Jean-Jacques Longhi, new Executive Chef at Palexpo
Can you tell us about your career path and what led you to take over as head of the Palexpo kitchens in June 2024?
With over 20 years' experience in gastronomy, I've been lucky enough to work alongside renowned chefs and Meilleurs Ouvriers de France such as Philippe Joannes, Didier Anies and Laurent Smeulders, moving between haute cuisine and large-scale events.
At the Fairmont Monte-Carlo, where I spent almost ten years, I first managed the catering and banqueting department - up to 3,000 covers - before taking over the reins of two restaurants where creativity and high standards were the order of the day. I also honed my skills in Michelin-starred cuisine at Le Flaveur, working alongside chefs Gaël and Mickaël Tourteaux, and explored the world of catering at Lenôtre.
From the French Riviera to Morocco and England, each experience has enriched my outlook and my way of working. In 2024, I decided to embark on a new adventure by taking charge of the Palexpo kitchens. It's an exciting challenge, combining creativity, major events and moments of sharing.
Since your arrival last June, is there a particular event or challenge that has stood out for you?
I've been involved in a number of events, each with its own share of challenges and adrenalin in the kitchen! The Grenat Gala held in September is still a highlight: 1,200 guests, an electrifying atmosphere and a menu designed to surprise and delight. It was a real logistical and gastronomic challenge, which we met with passion and precision.
Two other memorable experiences also spring to mind: the Geneva International Horse Show in December, where we had to juggle the catering offer for the general public with the VIP catering offer, and a dinner organised for a major Geneva company, bringing together 1,300 guests around an exceptional exotic menu. The evening was a real showcase for creativity, with meticulous work on flavours, textures and presentation. Each dish had to be a unique experience, combining high gastronomic standards with large-scale production, the subtle balance that makes my job so rich.
These events are the very essence of what I love: pushing the boundaries, innovating and sharing unforgettable gastronomic moments. I'm looking forward to the challenges ahead!
How would you like to develop the culinary offering, taking into account current trends and the expectations of customers and visitors?
With enthusiasm and humility, I want to carry forward Geneva's culinary identity while infusing it with the Mediterranean touch that's close to my heart. I really want to play with flavours, revisit the classics and add a dash of modernity and creativity, without distorting the region's strong points - on the contrary!
Each event is an opportunity to surprise, to elevate the gastronomic experience and to renew tradition with daring and balance. My aim is to continue to make Palexpo's catering a benchmark, capable of adapting to all kinds of events, from international congresses to more intimate get-togethers, always with sincerity and generosity.