Villa René Lalique
Jonathan Bunel, pastry chef
An innovative pastry vision
Drawing on this wealth of experience, Jonathan Bunel brings to the Villa René Lalique a creative and innovative vision of pastry-making, drawing inspiration from both French tradition and modern influences. Sensitive to the art of the beautiful gesture and passionate about the Lalique universe for as long as he can remember, he draws on this artistic heritage to enrich his creations, often finding inspiration for his creations at the Manufacture Lalique, only a few steps from the Villa René Lalique.
His technique, artistic flair and the skills passed on by his predecessor, Nicolas Multon, enable him to sublimate local products, while translating the House's own philosophy of elegance and innovation into his desserts. Sensitive to environmental issues, Jonathan strives to enhance each ingredient in its entirety, infusing an elegant harmony between creativity and respect for nature.
A career marked by gastronomic excellence
Pastry Chef Jonathan Bunel's career path - succeeding Nicolas Multon, who has held this position since the Villa's creation in 2015 - saw him start out in prestigious establishements, immersing himself in the techniques of the greatest chefs, with whom he had the opportunity to train. This rich background has enabled him to develop a unique expertise and to rank among the promising talents of his generation.
This pastry lover began his career at the Courcheneige hotel in Courchevel in in the Savoie region in 2012, before joining the Château de Rochecotte in the Val de Loire in 2013 as a pastry chef. He then worked as chef de partie pâtissier at at the two Michelin-starred restaurant Guy Lassausaie alongside the two chefs de cuisine, Guy Lassausaie and Jérôme Schilling - who, incidentally, has been head of Restaurant Lalique at Château Lafaurie-Peyraguey in the Gironde in the Sauternes region since 2018 - and at Domaine de Clairefontaine close to Grenoble. After a transition at Domaine des Crayères in Reims (2 Michelin stars), where he rose through the ranks, he joined Villa René Lalique in 2016 as chef de partie pâtissier, progressing to sous-chef pâtissier. Before returning to Alsace as chef pâtissier from October 2024 at Villa René Lalique, he held the same position at the hotel-restaurant Le Cerf in Marlenheim in the Alsace region.
Working closely with Paul Stradner - Chef of the Villa René Lalique - and Romain Iltis - Head Sommelier and Wine Director of the Lalique Group - Jonathan takes part in the creation of food and wine pairings to offer a unique experience orchestrated in the dining room by Hervé Schmitt - Restaurant Manager -. Together, they weave a subtle thread between pastry, cuisine and wine, a symbiosis that perfectly embodies the culinary excellence, but not only, of the Villa René Lalique.