Chef
Franck Giovannini
Executive Chef & Co-Owner, Restaurant de l'Hôtel de Ville Crissier
- Discipline
- Chef
- Based in
- Crissier, Switzerland
Known for
- Fourth three-Michelin-star chef at Restaurant de l'Hôtel de Ville Crissier
- Bronze Bocuse d'Or 2007 as first Swiss on podium
- Gault & Millau Chef of the Year 2017/2018
i. Biography
The cooking at Restaurant de l’Hôtel de Ville Crissier, Switzerland, is built on fine ingredients, classical structure, and controlled movement between tradition and innovation. In the work of Franck Giovannini, the French kitchen functions as a working language: precise, seasonal, disciplined, and adaptable. Luxury is present, but it is kept in proportion to the product.
The Path
The Chef de cuisine post at Restaurant de l’Hôtel de Ville Crissier, Switzerland, until 2016, placed Franck Giovannini inside a house where continuity is part of the craft. Sauce, texture, temperature, and timing were not supporting details; they were the structure of the meal. The discipline formed there rested on classical technique, high-quality ingredients, and restraint in execution. In a restaurant associated with exacting standards, progression meant learning how to carry tradition without freezing it, and how to introduce innovation without making noise. Since 2016, the head chef and co-owner role has made Franck Giovannini responsible not only for the cooking, but for the ongoing identity of Restaurant de l’Hôtel de Ville Crissier. The work is both creative and custodial.
Now
The co-owner position gives the cooking a broader set of obligations. A dish must work in the moment—aroma, garnish, freshness, richness, balance—while also answering to the restaurant’s name and accumulated expectations. The kitchen is identified with classic French and seasonal cuisine, with a stated working direction of healthy, constantly evolving gastronomic cuisine based on fine ingredients, balancing tradition and innovation. In practice, the style aims for polish without weight, refinement without abstraction, and technique kept in service of the plate rather than display. Langoustine ravioli with smoked butternut and glazed clams seasoned with caviar is one creation associated with Franck Giovannini, cited by Relais & Châteaux among favorites from his creations at the Crissier restaurant. The dish sits inside a recognizable French register: ravioli as structure, seasonal butternut for depth, glazed clams and caviar for marine seasoning, and langoustine as the central luxury product. The standard he sets for the dining room is measured by response rather than ornament: "I want my guests to have an emotional reaction to my food. And that matters the same to me whether they’ve been served a luxury product like langoustine, or a simple tomato-based dish." The claim puts rarity and simplicity under the same test: whether the cooking carries feeling.
Recognition
Recognition for the work includes Chef of the Year (2018).
Profile updated July 2026
FAQ
Asked of Franck
What is Franck Giovannini's current role?
Franck Giovannini is Executive Chef.
Where did Franck Giovannini work before?
Earlier in their career, Franck Giovannini worked at Restaurant de l’Hôtel de Ville Crissier.
What recognition has Franck Giovannini received?
Chef of the Year (2018).
