Menu Close

Jean-Sébastien Pouch executive head chef

Jean-Sébastien Pouch uses his impressive know-how and technical mastery to concoct innovative dishes, subtly contrasting flavours and colours.

Carmine Manganiello executive head chef

Carmine Manganiello is executive head chef at Beaulieu Lausanne and responsible for all the dishes served on site. His cuisine exhibits all the generosity, imagination and flavours of his native Italy.

Vincent Adam executive head chef

Vincent Adam is the executive head chef of the SwissTech Convention Centre. His passion for cooking is reflected in his innovative, colourful and tasty dishes. Highly creative, Vincent Adam is constantly searching for new flavours; his cuisine is audacious, surprising and exquisite.

Bruno Gilbert executive head chef

Bruno Gilbert is the executive head chef of the CGN fleet. At the helm of the CGN kitchens for more than 12 years, Bruno Gilbert has been able to create virtuoso menus on the Belle Epoque boats and for private cruises. Based on regional and seasonal products, his cuisine features subtle and refined flavours.

Olivier Robin head chef

Olivier Robin sets the tempo for his team, day after day, as they play to his lead with never a false note.

Raphaël Curtit head chef

Raphaël Curtit is a perfect master at enhancing meat and fish with sublime sauces. He has a passion for innovation, keeping his customers happy with surprising combinations.

Emmanuel Joaquin Seara pastry chef

Emmanuel Joaquin Seara trained for many years with internationally renowned pastry chefs. Today, he transforms the diner’s desire for dessert into sweet and colourful emotion.

Nazim Rexhepi pastry chef

Nazim Rexhepi dedicates all his passion for creativity into the most beautiful desserts.

executive head chef

executive head chef

executive head chef

executive head chef

head chef

head chef

pastry chef

pastry chef

Jean-Sébastien Pouch

executive head chef

Jean-Sébastien Pouch uses his impressive know-how and technical mastery to concoct innovative dishes, subtly contrasting flavours and colours.

Carmine Manganiello

executive head chef

Carmine Manganiello is executive head chef at Beaulieu Lausanne and responsible for all the dishes served on site. His cuisine exhibits all the generosity, imagination and flavours of his native Italy.

Vincent Adam

executive head chef

Vincent Adam is the executive head chef of the SwissTech Convention Centre. His passion for cooking is reflected in his innovative, colourful and tasty dishes. Highly creative, Vincent Adam is constantly searching for new flavours; his cuisine is audacious, surprising and exquisite.

Bruno Gilbert

executive head chef

Bruno Gilbert is the executive head chef of the CGN fleet. At the helm of the CGN kitchens for more than 12 years, Bruno Gilbert has been able to create virtuoso menus on the Belle Epoque boats and for private cruises. Based on regional and seasonal products, his cuisine features subtle and refined flavours.

Olivier Robin

head chef

Olivier Robin sets the tempo for his team, day after day, as they play to his lead with never a false note.

Raphaël Curtit

head chef

Raphaël Curtit is a perfect master at enhancing meat and fish with sublime sauces. He has a passion for innovation, keeping his customers happy with surprising combinations.

Emmanuel Joaquin Seara

pastry chef

Emmanuel Joaquin Seara trained for many years with internationally renowned pastry chefs. Today, he transforms the diner’s desire for dessert into sweet and colourful emotion.

Nazim Rexhepi

pastry chef

Nazim Rexhepi dedicates all his passion for creativity into the most beautiful desserts.