A New Chapter at Berceau des Sens: Christophe Schmitt Takes the Helm
- Luxe magazine Switzerland
- Sep 1
- 5 min read
A New Chapter at Berceau des Sens: Christophe Schmitt Takes the Helm
On August 18, 2025, a new culinary era will begin at Berceau des Sens, the Michelin-starred training restaurant of the École hôtelière de Lausanne (EHL). Renowned French chef Christophe Schmitt will step into the role of Executive Chef, succeeding Lucrèce Lacchio, whose remarkable tenure saw the restaurant reach new heights before she embarks on fresh professional adventures.
The announcement, made official in Lausanne on August 19, marks more than a simple change of leadership. It represents the continuation of a tradition that combines academic rigor with gastronomic excellence, a philosophy at the very core of EHL’s identity. Schmitt’s appointment underscores the institution’s ambition to remain a bridge between fine dining and world-class hospitality education.
From Strasbourg to Asia: A Chef Forged by Experience
For Christophe Schmitt, the path to Lausanne has been as diverse as it has been distinguished. Born in France, he began his culinary journey as an apprentice under the legendary three-Michelin-starred chef Émile Jung at Au Crocodile in Strasbourg. The experience instilled in him both the discipline and artistry required to thrive in haute cuisine.
From there, Schmitt sharpened his skills at some of France’s most celebrated tables. He trained under Jacques Lameloise at his three-starred restaurant in Chagny, with Davy Tissot, Meilleur Ouvrier de France (MOF) and Bocuse d’Or laureate, at Villa Florentine in Lyon, and with Olivier Elzer at L’Abbaye de la Bussière in Burgundy’s wine country. Later, in Paris, he worked alongside Jean-Yves Leuranguer, another MOF, at the iconic Fouquet’s.
Schmitt’s own star began to rise rapidly. In 2012, he earned his first Michelin star as head chef of Le Diane, the prestigious restaurant within the Hôtel Fouquet’s Barrière in Paris. His reputation as a meticulous craftsman, capable of blending tradition with innovation, was cemented. A few years later, he moved south to Provence, taking the reins from MOF Philippe Jourdin as Executive Chef at Domaine de Terre Blanche. There, he once again led his team to Michelin acclaim, securing a star for Le Faventia in 2023.
But Schmitt’s ambition was not confined to France. Drawn to international horizons, he embarked on a culinary journey across Asia, serving as Executive Chef of four restaurants in Macao, Taiwan, Hong Kong, and Vietnam. This global chapter enriched his perspective, allowing him to fuse French techniques with Asian influences while adapting to diverse culinary cultures and clientele.
“I am delighted to begin this new chapter of my career at EHL,” Schmitt said. “The institution is renowned not only for its gastronomic excellence but also for its academic vision. I look forward to sharing my culinary universe with students, while passing on values that matter deeply to me: authenticity, identity, and respect for the product.”
A Career Decorated with Honors
Schmitt’s career has been punctuated by prestigious accolades. In 2011, he was awarded the “Young Hope of the Year” trophy by Chef Magazine. The following year, he triumphed at the international culinary competition Le Taittinger, widely regarded as one of the most challenging contests for chefs worldwide. Twice, in 2015 and 2022, he reached the finals of the demanding Meilleurs Ouvriers de France competition, a hallmark of craftsmanship and perseverance.
Alongside his accolades, Schmitt has also been an ambassador of French gastronomy abroad, participating in culinary promotions from Beirut to Mexico City, Bali, and beyond. His ability to export France’s culinary savoir-faire has positioned him as both a chef and a cultural emissary.
Taking Over from a Star Performer
Schmitt’s arrival at Berceau des Sens comes at a pivotal moment. His predecessor, Chef Lucrèce Lacchio, leaves behind a legacy of achievements that strengthened the restaurant’s standing on the international stage. Under her leadership, Berceau des Sens not only retained its Michelin star but also achieved a remarkable 17/20 rating in Gault & Millau in 2024, the highest score in its history.
“After these years at the head of Berceau des Sens, I feel great pride in what we have accomplished as a team,” Lacchio reflected. “Now, I am ready for new adventures, knowing that this unique restaurant and its extraordinary team are in good hands. I wish Christophe as much joy and success as I have been fortunate to experience here.”
Her tenure was marked by a commitment to excellence and innovation, while also mentoring the next generation of hospitality professionals. In many ways, she embodied the mission of Berceau des Sens: to serve as both a gourmet destination and a living classroom for EHL students.
Schmitt himself was quick to acknowledge her contribution: “I want to pay tribute to the remarkable work of Chef Lacchio and wish her the very best in her future projects.”
The Berceau des Sens Legacy
Located at the heart of EHL’s Lausanne campus, Berceau des Sens is no ordinary restaurant. Open to the public, it is also a laboratory of learning, where students put theory into practice under the guidance of seasoned professionals. Its Michelin star and critical acclaim are not only a testament to culinary mastery but also to the success of EHL’s educational model: combining academic rigor, practical training, and human values.
For the students, the arrival of a chef like Christophe Schmitt is more than symbolic. It offers them direct exposure to a professional who has excelled in multiple gastronomic cultures, faced the pressures of Michelin inspections, and represented French cuisine on the global stage. The lessons they will draw go beyond recipes — they extend into resilience, creativity, and leadership.
About EHL: A Global Leader in Hospitality Education
Founded in 1893, the École hôtelière de Lausanne (EHL) is widely recognized as the world leader in hospitality management education. With over 4,000 students from more than 120 nationalities across campuses in Switzerland and Singapore, EHL combines academic excellence with hands-on experience. Its approach is holistic, nurturing not only skills but also values, emotional intelligence, and a global perspective.
EHL Hospitality Business School, accredited by AACSB and NECHE, consistently ranks among the world’s top institutions in its field, offering bachelor’s, master’s, and executive programs. Meanwhile, the EHL School of Practical Arts trains professionals in the applied techniques of hospitality and gastronomy, drawing on the expertise of six Meilleurs Ouvriers de France and the benchmark-setting Berceau des Sens restaurant.
For more than 130 years, EHL has shaped leaders who redefine excellence in hospitality and customer experience. Its alumni network of 30,000 strong spans the globe, united by a commitment to innovation, service, and human connection.
A Culinary Future Rooted in Tradition and Innovation
As Berceau des Sens enters a new chapter with Christophe Schmitt at the helm, the outlook is one of both continuity and evolution. The restaurant will remain a beacon of fine dining, grounded in tradition yet open to the influences of a globalized culinary landscape.
For Schmitt, the mission is clear: to uphold the values of authenticity, respect, and identity while sharing his vision with a new generation of hospitality leaders. His career marked by Michelin stars, international experiences, and a passion for mentorship makes him uniquely suited to guide Berceau des Sens into the future.
In passing the baton from Lacchio to Schmitt, EHL reinforces its role as a pioneer in uniting education and gastronomy. For the diners who flock to Berceau des Sens, the promise is tantalizing: a table where culinary artistry meets pedagogical excellence, under the direction of one of France’s most accomplished chefs.
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