| In the picture: Nick Boury |
| The refinement of the Belgian touch |
The family name sounds familiar: Boury, as from Michel
Boury the Corporate Director for Food & Beverage
from The Three Corners. Nick Boury follows the
footsteps of his father Michel and joined The Three
Corners Company as Area Manager for the á la carte
restaurants. By the way, his mum is Annie, the guest
relation of Rihana Resort.
"My first contact with The Three Corners was at the beginning
stage of the success story of the company. My
father, who was teaching at the hotelier and butchery
school in Belgium, was invited by the founder Mr. Frans
Lambrecht to visit the original "Chez Pascal" in Hurghada
and spent some time teaching the staff to prepare the
Red Sea ingredients the Belgian way", Nick recalls. |
Father Michel Boury and Nick Boury |
Unique opportunity
"At that time, I was just starting the hotelier school in
Belgium and followed the progressions of The Three
Corners remotely. Following my graduation, I was introduced
to an unique opportunity, opening the Belgian
restaurant in Hurghada which was located under the
Empire Hotel. The opening was a great success and had
a fair share of regular customers who wanted to taste our real Belgian cuisine".
"The next 10 years, I have resided in Dubai where I was importing Belgian food ingredients and opened a bureau for
consultancy to franchises".
Exiting and challenging
"Following the return with my family to Belgian, I was asked again to bring my food & beverage knowledge and experience
into The Three Corners operation which has now tremendously grown and spread across Egypt.
I have accepted this exciting and challenging opportunity as the group's spirit of perfectionism and "keep getting better"
attracts and operations are constantly expanding."
Typical Belgian
"I am currently involved in refreshing the Chez Pascal menu where you will notice the introduction of some typical
Belgian specialties. Although our specialties of great steaks and seafood are expanded, a more Belgian touch in the
other dishes can be sensed.
Additionally, I am in the process of adopting more standardized variety in our buff et selection throughout the hotels
which are build around a variety of themed nights which are also refl ecting the decorations in the restaurant and in
most cases even the service staff uniforms.
Standardization
"One of my next assignments would be to create a more standardized menu in our Dolce Vita restaurants and offer
through Italian delicatessen.
Another exciting period is waiting with the opening of the Sunny Beach hotel in Hurghada which will see the birth of
some newly conceptualized F&B formats," concludes a enthousiastic Nick. |
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