Benoît Carcenat, Meilleur Ouvrier de France 2015, was trained in haute cuisine by Joël Robuchon in Paris, followed by the mentorship of renowned chefs from the Southwest of France, such as Christian Parra and Frank Ferriguti.

He then joined the prestigious Swiss establishment, the Hôtel de Ville in Crissier (3 Michelin stars, 19 Gault&Millau points, and named the world’s best restaurant by “La Liste” in 2015), where he worked alongside Frank Giovannini and Benoît Violier.

Driven by a profound passion for beauty and haute gastronomy, Benoît pursues a relentless quest for excellence, enriched by his travels to the far corners of the globe. These inspiring encounters have nurtured his curious, open, and welcoming spirit. These diverse experiences form the values he embodies: excellence, transmission, attentiveness, and team spirit.

Benoît captivates with boundless creativity and flawless technical mastery, elevating each culinary creation into a unique and unforgettable experience for his guests.

Together with the dedicated team at Valrose, he contributes to upholding and continuing the rich legacy of this iconic establishment.