rustem yessenov (Rus)
Rustem Yessenov (Rus) is a creative and passionate leader in the hospitality industry, previously serving as the Assistant Director of Food & Beverage at the Fairmont Olympic Hotel in Seattle. Known for their innovative mindset and ability to inspire and connect with teams, Rus overseen five dining venues and a staff of over 130, fostering a collaborative environment that emphasizes quality and guest satisfaction. Their approach blends vision with hands-on leadership, resulting in unique beverage programming and immersive guest experiences that have become hallmarks of the hotel’s F&B operations.Previously, Rus led the beverage programs at Fairmont Royal York in Toronto, where they transformed key venues into celebrated destinations, collaborating with renowned mixologists, local wineries, and top industry partners. Their passion for curating exceptional experiences extended beyond the bar, influencing staff engagement and creating a strong sense of community within the team. Recognized as one of Canada's Top 30 Under 30 by Kostuch Media Limited, Rus has a reputation for bringing fresh ideas and innovative approaches to every role they take on.Fluent in English, French, and Russian, Rus brings a global perspective to their work, paired with a deep love for food, beverage, and culture. With a strong focus on team development, guest experience, and creating memorable moments, they have established themselves as a leader who not only drives success but also fosters an environment where creativity and collaboration thrive.Sofitel Philadelphia….Where Life Lives
director of food and beverage
Sylva Senat
With over 18 years of culinary experience, Chef Sylva Senat has made a national name for himself with his high profile background working in restaurants across the world including Marcus Samuelsson’s Aquavit (NYC), Stephen Starr’s Buddakan (NYC/PHL) and Andrew D’Amico’s The Sign of the Dove (NYC), Jean-Georges at the Trump Hotel Central Park (NYC) and Narula Restaurant Group’s Tashan, as well as Koco in El San Juan Resort & Casino, Puerto Rico.
This Haitian native is a two-time James Beard nominated chef and semi-finalist, and was a contestant on Season 14 of Bravo’s hit show, “Top Chef.” Additionally, he appeared on the Food Network show, Chopped. He attended the Ecole de Cuisine Gourmets by Institute Paul Bocuse in Lyon, France, and is also a benefactor and patron of Careers Through Culinary Arts (C-Cap).
Chef Sylva’s is dedicated to the culinary arts through his exceptional ability to create dishes that cater to diverse palates and is rooted in a French foundation mixed with bold Caribbean flavors and spices along with hints of Asian inspiration and simplicity.
executive chef
amanda kaewvichien
Pastry Chef Amanda Kaewvichien has created desserts for Oprah Winfrey, Former Presidents and other celebrities such as Bruce Willis and Brad Pitt. She now employs her talents at The Sofitel Philadelphia Hotel.
Born in Vientiane, Laos, she arrived in South Philadelphia just months shy of her eleventh birthday and has been a South Philly girl since. After high school, Kaewvichien immediately immersed herself into the culinary profession, working as a line cook. 2 years later, she landed in pastry for a Five Diamond, Five Stars Luxury Rittenhouse Hotel where she worked under Executive Chef Gary Coyle, formerly the Executive Chef at the renowned Tavern on the Green, New York City. She also worked with Jim Coleman in the late 1990’s, a celebrated author and TV show host. After 12 years at the Rittenhouse Hotel, she took a career opportunity at the Four Diamond Loews Hotel as the Executive Pastry Chef, and later at the highly anticipated Bank and Bourbon Restaurant. She joined Sofitel Philadelphia in 2021 where she is passionate about incorporating local ingredients in the French avant-garde styles into the menu for Liberte and Chez Colette at Sofitel.
In addition to her time in the pastry kitchen, Kaewvichien has appeared on local and regional television programs and has prepared desserts for a collaborated dinner at James Beard House, in New York City. Besides baking, Chef Amanda enjoys gardening, taking family trips to Thailand and she is an active member of the South Philly Page Turner Book Club.
Pastry Chef