With a degree in his pocket, Vincent Mattera began his career in Cannes. He headed off to pursue his career in London and specifically at Philip Howard (a 2 star Michelin restaurant). Thereafter, he packed his suitcase and headed to Switzerland to further his experience.
He took a position at the Lausanne Palace (a luxury brand partner of Vatel Switzerland) where he worked. His manager at the time recommended Philip Rochat who was a 3 Michelin star chef to hire Vincent and take him under his wings at the "Hôtel de Ville de Crissier". Mr. Mattera started as a chef de Rang and ended his 10 year career as Maitre d’hotel.
He also had the opportunity to work alongside the 3 Michelin star Chef Benoit Violier. In 2016 he worked in the restaurant that won the title “Best Restaurant in the World”!
Currently as the F&B Director at the "3 Couronnes Hotel" in Vevey, Vincent Mattera collaborates regularly with Vatel Switzerland. While often recruiting interns from the school, they actively participate in his trainings. Towards the end of their internship, students evolve in their positions with plenty of responsibilities.
When asked the particularities of working with our students, he tells us: “ Like Paul-Emile, Adrien, Julien, Cabdi and many others,… Vatel students have a great mind set and attention to detail. They are well rounded and know the value of hard work. They are passionate and fully invest themselves during their training period at the hotel. It is very admirable.”
Vincent Mattera also states: “Seeing the quality of students who evolve with me, several managers in different departments of the hotel have asked me where I recruit my interns. It has been requested that students and graduates from Vatel Switzerland work in other areas of the hotel!”
This is great news for our future students who will continue to thrive in prestigious palaces and hotels.