Four Seasons Hotel des Bergues Geneva Appoints Andrea Messina as Chef of Il Lago

Four Seasons Hotel des Bergues Geneva announces the promotion of Andrea Messina to Chef of Il Lago, the Hotel’s Michelin-starred Italian restaurant. Having joined Il Lago as Sous Chef in 2024, Andrea Messina now assumes leadership of the kitchen, bringing a culinary vision shaped by international experience, strong Italian roots and a deeply collaborative approach.

Originally from Turin, in the Piedmont region of Italy, Andrea developed his passion for cooking at an early age, inspired by family traditions centered around fresh markets and shared meals. After completing his studies in hospitality management at Istituto Giolitti in Turin, he went on to build his career alongside some of the most respected names in gastronomy, including working with Chef Gualtiero Marchesi at Il Marchesino in Milan, a defining influence in his culinary journey.

His professional path has taken him through prestigious establishments such as Restaurant Pierre Gagnaire in Paris, Burj Al Arab in Dubai, Capri Palace Jumeirah, Badrutt’s Palace in St. Moritz and Restaurant del Cambio in Turin. Over the years, he refined his skills across Europe and the Middle East, notably spending eight years in Paris and a formative period in Dubai, expanding his expertise beyond Italian cuisine while strengthening his technical precision.

“It takes time and dedication to build a culinary identity,” says Andrea Messina. “At Il Lago, we combine refined cuisine with a relaxed and welcoming atmosphere. Our ambition is to create experiences that are both sophisticated and approachable.”

Since joining Il Lago, Messina has already begun to shape the restaurant’s culinary expression with a style that reflects both his heritage and creativity. His interpretation of Il Lago’s signature risotto, gently smoked and enriched with veal broth, illustrates his attention to depth and balance. He brings personal touches throughout the menu, from tomatoes sourced from his native Piedmont to langoustines grilled with a technique inspired by his experience in Paris, and sea bass with capers to introduce a Mediterranean character.

Despite these evolutions, his vision remains rooted in authenticity. “Il Lago is entirely Italian,” he explains with conviction. “What I bring are new techniques and different ways of working, while respecting the essence of Italian cuisine.”

In his role, he oversees the sourcing of ingredients, working closely with Swiss producers and trusted French fishmongers to ensure quality and seasonality remain at the heart of the menu. This approach allows him to keep Il Lago’s offering dynamic, in harmony with both the seasons and the lively atmosphere of the dining room.

With Andrea Messina at its helm, Il Lago enters a new chapter that honours its Michelin-starred legacy while embracing a contemporary, personal and expressive vision of Italian gastronomy.