Jerome Jeannest, who holds the distinction of being a member of the prestigious Clefs D’Or USA and its director of Membership, entered the United States hospitality in 2001. He was appointed Chef Concierge in August 2002 at the former St. Regis Los Angeles. Through his career, Jeannest also worked with InterContinental Hotel Group, Sofitel, and the Palazzo Las Vegas.
For Jeannest, the role of the concierge involves a service reflex, a guest relations mindset, a results–based philosophy -- and no request is too difficult.
As Chef Concierge, Jeannest carefully researches each request and takes the utmost care to anticipate each client’s needs, tailoring the experience as he comes to know repeat guests.
Jeannest’s international affiliations provide guests with connections to concierge desks at Five-Star hotels worldwide. “If a guest goes to Paris, Hong Kong or New York, I can call a concierge I know and they will assist with their needs,” he says.
Born and raised in Royan, a town in France’s Cognac region, Jeannest studied at Angouleme and earned his degree of Higher Consular certificate in commerce and management at L’Ecole de Gestion et Commerce Angouleme.
While attending school in Paris, Jeannest began his hospitality career at the Michelin Four Diamond Hotel De Crillon in Paris under the guidance of renowned Chef Concierge Christian Feron. He spent several years at the Hotel De Crillon, starting as a page and leaving as a concierge in 2001. In a prime location near the seat of French government, the Hotel De Crillon afforded Jeannest the opportunity to attend to diplomats and heads of state.
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