FRANCK GIOVANNINI
CULINARY EXCELLENCE
FRANCK GIOVANNINI PHOTO © B VIOLIER
52 - WG June 2017
The first Swiss national to climb the podium of the Bocuse d’Or. Passionate, meticulous and precise, he constantly strives to prove his ability to everyone. A tireless perfectionist, he gives the best of himself every single day in order to progress still further. With an impressive professional background, Franck Giovannini began at the Auberge de la Couronne in Apples where he completed his apprenticeship with Claude Joseph in 1992. Once he had obtained his Swiss Federal Certificate, he left for Vancouver where he worked in the kitchen of a gourmet caterer. Then went to New York where he worked with the Grey Kunz. After a first stage as chef de partie at the Restaurant de l’Hôtel de Ville with Frédy Girardet, Franck Giovannini went to Boston. In 2000, he came back to the famous Philippe Rochat’s Restaurant de l’Hôtel de Ville in Crissier, Benoît Violier convinced him to become the sous-chef de cuisine and later chef de cuisine when Rochat passed on the torch to Benoît Violier in 2012.