Hello

Born in Toulouse in 1981, I graduated from IUT Paul Sabatier (DUT GEA) in 2003. To continue my studies and improve my English, I decided to go abroad in 2004, for 6 months.

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I then landed in Wales (Llandrindod Wells) and worked at the Metropole Hotel (4 stars) as a waiter. I spent 6 fantastic months and I took great pleasure in taking care of hotel guests. When I returned from my journey, I join the ESAM (Campus IGS de Blagnac), excellent management school on entry exam. But that doesn't suit me and reflection pushes me to drop everything a few months later,  I'm going back to United Kingdom for a career in high-end catering.

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After a stay in Kent in a 4 star hotel The Spa Hotel (Goring group at that time), I put down my suitcases in London in February 2006 and joined the prestigious group Soho House.  A little over a year after my arrival in the restaurant's front of house team, I was promoted for the first time to manager for the opening of a site in East London, Shoreditch House. An emblematic place in London, I stayed there for more than a year as an assistant restaurant manager.

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Guided by my thirst for learning, I accepted an offer as a restaurant manager and sommelier for Henry Harris, famous English chef, for his restaurant Racine, a benchmark for French cuisine in London. A little over a year later, it's the Galvin Brothers who will knock on the door. Very famous starred chefs, they offer me a position as restaurant manager for their future opening Galvin La Chapelle, in charge of the brasserie side. After two months of pre-opening and one month of opening, they appoint me General Manager of the flagship restaurant, the Galvin Bistrot de Luxe.  Following several months spent in the establishment, and the accomplishment of the targets for the restaurant (ops management, conflict management, front desk management, service improvement), I decided to set sail for a new adventure, the luxury boat Silver Spirit of the Silversea Company, as Restaurant Manager/Head Sommelier in their fine dining restaurant Relais & Chateaux'Le Champagne'.

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Back in London after this contract, I worked as an independent consultant for a year, for various restaurants. In 2011, I joined the ultra-luxury group Richemont, as Assistant General Manager of Alfred's, an exclusive members club including a fine dining restaurant, private dining room, lounges, terrace and rooms. Following the departure of the GM a few months after my arrival, I took over the management of the club for more than 3 months as acting GM, while waiting for his replacement. After two and a half years, the desire to surpass myself catches up with me and I decide to head for Ghana, following the solicitation of private investors, to manage the opening of a fine dining restaurant in Accra.

 

Four months later, I return to London after an enriching and learning experience, and I join one of my former mentors at CUT (celebrity chef restaurant Wolfgang Puck) within the luxury hotel group Dorchester Collection (Plazza Athénée, Le Meurice etc...). After two and a half years, the position of FnB director for the hotel of the same group, Coworth Park, is offered to me. I refuse, because it is time to return to Toulouse to be closer to my family and my childhood friends.

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Back in France, I'm off to do my first winter season as restaurant director for the Hotel La Mourra (5 stars). Subsequently, the idea of opening a restaurant on Toulouse is swept away by the opportunity offered by the legendary multi-star British chef, Phil Howard : open an restaurant in the Alps. Oh yes, let's do this! I'm leaving for an adventure that will turn out to be great, with the creation of UNION in 2017 and taking over the management there for three years.

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In 2020, I created Mon Copain Sommelier, my company around local, organic and natural wine in Toulouse, offering sales, initiation and tasting workshops, as well as training. In parallel with this company, the next chapter is now being written with the creation of my consulting agency, Sylvain Acolas CHR Consulting.

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Many thanks to all my mentors,

experience is acquired through numerous encounters, rich and sincere.

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