Gilles Varone

Chef Gilles Varone's culinary philosophy is deeply rooted in local provenance, sustainability, and a profound respect for the Valaisan terroir. His restaurant operates with the explicit aim of promoting responsible cooking, prioritizing seasonality and the highest quality of local produce. This commitment extends to forging strong, symbiotic relationships with regional producers, ensuring a short, transparent supply chain from farm to table. A cornerstone of his ethos is an unwavering dedication to environmental stewardship, evidenced by the prestigious Michelin Green Star. This includes comprehensive valorization of food waste – nothing goes to landfill; instead, edible scraps are given to a local farm to feed pigs, which in turn yield exceptional charcuterie for the restaurant. Furthermore, all printed materials, such as menus, are produced on 100% biodegradable grass paper. Chef Varone meticulously focuses on product traceability and minimizing transport times, strictly utilizing only Swiss ingredients sourced as close to Savièse as possible. His approach is shaped by a childhood spent immersed in the Valaisan nature, instilling a sensitivity to the environment and a conviction that local products resonate more deeply with diners, often evoking cherished memories. Far from feeling restricted by a focus on local, simple ingredients, Varone finds greater creative gratification in elevating these humble products through technical mastery. He believes it demands superior skill and artistry to transform a simple, local ingredient into a sublime experience, rather than relying on inherently luxurious items like Wagyu beef or shellfish. He aims to honor the legacy of his starred predecessors through the relentless pursuit of perfect flavor balance, meticulous attention to detail, aesthetic plating, and an ambition to surprise all five senses of his guests. His ultimate goal is to offer an authentic moment centered on sharing his love for cooking, often personally serving dishes to reveal their subtleties to his guests. Chef Varone's technical mastery is exemplified by his artistic approach to elevating simple, local ingredients into extraordinary culinary experiences. He champions a "no-frills, gourmet" style, prioritizing the inherent quality and seasonal rhythm of Swiss produce. His cuisine is presented through a unique, evolving tasting menu, offered in five, six, or seven courses, each thoughtfully accompanied by expertly curated wine pairings or innovative non-alcoholic creations. His plating is characterized by a meticulous pursuit of aesthetic perfection and an emphasis on surprising all five senses, always striving for perfect flavor balance and intricate detail. A distinctive element of his approach is his personal engagement with diners, often serving dishes himself to elaborate on their subtleties and share his passion directly. A legendary signature dish that encapsulates his philosophy of sustainability and creativity is his "Colrave Zéro Déchet" (Zero-Waste Kohlrabi), which showcases his innovative use of every part of the vegetable, transforming it into a refined, multi-textured experience.

Career

• Apprentice at Clinique romande de réadaptation, Sion
• Chef De Partie at Mosimann's, London
• Senior Chef De Partie at Petrus, London
• Senior Chef de Partie at Bibendum, London
• Senior Sous Chef at Bibendum, London
• Chef Patron at Restaurant Gilles Varone, Savièse

Mentored by Anton Mosimann, Gordon Ramsay, Claude Bosi, Jonny Lake.