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Fabrice Valiot is an experienced hospitality professional with a robust background in food and beverage operations. Currently serving as the Director of Food and Beverage Operations at Detroit Golf Club since March 2022, Fabrice previously held the position of Assistant General Manager at Big Rock Chophouse and the Reserve from March 2004 to March 2022. Earlier career highlights include serving as Restaurant Manager at Hotel du Louvre in Paris and Maitre d'Hotel at Hotel Concorde Saint Lazare - Cafe Terminus. Fabrice holds a BTS in Marketing and Hotel Management from Roux Reynaud (1995-1998) and a Bac from Lycee Ampere Bourse in Lyon (1988-1993).