Hailing from Tramelan in the Bernese Jura region of Switzerland, chef Franck Giovannini has spent most of his professional life at Hôtel de Ville in the municipality of Crissier. He is a winner of the Bocuse de Bronze award in the Bocuse d’Or cooking competition and, in 2016, became Head Chef. In his new position, he has quickly forged a way of upholding the world-renowned establishment’s traditions while at the same time making his own mark. His philosophy is to produce a lighter style of cuisine without compromising on taste – and to maintain the product as the most important element of his work. To achieve this, the Crissier restaurant is following a simple motto: only the best is good enough.