Sébastien Cassagnol Appointed Executive Chef of the Royal Savoy Hotel & Spa Lausanne
Sebastien Cassagnol has been appointed the new Executive Chef of the Royal Savoy Hotel & Spa in Lausanne. He brings 20 years of culinary experience in senior positions at some of the world's iconic hotels and restaurants. Having managed kitchens and designed menus in ten countries including France, Australia, Bali, Cyprus, England, Jordan, Lebanon, Morocco, Tahiti and New Zealand, his international culinary experience will be invaluable to the Royal Savoy, one of the top luxury hotels in the "Olympic City" of Lausanne.
Most recently he was the Executive Chef at the renowned La Mamounia in Marrakesh. Prior to that, he was Executive Chef at the five star Rotana Amman. Immediately prior to that, he was Executive Chef at the newly renovated Nirwana Resort in Bali overseeing five restaurants and from February 2009, he was Executive Chef at the Anassa, in Cyprus, one of The Leading Hotels of the World, where he managed two restaurants, five food outlets and banqueting facilities while supervising 75 chefs.
Chef Cassagnol began his culinary career as Executive Sous Chef at Le Vendome Beirut, a boutique InterContinental hotel. In 2002, he worked for famed chef Jean George Vongerichtern where he learned about Asian influences on French cuisine at Le Market in Paris. He was part of the pre-opening team at the St Regis Bora Bora, the largest resort in the South Pacific that included Jean George's Lagoon restaurant.
"Cooking is an art and a craft, which can only be successfully accomplished by the application of clear thinking, persistence, knowledge, experience and a great deal of intuition and passion" affirms Chef Cassagnol.
The Royal Savoy's General Manager, Alain Kropf adds "We are very fortunate to have such a well-traveled and internationally-experienced executive chef as part of our team. Sebastien Cassagnol has already proven himself to be an excellent leader, and we are excited to see how he will inspire new creativity into our restaurants and bars over the coming months."
Originally from the south of France, Chef Cassagnol graduated with a BTH-BTS diploma in Restaurant and Hotel Management from Les Lycees Jacque Coeur Bourges. Prior to that, he received a CAP-BEP from the Lycee des Metiers Hoteliers de Mazamet.
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