Meet the team

Passionate about hospitality and the art of welcoming guests, Laurena Jamet-Locatelli has built her career in event management before progressing into Food & Beverage management at the Hôtel des Trois Couronnes. With a keen eye for detail and a desire to create memorable experiences, she embodies an approach to hospitality where elegance, warmth and excellence come together.

It’s not a career he boasts about, but rather a path he continues to forge day after day, in the kitchen. Trained in France and now based in French-speaking Switzerland, Morgan Genelle builds his cuisine like one weaves a connection: between the seasons and people, ingredients and techniques, memory and creation. As Executive Chef of Hôtel des Trois Couronnes, he embodies a contemporary vision of