Sylvain Fombertasse

The Climb

At Ô Bon Bec in Annecy, Sylvain Fombertasse worked as chef in a role that set the register for what came next: careful execution, composure under pressure, and steady progression. It was the kind of early position that builds a kitchen from the inside out, through repetition, control, and the accumulation of practical technique. At Le Pélican and Imperial Palace Hotel, the director of kitchens role places Sylvain Fombertasse across two operations at once. The work asks for range without drift: holding tempo, reading detail, and keeping the line between organization and hands-on leadership clear.

Today

Control and clarity define the current mode of Sylvain Fombertasse’s cooking. The language around the work is practical rather than decorative, which fits a chef who lets process carry the expression. Flavor is built in layers, then tightened until the result reads as clean, balanced, and purposeful. At Le Pélican and Imperial Palace Hotel, direction is as much about setting a working tone as it is about managing a brigade. Sylvain Fombertasse’s role depends on keeping service moving while still leaving room for finesse, so the leadership is felt in rhythm as much as in the final plate.

Career - Director of kitchens — Le Pélican and Imperial Palace Hotel - Chef — Ô Bon Bec, Annecy

Signature

Signature dishes include tataki de veau. The plate matches the style on display here: concise, technical, and attentive to texture as much as taste. It is the sort of dish where each element has a defined job, and where excess would work against the point.

In Their Words “Today’s recipe is veal tataki with anchovy cream and aged Parmesan.” “It will allow a little acidity to be removed and add crunch.”

Recognition

The public kitchen language is direct and technical, and that plainness is useful evidence of method. “Today’s recipe is veal tataki with anchovy cream and aged Parmesan.” The line is simple, but it shows a chef working from components and contrasts rather than ornament. The process language becomes even more specific in the next steps: “I’m going to put my piece of meat in.” “I’ll put that in the fridge for 2 hours.” “It will allow a little acidity to be removed and add crunch.” Taken together, the statements point to sequence, temperature, and texture — the kinds of decisions that shape the dish before it reaches service.

FAQ What is Sylvain Fombertasse's current role? Sylvain Fombertasse is Head Chef. Where did Sylvain Fombertasse work before? Sylvain Fombertasse's earlier career included Ô Bon Bec.