Born in South Korea and raised in Geneva, Switzerland, Executive Chef Yves Schmid began a chef apprenticeship from 1990 – 1993, and honed his skills in renowned establishments such as Domaine de Chateauvieux 2 stars Michelin Restaurant (Philippe Chevrier), Hotel Richemond and L’Evidence in Geneva. In 2006, he joined Senso (Geneva) as Executive Chef and together with Senso Holdings, he opened Senso (Cras- Montana) at the renowned Swiss ski resort. He also created and owned Le Café Metropole Geneva (Gault Milau Swiss 13/20) and entered in the Swiss Michelin Guide from 2005 to 2010. He then joined Senso (Singapore) as Executive Chef in late 2010.
Taking delight in surprising diners, the 38-year old lends his creative touches to the favourites of Senso. He enhances the Traditional Veal Ossobucco by topping it with lemon gremolata, pairing it with rosemary polenta mousse and presenting it in a cocotte. Also relish in a new and original dessert by Chef Yves – Tiramisu ‘Revisto’, a twist of classic tiramisu where the elements – coffee mousse, homemade mascarpone ice-cream with savoiardi biscotto and coffee milkshake are deconstructed and presented individually.
Senso Ristorante & Bar
A Four Hands Dinner featuring Chef Yves Schmid and Chef Sebastien Donati with the wines of Marchesi di Frescobaldi