Tudor Teams Up With Two of Switzerland's Top Chefs

There are conventions in every discipline. Rules. Confines. Gastronomy is full of them.

Then there are those who dare to break the rules and defy convention. They challenge the status quo and go against the grain. That’s the exact attitude that led Switzerland’s top chefs Yoann Caloué and Franck Reynaud to TUDOR.

These two chefs have joined the TUDOR family. Horology and gastronomy might seem like an odd combo at first, but there’s a certain kinship in these fields—an emphasis on craftsmanship, a deep respect for time, and most importantly, the need to constantly work harder, be better, and challenge the norms. At their core, these disciplines are more alike than different.

And both Yoann Caloué and Franck Reynaud are leading the charge when it comes to taking Swiss gastronomy to the next level.

Yoann Caloué

At just 31, Caloué was awarded a Michelin star while he was at the esteemed Le Flacon, making him the youngest-ever Michelin-starred chef in Switzerland. This led Caloué to strike out on his own and realize his daring vision of opening his own operation. In 2022, Café des Banques opened its door. With 50 seats, 12 employees, and two dining rooms (one with an open view to the kitchen), the fine dining restaurant strayed from convention and made a positive splash in Geneva’s gastronomical universe.

When it comes to Caloué’s motivation to bring something novel to the scene, passion is what guides him. “What I like most in cooking is the creative freedom it offers. My eyes sparkle when I strive to transform raw products into something good and beautiful” Caloué says. Creating something beautiful is exactly what he does. The young chef has designed a number of signature dishes inspired by TUDOR’s range of watches.

“I think there is a strong relationship between fine watchmaking and fine dining. This is all about craftsmanship, precision and creativity. From the selection of raw products/material, to the creation of fine dishes/timepieces, it is a constant quest for excellence and refinement. A common desire to make people dream, live a special experience.”

In the kitchen, you’ll find Caloué wearing a Pelagos 39 during service. He uses it to keep everything on time and running smoothly, saying that “time is a key element in kitchen, it is both an ally and an opponent. Being a chef is like being a conductor. You need to give the pulse, coordinate the energies of everyone and bring the necessary rhythm to each service.”

It’s that notion that makes the perfect partnership between TUDOR and Caloué.

Franck Reynaud

If you've been to Switzerland's famous alpine region Crans-Montana, you've encountered Reynaud's work. He's left his mark on the region through a commitment to using hyper local ingredients throughout his decades at the top of Switzerland's fine dining scene. "My goal is to use my expertise, knowledge and my sense of creation to provide pleasure. Through my actions in Switzerland and abroad, I would like to promote the gourmet side of Crans-Montana," the Franco-Swiss legend exclaims.

The shining star in his culinary portfolio is his very own establishment, Pas-de-l'Ours, and it is here that he's created a range of dishes that play on TUDOR's Born to Dare ethos.

Reynaud has a penchant for the exquisite, and you'll find him with a Black Bay Chrono "Flamingo Blue" on his wrist in the kitchen. In addition to his TUDOR-inspired dishes, Reynaud has been tasked with serving the guests distinct gastronomic creations at the annual TUDOR Watches & Wonders dinner for the past few years. His legacy looms large in the TUDOR world, and that's exactly why he's now an official partner.

More on Yoann Caloué and Franck Reynaud.