You can trust us with your most important celebrations. Our lakefront address provides an enviable backdrop for intimate family gatherings and large charity galas alike, while our historic salons create a sophisticated mood all their own. Savour fresh local cuisine and toast the night away without having to worry about a thing.
EVERYTHING YOU NEED
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VIP TreatmentYou’ve dreamed it, now let us make it happen. Out intuitive and attentive team will make sure that all the details, no matter how small, are taken care of. Now sit back and relax, you’re in excellent hands.
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Inspiring VenuesNatural light streams in from lofty windows in each of our six salons. Whether you plan to host 12 or 300, every one of your guests will be impressed by the views they encounter when they step onto your venue's secluded outdoor terrace.
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A Taste of GenevaGeneva is a truly international city, and our local cuisine reflects that. Our talented Banquet Chef brings his Michelin star background to each event menu, making sure your guests enjoy an authentic taste of our gastronomically blessed Lake Geneva region.
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Timeless EleganceWith neo-classical interiors designed by Pierre-Yves Rochon, each of our 115 rooms are timeless in appearance, yet filled with the latest in technology. Nearly a quarter of our accommodations are spacious suites with step-out balconies and views of Lake Geneva.
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Weddings at Four SeasonsWe'll help you create the wedding of your dreams in our historic 1920s ballroom or in one of our elegant salons that open onto private terraces overlooking the lake.
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Service is not a duty for me, but a way of life.
Karine Lartiguelongue Assistant Director of Banqueting
Our Team
Martial Facchinetti
ChefChef Martial’s career got off to a bright start with an apprenticeship under Meilleur Ouvrier de France at Pierre Orsi, followed by a turn at L’Esperance Marc Meneau. He has aimed high ever since, working only at Michelin-rated restaurants throughout his career. At his last stop before joining Four Seasons, he worked with Chef Gérard Rabaey at Restaurant le Pont de Brent, who encouraged him to compete in the World Championship of Pâté en Croûte, showcasing the French classic of pastry with meat filling. Chef Martial took the challenge in 2012 and won the Grand Jury Prize at the finals. Local products have always been essential to his culinary identity. “It’s just the way I cook.” He arrived at our Hotel in 2017, joining Michelin-starred Il Lago for two years before stepping up to lead the banquet operation.
“The way we stand out on the banquet scene is by giving guests something they can only experience here at the Hotel.”
Serge Marzetta
FloristFlowers are a favourite source of good emotion in Switzerland, and our resident florist Serge Marzetta dreams up spectacular displays throughout the Hotel week in and week out, with most flowers sourced locally whenever possible. Think a springtime wedding with spectacular arrangements of hydrangeas or fleur-de-lys. Or one thousand vibrant sunflowers in the lobby during the summer. You never know what beauty Serge and his team will come up with next.
"The rhythm of the seasons plays a huge role for me in selecting the character of the flowers and combinations of textures."
