Hôtel Royal appoints Yohan Fatela as head chef | News
Hôtel Royal enters a new chapter in its gastronomic history with the appointment of Chef Yohan Fatela as Head Chef. His arrival reflects the establishment’s continued commitment to excellence, both in maintaining the prestige of the Michelin-starred Les Fresques restaurant and in further elevating its wider culinary offering.
For more than twenty years, Chef Patrice Vander shaped the gastronomic identity of Hôtel Royal and played a decisive role in building the reputation of Les Fresques. Hôtel Royal warmly acknowledges its remarkable contribution to the history and spirit of the house.
An international career shaped by excellence
Chef Yohan Fatela has built a distinguished international career within the world of luxury hospitality.
Driven by an early passion for travel, he left for Scotland at the age of nineteen to perfect his English before returning to France to take part in the opening of a restaurant in Grenoble. He then joined the Shangri La Group, marking the start of a global journey that would take him through Europe, the Middle East and Asia.
After an experience in Abu Dhabi at a French fine dining restaurant, he was appointed executive chef at Sofitel Beijing at the age of just twenty-four. There he chaired prestigious diplomatic dinners, welcoming heads of state and international delegations.
Upon his return to France, he joined the kitchens of Hôtel Majestic Cannes with chef Pierre Gagnaire, where he headed the Fouquet’s and Paradiso restaurants. He also contributed to major events at the Cannes Film Festival, overseeing as many as seven hundred covers per day. At the age of twenty-nine, he became chef at La Bastide de Gordes in the Luberon, a Palace de France, where he developed his own refined and daring culinary signature.
A double mission in the heart of Hôtel Royal
Chef Yohan Fatela’s cuisine is guided by a simple belief: the pleasure at the table lies in the meaning found on the plate. His approach emphasizes precision in cooking, allowing the purity of the ingredients to express unexpected emotions. His menus evolve with the seasons and follow the natural rhythm of each product.
For him, dining is more than a moment of enjoyment. It is an experience rich in meaning, where every detail, from the plate to the crockery, contributes to a deeper emotional connection.
At Hôtel Royal, gastronomy is inextricably linked to the art of living. Each meal is conceived as a story shaped by its environment, from the landscape of Lake Geneva to the rhythm of service and the warmth of hospitality.
“It is with great humility and respect that I join a house with such a strong history. I want our guests to experience the spirit of French cuisine: convivial, generous and meant to be shared. The ambition is to surprise, tell a story and create a real moment around the table,” says Chef Yohan Fatela.
This new appointment confirms Hôtel Royal’s ambition to cultivate a gastronomy that is demanding, authentic and vibrant, in constant dialogue with Lake Geneva, the surrounding nature and the rich heritage of the property.
On the edge of Lake Geneva, above France’s oldest spa town, Evian-les-Bains, Evian Resort has a long history as an unrivaled retreat for wellbeing and natural beauty. The beating heart of the resort, the five-star Palace-rated Hotel Royal, promises breathtaking views over the lake and mountains with its award-winning golf course, the Michelin-starred Les Fresques restaurant serving local cheeses and wines alongside herbs and vegetables grown in the kitchen garden, plus the resort’s flagship evianSPA, which offers a range of rejuvenating and indulgent wellness treatments. Also designated as the official venue for the G7 Summit in June 2026.
Stay: Rooms at Hotel Royal from €475 (approx. £405 per night) for a Sejour Park View Room including daily breakfast // Rooms at Hotel Royal for two adjoining rooms from £770 including daily breakfast
Link: hotel-royal.evianresort.com/en
