Chef Franck Giovannini is a passionate cook who has mastered the culinary principles of Frédy Girardet, under whom he trained, as well as Philippe Rochat and Benoît Violier. With nearly 30 years of experience, he has honed his craft in one of the world’s most prestigious kitchens. A dedicated competitor, he has earned nearly 20 distinctions since beginning his career in 1989. 

Notable achievements include 3rd place in the Bocuse d’Or International Competition in 2007, 1st place in the KADI Cuisinier d’Or competition in 2006 and 2010, and 1st place in the Disciples d’Escoffier International Competition in 2009. Giovannini’s cuisine is defined by precision, balance, and a refined aesthetic. Centered around local, seasonal ingredients and the principle of three harmonious flavors, his dishes embody both technical mastery and personal creativity. 

In Crissier, near Lausanne, he continuously evolves his approach to haute cuisine while staying true to the legacy of this renowned restaurant. His vision celebrates exceptional ingredients, innovation, and respect for tradition, creating a truly remarkable dining experience.