Bagatelle Group

Aymeric holds a bachelor's degree in international marketing from Nice (1994) and a master's degree from ESC Marseille (1996). He began his career in the restaurant industry in 2003 as a manager for the Alain Ducasse Group in New York and then held a series of management positions in famous restaurants in New York such as Le Bilboquet.

He opened the first Bagatelle restaurant with Rémi Laba in 2008.

A graduate of Lycée Hôtelier Bonneveine in Marseille, Manon Santini completed several internships - including one in pastry at the Plaza Athénée with Christophe Michalak - before joining chef Rocco Seminara at the Hotel de Paris in Monaco. In 2016, she won, alongside him, the prestigious Neptune Prize awarded by world-renowned chef Joël Robuchon. In 2019, after a first stint in the kitchens of Bagatelle Monte-Carlo, Manon became chef of the Cucina restaurant at the Byblos Hotel in St. Tropez under the direction of Alain Ducasse. This same year, she won the title of World Sweet Pizza Champion in Rome before joining Bagatelle Group as Opening Project Chef with Rocco Seminara.

Beginning his professional career at the legendary Ronnie Scotts, Sharif quickly learnt the art of hospitality and striving to gain a diverse experience in restaurants, clubs and bars, and working closely with his mentor the late Tim Bacon of Living Ventures. After several years of management across the UK, Sharif returned to London and joined several notable venues including Bluebird, All Star Lanes, Bromptom Brands, Tape London and Twiga. With 26 years of management experience throughout numerous projects globally, Sharif brought his wealth of operational knowledge to Bagatelle London when he joined as General Manager in May 2018. In 2021, he was promoted as Europe Operations Director.