Chef Jean-François Vasseur
With the arrival of Chef Jean-François Vasseur, restaurants at the Jival Hill Resort showcase a bold new cuisine.
In his early forties, the young chef who earned his stripes at the Grand Hôtel du Lac in Vevey, Switzerland, now boasts extensive experience. Trained in the Michelin-starred kitchens of several well-respected hotels, his cuisine spotlights products, seasonality and authentic tastes – values he inherited from a childhood spent deeply rooted in the earth. The son of a vegetable farmer based in Northern France, Chef Vasseur was initiated to quality from a very early age. It became the basis for his craft. And in order to find that quality, he cultivates an extensive network of farmers and suppliers, establishing longstanding friendships with them.
For the Jiva Hill Resort, he imagined several new concepts, with menus that will change five times a year to reflect local harvest seasons.
