Meet Kenny Von Looveren

With over 20 years’ international experience, Kenny Van Looveren has built his career in the luxury hospitality sector, Michelin-starred gastronomy and strategic management.

Originally from Belgium, Kenny developed his expertise within high-end establishments, notably those affiliated with The Leading Hotels of the World and Small Luxury Hotels of the World. He has held several senior management roles, including Director of Food and Beverage at the Grand Hôtel de Bordeaux and the Regent Berlin, and Deputy Director of Food and Beverage at the Radisson Blu in Brussels – all of which boast restaurants with two Michelin stars. He has also held the position of Director of Operations in large-scale hospitality establishments.

After spending around ten years working in hotel operations, Kenny shifted his focus to strategic consultancy and the development of independent establishments. In particular, he held senior management positions at Teritoria, a network chaired by chef Alain Ducasse, and subsequently at Majorian. His responsibilities included the deployment of Corporate Social Responsibility (CSR) solutions, such as carbon footprint assessments and Quality of Life and Working Conditions (QLWC) initiatives, as well as the creation and Qualiopi certification of professional training programmes. Alongside his industry career, Kenny has been involved in higher education for over ten years. His teaching areas include hospitality management, financial management, business strategy, catering and entrepreneurship.

Committed to passing on professional expertise and promoting excellence in hospitality professions, he has served as a jury member for the One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) competitions in 2022 and 2026, within the category of Maître d’Hôtel, Service and Table Arts.

In August 2026, Kenny joined Le Cordon Bleu Paris institute as Head of Management Education & Career Integration.