Grand Chef Relais & Châteaux Philippe Chevrier is at the helm of gourmet restaurant Chateauvieux. He sees his cuisine as not only a job, but also the art of life, of creativity and a liaison between people. His main source of inspiration is his surroundings and the beautiful hotel.
Chef Chevrier completed his training at Beau Rivage hotel inGeneva, and had his first role as Sous Chef at age 22 atLe Patio restaurant. Having become Head Chef at the age of 24, he went on to become his own boss at theDomaine de Châteauvieux, at the age of 27. In 1991 the restaurant earnt its first Michelin star, and another in 1994. In 1996 the Bottin Gourmand awarded the restaurant three stars, and in 2002 Gault & Millau gave it 19 out of 20, as well as nominating Chef Chevrier as Chef of the Year.
Describe your culinary philosophy in 6 words…
Product, quality, season, taste, technical and visual
What is your greatest inspiration?
Nature and the seasons.
What three things would you take to a desert island?
Matches, pans, a wine container of first choice.
- 2 Michelin stars
- 19/20 |Gault & Millau
- Chef of the Year, 2003 |Gault & Millau
Chemin de Châteauvieux 16
+41 22 753 15 11