OUR EXECUTIVE CHEF
QUENTIN JACQUEMOUD
Inspired chef
Born into a family of restaurateurs in Haute-Savoie, Quentin got his start at Ferme de l’Hospital before moving on to the starred restaurant at the Sydney Opera House. Back in France, he shone at the 3-Michelin-starred Clos des Sens in Annecy, then discovered the hotel business. From the end of 2020, he has been lighting up the kitchens of InterContinental Genève. Initially in charge of banquets, in June 2023 he took over as head of the hotel’s kitchens, managing a 30-strong brigadeand overseeing the hotel’s catering service.
OUR PASTRY CHEF
ARTHUR HOFFMANN
Chef of excellence
Born into a family of restaurateurs, Arthur was immersed in the art of gastronomy from an early age. His career has been shaped through seasons spent in prestigious establishments such as the Michelin-starred La Réserve Ramatuelle and the two Michelin-starred Cheval Blanc in Courchevel. Since July 2024, he has masterfully led our pastry team, elevating each dessert into a true work of art.