Benjamin Lechevallier
Director of R&D and Innovation
Your education/certifications?
With a background in hospitality and catering, I began my career in service and sales before shifting to the kitchen to fully master what I offered to my clients.
Over the years, I developed expertise in management and consulting, complemented by ISO 9001 and CSR certifications to strengthen and structure my skills.
Your past experience?
Trained at Ferrandi Paris, I worked in haute cuisine alongside renowned chefs (Jean-François Rouquette, the Pourcel brothers, Éric Briffard) in prestigious establishments such as the Plaza Athénée, Maison Blanche, and Sofitel Arc de Triomphe.
My career then took me international (Dominican Republic) before moving into key positions at Hyatt Paris Vendôme and Hyatt Regency Paris, with culinary assignments around the world.
An entrepreneur at heart, I founded the restaurant Origine in Rouen in 2011, leading a team of 40 collaborators, and earned a Michelin star the following year.
Since 2018, I have been supporting businesses through my consulting firm, leveraging my hands-on expertise and strategic vision of the restaurant industry.
Home country
France
What music do you listen to when you cook?
All kinds of music—and more and more, the ones my kids play, since they connect to the speakers faster than I do!
Favorite cuisine
The kind that’s generous and heartfelt.
Do you have a secret ingredient in your cooking?
I love working with balance and always adding a little extra twist. I often use citrus, vinegars, and some wonderful peppers to elevate my seasoning.
What is your dream vacation?
Those that combine relaxation and discovery—no matter the destination—as long as I’m surrounded by friends and family. We’re quite the festive bunch!
Your education/certifications?
With a background in hospitality and catering, I began my career in service and sales before shifting to the kitchen to fully master what I offered to my clients.
Over the years, I developed expertise in management and consulting, complemented by ISO 9001 and CSR certifications to strengthen and structure my skills.
Your past experience?
Trained at Ferrandi Paris, I worked in haute cuisine alongside renowned chefs (Jean-François Rouquette, the Pourcel brothers, Éric Briffard) in prestigious establishments such as the Plaza Athénée, Maison Blanche, and Sofitel Arc de Triomphe.
My career then took me international (Dominican Republic) before moving into key positions at Hyatt Paris Vendôme and Hyatt Regency Paris, with culinary assignments around the world.
An entrepreneur at heart, I founded the restaurant Origine in Rouen in 2011, leading a team of 40 collaborators, and earned a Michelin star the following year.
Since 2018, I have been supporting businesses through my consulting firm, leveraging my hands-on expertise and strategic vision of the restaurant industry.
Home country
France
What music do you listen to when you cook?
All kinds of music—and more and more, the ones my kids play, since they connect to the speakers faster than I do!
Favorite cuisine
The kind that’s generous and heartfelt.
Do you have a secret ingredient in your cooking?
I love working with balance and always adding a little extra twist. I often use citrus, vinegars, and some wonderful peppers to elevate my seasoning.
What is your dream vacation?
Those that combine relaxation and discovery—no matter the destination—as long as I’m surrounded by friends and family. We’re quite the festive bunch!