I hope you are doing well! Franck Desplechin "Chef Franck" is an award-winning chef, food & beverage hospitality consultant, and leadership expert with over 25 years of global experience in luxury kitchens. He previously worked for the St. Regis Brand from Marriott (Formerly Starwood Hotels & Resorts) and with Auberge Resorts Collection. Today, Chef Franck owns Incrementum LLC, which is a premier hospitality consultancy renowned for its unconventional business approach.
He is the author of the new book (pub date: October 18), Relentless Growth: Cultivating a Chef’s Mindset to Professional Fulfillment. This is is not your typical leadership or self-help book; it is raw, honest, and rooted in the real world of high-pressure kitchens and hospitality.
In the book, Franck offers a bold, practical blueprint for thriving—not just surviving—in one of the most demanding industries in the world. This book goes beyond conventional career advice, diving deep into the heart of what truly drives success and satisfaction—a relentless growth mindset.
Below are some of the topic ideas that he can elaborate on during an interview:
- Why the hospitality industry needs a mindset overhaul and the critical need for cultivating a culture of resilience, adaptability, and personal growth within it
- How cultivating a mindset can help not only retain employees, but also nurture performance and personal fulfillment
- How to maintain balance, stay resilient, and obtain long-term fulfillment without losing sight of your personal well-being
- The often-silenced discussion around burnout, stress, and emotional fatigue in the hospitality industry—and how to manage it constructively
- What any CEO in any industry can learn from life in a high-performance kitchen
- Why leaders must rethink the traditional expectations of the workforce and adapt quickly to meet the needs of the generations shaping our future, who are looking for more than just career advancement and are seeking purpose, growth, and fulfillment
Franck Desplechin has been a distinguished figure in the world of Culinary & Food and Beverage operations for over 25 years. Throughout his illustrious career in the kitchens of several Michelin-star-rated restaurants in France and some of the most luxurious brands around the world, such as St. Regis Hotels & Resorts and Auberge Resort Collection, Franck has exemplified flexibility and adaptability, seamlessly aligning with organizational needs while spearheading teams to unprecedented success.
Franck’s unique journey started at the school of hard knocks when he decided to work in kitchens at 15 years old instead of going to high school. His “neurotic” obsession to keep moving forward against all odds and adversities has earned him recognition as a true mastermind in his field.
Today, Franck shares his leadership philosophy through his consulting firm, Incrementum. He is a firm believer that adopting a professional growth mindset will transform an individual to reach career fulfillment.
When he is not traveling to assist hotels and resorts around the country, he enjoys hiking the trails of Connecticut with his wife Kristin and his two daughters, Lorena and Camila.
