The Chef
Cooking, a true vocation
His portrait
Born in Geneva, Philippe Chevrier grew up in Aïre, in the commune of Vernier. From an early age, cooking became his vocation. A passion passed on by his mother and grandmother, who used to prepare generous, home-style local dishes.
Philippe Chevrier began his apprenticeship in 1976 at the Hotel Beau Rivage in Geneva. He then moved on to the "L'Oasis" restaurant in La Napoule and the "Le Gentilhomme" restaurant at the Hôtel Richemond in Geneva. In 1984, he spent a year working alongside Frédy Girardet at the Restaurant de l'Hôtel de Ville in Crissier, before joining the team at Le Patio in Geneva as sous-chef in 1985. In 1989, aged just 29, Philippe Chevrier took over the Domaine de Châteauvieux, where he had been Head Chef since 1986.
A gastronomic craftsman and passionate chef for 50 years, Philippe Chevrier is also an entrepreneur who runs several restaurants in Geneva. These are warm, authentic places where conviviality and excellence are the watchwords.
subtle, delicate seasonal cuisine
His Cuisine
Philippe Chevrier is a lover of quality produce, who works with exceptional producers.
His style is a blend of rigour and creativity, discretion and openness. Far removed from ephemeral trends and fashions, he is committed to the long term and to tradition. In an academic, respectful but often daring way, he offers subtle and delicate seasonal cuisine that brings out the best in the produce.
In all his establishments, the Chef brings out the flavours with technique and emotion. For him, "cooking is not just a profession, it's an art of living".
His Journey
« Ever since my early childhood, the pleasure of cooking, which was passed on to me by several women, including my mother, only served to instill in me this passion and strength which have helped me to grow and advance throughout my life ».
Philippe Chevrier
The Kitchen : a Profession
- 1960 : Born on December 17th in Geneva. At the age of seven, he already knows that he is going to be a chef.
- 1974 : First summer job washing dishes at the Hôtel Métropole.
- 1976 - 1979 : At the age of 15, he completes a cooking apprenticeship at Le Chat Botté at the Hôtel Beau Rivage in Geneva. His apprenticeship tutor, Jean Boutiller, makes him start by washing dishes for three months.
Trained by Peers
- 1980 : Commis Chef at “L'Oasis” restaurant in Mandelieu-la-Napoule, with the chef, Louis Outhier
- 1981 : Commis Chef at Hôtel Richemond's restaurant, “Le Gentillhomme”
- 1982 : Internship at the Pasche bakery
- 1982 : Chef de Partie at the Hôtel Beau Rivage
- 1983 : Chocolate and confectionary apprenticeship with Eric Chevillat
- 1984 : Chef for Frédy Girardet, at the Restaurant Hôtel de Ville in Crissier
- 1985 - 1986 : Sous Chef at the Restaurant Le Patio
Recognition
Châteauvieux
- 1986 : Head Chef at Châteauvieux with the last coal-fired oven in Switzerland
- 1989 : Philippe Chevrier becomes the owner of the Domaine de Châteauvieux at the age of 29
- 1991 : First Michelin star
- 1994 : Second Michelin star
- 1996 : Chevalier du Mérite Agricole
- 1998 : Receives a score of 19 out of 20 in Gault & Millau
- 2002 : Philippe Chevrier is named Chef of the Year by Gault & Millau
Entrepreneur
- 1997 : Café de Peney opens
- 2003 : Takes over Le Vallon restaurant, in Conches
- 2003 : Epicerie de Châteauvieux opens
- 2004 : Domaine de Choully opens for seminars, banquets and weddings
- 2005 : Produce for sale in department stores
- 2006 : Launches Vins Philippe Chevrier in collaboration with Nicolas Bonnet and la Cave de Genève
- 2006 : Launches gourmet cruises on Le Savoie boat, until 2014
- 2008 : Philippe Chevrier - Le Traiteur, based in Choully, in collaboration with the Eldora Group
- 2008 : Opening of Relais de Chambésy
- 2009 : Takes over Café des Négociants
- 2013 : Takes over The Patio Rive Gauche
- 2014 : Opening of Denise's Art of Burger
- 2015 : Opening of Chez Philippe
- 2020 : Opening of Monsieur Bouillon
- 2022 : Takes over Les Aviateurs
- 2024 : Philippe Chevrier Consulting Launching
