This article is from the source 'nytimes' and was first published or seen on . It last changed over 40 days ago and won't be checked again for changes.
You can find the current article at its original source at http://www.nytimes.com/2016/02/02/world/europe/benoit-violier-chef-dies.html
The article has changed 17 times. There is an RSS feed of changes available.
| Version 13 | Version 14 |
|---|---|
| Benoît Violier, Top French-Swiss Chef, Dies at 44 | Benoît Violier, Top French-Swiss Chef, Dies at 44 |
| (about 3 hours later) | |
| In the rarefied galaxy of restaurants that have received the Michelin guide’s highest honor, three stars, Benoît Violier’s, in Switzerland, was by one measure the most glittering. | In the rarefied galaxy of restaurants that have received the Michelin guide’s highest honor, three stars, Benoît Violier’s, in Switzerland, was by one measure the most glittering. |
| Only two months ago his establishment, the Restaurant de l’Hôtel de Ville in Crissier, near Lausanne, was designated the best restaurant in the world in La Liste, rankings commissioned by the French Foreign Ministry — an honor that only added luster to the glory of French chefs (he was born in France) in the face of competition from plucky foreign rivals. | Only two months ago his establishment, the Restaurant de l’Hôtel de Ville in Crissier, near Lausanne, was designated the best restaurant in the world in La Liste, rankings commissioned by the French Foreign Ministry — an honor that only added luster to the glory of French chefs (he was born in France) in the face of competition from plucky foreign rivals. |
| But on Monday, his friends and associates in the restaurant industry were groping to understand why Mr. Violier, at 44, had apparently shot himself to death over the weekend at his home in Crissier. And they asked whether he was the latest victim of a high-pressure world that demands perfection, shuns signs of weakness and promotes a culture where culinary demigods can be demoted with the stroke of a pen. | But on Monday, his friends and associates in the restaurant industry were groping to understand why Mr. Violier, at 44, had apparently shot himself to death over the weekend at his home in Crissier. And they asked whether he was the latest victim of a high-pressure world that demands perfection, shuns signs of weakness and promotes a culture where culinary demigods can be demoted with the stroke of a pen. |
| Mr. Violier, a perfectionist known for his acumen in cooking game, ran the Restaurant de l’Hôtel de Ville with his wife, Brigitte. It has been awarded three Michelin stars and in December took the No. 1 spot in La Liste, France’s ranking of 1,000 restaurants in 48 countries. | Mr. Violier, a perfectionist known for his acumen in cooking game, ran the Restaurant de l’Hôtel de Ville with his wife, Brigitte. It has been awarded three Michelin stars and in December took the No. 1 spot in La Liste, France’s ranking of 1,000 restaurants in 48 countries. |
| The death was also provoking debate in the industry as to whether sufficient support structures were available for chefs grappling with the pressures of a physically and mentally demanding job that can be in thrall to capricious rankings and unforgiving food critics. | The death was also provoking debate in the industry as to whether sufficient support structures were available for chefs grappling with the pressures of a physically and mentally demanding job that can be in thrall to capricious rankings and unforgiving food critics. |
| In the United States, the close-knit restaurant world was shaken in April when Homaro Cantu, 38, the innovative chef behind Moto, a Michelin-starred avant-garde restaurant in Chicago’s meatpacking district, hanged himself. He also owned a cafe, Berrista. | |
| Fellow chefs asked whether he had taken on too much and succumbed, as a celebrity chef, to the seemingly impossible demands for culinary prowess, media swagger and empire-building. | Fellow chefs asked whether he had taken on too much and succumbed, as a celebrity chef, to the seemingly impossible demands for culinary prowess, media swagger and empire-building. |
| In 2003, Bernard Loiseau, the chef and owner of the Côte d’Or, a Michelin three-star restaurant in the Burgundy region of France, committed suicide in his home at the age of 52. The French news media said he had been distraught over a slight demotion in the Gault & Millau guide, one of the world’s most influential arbiters of culinary excellence, and was worried that he could lose a star in the next edition of the Michelin guide, widely considered the most powerful of them. | In 2003, Bernard Loiseau, the chef and owner of the Côte d’Or, a Michelin three-star restaurant in the Burgundy region of France, committed suicide in his home at the age of 52. The French news media said he had been distraught over a slight demotion in the Gault & Millau guide, one of the world’s most influential arbiters of culinary excellence, and was worried that he could lose a star in the next edition of the Michelin guide, widely considered the most powerful of them. |
| “It can’t keep happening; it just can’t,” the food writer Kat Kinsman said on Monday. In January she started Chefs With Issues, a project aimed at illuminating the job-related stresses and mental illnesses afflicting many people in the food industry. Depression, anxiety, addiction and eating disorders are common. | “It can’t keep happening; it just can’t,” the food writer Kat Kinsman said on Monday. In January she started Chefs With Issues, a project aimed at illuminating the job-related stresses and mental illnesses afflicting many people in the food industry. Depression, anxiety, addiction and eating disorders are common. |
| Mental illness cuts across every profession, and medical experts warned that many individuals who commit suicide suffer from a severe mood disorder that can be triggered and exacerbated by many factors related to career, family, finances and health. But Ms. Kinsman and others in the industry said that restaurant work posed unique pressures that could contribute to self-destructive behavior, including suicide. | Mental illness cuts across every profession, and medical experts warned that many individuals who commit suicide suffer from a severe mood disorder that can be triggered and exacerbated by many factors related to career, family, finances and health. But Ms. Kinsman and others in the industry said that restaurant work posed unique pressures that could contribute to self-destructive behavior, including suicide. |
| Gabriel Waterhouse, who until recently was a chef in London at Galvin La Chapelle, which has one Michelin star, said star chefs like Mr. Violier operated in an extremely competitive atmosphere, in which speaking about fears was taboo. | Gabriel Waterhouse, who until recently was a chef in London at Galvin La Chapelle, which has one Michelin star, said star chefs like Mr. Violier operated in an extremely competitive atmosphere, in which speaking about fears was taboo. |
| “People are quite macho in the industry,” he said, “and people don’t feel they can really talk about their problems or the stresses of what is being asked of them.” He added, “It is considered a sign of weakness if you complain, and that is intensified the higher and higher you go.” | “People are quite macho in the industry,” he said, “and people don’t feel they can really talk about their problems or the stresses of what is being asked of them.” He added, “It is considered a sign of weakness if you complain, and that is intensified the higher and higher you go.” |
| Mr. Violier was born on Aug. 22, 1971, in La Rochelle, a coastal city in western France, to a family of winemakers. In 2013, he was named chef of the year by the Gault & Millau guide. | Mr. Violier was born on Aug. 22, 1971, in La Rochelle, a coastal city in western France, to a family of winemakers. In 2013, he was named chef of the year by the Gault & Millau guide. |
| “It would seem that he has ended his life with a firearm,” a statement by the police said, adding that an investigation had been opened. | “It would seem that he has ended his life with a firearm,” a statement by the police said, adding that an investigation had been opened. |
| Towering figures of French cuisine, like the chefs Paul Bocuse and Marc Veyrat, paid homage to Mr. Violier, some expressing shock and remarking on his self-effacing demeanor and culinary artistry, which had garnered him many followers. | Towering figures of French cuisine, like the chefs Paul Bocuse and Marc Veyrat, paid homage to Mr. Violier, some expressing shock and remarking on his self-effacing demeanor and culinary artistry, which had garnered him many followers. |
| The Michelin guide released its list of starred restaurants in France for 2016 on Monday, and although Mr. Violier’s establishment is in Switzerland, he had been planning to attend a ceremony in Paris for the new rankings, according to the Swiss news media. Instead, the proceedings began with a minute of silence for him. | The Michelin guide released its list of starred restaurants in France for 2016 on Monday, and although Mr. Violier’s establishment is in Switzerland, he had been planning to attend a ceremony in Paris for the new rankings, according to the Swiss news media. Instead, the proceedings began with a minute of silence for him. |
| Patricia Zizza, who has worked by Mr. Bocuse’s side for 40 years and has known some of the world’s greatest chefs, including Mr. Violier, said the expectation of creating a masterwork every day could push some chefs to depression and exhaustion. | Patricia Zizza, who has worked by Mr. Bocuse’s side for 40 years and has known some of the world’s greatest chefs, including Mr. Violier, said the expectation of creating a masterwork every day could push some chefs to depression and exhaustion. |
| “Chefs are in the theater and must produce great work, and there is strong pressure to maintain that excellence,” Ms. Zizza said. “It requires an enormous amount of attention, from assuring the quality of the products to directing teams of people. And it entails many sacrifices, including to one’s personal life.” | “Chefs are in the theater and must produce great work, and there is strong pressure to maintain that excellence,” Ms. Zizza said. “It requires an enormous amount of attention, from assuring the quality of the products to directing teams of people. And it entails many sacrifices, including to one’s personal life.” |
| She said Mr. Violier had been shaken by the death last year of his mentor, the Swiss chef Philippe Rochat, who died after falling ill while cycling. Mr. Violier and his wife began running the Restaurant de l’Hôtel de Ville in 2012, after Mr. Rochat retired. | She said Mr. Violier had been shaken by the death last year of his mentor, the Swiss chef Philippe Rochat, who died after falling ill while cycling. Mr. Violier and his wife began running the Restaurant de l’Hôtel de Ville in 2012, after Mr. Rochat retired. |
| Mr. Violier’s survivors include his wife and their son, Romain, according to Swiss news outlets. | Mr. Violier’s survivors include his wife and their son, Romain, according to Swiss news outlets. |
| La Liste was commissioned by the French Foreign Ministry, apparently as a response to the London-based World’s 50 Best Restaurants. The British rankings were criticized by some in France as failing to give French restaurants their rightful due, but others in the culinary establishment regarded the French effort as misguided. | La Liste was commissioned by the French Foreign Ministry, apparently as a response to the London-based World’s 50 Best Restaurants. The British rankings were criticized by some in France as failing to give French restaurants their rightful due, but others in the culinary establishment regarded the French effort as misguided. |
| When Mr. Violier was awarded the top place in La Liste’s ranking in December, he responded with characteristic modesty | When Mr. Violier was awarded the top place in La Liste’s ranking in December, he responded with characteristic modesty |
| “I feel a heavy responsibility to be named number one,” he said in an interview with The New York Times, published in December. He added that the key to his success was consistency, not flashiness, and he singled out his loyal team, including Louis Villeneuve, his maître d’hôtel, who has been in his post for four decades | “I feel a heavy responsibility to be named number one,” he said in an interview with The New York Times, published in December. He added that the key to his success was consistency, not flashiness, and he singled out his loyal team, including Louis Villeneuve, his maître d’hôtel, who has been in his post for four decades |
| “This ranking is a recognition of seriousness, of delivering the same fidelity and level of excellence from the beginning of January to the end of December,” Mr. Violier said. “It’s a great tribute to the team.” | “This ranking is a recognition of seriousness, of delivering the same fidelity and level of excellence from the beginning of January to the end of December,” Mr. Violier said. “It’s a great tribute to the team.” |