Jean-Luc Naret

The Path

French by nationality, Jean-Luc Naret has moved through luxury hospitality in roles where standards are measured in service, timing, and control of detail. From Saint-Géran in Mauritius to The Residence Mauritius, then Sandy Lane in Barbados, the work moved from general management into Vice President, operations at Serena Hotels. That sequence set a pattern: high-end properties, demanding guests, and a discipline built around consistency. At Michelin Guides, where he served as General Manager (2003–2011), the same requirement held in another form, with dining and travel judged through a precise language of standards. Mauritius returned as a base at Heritage Resorts in Mauritius, before the scope widened again at One&Only Reethi Rah in Maldives. Senior leadership followed at La Réserve Hotels & Spa as CEO, at La Réserve Paris as General Manager, and at La Réserve Hotels as CEO. Across those posts, Jean-Luc Naret’s career stayed anchored in the same craft: shaping service, atmosphere, and expectation so the experience reads as composed rather than excessive. He is Executive Director of The Set Collection since 2021.

The Work Today

Since 2021, the Executive Director role at The Set Collection has centered Jean-Luc Naret in the management of hospitality as a system: service, tone, and intent working together rather than separately. As President of World of Volvo, he holds a second leadership post outside the hotel frame, but the same attention to coherence carries across both. In that work, luxury is treated less as display than as the disciplined arrangement of details that allow an experience to hold together cleanly. The measure is whether the guest feels attended to, anticipated, and quietly valued.

In Their Words “Luxury means exceeding customer expectations with an extra soul.” “It’s the most beautiful thing telling chefs about their stars.”

Acclaim

The language Jean-Luc Naret uses for luxury stays close to elegance and restraint. That fits a career spent in settings where refinement has to register without pushing forward. His line, "Luxury means exceeding customer expectations with an extra soul," points to the same standard: service that goes beyond delivery and leaves a fuller impression behind. His remark on Michelin Guides is equally direct: "It’s the most beautiful thing telling chefs about their stars." In that context, recognition is not abstract. It is a judgment made visible, and a signal that years of work have been read clearly. Taken together, his words describe a professional practice shaped by precision, composure, and a steady concern for what remains after the service is done.