Alexandre Intimate chef

As a self-taught chef, my career path has taken me off the beaten track, guided by the highest personal standards and a constant quest for excellence.

Initially drawn to the world of wine and the precision of food and wine pairings, I developed a keen sensitivity to ingredients, their balance and the emotions they can evoke. Cooking then became an obvious choice, a realm of free, instinctive and deeply demanding expression.

Based in Haute-Savoie since 2016, I have had the privilege of working in exceptional environments, notably at the 2-Michelin-starred Mont d’Arbois and the Hôtel Royal Palace in Evian, before devoting several years to working for a private family in Geneva. These experiences, conducted to the highest standards, have shaped my rigour, my attention to detail and my vision of bespoke cuisine.

My cuisine today is characterised by a constant quest for balance, purity and elegance. Each creation is the result of meticulous work, fuelled by passion, discipline and boundless curiosity.

Over the years, I have had the opportunity to discover some of the most remarkable restaurants on the international scene and to exchange ideas with inspiring chefs, thereby enriching a personal, free-spirited approach that is resolutely focused on excellence.