Chef Roberto Pession began his career 35 years ago at The Hermitage and now holds the position of Executive Chef at the property’s La Chandelle Restaurant. His cooking vision is linked to local flavor—revisiting traditional recipes of the Aosta Valley with a modern twist.
In his years at The Hermitage he has worked side by side with some of the biggest names in the Italian and European culinary worlds including Chef Annie Folde of Enoteca Pinchiorri: Chef Antonino Cannavacciolo of Villa Crespi: Chef Cristian Catozzo of Gallia Palace: and Chef Arnauld Faye of Auberge du Jeu de Pomme.
Chef Pession is known for his special dinners such as Dom Perignon Cervinia and other special events for Relais & Chateaux held in Paris, London, and Brazil.
Cooking for you at The Relais & Chateaux Gala and Harvest Party—NOLA.