HomeThe chef and his team

the chef 
Yohei Hosaka

Chef Yohei Hosaka came to Talloires drawn by his deep attachment to the mountains, nature, and the products that come from this environment—an inspiring setting that perfectly echoes his culinary sensibility and his constant pursuit of precision.


Originally from Akita, Japan, he began his career alongside French chef David Senia, who would have a lasting influence on his approach to cooking. In 2009, he moved to France and joined the kitchens of Le Petit Nice, a three-Michelin-star restaurant, before reuniting with his mentor at Château de Bagnols. 

He then continued his training at Le Chabichou in Courchevel, alongside double-starred chef Michel Rochedy, further refining his precision and high standards.


Semi-finalist of the Taittinger competition in 2017, Chef Yohei Hosaka now leads the brigade at L’Abbaye de Talloires with rigour, balance, and a strong team spirit—serving a cuisine that is sincere and expertly crafted.

Delighting the Senses of His Guests

Passion, perseverance, finesse, and elegance are the values that define his cuisine. They shine through in every dish, where seasonal ingredients—truffle, asparagus, and many others—find their rightful place, in the service of flavour balance and true culinary emotion.

« Precision in technique and finesse in flavour define my cuisine. »

Pastry Chef Isabelle Mottier

Pastry chef Isabelle Mottier creates subtly crafted desserts, driven by the desire to surprise her guests. Her signature lies in bold pairings of fruits and vegetables, intentionally low in sweetness, where flavours and textures interact with finesse.
Respect for ingredients, balanced combinations, and a clean aesthetic define her approach. She also pays particular attention to plating—elegant and poetic—extending the tasting experience through a delicate visual dimension. Each dessert is part of a continual search for precision and harmony, offering a refined conclusion to the gastronomic experience.

Head Sommelier Charles-André Charrier, known as “Charly"

An emblematic figure of L’Abbaye de Talloires for 19 years, Charly embodies a vision of wine that is demanding, generous, and deeply human. A true enthusiast, he loves sharing his knowledge and conveying the emotion of wine—both at the table and during themed evenings dedicated to tastings, grape varieties, and terroirs from France and beyond.
A discerning connoisseur, he excels in the art of food and wine pairings and offers personalised recommendations tailored to each guest’s tastes and wishes. Through him, local winemakers reveal the full richness of their craftsmanship, while great wines—patiently selected and carefully cellared—unfold their finest expression.

Distinctions & Commitments

• Master Sommelier of the UDSF
• Master of Porto International – 1996
• President of the Savoie Alpes Bugey Sommelier Association
• Participant in the Meilleur Ouvrier de France competition – 2007 & 2018
• Winner of the Best Wine List in France for Gastronomic Restaurants – 2017
• Laureate of the same competition – 2019 & 2020


Through his passion, expertise, and ever-renewed curiosity, Charly plays a key role in shaping the gastronomic and wine identity of L’Abbaye de Talloires.
A warm and convivial gourmet moment to start the day in the privileged setting of the Abbaye.