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Ms Lucrèce Lacchio

Lucrèce Lacchio

Qualification(s)

CAP Cuisine, BEP Cuisine, Baccalauréat Professionnal Cuisine, Lycée Hôtelier du Clos d’Or, Grenoble, France

Function

Lecturer Pratical Arts, Chef of Berceau des Sens restaurant

Teaching Location(s)

EHL Campus Lausanne

Courses and Modules Taught

MASTER IN HOSPITALITY MANAGEMENT

Teaching Subject(s)

Fine Dining Cuisine
Fine Dining Restaurant

Area(s) of Expertise

Gastronomic Cuisine

Short Bio

Of French nationality, Lucrèce started in Grenoble, where she obtained her vocational certificate in pastry and professional baccalaureate in cooking at the Le Clos d'Or hospitality school. She then moved to Switzerland to work in starred restaurants, where she gained in expertise and gradually moved up in the ranks, until becoming the Chef of the restaurant Le Flacon in Carouge (Geneva). There, her cuisine was awarded a Michelin star and a score of 15/20 in the Gault et Millau guide. Before this, Lucrèce proved herself as sous-chef at the La-Haut restaurant in Chardonne (Switzerland), and worked in the United States as fish “Chef de partie” at the Le Lobby restaurant of the Peninsula Hotel in Chicago.

Awards

16 out of 20 points from Gault & Millau Switzerland 2023 for the Berceau des Sens