Kimpton Gray Hotel is pleased to announce the appointment of Chef Katia Soujol as its new Executive Chef, overseeing the hotel’s culinary program including its vibrant rooftop restaurant, Boleo. Soujol’s international experience spans more than thirty years, including Michelin-starred establishments, academic institutions, humanitarian initiatives and the hotel’s rooftop restaurant, Boleo.
Soujol is a native Grasser, France. Her culinary roots are rooted in the rich and resourceful cooking tradition of her grandmother. She was raised in a modest home where no food was wasted. She developed a love for soulful, simple cooking and studied culinary arts at nearby Nice.
She has worked in Michelin-starred establishments in France, Germany, the UK and Switzerland. She also gained professional experience in China, Aruba and Switzerland. In 1997, she moved to the United States. Her passion for food and exploration also led her to own and operate a Mexican restaurant in Orange County, California, specializing in Baja California cuisine—where her tacos were named Best in Orange County by the Orange County Register. Soujol has cooked for renowned French chefs including Paul Bocuse and Pierre Troisgros, and has also prepared meals for two U.S. Presidents—Barack Obama and George W. Bush—during her time at the Beverly Wilshire, A Four Seasons Hotel in Beverly Hills.
Soujol’s most recent position was as Executive SousChef of Food and Beverage, InterContinental Boston. She led the kitchen and improved the hotel dining experience with her global-influenced approach. In her belief that the best food is simple and well executed, Soujol draws inspiration from regional flavors and seasonal ingredients sourced locally. Boleo will benefit from her thoughtful approach, as she brings her multicultural flair and personal touch to the modern Latin American cuisine.
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Chef Katia’s humanitarianism extends beyond the kitchen. She has worked in Cambodian orphanages and Nepal earthquake relief, and distributed food and medicines in rural villages. She also organized beach clean-ups in Aruba where she helped deliver food during the COVID-19 Pandemic. She is an active member of the prestigious Académie Culinaire de France and was formerly affiliated with the American Culinary Federation.
Chef Katia describes herself as a happy globetrotter who loves what she does—even on the long, 16-hour days that come with the job. She is an avid runner who has run several half-marathons. She hopes to return to regular running soon. She hopes to build community through food, and elevate the culinary experience of the Kimpton Gray Hotel, with heart, heritage and a global view.
