Chef Gilbert Negro

Gilbert Negro, Executive Chef, InterContinental Koh Samui

Chef Gilbert Negro, Executive Chef of the InterContinental Samui Baan Taling Ngam Resort, shares with us a chronology of his work with the InterContinenal hotels for the past 4o years.

I was born in France. I discovered already as a young man that international cuisines were of interest. I went to Lycee Techique Hotelier School in Manosque and during this time I gained some experience while working in during holidays in different French restaurants. Even when I joined the military service I didn’t leave my passion – I became the chef in charge for the Officer Kitchen.

After completing the military service, I joined Carlton Hotel InterContinental – Cannes as Chef Garde-Manger and got promoted to Chef Saucier Fish and later to Chef Saucier Meat in the French Restaurant.

Curios about other hotels and always willing to improve my knowledge and skills I got transferred to Leconi Palace InterContinental Hotel taking the position of Executive Chef in charge for all the outlets including banqueting.

Even though France is my home country my wings have carried me to places far from home. The hotel has not been always in my home country but working with IHG I always find a new family and a home far from home. My next destinations were Hotel InterContinental Kinshasa “Zaire”, Hotel InterContinental Lusaka “Zambia” and then Gabon Libreville.

The Regency InterContinental Bahrain is where I was asked from his Excellency the Premier Minister Sheik Al Khalifa, owner of the InterContinental and the Le Royal Meridien Bahrain to take also the charge of the Le Royal Meridien for a period of four months.

2001 was the year where Egypt caught my heart and I decided to make the land of the Pharaohs my home far from home. I took over the kitchen of InterContinental Pyramids Park Resort as an Executive Chef just until Egypt’s newest holiday destination “Port Ghalib” was calling me in charge as Area Executive Chef for the InterContinental The Palace Port Ghalib Resort and Crowne Plaza Sahara Sands and Sahara Oasis Port Ghalib Resort, and moved to Taba Heights in the gulf of Aqaba in the Sinai area.

I am now the Executive Chef for the superb InterContinental Samui Baan Taling Ngam Resort. I lead a wonderful team here and never tire of fulfilling culinary wishes of individual guest sor MICE groups. I love my IHG Samui Baan Taling Ngam Resort family and enjoy sharing my experience, teaching my skills and telling stories about IHG during my work with them for the past 40 years.

More to come on our experience at the InterContinental Samui Baan Taling Ngam Resort in future posts but here’s a quick look at a lovely afternoon tea we share with chef Gilbert.

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One Comment

  1. That certainly was an impressive afternoon tea. Very nice.

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