Heads and chefs

Didier Schneiter

Executive chef
Beau-Rivage Palace, Lausanne, Switzerland

---

Background

Didier Schneiter began his culinary career as an apprentice at the Hotel de France in Arbois (1 Michelin star) in 1976. He rounded off his experience at various eminent establishments such as the Hotel de Paris in Arbois, where he worked with Jean-Paul Geunet (2 Michelin stars) and La Grappe d’Or in Lausanne, where he was sous-chef under Peter Baermann (1 Michelin star).

Didier Schneiter first arrived at the Beau-Rivage Palace in 1979, working as sous-chef for one year before departing for Canada for a number of years. Upon his return to Lausanne in 1987 he was appointed Executive Chef at the Beau-Rivage’s sister establishment, the Residence Hotel. Shortly thereafter he was appointed Executive Chef of the Beau-Rivage Palace.

Didier Schneiter’s culinary style is greatly influenced by his international experience; it is characterized by a passion for authenticity and detail. Menus correspond to the rhythms of the season and the freshness of the produce available. Didier Schneiter is in constant search for new ingredients and recipes. He directs a brigade of more than 50 chefs and is responsible not only for the cuisine served in the two restaurants at the Beau-Rivage Palace and on the “Montreux”, the steamboat that tours Lake Geneva during the summer, but also for private meals and room service.

In this hotel as well:

François Dussart

Managing Director

View biography

Beau-Rivage Palace

Lausanne, Switzerland