Are exec chefs becoming dinosaurs? Chapter 2

Congratulations to Franck Pelux, Sarah Benahmed and Sébastien Boulay for their first Michelin star at Lausanne Palace (Switzerland). And my compliments to General Manager Ivan Rivier for having gone against most  traditional approaches in the hotel business and embraced the philosophy to run each restaurant as if it was a standalone venue. Not just as an idea in principle but in actuality. The traditional Executive Chef of the Palace – who did a fantastic job for over a decade – is not today the sole F&B star of the Palace, signing, running and looking after each F&B product or experience.…
Access this content FREE on by Logging in or Registering Now

Related Posts

The frill is gone – (or should be)
by Stéphane Bellon Blog - September 20, 2021
When your MVP becomes a liability
by Stéphane Bellon Blog - September 17, 2021
What to do with business centers after pandemic
by Stéphane Bellon Blog - September 16, 2021