Geneva's Most Unique Michelin Star Dining

Located within the iconic Hotel Président, A Luxury Collection Hotel, Geneva, the gourmet restaurant Bayview reopened in September 2012 under the leadership of renowned French Chef Michel Roth (Meilleur Ouvrier de France and Bocuse d'Or, 1991). The restaurant welcomes guests year-round, from Tuesday to Saturday, with a summer break in August and a winter closure in early January. 
Today, Bayview is recognized as one of Geneva’s premier dining destinations, boasting 1 Michelin star (since 2012) and a 18/20 rating from Gault & Millau (since 2016). Since May 1st, 2023, Chef Danny Khezzar has taken the reins of the Bayview kitchens, marking a significant new chapter for this culinary institution. His appointment to this prestigious role follows years of mentorship and guidance under the expert hand of Chef Michel Roth.

Creativity, precision, and emotion—these are the pillars of Chef Danny Khezzar’s cuisine. A rising star on the contemporary gastronomic scene, the Chef combines rigorous technique with creative audacity to elevate every ingredient with perfect balance. His cooking is both modern and expressive, playing with contrasts, textures, and flavors to offer an intense and deeply personal culinary experience.

Excellence, mentorship, and mastery: this is the triptych that defines Chef Danny Khezzar’s expertise. Over the years, he has forged a powerful culinary identity, driven by an unwavering attention to detail and a lifelong passion for his craft. Around him, he has built a close-knit brigade where every movement is precisely orchestrated, placing technical skill at the service of a shared emotion. Danny Khezzar’s style was shaped by the very best. From his years with Michel Roth, he drew the rigor, discipline, and standards of excellence inherent to French haute gastronomie. To this classical foundation, he has married the audacity and creative freedom he explored alongside Pierre Gagnaire. Today, he passes on this rare synthesis—a blend of traditional perfection and avant-garde originality—to his team. Together, they work with absolute respect for the ingredient, fueled by a perpetual quest for excellence.

At Bayview, the sweet movements of the menu are led by Pastry Sous-Chef Amanda Vanelle. Working in perfect harmony with Chef Danny Khezzar, she acts as his true creative counterpart, ensuring a seamless transition from savory to sweet. Their creative synergy is beautifully showcased in "Le Pays de Sava," a signature vanilla-based dessert they envisioned together. This constant dialogue between the two chefs allows them to elevate the ingredients with rare technical precision, offering a masterful and refined conclusion to the gastronomic experience.

As the Head Sommelier of Bayview at the Hôtel Président, Geneva, and named "Sommelier of the Year" by the Gault & Millau guide in 2010, Geoffrey Bentrari embodies excellence and sensitivity in wine service. A true connoisseur of terroirs and grands crus, he crafts precise and inspired food-and-wine pairings designed to complement and magnify each of the Chef’s creations. Through a rigorous selection and a human-centered approach to wine, he offers guests an experience that is at once educational, refined, and deeply sensory.

Leadership, a commitment to service, and interpersonal elegance define the restaurant's management. At the helm of the team, Christophe Conte, Restaurant Manager, ensures that every moment spent at the table is remarkable, blending efficiency with a warm welcome and seamless service. Drawing on extensive experience in the luxury hotel and gourmet dining industries, he skillfully orchestrates the various roles of the front-of-house team to guarantee a harmonious, personalized, and memorable experience for every guest.