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Benoit Carcenat

Benoit Carcenat

MOF* Cuisine – Senior Lecturer

Benoit’s culinary career has seen him work in Michelin-starred restaurants and receive a range of prestigious awards.

With over 18 years of experience in the industry, Benoit’s previous employers include Hôtel de Ville de Crissier, located in Switzerland and considered one of the finest restaurants in the world. Benoit worked at the restaurant, which boasts three Michelin stars, for nine years as Chef adjoint. He also spent four years working as chef de cuisine at the Mandarin Oriental in Geneva, a luxury five-star hotel.

As a chef, Benoit’s talents were recognised in 2015 when he was awarded the Meilleur Ouvrier de France award. A unique and highly lauded accolade, it is awarded to the competitor that produces a product nearing perfection. In 2016, he joined the culinary team at Di Mare Restaurant to curate a Michelin star menu of dishes.

A French national, Benoit joined Glion Institute of Higher Education in July 2017.

*Meilleurs Ouvriers de France Awards