Published on June 28, 2023Updated on October 01, 2024
Les Clefs d’Or (the Golden Keys), the professional association of hotel concierges with its roots dating back to 1929, welcomed three new members on April, from the Hôtel de Paris Monte-Carlo, taking the iconic luxury hotel’s total to seven members of this elite group.
Discreet yet with a strong presence – like those who wear them on the lapel of their uniform. Two little crossed keys, proudly worn by Thomas Testa Viac, Sasha Ceruti and Matthieu Ghibo, who recently became the latest recipients of this prestigious distinction. “Earning the Clefs d’Or is a real challenge,” says Alexis Levasseur, Head Concierge at the Hôtel de Paris Monte-Carlo and himself a member of the ultra-select club. “All three have invested a great deal of time and effort over the past two years to improve their skills, become local experts and ambassadors of their region, and expand their professional network. When you’re a concierge, especially in a hotel as legendary as ours, you want to be up there with the best.” Matthieu (37), Sasha (30) and Thomas (29) started out at the Hôtel de Paris as valet parking attendants and porters, before working their way up through the ranks over the years: “They really fell in love with the job and gave it their all to get to where they are today,” adds Alexis. “Plus, they have what it takes: excellent communication skills, tact and diplomacy, a certain composure to deal with stress, and the ability to respond quickly to an infinite variety of guests’ requests, from the everyday to the extraordinary. With 208 rooms in the hotel and the demands of major events like the Monaco Grand Prix, you have to know how to take charge when necessary, but also when to take a back seat because, after all, we’re there to serve.” Working as a concierge in a luxury hotel is not just a job, it’s a vocation, as Alexis points out: “You have to want to be of service and please the guests – and it has to come from the heart.” Superior service guaranteed...
With 206 rooms and major events like the Monaco Grand Prix, you have to know how to take charge when you need to, but also how to step aside, because we're here to serve". As Alexis Levasseur points out, concierge work in the luxury hotel industry is a passion: "You have to want to give, to please hotel guests, and you have to do it from the heart. All of which is a guarantee of superior service quality...
Dive into the gastronomic history that links Dominique Lory and the Hôtel de Paris Monte-Carlo.
Meet Emmanuel Pilon, the new chef at the fine-dining restaurant Le Louis XV - Alain Ducasse in Monaco.
We meet an award-winning restaurant manager, for whom sincerity is the essential ingredient for an exceptional meal.