Two senior appointments signal a fresh chapter for dining at Hanoi’s legendary Grande Dame.
Sofitel Legend Metropole Hanoi is taking food and beverage two a new level with two senior appointments as the historic hotel celebrates its 125th anniversary.
Kevin Danet has been promoted to Director of Food and Beverage, while Liam Nealon has joined the hotel as Director of Culinary. Together, they will oversee the next phase of the Metropole’s dining strategy, with a particular focus on closer collaboration between the kitchen, service teams and guests.
The appointments come at an important moment for the landmark hotel, which first opened in 1901 and remains one of Hanoi’s most distinguished luxury addresses. Throughout 2026, the Metropole is marking its anniversary with a calendar of immersive dining experiences across its restaurants and bars.
A Stronger Focus on Guest Experience
Danet brings more than a decade of hospitality experience in Vietnam and an intimate understanding of the local market. Before stepping into his new role, he spent almost two years as Assistant Director of Food and Beverage at the Metropole.
He now oversees the hotel’s food and beverage operations, including its signature contemporary French restaurant, Le Beaulieu, alongside its collection of bars, lounges and Vietnamese dining venues.
His approach reflects an important shift taking place across luxury hospitality, where excellent food and polished surroundings are no longer enough on their own. Increasingly, guests are looking for service that feels personal, intuitive and emotionally engaging.
“Beautiful venues and exceptional cuisine are important, but what guests remember most is how we made them feel,” Danet said.
That philosophy is particularly relevant in luxury hotels, where the dining experience often becomes one of the most memorable parts of a stay.
International Culinary Experience
Nealon joins the Metropole with 25 years of international experience across Australia, Asia and Europe. Most recently, he worked at Four Seasons Resort Bali, bringing valuable insight from one of Asia’s most competitive luxury resort markets.
Known for his respect for ingredients and focus on natural flavours, Nealon plans to create dining experiences that feel more dynamic, engaging and connected to the guest.
“I am particularly passionate about collaborating closely with service teams to foster meaningful guest connections and memorable moments,” he said.
The closer alignment between culinary and front-of-house teams will be central to the pair’s work. Even highly accomplished cuisine can lose some of its impact when the dining room and kitchen operate as separate experiences. By strengthening communication between the two, the Metropole aims to deliver a more cohesive and personal style of hospitality.
George Koumendakos, General Manager of Sofitel Legend Metropole Hanoi, said the appointments would further elevate the hotel’s culinary offering.
“Their combined expertise and passion will further elevate our culinary offering as we celebrate 125 years of legendary hospitality in Hanoi,” he said.
Six Restaurants and Bars
The Metropole’s dining collection is central to its identity, combining French heritage with Vietnamese culture and contemporary hospitality.
Le Beaulieu presents modern French fine dining, while Spice Garden focuses on refined Vietnamese cuisine. Le Club Bar serves the hotel’s signature brasserie menu and afternoon tea, while angelina offers a more contemporary bar, lounge and restaurant experience.
La Terrasse brings Parisian-inspired pavement dining to the heart of Hanoi, while the Bamboo Bar provides a relaxed poolside setting surrounded by greenery and Indochine design.
The hotel also operates L’Epicerie, its gourmet deli and patisserie.
A New Chapter for a Historic Hotel
Sofitel Legend Metropole Hanoi has welcomed playwrights, diplomats, royalty, heads of state and international travellers throughout its long history.
Its 358 rooms and suites are divided between the Heritage Wing, which dates back to 1901, and the neoclassical Opera Wing. Three of its most famous suites are named after former guests Graham Greene, Charlie Chaplin and Somerset Maugham.
As the hotel enters its next chapter, its challenge is to preserve its history while continuing to meet the expectations of contemporary luxury travellers.
The appointments of Danet and Nealon suggest that culinary creativity, service and emotional connection will play a central role in that evolution.
