Geoffrey Prellwitz at Arakel

Having cut his teeth with Edouard Loubet, a two-star chef in the Luberon, Goeffrey Prellwitz soon arrived in French-speaking Switzerland, more precisely at the Hôtel Royal in Geneva, where he was hired as maître d’hôtel sommelier before becoming head of catering. L’Aparté was awarded its first Michelin star, and it was alongside chef Armel Bedouet that the young front-of-house talent continued to hone his skills.

In contact with Arakel Sedef and Julien Samson, he took over as manager at the recent reopening of the Arakel restaurant. A passion for wine, of course! But what’s less well known is that Goeffrey Prellwitz has had a passion for truffles from an early age, so much so that he was inducted as a Disciple of Escoffier in 2023.

Passion, at the heart of the business, but also the values of service and the constant discovery of new products that he has found at ArakelFor him, these are fundamental values that he is delighted to share with every customer. Be one of them; come and meet him!