Le Chef

Olivier Lozac'h

Awarded one star by the Michelin Guide in 2010

On leaving Compiègne catering school I joined the kitchens of Sofitel at Porticcio, in Corsica, for two years. I then completed my military service in Paris and went to Switzerland for two years.

Back in France, I worked in Jean-Paul Jeunet's kitchens in Arbois (2 Michelin stars) for two years.

I missed Corsica, so came back to the Island, spending 1 year at Le Belvédère in Porto Vecchio, then two years in the Grand Hôtel de Cala Rossa in Porto Vecchiio (1 Michelin star).

The desire to run a kitchen came at that moment, and I took over management of the kitchens at the Montana in Courchevel (2 years), then came back to Corsica where I met Mr Fondacci.  It was in 2000, and the story continues...

My career has included stays abroad, of no great culinary interest (Germany, United Arab Emirates). Seasonal cuisine with quality products. It seeks to be a reflection of the hotel;  honest, simple and based on sharing.