A few days before the world acclaimed French-Swiss Chef Benoit Violier was found dead at his home in Switzerland, apparently having committed suicide using his gun, none of his close friends and colleagues had a clue that he was troubled to the point of taking his life. I mean taking one’s life is not as easy as killing a chicken; it takes guts and determination.
The apparent suicide of 44-year-old Violier has not only shocked the entire culinary world but has brought about renewed debate concerning the enormous and punishing pressure chef’s face in a demanding and fiercely competitive environment. This is an unforgiving industry where rankings can be a make or break event with a host of cruel and unrelenting food critics that has in the past caused many chefs in recent years to take their own lives.
In December, his Restaurant de l’Hotel de Ville located in Crissier, Lausanne in Switzerland was ranked as being the best restaurant in the world in the respected La Liste journal which was commissioned by the French Ministry of Foreign Affairs and ranks eateries from around the world covering close to 50 countries.
Chef Violier worked side by side with his wife Brigitte. Three days before his death in his last interview to Liberation, a French newspaper he strongly hinted whether his success would last and for how long. “I hope that it lasts,” he said, adding, “You always have to remain concentrated and it’s all about clients coming back.” His clients included Sharon Stone, former German Chancellor Gerhard Schroder and Juan Carlos, the former King of Spain.
Violier bemoaned and castigated the common and popular television shows that often misguide young people into believing that they can become stars and celebrities within a short time. His restaurant had three Michelin stars being the highest possible number.
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