Emotions
The gastronomic table — tradition, flavor heritage, and contemporary innovation. Open Wednesday to Sunday, dinner only.
Guy Ravet
Trained within a Michelin-starred family restaurant, I grew up in an environment where cooking was a daily discipline: precision, consistency, and transmission as fundamental requirements. That foundation shaped my view of gastronomy as a long-term commitment.
I gained international experience in three-Michelin-star kitchens in Paris and New York. From 2007 to 2022, I ran the family restaurant as head chef, overseeing culinary direction, team management, budgets, and the property's positioning.
Since 2023, I have served as Executive Chef at Grand Hôtel du Lac in Vevey, overseeing several culinary concepts. Alongside this, I preside over Grandes Tables Suisses, a conviction that gastronomy is a collective heritage requiring high standards and the active transmission of knowledge.
Holder of an MBA in Hospitality from EHL, with research dedicated to artificial intelligence as a creative partner in haute cuisine, I see gastronomy today as a system that requires structure, vision, and responsibility, now enriched by a reflection on AI's place in tomorrow's kitchens.
Grand Hôtel du Lac
Three addresses, one culinary direction
La Véranda
Brasserie chic — French classics, from escargots de Bourgogne to cordon bleu. Open daily 7am–11pm.
Buddha-Bar Beach
The lakeside summer terrace — exoticism and glamour for the season. Wednesday to Monday, seasonal.
A passion passed down through generations
The longest-serving 19-point chef in Switzerland, Bernard Ravet led L'Ermitage in Vufflens-le-Château for more than three decades. It was in this family restaurant, where "cuisine was not a concept but a daily discipline", that Guy Ravet trained before taking over, and later moving on to Grand Hôtel du Lac.
Distinctions
- GaultMillau — 17/20 for Emotions, 15/20 for La Véranda.
- Bilanz — Hotelchef of the Year 2024.
- Grandes Tables Suisses — President.
- MICHELIN Guide — Emotions by Guy Ravet listed in the MICHELIN Guide.
A few plates
