Philippe Bourrel is not the typical Executive Chef. Stationed at Le Richemond, a Dorchester Collection hotel in Geneva, Philippe tends to all sides of the offering at Le Jardin. Not only does he oversee the kitchen brigade, which is made up of nearly 20 staff members, but he also takes care of everything related to the product, from buying to receiving to preparing and serving. This includes managing aspects like cost and quality control, as well as understanding seasonality to ensure that Le Ja... more
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