Serge Labrosse.

A native of Charolais, Serge Labrosse was immersed in a world of good products throughout his childhood. He prepared his first big meal at the age of 14 for his sister's communion, naturally inspired by the menus of the prestigious Georges Blanc, the great Paul Bocuse, and the Trois Gros brothers, which his father brought home from his business dinners.

At an age when others were using their pens to embark on a liberal career, Serge Labrosse left his native Charolais for Mâcon to attend professional high school, from which he graduated from the Hotel School. What followed was a series of great establishments where the young chef honed his skills. There was the Hilton in Jerusalem, where he learned cooking without butter or cream; the Hilton in London, where he delved into haute cuisine; then large and beautiful French addresses run by renowned and demanding chefs: Au Comte de Gascogne in Paris, La Cloche in Dijon, La Palme d'Or at the Martinez in Cannes, Le Méridien in Nice and in Brussels.

The twists and turns of life led him to Geneva 20 years ago. Geneva is now the land of all his achievements. Critics praise his art. This "terrien," trained alongside the greatest, succeeds in his challenge with each dish: to bring happiness by sublimating nature. Serge Labrosse earned stars, first at the Buffet de la Gare des Eaux-Vives, then at Le Flacon in Carouge. Today, at the helm of La Chaumière in Troinex, Le Boléro in Versoix, and Les Ateliers in Geneva, he is still driven by the same ambition: to impress with his inventive cuisine, to surprise, to bring joy, and... to earn new stars.

Very active in the world of Genevan gastronomy, Serge Labrosse is also part of Goutatoo, a friendly group of fifteen Genevan chefs, united by their love of good taste.Language spoken by the speaker

• French

Serge Labrosse gives conferences in Geneva, Lausanne, Neuchâtel and throughout French-speaking Switzerland.Haute cuisine often makes people dream. The media and other gastronomic guides contribute to this 'starification' of gastronomy. But to achieve stars, what a lot of work it takes!

During his UnoMe conferences, Serge Labrosse, who heads three establishments (La Chaumière in Troinex, Le Bolero in Versoix, and the culinary school Les Ateliers in Geneva), takes us into his world. This virtuoso of the stove, praised by food critics, offers interventions designed to strengthen your teams' leadership and improve your management practices.

Of course, you can call on him for conferences on gastronomy, culinary creativity, and innovation.