An entrepreneur at heart Patrick REMME, a native of the Netherlands, founded the Alpine Collection Group in 1997 after having obtained his engineering degree in Architecture and Real Estate Development. At only 29 years old, he relocated to the French Alps and launched his first construction project in Courchevel La Tania. The Alpine Collection group now holds strong positions in each of its activities grouped around four divisions: real estate, operations, interior design, and catering. He currently presides over all of these brands.
In 2012, after studying real estate law, Morgan BIENTZ joined the Alpine Collection group, with responsibility for the development of Alpine Residences, the holiday rentals specialist. In 2018 he joined the board of directors of the group as Managing Director of Alpine Collection.
Fabrice LAVOREL joined the Alpine Lodges team in 2019 and holds the position of Operations Director of the constructions. An Environmental Engineer, Fabrice held the position of Services Director in the Alps for fifteen years.
After having obtained a master’s degree in Economic Strategies in Sport and Tourism, Rémi CHARLES began his career as commercial assistant. He then supplemented his experience with a dozen years as customer relations manager in hotels and catering. He joined the Alpine Residences team in 2021 as Operations Director.
Julien MOULINET started his career as a seasonal bar and restaurant manager, working between restaurants in Courchevel and St Tropez for eight years. He then headed to Paris where he held the position of Manager of one of Yannick Alléno’s restaurants. Julien is now Operations Director of restaurants of the brand Alpine Restaurants and joined the Alpine Collection team in 2020.
Antony TREZY has been the Executive Chef of the restaurants of the Alpine Restaurants brand since 2017. He trained alongside the great names; initially with Yoann Conte on the shores of Lake Annecy. He was then appointed restaurant services manager for a 5* hotel in Val Thorens, then Chef de cuisine in a London stately home with chefs Eric Fréchon and Florian Favario. His philosophy: cooking is a transfer of emotions.