Lead. Transmit. Innovate.
Executive Chef
President, Grandes Tables Suisses
MBA in Hospitality, EHL
I take an active part in gastronomic, cultural, and institutional projects in Switzerland and internationally.
Trained in a Michelin-starred family restaurant, I built my career on tradition, rigor, and responsibility. Today, I lead kitchens, structure teams, and champion a coherent, responsible cuisine focused on transmission and sustainability, a reflection I extend through research on artificial intelligence as a creative partner in haute cuisine.
My work sits at the intersection of gastronomy, leadership, and innovation.
Services
From developing a new project to governing a network, four ways to put real operational experience to work for you.
New ventures & existing properties
Menu development, potential analysis, operational diagnostics, and ongoing improvement support.
Artificial intelligenceAI & Gastronomy
Integrating AI into a hotel or restaurant's operations, without ever sacrificing the chef's craft.
GovernanceAssociation & network leadership
Structuring and governing a professional network: the presidency of Grandes Tables Suisses, as a working example.
SpeakingConferences & speaking
Keynotes, workshops, and talks on kitchen leadership and AI in hospitality.
A selection of my creations
