Team

With over twenty years of experience in the luxury hotel industry, Emmanuel Sauvage has a solid grasp of the hotel sector. He climbed the ranks to become General Manager of hotels such as the Burgundy Paris. In 2014, he joined Pierre Bastid's family office to create and establish the Evok Group. This passionate hotelier developed his vision, guaranteeing quality of service, and personalised service. Emmanuel Sauvage perceives his role as a conductor whose success cannot be conceived without developing the men and women who contribute to Evok.

20 years of hotel experience alongside Emmanuel Sauvage have shaped her passion for her profession. She worked in several establishments, climbing the ladder to several managerial positions. She took part in her first opening at the Burgundy as operations manager. In 2015, she joined Evok as deputy general director. Her areas of expertise are quality, sales, yield, and operations.

Both in France and internationally, she has honed her skills at Disneyland Paris, the Mandarin Oriental in London, and then the L’Ermitage Hotels in Los Angeles, the Lutetia Paris, and the Royal Monceau Raffles.
Christine has headed up many different teams in the hospitality field. She is an expert in recruiting, management consultancy, labour relations and risk management. She joined the Evok adventure in 2022 as Human Resources Director.

Before discovering the hotel world, her 15 years of experience at LVMH’s Grande Épicerie de Paris — first as marketing manager, then as marketing and image director — forged her expertise in the field of marketing and communications. It's just a small step from the world of luxury retail to the hotel industry, and in 2018 she joined Evok. Her mission is to direct the group’s marketing and communications strategy, from press relations to social media, and including project management and artistic direction.

After studying corporate finance in business school, he joined the hotel industry, working at Bristol Paris as an accountant and cost manager, then as comptroller. This allowed him to perfect his expertise in budget creation and management, earnings statement analysis, and the implementation of decision-making tools. He joined Evok in 2017 where, building on his expertise, he participated in three openings and contributed to creating and managing the financial structures for all the units in the group.

Following an initial career in the airline industry, she later diversifies as head of general services for a communication and marketing company, then as associate manager of a Parisian restaurant. Backed by 10 years as executive assistant, she continuously reinforces her capacity for adaptation as well as her coordination and organizational skills. She joined Evok in 2021 and supports Emmanuel Sauvage in his daily management of the group.

After studying hotel management, he worked for various luxury hotels, especially in accommodation services. In 2015, he joined Evok as assistant to senior management. Alongside Emmanuel Sauvage, he perfected his expertise in project development and participated in all the group’s openings in France and abroad. A true maestro, he monitors projects from A to Z, including construction, interior design, and operation.

With a wealth of international experience in Melbourne, London and New York, under his belt, Jérémy Bacquet was named Best Barman Apprentice in France in 2016, when he was working at the Peninsula Paris. As a former elite athlete, Jéremy is driven by challenges. He joined Evok in August 2019 as Head Barman at the Brach, then at the Nolinski and the Sinner. He is now the Creative Director of Evok’s bars.
Jérémy likes to give customers a unique experience by creating cocktails tied into the DNA of each hotel. He does so by striking a perfect balance between flavours and visuals.

Having gained a European Bachelor’s degree in International Conciergerie and Guest Experience in 2013, she began her career at John Paul as a Concierge Manager. In 2017, she widened her career spectrum with responsibility for the EMEA market as Guest Experience and Quality Manager. In October 2021, she joined Accor, in charge of developing the group’s guest satisfaction and quality strategy, incorporating within it a strong business focus. On 1st March 2023, she joined the Evok adventure, becoming General Manager of the Concierge Service.

Having always been a self-taught enthusiast of the graphic arts and culture, Dario Daoud started his career at prestigious advertising companies such as Proximity, Bbdo, and devarrieuxvillaret. He then became a lifestyle consultant. He has supported the Evok group from the beginning with various print or digital products. He creates the visual identities of the hotels in all of their various versions.

After completing a hospitality training programme, Sandrine joined the Bristol in Paris, where she worked her way up to the Meilleur Ouvrier de France award, France’s top distinction, in the Head of Housekeeping category in 2007.
She now serves as Head of Housekeeping at four of the group’s hotels – Nolinski, Brach, Sinner and Cour des Vosges. Her goal is to share her know-how and passion for her profession. She is coordinating the group’s upcoming international openings in her areas of expertise.

After studying business in Paris and California, she embraced the hotel world with operational experience in London, Miami at the Delano, and New York at the Royalton. Positions in events, especially at the Hotel Café Royal in London, led her to sales, first in London and then in the well-being industry in Paris. She joined Evok in 2021, bringing her expertise and skills to the international hotel industry.

After earning a university degree in human resources and staff administration, Dorian embraced a career in restaurant management with Chef Eric Frechon at the Brasserie Lazare. He then joined Akrame Benallal at the Shirvan, which he helped open as a Deputy Manager.
He joined the Brach Paris before it opened as Head Restaurant Manager in 2018. He was then named Evok’s Head Restaurant Manager, taking part in new openings.

After his studies in hotel management, he begins his career in the rooms division and contributes to the opening of a listed boutique hotel in Brussels, quickly moving up to managerial and directorial positions. A true all-rounder and result-oriented, his in-depth knowledge of the field opens him to new management opportunities within the 5-star Barrière group. Building on his operational experience and specialization in Revenue Management, he joins EVOK in 2020 to structure and manage revenue and distribution strategies tailored to each brand in the collection.

After his studies in hotel management, he begins his career in the rooms division and contributes to the opening of a listed boutique hotel in Brussels, quickly moving up to managerial and directorial positions. A true all-rounder and result-oriented, his in-depth knowledge of the field opens him to new management opportunities within the 5-star Barrière group. Building on his operational experience and specialization in Revenue Management, he joins EVOK in 2020 to structure and manage revenue and distribution strategies tailored to each brand in the collection.

With his Greek background, Philip is passionate about the culinary arts. After his training at the Ecole Paul Bocuse, he got his start in haute gastronomie and took part in the opening of the Atelier Robuchon, in London.
Later, he joined Alain Passard at the Arpège before returning to Joël Robuchon’s side in order to develop his culinary creativity, and took part in launching the Atelier Robuchon Étoile.

Adam Bentalha very quickly moved up the culinary staff ladder at Michelin-starred restaurants at the Ritz, Shangri-la, Royal Monceau, Hotel Royal Savoy in Lausanne and the Prince de Galles. He joined Evok in 2018 as Executive Chef of the Brach Paris, then the Sinner before heading up the restaurants at the Brach Madrid and Roma.
Adam is full of innovative ideas and flavours, guided by his passions for gourmandise and sharing. His sunny culinary creations reflect his know-how and origins and are blended with his childhood memories.