Hôtel Royal enters a new chapter in its gastronomic history with the appointment of Chef Yohan Fatela as Executive Chef. His arrival reflects the establishment’s continued commitment to excellence, both in preserving the prestige of its Michelin starred restaurant Les Fresques and in further elevating its wider culinary offering.
For more than twenty years, Chef Patrice Vander shaped the gastronomic identity of Hôtel Royal and
played a defining role in building the reputation of Les Fresques. Hôtel Royal warmly acknowledges his
remarkable contribution to the history and spirit of the house.
An international career shaped by excellence
Chef Yohan Fatela has built a distinguished international career within the world of luxury hospitality. Driven by an early passion for travel, he left for Scotland at the age of nineteen to perfect his English before returning to France to take part in the opening of a restaurant in Grenoble. He then joined the Shangri La Group, marking the beginning of a global journey that would take him across Europe, the Middle East, and Asia.
Following an experience in Abu Dhabi within a French fine dining restaurant, he was appointed Head Chef at Sofitel Beijing at just twenty four years old. There, he led prestigious diplomatic dinners, welcoming heads of state and international delegations.
Upon returning to France, he joined the kitchens of Hôtel Majestic Cannes alongside Chef Pierre Gagnaire, where he led the Fouquet’s and Paradiso restaurants. He also contributed to major events during the Cannes Film Festival, overseeing up to seven hundred covers per day. At twenty nine, he became Executive Chef at La Bastide de Gordes in the Luberon, a Palace de France, where he developed his own refined and daring culinary signature.
A dual mission at the heart of Hôtel Royal
Chef Yohan Fatela’s cuisine is guided by a simple conviction: the pleasure of the table lies in the meaning found on the plate. His approach emphasises precision in cooking, allowing the purity of ingredients to express unexpected emotions. His menus evolve with the seasons, following the natural rhythm of each product.
For him, dining is more than a moment of pleasure. It is an experience rich in meaning, where every detail, from the plate to the service, contributes to a deeper emotional connection.
At Hôtel Royal, gastronomy is inseparable from the art of living. Each meal is conceived as a story shaped by its surroundings, from the landscape of Lake Geneva to the rhythm of service and the warmth of hospitality.
“It is with great humility and respect that I join a house with such a strong history. I want our guests to experience the spirit of French cuisine: convivial, generous, and meant to be shared. The ambition is to surprise, to tell a story, and to create a genuine moment around the table,” says Chef Yohan Fatela.
This new appointment reaffirms Hôtel Royal’s ambition to cultivate a gastronomy that is demanding, authentic, and vibrant, in constant dialogue with Lake Geneva, the surrounding nature, and the rich heritage of the property.
