Ahead of its highly anticipated August reopening, Hotel La Neige is proud to announce a strengthened executive leadership team with the appointment of Chef William Mahi as Culinary Director. Chef Mahi will completely oversee the hotel’s full food and beverage experience, bringing a cohesive and elevated dining vision across the entire property.
Chef Mahi brings more than three decades of prestigious international culinary experience to Hotel La Neige. Throughout his storied career, he has held senior roles across France, Lebanon, Luxembourg, Turkey, the Philippines, Greece, and China. Notably, his background includes leading kitchens recognized with both one and two Michelin stars. Most recently, he served as the head of Jing at The Peninsula Beijing, which earned one Michelin star for five consecutive years under his direction.
As Culinary Director, Chef Mahi will lead the property's renewed food and beverage direction. His responsibilities will extend across all dining touchpoints, including breakfast, in-room dining, banquets, amenities, and the culinary direction of the hotel's social venues. His appointment marks a significant step in Hotel La Neige’s ambition to create a highly sophisticated and harmonious culinary journey for every guest.
Coinciding with the reopening, Chef Mahi will introduce an exciting new dining concept, Sève by William Mahi. The new restaurant will anchor the hotel's renewed culinary identity, bringing greater cohesion to restaurant service, amenities, and specialized menus. Chef Mahi will also oversee the culinary direction of the newly introduced Frank’s Bar, which will feature a refined social and cocktail experience with distinct food and beverage options designed to enrich Hakuba's nightlife.
