The media starring chef Thierry Marx, at the head of “Sur Mesure”, the restaurant of the Parisian palace Mandarin Oriental, was elected this Thursday president of the main employers’ association in the hotel and restaurant sector, Umih.
He won in the second round with 71.66% of the votes, according to a press release from the organization, against the restaurateur Stéphane Manigold, who became famous during the health crisis, for his mediated victory against the insurer Axa, which refused to compensate restorers for periods of confinement.
Known by the general public for his role as a harsh but benevolent jury on the “Topchef” cooking show, concerned for twenty years about the social and environmental impact of his activities, Thierry Marx was “greatly applauded for the announcement” of this clear victory, specifies a press release from Umih, sent calmly. “You want to be part of a spirit of unity and efficiency at the service of the members” of the organization “and, more broadly, of the entire profession”, continues this text.
A union “force of proposal”
He joined forces with Eric Abihssira, president of the Nice Côte d’Azur Federation of Hotels, Restaurants and Tourism (FHRT), manager of the Côte Lounge restaurant in Nice, and head of the 4-star “Best Western Plus Nice Cozy” hotel, which becomes vice president of Umih. “I have built an artisan program on three points, no more, to move towards a professional union that is more a force of proposal than of opposition, in particular on the social and environmental impact, the attractiveness and the training of staff”, Thierry Marx told AFP on Tuesday.
An industry that represents 7% of GDP and employs 1.3 million people is “in duty to improve the treatment of its employees”, in particular with better health insurance companies, he estimated. One more commitment for a chef who employs 20% of people in integration, strives to reduce the carbon footprint (delivery, optimized waste management, water, energy, etc.) of his dishes and advocates Bleu-Blanc -Coeur “eat well etiquette and pass on their knowledge in their schools “Cuisine mode d’emploi(s)”.
This ex-soldier, a soft-spoken karate black belt, who has not forgotten his childhood in the popular Ménilmontant neighborhood in eastern Paris, learned the pastry trade with the Compagnons du Devoir before training in internationally renowned restaurants such as Ledoyen, Taillevent or Robuchon. A great traveller, a great connoisseur of the Japanese art of living and its gastronomy, Thierry Marx offers cuisine with avant-garde flavors at Sur Mesure, two stars in the Michelin Guide. He was one of the leaders in molecular cuisine and in June he took over the kitchens of the Eiffel Tower brasserie.
Source: BFM TV
