Chef Jérôme Ryon
Born in a small village in La Bresse, a region renowned for breeding France's finest poultry, Chef Jérôme recalls sitting in his grandmother's kitchen as a young boy watching her prepare some of the regional dishes he was so fond of.
A graduate of the well-known Thonon-les-Bains Hotel and Catering School, Jérôme honed his craft working for prestigious chefs, such as Chef Marc Veyrat at L'Auberge de l'Eridan.
In 1998, Jérôme became Sous-Chef at Hôtel de la Cité, working as part of Chef Franck Putelat's team. He travelled extensively to promote the hotel and its French haute cuisine in Madeira, Washington, Tallinn, Riga, Tokyo, St. Petersburg, Moscow, St. Martin and in Rio de Janeiro. His hard work was rewarded in 2006 when he was appointed Executive Chef.
Although Jérôme defines his culinary heritage as mainly classical French, he also remains very open to evolving foreign culinary trends. Of all the culinary seasons, he claims that autumn, with its array of game, mushrooms and truffles, is his favourite.
Jérôme has taken part in several top-level culinary competitions. In December 2005, he won the prestigious "Pierre Taittinger International Culinary Award"
