From local talent that grew up amidst the tastes and smells of the Mediterranean to ambassadors of France’s many regions or exotic far-flung lands, from the Alps to the beaches, all of our chefs pour heart, soul and talent into Monaco’s top fine-dining gems. At the height of their talents, they meet the needs and requirements of an increasingly demanding clientele. In a bid to continuously impress and amaze, they hone their inventiveness, feed their knowledge and expand their culinary repertoires to encompass new ideas and flavors from Monaco and beyond. From the ‘haute couture’ cuisine at the Louis XV-Alain Ducasse at the Hôtel de Paris Monte-Carlo, to the Vistamar’s fuss-free, understated dishes at the Hôtel Hermitage Monte-Carlo, via the original 100% organic offerings at the Elsa at the Monte-Carlo Beach, or the delicate aromas served up at the Blue Bay in the Monte-Carlo Bay Hotel & Resort: Monte-Carlo Société des Bains de Mer has appropriated this incredible culinary diversity, making it our own and showcasing, through our Michelin-starred chefs, as many facets to the art of dining as there are aspects to the pleasure of life in the Principality of Monaco.
Age 44, Alain Cavanna orchestrates 70 cooks deployed in different teams in the restaurants at the Sun Casino, Casino de Monte-Carlo, including the brand new Buddha-Bar Monte-Carlo, the catering service of the Groupe Monte-Carlo SBM and the legendary concert venue, La Salle des Etoiles in the Sporting.
Le Louis XV – Alain Ducasse restaurant’s chef and one of the world’s most famous chefs, Alain Ducasse is in charge of three Michelin star restaurants in Monaco, Paris and London. Widely known not only for his incomparable French cuisine, he has also developed innovative restaurant concepts, reflecting international influences.
Former head chef of the Monte-Carlo Beach restaurants, Jean-Claude Brugel now leads the team in the kitchens at the Café de Paris. With his appointment, the Monte-Carlo SBM group has put the bistro–style cuisine of its famous Brasserie in the hands of a top flight gourmet chef.
Previously employed at the Epicerie restaurant in the Brussels Méridien where his talent resulted in a score of 16/20 in the Guide Gault-Millau, the young Martinician chef Marcel Ravin (35) has been at the helm of the Monte-Carlo Bay Hotel & Resort kitchens since its inauguration. A new talent has been added to the tradition of gastronomic excellence prevalent in the Société des Bains de Mer establishments.
The Hotel Hermitage has appointed Benoît Witz as its Executive Chef. Born in Alsace, France, Benoît Witz now passionately interprets cuisine from the South of France and is set to take over the reins of the Michelin star restaurant Le Vistamar.
Eric Guillemaud is the Chef of the Buddha-Bar Monte-Carlo located in the Casino de Monte-Carlo, a majestic and historic concert hall converted into a glamorous and world-renowned Asian gastronomic restaurant.