Executive Chef Of Hotel President Wilson Geneva

Originally from Moselle, Michel Roth is one of the most rewarded chefs in France. Formed around the great Alsatian tables, he quickly acquired a great experience of haute cuisine. He worked with Guy Legay at Ledoyen in Paris and then at the illustrious Ritz Palace in Place Vendôme during 19 years to finally become Executive Chef of the restaurant L'Espadon. In 1999, he embarked on a new adventure at the restaurant René Lasserre as Executive Chef before coming back two years later to the Parisian Palace to take the Direction of the Ritz's kitchens. A short time afterwards, he was awarded with two Michelin stars.
In September 2012, he joined the Hotel President Wilson, a Luxury Hotel in Geneva, as Executive Chef and takes over the kitchens of the Bayview restaurant, which will be awarded its first Michelin star only one year later, as well as a grade of 17 / 20 at Gault & Millau, then 18/20 in 2016. He confides "the hotel immediately seduced me, and I like the family side in the work. I wanted to put my signature here and work with a young and passionate team".

To sustain his momentum, and always looking towards the future, Michel Roth created in 2013 his first Japanese fusion menu with French influences. Inspired by his many trips to Japan and his passion for the Land of the Rising Sun, he wanted to mix these two cuisines to create the surprise and do something different with Umami. Playing on new trends, working quality products with respect by learning how to master traditional cutting and presentation techniques is an art, and chefs like to be where they are not expected. It is therefore in a resolutely relaxed setting that Michel Roth expresses a new kitchen, that is above all convivial and original, on the Poolgarden terrace.