Sébastien Cassagnol Appointed Executive Chef of the Royal Savoy Hotel & Spa Lausanne

Switzerland, Lausanne. March 27, 2019

Sebastien Cassagnol has been appointed the new Executive Chef of the Royal Savoy Hotel & Spa in Lausanne. He brings 20 years of culinary experience in senior positions at some of the world's iconic hotels and restaurants. Having managed kitchens and designed menus in ten countries including France, Australia, Bali, Cyprus, England, Jordan, Lebanon, Morocco, Tahiti and New Zealand, his international culinary experience will be invaluable to the Royal Savoy, one of the top luxury hotels in the "Olympic City" of Lausanne.

Most recently he was the Executive Chef at the renowned La Mamounia in Marrakesh. Prior to that, he was Executive Chef at the five star Rotana Amman. Immediately prior to that, he was Executive Chef at the newly renovated Nirwana Resort in Bali overseeing five restaurants and from February 2009, he was Executive Chef at the Anassa, in Cyprus, one of The Leading Hotels of the World, where he managed two restaurants, five food outlets and banqueting facilities while supervising 75 chefs.

Chef Cassagnol began his culinary career as Executive Sous Chef at Le Vendome Beirut, a boutique InterContinental hotel. In 2002, he worked for famed chef Jean George Vongerichtern where he learned about Asian influences on French cuisine at Le Market in Paris. He was part of the pre-opening team at the St Regis Bora Bora, the largest resort in the South Pacific that included Jean George's Lagoon restaurant.

"Cooking is an art and a craft, which can only be successfully accomplished by the application of clear thinking, persistence, knowledge, experience and a great deal of intuition and passion" affirms Chef Cassagnol. 

The Royal Savoy's General Manager, Alain Kropf adds "We are very fortunate to have such a well-traveled and internationally-experienced executive chef as part of our team. Sebastien Cassagnol has already proven himself to be an excellent leader, and we are excited to see how he will inspire new creativity into our restaurants and bars over the coming months."

Originally from the south of France, Chef Cassagnol graduated with a BTH-BTS diploma in Restaurant and Hotel Management from Les Lycees Jacque Coeur Bourges. Prior to that, he received a CAP-BEP from the Lycee des Metiers Hoteliers de Mazamet.

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Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as “Biophilic Design.” Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.