Roth Michel, MOF, Bocuse d’Or and One Star Chef

Roth Michel, MOF, Bocuse d’Or and One Star Chef

Michel Roth 

Chef, MOF, Bocuse d’Or, One Star and Taittinger Prize winner

Restaurant Le Bayview, Genève
Style : French Gastronomy
Apprentice at the Auberge de la Charrue d’Or in Sarreguemines, he joined the posts at the Auberge de l’Ill in Illhausern, at the Crocodile in Strasbourg (two star-rated tables in Alsace) and at Ledoyen in Paris.
In 1981, he entered as a first clerk at the Ritz Hotel, Place Vendome in Paris. In 1992, he became chef of the restaurant l’Espadon. On June 10, 1999, he left the Espadon for the restaurant Lasserre. In September 2001, the Ritz Hotel reminded us. He accepts. In March 2009, the restaurant L’Espadon and Michel Roth were awarded a second star. He will be the Kitchens Manager until closing on August 1, 2012 for complete renovation. He takes advantage of this closure to open his gastronomy consulting company and takes, in September 2012, a position of executive chef and culinary advisor at the Hotel President Wilson in Geneva. In November 2013, he obtained a star for the Bayview restaurant and 17/20 with an other guide.
He participated in the Masterchef 2011 program, broadcast on TF1, offering a 3-course dressage test in 30 minutes. The dishes he offered to the 3 candidates in this event were from the daily cuisine of the Ritz-Espadon restaurant: a starter (crab), a dish (lobster) and a dessert made with pear.
In December 2013, he co-presented the program “Repas de fête”, broadcast on Arte with Caroline Mignot. A second season is in preparation for a broadcast at the end of 2014.
Since 2009, Michel Roth presides over the competition Les Chefs en Or.
He is the sponsor of the Croq’l’Espoir association since 2014 and chaired the fourth edition of the association’s charity gastronomic dinner on Saturday, February 1, 2014: L’Éphémère. This project is carried out in partnership with the hotel schools Ferrandi, EPMTTH and Guillaume Tirel2.
It is a partner of Air France and is involved in the development of Business and First Class cards.
In 2015, he joined the Lenôtre house as director of know-how. In 2016, the Bayview is promoted to Romand restaurant of the year and gets 18/20. He participates in Top Chef to judge the participants in the quarter of the final.

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