Feeding hundreds of thousands of guests at one of the world’s most iconic sporting events isn’t just a challenge — it’s an opportunity to create lasting impressions. Sodexo Live! Regional Executive Chef JC Pulido recently spent 10 action-packed days at Roland Garros, where he joined Sodexo Live!’s talented French culinary team in delivering world-class hospitality on a grand scale. It was fast-paced, inspiring, and filled with experiences that will continue to shape his professional journey.
Diving In
From day one, I was immersed in the action. The first few days were a masterclass in large-scale event operations as I shadowed the exceptional leadership team in Paris. Watching the strategic planning and precise coordination unfold behind the scenes gave me a deeper appreciation for the level of expertise and organization required to bring this tournament to life.
Once the prep phase was complete, I joined the front-line team to help execute our service during peak rushes. From crafting burgers and frying frites in the bustling food hall to assisting with Player Dining — serving nearly 8,000 athletes daily — the experience was hands-on, high energy, and immensely rewarding. I even brought some best practices from Indian Wells to help streamline our athlete service.
From High-Volume to Haute Cuisine
One of the highlights of my time at Roland Garros was managing the expo station at La Brasserie des Mousquetaires, a fine dining venue led by Michelin-starred Chef Akrame Benallal. Working in a fast-paced kitchen at this level — navigating a new language and delivering elevated dishes under pressure — was both humbling and energizing.
I also had the opportunity to contribute to the prestigious Presidents Club, where the menu changed daily based on seasonal ingredients and evolving guest preferences. That kind of dynamic environment challenged me to stay agile, creative, and deeply focused on delivering exceptional guest experiences — and reminded me why I love this industry.
Interestingly, some of the most impactful experiences happened away from the official service. Sitting alongside world-renowned chefs, MOFs, and pastry champions, sharing stories over hot dogs and debating the best lobster roll variations — these relaxed exchanges highlighted the camaraderie, humility, and mutual respect that define our profession. While the setting may have been casual, the insight and inspiration shared during those times were anything but ordinary.
Lessons That Stick
There were several key takeaways from my experience at Roland Garros:
- Structured training is everything. I was truly impressed by how well-prepared the line team was. Even though they didn’t know who I was, each person was laser-focused on the process, confident in their role, and committed to excellence. It was a clear demonstration of how thoughtful onboarding and clear systems can empower success — something I’m eager to reinforce across my own teams.
- Guests expect more than a meal — they want an experience. At Roland Garros, every culinary offering reflected the energy and elegance of the tournament itself. Whether guests were grabbing a quick bite or enjoying a refined multi-course menu, each dish was part of a larger, immersive atmosphere.
- Global collaboration drives innovation. Events like this reaffirm how much untapped potential exists across Sodexo Live!. From Indian Wells to Paris, our teams are solving similar challenges — delivering speed, sustainability, creativity, and best-in-class service. I’m more committed than ever to building bridges between our international teams and sharing what works.
Since returning, I’ve already shared several ideas and activations with our Indian Wells team, and I’ve remained in close contact with our colleagues in France. We’re already discussing future collaborations — and yes, I’ve officially started learning French to support and strengthen those connections.
This experience was more than just a professional milestone — it was a meaningful reminder of what’s possible when passionate people align around a shared purpose. I’m honored to have played a part, and excited for what’s next.
