By Sunita Sehmi, Walk The Talk
Philippe Chevrier has become synonymous with great restaurants, good food and excellence! He was an apprentice at the restaurant « Le Chat Botté » in the Hôtel Beau Rivage in Geneva. Once his studies were completed, he worked for two years as a commis chef (at « L'Oasis » restaurant in La Napoule and at « Le Gentilhomme » in the Hôtel Richemond) before undertaking two one-year training periods in bakery and confectionery. In 1984, he spent the year as a chef with Frédy Girardet in Crissier before joining « Le Patio » restaurant where he was sous-chef de cuisine from 1985 to 1986. He was later employed as chef de cuisine at Domaine de Châteauvieux in Satigny, of which he became proprietor in 1989. Philippe obtained his first Michelin star in 1991, and his second in 1994. He was made a Chevalier de l'Ordre du Mérite Agricole in 1996 and thereafter opened the Café de Peney, also in Satigny. More accalades followed and in 2002, he was scored 19/20 in Gault Millau and voted Chef of the Year.
He is the owner of the Vallon in Conches, in the outskirts of Geneva, and opened the Epicerie de Châteauvieux in Satigny. His recent opening of a New York style bistro, “Chez Phillip”, has become one of Geneva’s cool restaurants and of course the food is fabulous! I was lucky enough to interview him about his latest venture, which is open 7 days a week and this place is never empty! The formula of an authentic grill house has clicked with customers and Philippe’s business model has proved to work time and time again.
I hope you enjoyed his interview as much as I did.
Tell us about yourself, your childhood, growing up etc.
I grew up in Geneva and I did my school. I started an apprenticeship when I was 15 years old. I then worked in several institutions in Switzerland and abroad to improve my knowledge. I then settled down and opened my first restaurant, Chateauvieux.
Chez Philippe is a NYC bistro style; tell us a bit more about the concept behind the bistro?
It is a desire that I have for about 30 years, when I ran my first marathon in NY and ate at a New York steak house. This for me was a place of sharing and of conviviality, a bit similar to Parisian brassieres. This restaurant is for everyone, White collar and manual workers, young and old. I have made sure that the prices are very affordable. A 250 grams steak costs 36 CHF. If you go downstairs, at the bar we have a salad and a burger on the menu for 16CHF! Even the lamb chops are sold by piece. There is something for everyone.
How do you feel about the success of Chez Philippe?
It's a dream come true. I am very happy with the result because customers are very captivated by the setting, the atmosphere and the food. It is an extraordinary place of warmth where you feel the energy that liberates the city, where you can land at any time. I am planning to open seven days a week. At first, the grill will serve lunch and dinner until midnight. On the ground, the bar will offer dining from 11 am to 11 pm. They say that Geneva is dead on Sunday; I am trying to change that!
What did you learn about yourself and about people other?
In this business I learn something every day. However, what is central is to listen to your team, to check in daily, inquire, and to perform your best everyday of your life.
In your opinion what is true leadership?
Don’t ever be afraid of hard work; give time to your employees, whatever their position. As a leader you have to be the glue, the connector, to lead by example.
Could you share your strategies that we could use to keep more balanced?
There is no strategy just enjoying what you are doing and doing it well with passion.
What is the best piece of business advice you were given?
From my mum, she told me, “Never work for money but for the pleasure of a job well done.”
What's the next challenge for the restaurant industry?
I have many ideas to create new restaurants but I do not know if one life is enough.
What's next for you?
Expand my family.
Chez Philippe
Passage des Lions, 8
rue du Rhône 8
Genève.
Monday to Sunday 12-15h and 19-23h; bar: 11-23h.
www.chezphilippe.ch
All photos © Marc Ninghetto
Sunita's Bio
Sunita is an Executive Coach, Trainer and Consultant. She is of Indian origin and was born in London before moving to Geneva in 1992. She has a Psychology background (specialising in Occupational Psychology) and a Post Graduate in the Development and Training of Adults. She also completed a Masters in Ressources Humaines, Coaching et Gestion des Carrières at the University of Geneva.
During her 25 years experience Sunita's drive has always been to help people to do their best and hence led her to create Walk The Talk.
In her free time Sunita is a Mentor for the Branson Center of Entrepreneurship and a proud member of the School in The Cloud Team.
