Franck Giovannini may not have grown up in a family restaurant, but he did begin his career as an apprentice with Claude Joseph at Auberge de la Couronne in Switzerland. From there, he jetted off halfway around the world to Vancouver, followed by stints in New York and Boston.

With his jet-setting restaurant days behind him, he returned to Switzerland in 2000 and became the sous chef de cuisine at Crissier’s Hotel de Ville restaurant. Within two years, he took over the restaurant and led the way to its three-star status.

Still heading up the restaurant, Giovannini is also the president of the Swiss Bocuse d’Or Academy, which hosts an annual cooking competition.