Chef Loquet boasts more than 15 years of culinary and managerial experience working in Michelin-starred hotels and restaurants, private homes, banquet and catering facilities, as well as classic and fusion bistros around the world. With stints in the U.S., Scotland, Switzerland, France and England, Loquet has honed his culinary skills, working as Chef de Cuisine at the award-winning Bartolotta’s Lake Park Bistro in Milwaukee, as the Executive Sous Chef at Calihan Catering Inc. in Chicago, and as an Executive Sous Chef as the Michelin-awarded Ze Kitchen Galerie in Paris.

Loquet received his culinary and restaurant management degrees at the Ecole Hôtelière de Paris Jean Drouant. He speaks English, French and Spanish, and specializes in French, Mediterranean, American and Asian cuisines. In 2009, he was instrumental in the opening of renowned Chef Alain Ducasse’s first school for amateur cooks. Prior to joining Sofitel Luxury Hotels, Loquet taught as an instructor at Ecole de Cuisine Alain Ducasse in both Paris and Argenteuil, France.

Born and raised in a small town in France’s Brittany region, Chef Bitauld came from a long line of farmers, giving him a true appreciation for fresh, locally grown produce and working with regional purveyors. Prior to his debut at Sofitel Washington DC, Bitauld worked as head pastry chef at several luxury hotels including La Signoria, a 5 star property in Corsica and Kaya, a luxury hotel in Les Menuires, France. In addition to honing his culinary skills in France, Bitauld has traveled the world with extended stays in both Australia and New Zealand. During his culinary journey, Bitauld was selected to work in the kitchens of no less than five Michelin star restaurants. At Sofitel Washington DC, Chef Bitauld strives for guest satisfaction and an authentic experience utilizing his European roots to ensure classical flavors and a decadent presentation.