Mr. Tanguy

Julien Tanguy

Chief Concierge

Hilton Montreal Bonaventure

Raised in Strasbourg, France, in a family of restaurant owners, Julien Tanguy’s first steps in the service industry were in the Food & Beverage sector. He found interest and pleasure working as a waiter for some municipal, regional and European institutions such as the European Parliament, while studying Psychology at Louis Pasteur University.

After completing a master’s degree, and uninspired by the jobs that path offered, Mr. Tanguy took on the position of Bellman at one of Alsace’s Four star Luxury Hotel, Le Château de l’Ile.

Experiencing the opportunity of providing guests with exceptional service, he soon felt a calling to enter the ranks of Europe’s revered concierges.

While concierges often begin their careers as bellboys or doormen, Mr. Tanguy enrolled in the Quebec City College Merici specialized concierge program, and also improved his English.

He went on to intern at the Montreal Sofitel, with mentor, Ms. Virgina Casale, then Les Clefs d’Or Canada President, now International President of Les Clefs d’Or UICH Worlwide.

His first official concierge position was at the Saint-Sulpice Hotel Montreal, one of Old Montreal’s most charming all-suite hotel. Mr. Tanguy took a second job managing lineups and phone-lines at Montreal’s largest property, the Fairmont Queen Elizabeth Hotel, with 1,039-rooms. Once having met the requirements for Les Clefs d’Or membership, he was sponsored by Chef Concierge, Mr. Patrick Huynh, to join the prestigious International organization, of which he is now a Member.

In March 2007, with the arrival of new owners, Silverbirch Hotels & Resorts, and under the leadership of a new General Manager, Mr. Louis-Robert Handfield, the Hilton Montreal Bonaventure hired two full-time Les Clefs d’Or concierges. Mr. Tanguy was one of them and is currently still in service at this 395-room downtown rooftop property.

Mr. Tanguy was promoted Chief Concierge at the beginning of 2009, and has been enjoying helping his diverse Team members (from 7 different countries of origin) achieve their best since then.

Mr. Tanguy is also the current Regional Secretary of Les Clefs d’Or in Montreal.

Mr. Tanguy can be contacted at 514-878-2910 or julien.tanguy@hilton.com

Coming Up In The September Online Hotel Business Review




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Feature Focus
Hotel Group Meetings: Blue Skies Ahead
After a decade of sacrifice and struggle, it seems that hotels and meeting planners have every reason to be optimistic about the group meeting business going forward. By every industry benchmark and measure, 2017 is shaping up to be a record year, which means more meetings in more locations for more attendees. And though no one in the industry is complaining about this rosy outlook, the strong demand is increasing competition among meeting planners across the board – for the most desirable locations, for the best hotels, for the most creative experiences, for the most talented chefs, and for the best technology available. Because of this robust demand, hotels are in the driver’s seat and they are flexing their collective muscles. Even though over 100,000 new rooms were added last year, hotel rates are expected to rise by a minimum of 4.0%, and they are also charging fees on amenities that were often gratis in the past. In addition, hotels are offering shorter lead times on booking commitments, forcing planners to sign contracts earlier than in past years. Planners are having to work more quickly and to commit farther in advance to secure key properties. Planners are also having to meet increased attendee expectations. They no longer are content with a trade show and a few dinners; they want an experience. Planners need to find ways to create a meaningful experience to ensure that attendees walk away with an impactful memory. This kind of experiential learning can generate a deeper emotional connection, which can ultimately result in increased brand recognition, client retention, and incremental sales. The September Hotel Business Review will examine issues relevant to group business and will report on what some hotels are doing to promote this sector of their operations.