Activities

Executive Leadership in Gastronomy

I currently serve as Executive Chef in luxury hospitality, overseeing multiple culinary concepts within a single property.

My responsibility goes beyond cuisine itself and includes:

- defining culinary direction and standards

- structuring and leading teams

- ensuring consistency, quality, and long-term performance

- aligning gastronomy with the overall strategy of the property

The objective is not short-term brilliance, but sustainable excellence.

Governance and Professional Representation

Alongside my operational role, I am actively involved in professional governance and representation within the gastronomic sector.

As President of the Grandes Tables Suisses, I work on:

- strengthening dialogue between chefs

- defending a demanding yet responsible gastronomy

- supporting transmission, mentorship, and collective initiatives

This role requires vision, diplomacy, and the ability to think beyond individual kitchens.

Projects and Strategic Development

I am involved in selected gastronomic and cultural projects, in Switzerland and internationally.

These projects may take the form of events, collaborations, or long-term initiatives, always built around clarity, credibility, and shared values.

I engage only in projects where gastronomy is treated as a cultural and strategic asset, not as a marketing accessory.

Mentoring, Juries, and Transmission

Transmission is a central part of my work.

I regularly act as a juror, mentor, or speaker in professional and academic contexts.

These engagements focus on:

- professional standards

- leadership and team dynamics

- the evolving role of the chef in contemporary organizations

Partnerships

I collaborate with a limited number of premium brands and partners.

These relationships are based on alignment of values, long-term commitment, and concrete collaboration — not visibility alone.

How I Work

I value clarity, commitment, and responsibility.

I do not multiply projects. I choose them.