The InterContinental Marseille - Hotel Dieu announces the arrival of a new chef
From March 2024, the famous Marseille hotel will welcome a new chef to manage all its catering. Find out who he is, and the first steps in this revival.
Last September, Lionel Lévy announced, not without emotion, that he would be leaving the InterContinental Marseille - Hotel Dieu at the beginning of 2024. After several months of suspense, we now know the name of his successor, who will take up his post on March 4.
A wealth of experience at prestigious addresses
From spring 2024, Arnaud Davin will take over the reins of the kitchens at the InterContinental Marseille - Hotel Dieu. Originally from Burgundy, the chef first trained in Dijon, before gaining experience in renowned establishments such as the Relais de la Magdeleine in Gémenos, near Cassis. He then spent over ten years abroad, working in Saint-Barthélémy, China, Vietnam, Bora Bora, Saint-Martin and the Seychelles.
On his return to France, Arnaud Davin worked for two years at the Renaissance Hotel in Aix-en-Provence, before opening his own restaurant in 2018: La Serre (2 toques), in Paimpol. This semi-gastronomic table, set under a large glass roof on the heights of the town, offers dishes based on local produce, twisted with Asian or island notes. For La Serre, Arnaud Davin was awarded the Trophée Espoir Ouest by Gault&Millau in 2018.
Seven years later, the chef will set up shop in Marseille, overseeing the kitchens of the Les Fenêtres brasserie, the Capian bar, room service and the events department. No mention is made of the Alcyone gourmet restaurant.
For his part, Lionel Lévy is set to "begin a new adventure". "I already have plans and choices to make, but I'm taking my time to reflect. On the other hand, I remain totally committed to my role as Chairman of the GMD Association. Even if I'm moving away from Marseille, I don't intend to leave very far away", he assured us a few weeks before his last service at the gourmet restaurant. To be continued.
These news might interest you
Arnaud Faye, aiming for excellence
What if we didn't talk cooking with Arnaud Faye, the Executive Chef of Le Bristol Paris, who unveiled his first creations for the Epicure restaurant in September 2024? This Meilleur ouvrier de France has agreed to think outside the box and reveal what drives him, from his first glass of vosne-romanée to his latest musical tastes and his certificate in mental preparation for professional performance.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
