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Philippe Piel
Executive Chef- Hotel Sofitel- Lafayette Square
Washington, DC

Philippe Piel, the Executive Chef of Hotel Sofitel in downtown, Washington, DC., was born in Fougères, France. He received his Certificate of Professional Aptitude (CAP) In classical cuisine in Rennes, France. Dedicated to see the world, he went to South England before crossing the Atlantic to work in the Caribbean.

Piel then joined Accor Hotels as Executive Chef in Phnom Penh, Cambodia in 1994. After completing training with Western Metropolitan College in Melbourne, Australia and the Malaysian catering kitchen in Malaysia, he moved on to run the “Royal Air Cambodge” airline catering.
In 1996, he moved to Indonesia to open the Novotel Benoa Bali also involving himself with other culinarians, joining Toques Blanches Chef Association and assisting with the training of culinary students.



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Following a stint in Cartagena, Columbia at the Sofitel and training with Mr. Antoine Westermann, a Michelin three-star chef in Strasbourg, he relocated to Washington, DC to spearhead yet another opening, Hotel Sofitel- Lafayette Square.

Philippe is dedicated to his work and his family, he and his wife are expecting a child in the New Year.


Click here for Chef Philippe
scrumptious "Cocoa dusted fried plantains and “crottin” goat cheese salad".

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