A life dedicated to the art of cuisine – after completing his apprenticeship in 2007, Frenchman Benoit set out on an impressive path at Kempinski Hotel Corvinus. Influenced by his collaboration with renowned chefs in the south west of France and following a period of intensive mentoring by Frank Giovannini and Benoît Violier at the Hôtel de Ville de Crissier, Carcenat and his wife Sabine have been dedicating themselves to culinary excellence at the Valrose in Switzerland since 2017. His philosophy, shaped through his travels and encounters, combines beauty and childish curiosity with the pursuit of perfection in haute cuisine. Renowned for his creative boundlessness and technical perfection, Carcenat treats his guests to taste experiences inspired by the abundant nature that surrounds the restaurant. With its 18 GaultMillau points awarded in 2023, Valrose is a testament to Carcenat’s dedication to quality, craftsmanship, and harmonious interplay between tradition and innovation.