Chef Benoît Charvet
When you dine at the Celest, you can be sure of savouring the excellent cuisine of our chef, a multi-talented Maître Cuisinier (Master Chef).
Benoît Charvet, a child of the inner circle
Born into a family of restaurateurs, Benoît Charvet grew up in the world of cooking, with a father who was a Michelin-starred Maître Cuisinier. Steeped in this atmosphere of fine dining from an early age, it was only natural that he should train at the École Hôtelière Ferrandi in Paris, an elite catering institution specialising in gastronomy and hotel management.
With his family owning the restaurant La Maison de Bois - a long-standing institution in Mâcon - Benoît Charvet has his roots firmly planted in the Lyonnais region, and is extremely proud of his local origins.
And it is thanks to this rich heritage that Benoît Charvet is now able to offer you perfectly executed regional cuisine.
A chef open to the world
Proud of his roots, his culinary skills have also been enriched by his own personal journey. After setting up his first restaurant in Nice in 1999, he then took over from his father the Michelin-starred Le Comte de Gascogne.
A few years later, he travelled extensively, with his gastronomic odyssey taking him to the four corners of the world, including Los Angeles, New York, Montreal and Dubai. On his return to France, he worked first at the Hilton in Strasbourg, then in an Alsatian restaurant where guests dined in a carriage of the Orient-Express. Here, Benoît offered a signature cuisine that was quickly picked up on by both the Guide Michelin and Gault & Millau.
Since 2020, he has been donning the iconic chef's hat and keeping watch over the Celest Restaurant from the 32nd floor.
An accomplished restaurateur
Benoît Charvet's early and fruitful career has led him to exceed and master each and every facet of his profession.
Multi-skilled and a consummate professional, he likes to oversee each and every aspect of his art, considering fine dining to be a complete experience.
For him, customer satisfaction is also to be found in the smaller details, with particular attention being paid to the service and wellbeing of his guests. His expertise, uniformly recognised by his peers, has rightfully earned him two major titles, including Maître Restaurateur and Maître Cuisinier de France.