Franck GIOVANNINI

Hôtel de ville ,Crissier
1993-1995 : Chef de partie at the Lespinasse restaurant, New York
1995-1999 : Commis, then Chef de partie at the Hôtel de ville de Crissier (in Canada)
1999-2000 : Sous-chef at Stonehedge Inn Tyngborrow, USA
Since 2000 : Sous-chef at the Hôtel de ville de Crissier

In the beginning…

It was Franck Giovannini's father who wanted to become a chef and who passed his passion on to Franck. Later, encounters with other chefs who were equally passionate about food and cooking sealed his fate. Claude Joseph, Gray Kunz, Fredy Girardet, Philippe Rochat and Benoît Violier were mentors to the young Swiss chef.

Preparation for the Bocuse d'Or

Following the same principles (a respect for products and the basics of cooking), Franck Giovannini has flung himself into preparation for the Bocuse d'Or as for a personal challenge. He manages his training sessions with precision and practice.

Outside the kitchen

When he is not cooking, Franck Giovannini likes to spend time outdoors with his children.

Between us...

The candidate speaks French and English What his mother thinks of his cooking: " She thinks it's wonderful " If he were a cooking utensil, he would be... "a knife, because it's the most important tool in cooking and is indispensable for transforming a product."

His commis Crystel Cattin wants to come to Lyon in order to "participate in a unique professional experience". The Bocuse d'Or will allow her to "work in a team and improve her technical skills and precision".

Franck Giovannini works with CHROMA type 301 knives.

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