Born in Buenos Aires, Rafael Casás has been immersed in a culinary world since its childhood. A true passion and vocation that has lead him to work with the best Chefs (Georges Blanc, Christophe David...), to collaborate with Hyatt group (Park Hyatt Buenos Aires, Paris Vendôme, Beaver Creek, le Palacio Duhau, Hyatt Regency - Mexico City, Paris Etoile) and BanyanTree Hotels & Resorts group in Cabo Marques, Acapulco and Mayakoba in the Maya Riviera.
With his leitmotiv “ The beauty of simplicity ”, the Chef draws inspiration from his environment, produceurs and seasonality. His cuisine is about sharing, conviviality, respect of the work and exploration of flavors. Get ready to embark on a unique culinary journey.
Agriculture is one of the main environmental challenges of the 21st century due to the considerable CO2 emissions generated in this sector and its role in the decline in biodiversity. This area is therefore one of our priorities.
At Pullman Paris Montparnasse, we act at every step of our supply chain to drive the transition toward a more sustainable and local model.
In practical terms, our objective is to offer products grown as close as possible to our hotel and with an emphasis on plant-based produce.
• Reduce transportation distances between harvesting sites and your plate
• Diversify menu choices by increasing the proportion of plant-based, gluten-free, vegan, and dairy-free products
Find out more about our main suppliers soon!
1/3 of food produced around the world ends up in the garbage can.
To actively combat food waste, we consider each step in our products’ value chain, from supply to recycling and redistribution.
Find out more.