Sofitel Legend Metropole Hanoi Names New F&B and Culinary Directors as It Turns 125

When a hotel has been feeding ambassadors, royalty and heads of state since 1901, a leadership change in the kitchen and dining room is more than an HR footnote — it's a signal about where luxury hospitality is headed. This month, Sofitel Legend Metropole Hanoi, the city's most storied hotel, named two senior leaders to elevate its celebrated culinary program: Kevin Danet as Director of Food and Beverage and Liam Nealon as Director of Culinary.

The timing is deliberate. The Grande Dame is celebrating its 125th anniversary in 2026 with a series of immersive dining experiences, and the appointments are meant to tighten the connection between what comes out of the kitchen and how it lands in the dining room.

A Local Operator Steps Up to Lead F&B

Kevin Danet brings more than a decade of experience in Vietnam, including almost two years as Assistant Director of Food and Beverage at the Metropole before this promotion. That kind of internal move matters: it means continuity and intimate knowledge of the local market at a property where consistency is part of the brand.

Danet now oversees the hotel's eight F&B outlets, including the signature modern French fine-dining restaurant Le Beaulieu. His read on what actually drives guest loyalty is refreshingly grounded.

"Beautiful venues and exceptional cuisine are important, but what guests remember most is how we made them feel," Danet said.

A Global Culinary Leader Focused on Ingredients

Liam Nealon joins the Metropole with 25 years of international experience across Australia, Asia and Europe, most recently at the Four Seasons Resort Bali. He's known for a deep respect for ingredients and a focus on natural flavours — and he's aiming for more dynamic, engaging guest experiences.

"I am particularly passionate about collaborating closely with service teams to foster meaningful guest connections and memorable moments," Nealon said.

That emphasis on kitchen-to-floor collaboration is the through-line of both hires, and it's exactly what General Manager George Koumendakos highlighted.

"We are delighted to work with Kevin and also welcome Liam to the Metropole family and further strengthen the synergy between the kitchen and the dining room," Koumendakos said. "Their combined expertise and passion will further elevate our culinary offering as we celebrate 125 years of legendary hospitality in Hanoi. This is an exciting new chapter that perfectly aligns with our commitment to delivering exceptional, memorable experiences for our guests."

A Storied Setting With Eight Outlets

The Metropole — the first Sofitel Legend in the world and part of Accor — spans a portfolio of destinations that includes Le Club Bar and its iconic high tea, contemporary French dining at Le Beaulieu, elevated Vietnamese cuisine at Spice Garden, the bar-lounge-restaurant angelina, Parisian-inspired al fresco dining at La Terrasse, and the poolside Bamboo Bar. Throughout 2026, the hotel is inviting guests and residents to a rich calendar of gastronomic journeys across those celebrated restaurants and bars.

Why It Matters

For hospitality operators and foodservice executives, this is a case study in how a legacy luxury property manages culinary talent — and there are practical takeaways worth borrowing:

• Promote from within where you can. Elevating Danet from Assistant Director of F&B protects institutional knowledge and local-market relationships that are hard to replicate with an outside hire.
• Pair local depth with global perspective. Balancing a homegrown F&B leader with a globally seasoned culinary director gives a property both continuity and fresh ideas — a template for multi-outlet operations.
• Tie leadership moves to a marketing moment. Anchoring the appointments to a 125th-anniversary program turns an org chart update into a reason for guests to book. Milestones are prime windows to reposition your F&B story.
• Sell the feeling, not just the food. Both leaders framed success around guest connection and memorable moments — a reminder that in a saturated dining market, experience and service are the real differentiators.

For procurement directors and hospitality managers watching the region, the Metropole's investment in senior F&B leadership underscores a broader trend: luxury properties are treating dining as a primary reason to visit, not an amenity — and staffing accordingly.

Tracking how the industry's biggest names are shaping talent and dining programs? See our coverage of executive appointments reshaping foodservice and how luxury hospitality in Asia is doubling down on world-class dining and bar experiences.

How is your operation using leadership changes and milestone moments to elevate its F&B program? Share your take in the comments.

Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.