Michel ROTH

The Path

Training at Auberge de la Charrue d'Or, Auberge de L'Ill, and Le Crocodile gave Michel ROTH a grounded start in classic kitchen practice before he moved into the higher-pressure world of French fine dining. Those early houses formed the base from which his work in Paris took shape. At Hôtel Ritz Paris, the standards were exacting from the start. Michel ROTH worked there as chef assistant at Hôtel Ritz Paris (1981–1992), a period that placed him inside a major hotel kitchen and set the terms for the precision expected of him. He then became chef at L'Espadon (1992–1999), a role that extended his standing in a room where consistency and refinement carry real weight. From there he moved to Restaurant Lasserre in Paris as chef (1999–2001), continuing through another emblematic Paris dining room. The same house later became the site of a return. Michel ROTH came back to Hôtel Ritz Paris as head chef (2001–2012), taking on the wider responsibility that comes with leading at that level. His career then extended to Geneva, where he serves as executive chef and culinary advisor of Hotel President Wilson (since 2012) and chef of Bayview (since 2013). The pattern is clear: classical training, sustained execution, and the ability to carry that standard across cities and roles.

The Work Today

In Geneva, the work is tied closely to Hotel President Wilson, where Michel ROTH serves as executive chef and culinary advisor of Hotel President Wilson (since 2012). That role sits within the broader profile of a chef whose name is linked to the hotel’s culinary identity and to the city’s fine-dining circuit. La Table Cachée in Paris also belongs on the map of his career, adding another address to a practice anchored in major gastronomic capitals.

In Their Words “From a very early age I was often in the kitchen with my mother and grandmother, they were the ones who taught me my first recipes.”

Acclaim

Michel's honors include Michelin star, Michelin Guide, two stars, Meilleur Ouvrier de France (1991), Chevalier of the Legion of Honour, Chevalier of the National Order of Merit, and Officier du Mérite Agricole. The distinctions read as a record of sustained practice rather than a single peak. They sit alongside the houses that marked the route: Auberge de la Charrue d'Or, Auberge de L'Ill, Le Crocodile, Hôtel Ritz Paris, L'Espadon, Restaurant Lasserre, Hotel President Wilson, Bayview, and La Table Cachée. Across those addresses, the through-line is the same: early family instruction carried into the exacting framework of luxury hospitality.