“2023 did not lack in challenges for us! Besides the “usual” logistic and operational challenges that our section handles, I believe, with efficiency, the year included a number of major events that required our teams to mobilise all of their expertise and experience. I’m thinking in particular of the annual artgenève dinner in January, which was attended by more than 1,500 people in one single evening! At 6 pm, while the exhibition was still in full swing, we started up our kitchens and set the tables discreetly: a veritable logistic dance that took place in the shadows to give diners a unique immersive experience. This larger-than-life evening once again demonstrated our capacity to meet culinary challenges on a huge scale and to offer exceptional gastronomic experiences even in the most demanding conditions. The next day, we had to organise a dinner for 60 VIPs for one of the partners of the event. A very exclusive evening for which we were able to present a high-end menu consisting of eight courses as well as a vertical wine tasting which our clients unanimously praised.

In the spring, for Watches and Wonders Geneva, the figures were emblematic: nearly a year of prior organisation, two daily menus with five starters, five main courses, and five desserts thought up and prepared each day, 10,000 meals served per day, 400 temporary waiting staff, 150 cooks, and 12 satellite kitchens. An achievement that was accompanied by a statistical feat to estimate the exact quantities of food needed and to avoid wastage through food drives, carefully planned supply schedules, and continuous adjustments.

In December, during the Concours Hippique International of Geneva, we offered high-end services in keeping with the prestige of the event with two three-course menus (one at noon and one in the evening) that varied daily. In total, we served 700 meals in four days.

The year ended on a brilliant note with the UNHCR Nansen Refugee Award ceremony on 13 December which took place in Palexo’s Black Box. The reception was attended by heads of state and 1,700 guests, and considering the numerous protocol, security, logistics, and cultural considerations, we had to adhere to a meticulous schedule and close coordination between all the parties involved, and pay enormous attention to details to ensure that the evening would be a success.

I finally want to underline the arrival of four maîtres d’hôtel in our banquet catering service (who were previously in the public catering section). These four women will help to streamline the section and facilitate the pivotal role of our chefs without whom nothing would be possible!

Thanks to a few iconic events added to the hundreds of trade shows on which we work throughout the year – sometimes simultaneously! – our service was able to generate a turnover of CHF 10 million.”