Marc Levanti, a legacy of hospitality
A native of Annecy, Marc also has Corsican roots, a dual culture that has always stayed with him. It was his grandfather, a hotelier at the head of a group firmly established in the Rhône-Alpes and Corrèze regions, who gave him his vocation. From an early age, he passed on his love of the profession by inviting him to work in the family establishments. Marc remembers the hours he spent watching his grandfather manage, build and imagine. Simple, seminal moments that inspired him to follow in his footsteps one day.
Training, travelling, learning
After graduating from the Glion Hotel School, he honed his hotel management skills in Paris, before building a nomadic career between Hong Kong, Montreal and Malta. These stopovers finally brought him back to Geneva, out of a desire to be closer to his family and to capture the momentum of a region on the move. Starting out as a chef de rang at the Maison-Neuve clinic, he rose through the ranks to become Director of Hospitality, in charge of all patient services. A demanding, structuring experience, but too standardized for this passionate man, who soon felt the need for a freer field, where he could create, invent and breathe.
In April 2023, he takes over La Tour Carrée with his grandfather. The lakeside location was an obvious choice. Together, they developed the business around events and simple cuisine, faithful to the great classics that reassure and bring people together. A year later, Marc gave birth to Comptoir Corse, a more intimate project, where he brings to life the products and recipes of Corsica, accompanied by polyphonic singing. A unique address in Geneva, like a fragment of the Mediterranean in the heart of the city.
Vandœuvres, a strategic turning point
In February 2025, Marc took over theAuberge de Vandœuvres. It was a mature choice, designed to be a long-term project, not dependent on the seasons. The large kitchen became a living laboratory, serving the whole group and the launch of Gustus Traiteur. To spearhead this new adventure, he joined forces with his fiancée, who took on the management of the business. Working as a family comes naturally to him. The first successes have already confirmed this decision.
Each house in the Levanti Group dialogues with the others, while asserting its own voice. At the Auberge de Vandœuvres, chef Dylan Dehedin orchestrates a cuisine inspired by the great houses where he trained. The menu, reworked with Michelin-starred chef Vincent Deforce, celebrates local produce in a classic, generous style. Among the signature dishes, the poulet en cocotte from Ferme de Jussy, with morels and vin jaune du Jura, tells the story of the region. The seasons dictate the pace, as close as possible to the producers.
People and passion come first
Marc puts people at the heart of all his projects. He strives to help his teams grow, to reveal their talents, and to inspire long-term commitment. At the age of 28, he is already at the head of three establishments and a catering service, driven by an unshakeable ambition and an undiminished passion, the kind that makes him get up every morning with the desire to welcome, create and share. For him, this is a profession that can only be lived from the heart and with emotion. And his story is clearly just beginning.
