Didier Souillat joined Hakkasan Group in 2010 and serves as Executive Vice President of Restaurants for Hakkasan Group. In his role, he is responsible for overseeing the operations of the entire company’s restaurants portfolio, which includes 25 restaurants across the globe.
Souillat is a leader in the high-end food and beverage sector with a long and varied background, ranging from hotels to food retail, catering and leasing. His experiences of wide range of travels and corporation with global enterprise have given him the very skills to propel his projects on the larger international platforms. He started his career in hotel industry and worked all over the world, such as Hong Kong, Nagoya, Dakar, Bahrain and London. After moving back to the United Kingdom, he expanded business to running the food halls and restaurant outlets at both Harrods and Selfridges and worked as Managing Director for the privately owned and much revered Daylesford Organic Company.
Souillat completed his Bachelor of Science degree in Hospitality and Food and Beverage at the hotel management school in Lausanne, Switzerland.