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Cooking as a form of communication
Franck Giovannini
Restaurant de l'Hôtel de Ville, Crissier, Switzerland
Franck Giovannini understands that lively interaction is essential if you want to keep up with the latest developments. Throughout his entire career, the head chef at the Restaurant Hôtel de Ville in Crissier has intensively nurtured this dialogue – with the best of the best, of course. This includes the likes of Claude Joseph, under whom he apprenticed, followed by Grey Kunz, Frédy Girardet and also Benoît Violier, who brought Giovannini to Crissier as a sous-chef. Giovannini has been working as chef de cuisine since 2012 and has, in the meantime, been awarded three Michelin stars and 19 GaultMillau points. Now the President of the Swiss Bocuse d’Or Academy, Giovannini is still on the lookout for interesting opportunities for exchanging ideas with others. He does this by regularly participating in competitions and festivals such as THE EPICURE.
3 MICHELIN STARS, 19 GAULT MILLAU POINTS