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Culinary Concepts

Once upon a time… At the Grand Hotel Kempinski Geneva

Geneva, April 2013

For more than 2 years, the Grand Hotel Kempinski Geneva is honored to have on board James Norman who is a highly-experienced Executive Chef. Having started his career 18 years ago and after having worked in several countries around the world, including Switzerland since 2009, he is now fully devoted to his new position. With original - sometimes crazy - ideas, he brings quality and luxury in a creative way. Welcome to the little kingdom of culinary surprises in the heart of Geneva... Signed by Chef James Norman.

LAKE PERCH FILLETS : Our local “Signature Dish”

Perch fillets, a typical local dish, are always a touchy subject: they are not easy to get from Lake Geneva. By dint of perseverance, in early fall of 2012, the Chef reached an agreement to supply the hotel with one of the last local fishermen. The FloorTwo is proud to present its signature dish: authentic perch fillets from Lake Geneva! No less than 50 kg of fresh perches are caught each week to meet the demand.

Garden at the FloorTwo Restaurant

One of the Chef’s last challenges is the beautiful garden set on the FloorTwo Restaurant terrace, street Monthoux. Far from the first plantations with aromatic herbs, there is a real garden: 30 meters long where you can see more than 16 varieties of vegetables and fruit. James Norman is ambitious. The symbol is huge: the priority of the Hotel is local and fresh products, with the best quality possible.We will re-open it in May with more varieties and surprises…

The “Kempinski cows”

At the beginning of the summer 2012, the Chef selected a farm near Geneva where some cows are now exclusively dedicated to Kempinski production. Cream, milk, cheese, butter… The Grand Hotel Kempinski is proud to present its Kempinski cows from the Avully Farm: one of the last one near Geneva which still produces for Vivadis dairy brand. A concept which also brings a green action to protect the environment!

Honey by Kempinski

In the same way of thinking, in May 2013, beez will check-in at the Hotel: some beehives will be placed on the roof on the Hotel to produce our own honey, as VIP guests’gifts.

When the Chef just brings one of his ideas to life, he is already working on the next one. “All Five-stars Hotels have luxury standards. We make the difference with the personality of our offer.” says the Chef James Norman, so excited. What is the next project? A signature dish for the FloorTwo Restaurant which will make a noise… More information soon!

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