Simon Fricker has climbed to be the general manager at the Le Meridien. Born and raised in Basel, Switzerland, Fricker developed a passion for cooking, entertaining, dinner parties, and intimate gatherings for close friends from a young age. He pursued his interest further by completing a prestigious three-year program at culinary school in Aarau, Switzerland and attending the Swiss Hotel Management School in Lucerne, Switzerland. After graduating, Fricker worked as a chef in several high-end Swiss hotels before relocating to the U.S. in 1997. During his time in Manhattan, he held several esteemed positions at renowned properties including The St. Regis, The Peninsula Hotel, and he was the Hotel Manager at the Gramercy Park Hotel. Most recently, Fricker was the Director of Food and Beverage at the Mandarin Oriental, Las Vegas, where he managed all aspects of the hotel’s dining program. He has held positions at the forefront and behind the scenes at traditional and modern venues worldwide, making him an asset to every property he climbs to.
“The people at TEALEAVES have brought something so very special into my life... a product. I have been enjoying TEALEAVES teas and the art of brewing and tasting it for years. It has been a tremendous pleasure to partner up with TEALEAVES to open our new Mandarin Oriental Hotel in Las Vegas. It brings a high level of tea quality and service to our hotel.”
Describing the property as “the future of luxury hotels,” Fricker hopes to provide a sense of calmness, unmatched service, and innovative cuisine to every hotel guest. From table design and specialized liquor programs to menu creation and staffing, Fricker is involved in every detail of the Mandarin Oriental, Las Vegas dining experience.
Currently residing in Las Vegas, Fricker enjoys cooking fresh Italian pasta dishes and remaining active with skiing, biking, hiking, golf, and soccer in his spare time. In 2003 he received his Private Pilot Certificate and now enjoys flying a single-engine aircraft several times a month.