Lionel Levy

Known as the leader of the new Mediterranean cuisine, Lionel Levy cooked with internationally recognized chefs Eric Frechon and Alain Ducasse. A lot of energy, enthusiasm, knowledge and great culinary experience. This best describes chef Lionel who has been for years at the head of all the kitchens of the legendary Hotel InterContinental Marseille – Hotel Dieu. The hotel includes the Alcyone restaurant that was awarded a Michelin star and 3 Gault&Millau toques when Lionel was their chef. His signature dish was the innovative recipe of a Milk-shake made from bouillabaisse.

Few people in France have not heard of Chef Lionel Levy. One of the most ardent advocates of the Mediterranean diet, a few years ago he took over the leadership of the association Gourméditerranée, which gathers the best chefs of the south of France. Since then, their numerous culinary activities have been ubiquitous on the gastronomic scene, not only at home but also internationally.

The Gourméditerranée association has been a partner of the Festival Taste the Mediterranean since the very beginning, and chef Lionel brings every year new talented chefs and pastry chefs from top French restaurants. Building Together! – is their goal in promotion the culinary tradition of Provence and other Mediterranean countries, the promotion of ecological bio-diversity and the respect for the seasonality of food and waste management. Today, chef Lionel Levy is a consultant for leading French hotel and restaurant groups