For more than 25 years, David Bouvet has been shaping the guest experience at Parc Astérix like few others. From seasonal worker behind the counter to Director of the entire Hotels, Dining and Internal Sales division – his story is living proof that real careers are possible in the French theme park.
In a very personal conversation, the current head of the Pôle Hôtelier, Restauration et Ventes Internes looks back on his journey and reveals why he is still full of passion – and what big steps the park is planning next in hospitality and dining.
It all started rather by chance in 1999 as a seasonal worker in Restaurant du Lac. “The atmosphere, the pace and above all the team spirit immediately fascinated me,” Bouvet recalls. That was the reason he came back for a second season. In the third season came the promotion to manager at Restaurant Caius, shortly afterwards the permanent contract and responsibility for both table-service restaurants (Caius and Restaurant du Lac). Step by step he took over the entire traditional dining operation, then kiosks and quick-service outlets. In 2015 he was appointed Director of all park dining, later adding hotels, internal sales and boutiques.
“The variety of challenges and the enormous trust placed in me over the years are the reason I’m still here with full enthusiasm,” he says. “I grew professionally here and have always stayed very close to operations – that’s exactly what makes this adventure so special.”
Bouvet is particularly proud to be part of the Executive Committee and to shape the park’s future together with the team. “We have real freedom to think and act. When I eventually leave, I will have the feeling that together with my colleagues I have written a page in the history of Parc Astérix.”
Even more authentic hotel experience
His clear vision for the hotel division: “Our guests are already thrilled because they completely immerse themselves. We want to deliver even more genuine hospitality – with a high-quality stay experience that fully meets expectations.” The next major milestone is the opening of the Odyssée Hôtel with 300 rooms. This will significantly increase overnight capacity and take the immersive experience to a whole new level.Great opportunities for motivated seasonal staff
Particularly good news for anyone considering a seasonal job: Bouvet deliberately focuses on attitude rather than perfect prior knowledge. “We put savoir-être above savoir-faire.” Continuous shifts ensure a healthy work-life balance, the family-like atmosphere makes everyday life pleasant, and internal training opens real career paths – many of today’s managers started exactly this way.His advice to anyone hesitating: “Just try it! Come to the recruitment days or the Rendez-vous des métiers and get to know us in person. You won’t be disappointed.”
David Bouvet names taking over dining operations as his greatest personal achievement – “coming after my predecessor wasn’t easy, but successfully developing dining further while respecting what he had created was my biggest success.”
Privately, his heart beats for the intense coaster Toutatis and the restaurant Les Fastes du Nil.
Anyone who gets involved at Parc Astérix with heart and commitment finds not just a job here, but a true life adventure.
