Short Bio

Lionel Sauvère is a Lecturer Practical Arts teaching fine dining service techniques to students at the Berceau des Sens restaurant at EHL since 2007. He obtained his Swiss professional diploma as a Chef in Restaurants from Gastrovaud, a Swiss vocational institute specializing in culinary arts and restaurant management programs. He gained extensive experience working in fine dining environments in Switzerland, France and the UK. Most notably, he was Restaurant Manager at the Olympic Museum for 7 seven years. He developed his teaching skills and an appreciation for transmitting knowledge and skills to the younger generations as a teacher in France, delivering culinary and F&B courses to French apprentices for four years.