Neal Prince R.A., A.S.I.D

(Curriculum Vitae)


Robert Huyot Intercontinental Hotel

Robert Huyot,

Chairman of the Board



InterContinental Hotel Collections
held by the Neal Prince Estate Holding Trust
Mr. Neal Prince,
R.A., A.S.I.D
(Curriculum Vitae)
Index Holdings Relating to the 1940's
Index Holdings Relating to the 1950's
Index Holdings Relating to the 1960's
Index Holdings Relating to the 1970's
Index Holdings Relating to the 1980's
Index Holdings Relating to the 1990's
Biography 2000's
 Mr. Neal Prince Resource Image Data Base
InterContinental  Hotels 

John B. Gates,
Chairman of the Board
Robert Huyot,
Chairman of the Board
Hans Sternick,
Chairman of the Board
John P. Sutherland,
Latin American
Mario Di Genova,
Europe/Africa Divsions
R. Kane Rufe,
Sr. Vice President
Far East/Pacific Division
John C. Carrodus
Sr. Vice President
of Services
Neal A. Prince
Vice President
Graphics and Interior Designs
Departmental Staff and Contractual Designers:
Kenneth Smith,
Charles R Alvey,
Graphic Designer
Richard Simpson,
Graphic Designer
 Bill Embery
Dale & Pat Keller,
Joe Grusczak,
Trisha Wilson,
James Ray Baker,
Irene D'Alessio,
Interior Designer

Arie deZanger,
IHC Photographer


Robert Huyot held the position of the President of InterContinental Hotels from 1962 to 1971. He then became the Chairman of the Board from 1971-1972.

            Mr. Huyot has been a professional hotelier since his graduation with honors from the Paris School of Hotel Administration in 1928. After several years of studies in the de luxe hotels of Paris, Berlin, Vienna and England and three years at the Hotel de Crillon in Paris as Executive Assistant to the General Manager, he came to the United States in 1936. French Born, he was an U.S. citizen.

            His hotel career in the United States began at the Waldorf-Astoria in 1936 as a Manager of the Foreign Department. Shortly thereafter he became Manager of the Waldorf Towers, a position he resigned in 1943 to become General Manager of the Windsor Hotel in Montreal Canada.

            He left the Windsor in 1944 to become President and General Manager of the Hotel Carlyle in New York.

            During his 16 years at the Carlyle, Mr. Huyot was also Managing Director of the Westchester, a 2,500-room de luxe apartment house which he converted to hotel operation, in Washington, D.C.; President of the Westchester Management Corporation; Consultant to the Henry Hudson Hotel in New York; and Consultant for the planning and décor of the luxury hotel, te Regency, which opened on Park Avenue in New York in 1963.

            While General Manager of the Carlyle, he was instrumental in bring the three hotel dignitaries from social, industrial and diplomatic circles throughout the world. The hotel, used by the late President Kennedy while in Manhattan, has been called “The New York White House.”

            Mr. Huyot is a graduate, cum laude, of the Lycee Lakanal, Paris; LL. B cum laude in law of the Faculte de Droit, Paris; Business Law, Columbia University, New York, and Hotel Law, International Geneva Association Courses, New York.

            Additional educational background includes extensive studies in real estate (he was a member of the Columbia Society of Real Estate Appraisers), accounting and finance, interior design at the New York School of Interior Design, cabinet making, oil painting, labor relations, public speaking, and studies through all departments in some of Europe’s most luxurious hotels, including a year as an apprentice cook under an Escoffier trained master chef at the Hotel de Crillon.

            He has been President of the Hotel Association of New York City (serving as a board member since 1945), Chairman of the American Hotel Association-Residential Hotels Committee: President, Hotel Executives Club; Director, New York Convention and Visitors Bureau; and Chairman of the Board, Hotel Association-Hotel Trades Council Health Center. He was a Trustee of the New York City’s Community College of Applied Arts and Science for 7 years.

            Mr. Huyot was named Hotelman of the Year in 1956 and awarded the Legion of Honor by President Charles de Gaulle in 1960. He held a Gold Medal from the Societe Culinaire Philantripique for “Service to the Culinary Arts” and the “Oscar Award” from International Geneva Association for “Accomplishments in the Hotel Industry.” He also received an award from the New York University Hotel and Restaurant Society for “Distinguished Achievements in International Management and Advancing the Profession in Innkeeping.”

            Memberships in Food and Wine Societies include: Les Amis d’Escoffier (Permanent Member of “Comite de la Bonne Bouche”); Officier-Commandeur of Les Chevaliers de Tastevin; la Tripere d’Or; Lucullus Circle; La Chaine de Rotisseurs; and Les Langoustes.








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