Born in Spain, Rafael Rodriguez was trained in Paris, then at Serge Arola in Barcelona (*) and at Rocco Iannone near Naples. His experience at El Celler de Can Roca (***) in Gerona, one of the pioneer restaurants in modern gastronomy, left a lasting mark. After a period at Denis Martin (**), he became the head chef of the Auberge de l’Abbaye de Montheron in Lausanne in 2014. Rafael essentially celebrates local products and galvanizes local recipes into inspired and modern dishes. He will enthusistically tell you about his new product discoveries as well as his exploration and techniques.
Born in the neighboring Savoy, David Donneaux was trained at restaurant service and oenology at the Thonon Hotel School. After working and traveling on several continents, he joined Denis Martin’s team (**) where he developed a solid friendship with Rafael Rodriguez, which is present in the harmony of choices between the kitchen and the cellar. Director, Maître d’ and sommelier at the Auberge de l’Abbaye de Montheron since 2014, David is passionate about local wines, naturals and confidentials. He also crafts drinks: please ask him about his homemade génépi, made with the alpine plants from his childhood!
Trained as a cook and graduate from the Ecole hôtelière de Lausanne, Romano worked and travelled internationally before using his entrepreneurial skills in different restaurant endeavors since 1992. In 2005, he opened the Auberge du Chalet-des-Enfants, followed in 2011 by the Auberge de l’Abbaye de Montheron. A Slow Food member and active within the Lausanne à Table association, he regularly collaborates on projects related to food and restaurants. Keeping up with current trends, promoting exchanges and collaborations for his teams, he is never short on ambitious and enthusiastic projects: please ask him about permaculture gardening and orange wines !