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Indulge in the ultimate dining experience at our Michelin-starred restaurant in Geneva, Il Lago. Delight in seasonal Italian specialties paired with fine wines from Italy, France and Switzerland at our exquisite Italian restaurant in Geneva.


Tuesday – Friday, 12:00 noon – 2:00 pm
Tuesday – Saturday, 7:00 pm – 9:00 pm

The Team

Chef Michele Fortunato in white chef's coat, smiling with arms crossed

Michele Fortunato

Il Lago Chef
Born and raised in the historic town Massafra in southeast Italy, Fortunato was drawn to cooking, then to the culinary profession by his mother, a restaurant chef, whose recipes, including “the best cannelloni in the world,” inspired him to go on to hotel school. In the tradition of so many great Italian chefs, Fortunato worked his way up in kitchens from Italy to France. Recruited in 2024 to lead our lakeside property’s long-running Michelin-starred signature Italian dining experience, Il Lago, Fortunato draws inspiration from guests and makes it his mission to follow through on what he discovers. “Our goal is to make their time with us the highlight of their day.”

“I’m very particular about the quality of the ingredients. I strive for simplicity, letting the freshness and flavours of the products I source shine through.”

Pastry Chef Lyece Major in white chef?s coat, placing a garnish on a tart with tweezers

Lyece Major

Pastry Chef
Lyece was inspired to culinary by his mother, a talented home baker. His first turn on the pastry circuit came by chance, when he worked at a brasserie during a brief internship through middle school. Lyece later went on to hospitality school, then landed in the pastry kitchens of Michelin-starred restaurants along the French Riviera and the French Alps. Today, Lyece creates pastry menus to play off dishes emanating from our Hotel’s kitchens, with Mediterranean-inspired offerings for Il Lago, classic French pastries with contemporary twists for Le Bar des Bergues and Asian-style desserts for Izumi.

“I like to revisit pastry classics by combining different techniques with unexpected ingredients, flavours and textures, and work with what nature gives us. For me, that means seasonal fruit.”

Nicolas Bragard in blue blazer and white dress shirt, slightly smiling

Nicolas Bragard

Restaurant Director
Nicolas brings an abundance of Four Seasons experience to his role, including two years spent directing the service at Izumi, our Hotel’s rooftop hotspot for creative Japanese-fusion Nikkei cuisine. Working at the magnet for the cool crowd in Geneva, he used his comfort at conversation and ease with food and beverage to connect. Nicolas exudes the same warmth and openness to make international travellers and local guests feel right at home in the elegant dining spaces of Il Lago and its convivial sister Le Bar des Bergues.
Salvatore Salerno in dark suit, standing and holding open French doors under chandelier

Salvatore Salerno

Beverage Director
Salvatore started at Four Seasons Hotel des Bergues in 2010 as a commis sommelier. Promoted in 2024 to Beverage Director, he is not just choosing wines to match the menus but rather taking inspiration from the wines. Salvatore oversees a wide, rotating and still-growing selection of the continent’s best offerings, with notably high-end selections geared to the dining experiences at Michelin-starred Il Lago. He may mind anywhere from 1,500 to 2,000 labels at a time, most of them from France, Italy and Switzerland, but also from Portugal, Germany, Spain, the United States and South Africa.

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