Serge Labrosse.

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At an age when others pick up their pens to pursue traditional professions, Serge Labrosse left his native Charolais for Mâcon to attend the vocational high school from which he graduated with a degree from the Hotel School. What followed was a series of prestigious establishments where the young chef honed his craft. There was the Hilton in Jerusalem, where he learned cooking without butter and cream, the Hilton in London, where he encountered haute gastronomy, followed by renowned French culinary landmarks led by acclaimed and exacting chefs: Au Comte de Gascogne in Paris, La Cloche in Dijon, La Palme d’Or at the Martinez in Cannes, Le Méridien in Nice and Brussels.

The twists of life led him to Geneva 20 years ago. Geneva is now the stage for all his achievements. Critics praise his culinary artistry. This grounded chef, trained alongside the finest, fulfills his mission with every dish: delivering joy by sublimating nature. Serge Labrosse earned Michelin stars, first at the Buffet de la Gare des Eaux-Vives, then at Le Flacon in Carouge. Today, at the helm of La Chaumière in Troinex, Le Boléro in Versoix, and Les Ateliers in Geneva, he remains driven by the same ambition: to amaze through inventive cuisine, surprise, bring joy, and… earn new stars.

Highly active in the world of Geneva gastronomy, Serge Labrosse is also a member of Goutatoo, an association of fifteen Geneva chefs united by their passion for exquisite taste.Languages spoken by the speaker

• French

Serge Labrosse delivers keynotes in Geneva, Lausanne, Neuchâtel, and throughout French-speaking Switzerland. Haute cuisine often sparks dreams. The media and culinary guides contribute to this celebrity status of gastronomy. But earning stars demands tremendous dedication and hard work!

During his UnoMe keynotes, Serge Labrosse, leading three establishments (La Chaumière in Troinex, Le Bolero in Versoix, and the cooking school Les Ateliers in Geneva), invites us into his universe. This culinary virtuoso, acclaimed by food critics, delivers speeches designed to strengthen team leadership and elevate your management practices.

Naturally, you can also engage him for keynotes on gastronomy, creativity, and culinary innovation.