Our talents
About us
Grégory Escure
FOUNDER & CEO
Gregory Escure is a gastronome, a music lover, and a serial entrepreneur. Before founding COOKOON Club, he created the electronic music festival MORE Festival in Venice, as well as a communications agency specializing in brand content strategies, Basilic.
Today, he has only one goal in mind: to develop COOKOON and become the leader in exclusive gastronomic experiences. This involves creating exceptional culinary events, collaborating with renowned chefs, and ensuring that every aspect of the experience is memorable for the clients.
HIS JOURNEY IS AN EXCELLENT EXAMPLE OF HOW DIVERSE INTERESTS AND EXPERIENCES CAN COME TOGETHER TO CREATE A TRULY UNIQUE AND INNOVATIVE UNIVERSE.
Charles de Brosses
Partner & COO
Charles de Brosses is truly passionate about the luxury service industry. After graduating from the Glion Institute of Higher Education hotel school, he pursued his career at the prestigious Four Seasons Hotel George V in Paris.
For five years, Charles de Brosses worked in the hotel's Food & Beverage department, where he developed a sharp expertise in high-end service and exceptional culinary experiences. He collaborated with starred chefs and renowned hospitality professionals, which allowed him to hone his skills and build a solid reputation in the industry.
CHARLES DE BROSSES IS INSTRUMENTAL IN MAKING COOKOON CLUB A LEADING REFERENCE IN THE FIELD OF LUXURY GASTRONOMIC EXPERIENCES. HE IS DRIVEN BY A PASSION FOR EXCELLENCE, A CONSTANT DESIRE TO SURPRISE AND DELIGHT CLUB MEMBERS.
Clément Bru
Director of Operations
Clément Bru grew up in the world of luxury hospitality and graduated from the EHL in Lausanne. He developed his expertise at the Four Seasons Hotel George V in Paris, a Palace where he followed a path of excellence in F&B.
As Director of Operations at Cookoon, Clément Bru is determined to constantly raise the company's standards to the highest in the industry. His passion for excellence and commitment to innovation contribute to making Cookoon a reference in the field of luxury gastronomic experiences. He works closely with the management team to develop new culinary concepts, explore new locations and create unique moments for clients.
CLÉMENT BRU IS A MAJOR ASSET TO THE COOKOON TEAM. HIS EXPERTISE, PROFESSIONALISM AND COMMITMENT TO EXCELLENCE CONTRIBUTE TO OFFERING MEMORABLE EXPERIENCES TO GUESTS.
Margot Boland
Supply manager
Margot Boland started her career in the fashion industry before turning to the hospitality and restaurant industry. As Supply Manager at Cookoon, she uses her keen sense of aesthetics and taste for excellence to recruit the best chefs and identify the most exceptional locations to offer to the company's clients.
Thanks to her experience in the fashion industry, Margot Boland has developed an exacerbated sensitivity to detail and an ability to spot emerging trends. She contributes to the development of innovative culinary concepts and creates unique gastronomic experiences for club members.
MARGOT BOLAND USES HER SKILLS TO IDENTIFY THE MOST TALENTED CHEFS AND THE MOST REMARKABLE LOCATIONS, ENSURE THAT THEY ARE IN PERFECT ALIGNMENT WITH THE EXPECTATIONS OF CLUB MEMBERS.
