary journey – a journey marked by dedication, passion, and an unwavering commitment to excellence.