Paris – Evok Collection announces the appointment of Adam Bentalha as Group Executive Chef, a natural progression for someone who has been supporting the group since 2018.
Trained in Parisian palaces and leading fine dining institutions, Adam Bentalha has developed a cuisine that is both contemporary and generous, rooted in seasonality and a sense of place. Over the years, he has played a defining role in shaping the gastronomic identities of several of the group’s addresses, including Brach Paris, Brach Madrid, Sinner and Cour des Vosges.
In his new position, he now oversees all kitchens across Evok Collection’s properties in France, Spain and Italy, as well as its forthcoming openings. His role is to guide the group’s culinary evolution while ensuring a cohesive vision, one that remains true to the distinct character of each address.
This appointment marks a new phase in Evok Collection’s development, as the group continues its expansion across Europe and reaffirms the strategic role of gastronomy across its addresses.
Adam Bentalha’s role at Evok Collection
“My role is to support each address in expressing its own singularity, while building a coherent and living overall vision. At Evok Collection, gastronomy is conceived as an experience in its own right, connected to places, cultures and the energies that run through them,” said Adam Bentalha, Group Executive Chef at Evok Collection.
A Culinary Vision Rooted in Each Destination
Adam Bentalha’s appointment as Group Executive Chef reflects the importance of gastronomy within Evok Collection’s hospitality philosophy. Across luxury hotels, dining has become an integral part of the guest experience, offering visitors an opportunity to connect with a destination through its ingredients, culinary traditions and contemporary interpretations.
Bentalha’s experience across several of the group’s properties gives him an established understanding of how food can contribute to each hotel’s identity. His approach combines contemporary techniques with seasonality and a strong sense of place, allowing individual restaurants and kitchens to develop their own character while remaining connected to the wider group.
In his new role, maintaining this balance will be central to his responsibilities. Each property serves a different audience and reflects its own location, atmosphere and design philosophy. A consistent culinary direction can help maintain quality across the portfolio without making every dining experience feel identical.
Bringing Together Creativity and Consistency
Overseeing kitchens across France, Spain and Italy requires coordination between culinary teams, operational standards and creative development. As Group Executive Chef, Bentalha will guide the evolution of menus and dining concepts while supporting the distinct identities of the group’s existing and forthcoming properties.
Seasonality is an important element of this approach. Working with ingredients that reflect the time of year can bring variety to menus while allowing chefs to respond to local produce and regional food cultures. A sense of place also gives restaurants the opportunity to create experiences that feel connected to their surroundings rather than following a single international formula.
At the same time, a group-wide culinary vision can help establish shared expectations around execution, quality and guest experience. The challenge lies in bringing these elements together while preserving the creativity and individuality that distinguish each address.
Gastronomy and Evok Collection’s European Expansion
As Evok Collection continues to expand across Europe, gastronomy is positioned to remain an important part of its hospitality offering. Restaurant concepts, chef-led experiences and distinctive menus can contribute to a hotel’s appeal for both overnight guests and local diners.
The group’s portfolio includes addresses such as Brach Paris, Brach Madrid, Sinner and Cour des Vosges, each contributing to its broader approach to hospitality. Bentalha’s familiarity with these properties provides a foundation for developing culinary experiences that complement their individual identities.
His appointment also creates an opportunity to carry this experience into future openings, helping establish a culinary direction as the portfolio grows. Further development will depend on how effectively the group combines creative ambition with the operational needs of its expanding network.
For more information about the group’s properties and hospitality philosophy, visit the official Evok Collection website.
Looking Ahead
Bentalha’s move into the Group Executive Chef position marks a new chapter in his relationship with Evok Collection. With responsibility for kitchens across multiple countries, his role brings together culinary creativity, team leadership and the development of a consistent yet locally responsive dining vision.
As the group moves forward with its European expansion, the appointment underlines its commitment to making gastronomy a defining part of its hotels and the experiences they offer.
Related reading: Evok Collection Places Culture at the Heart of Luxury Hospitality | Evok Collection Appoints Gilles Bontems as General Manager of Brach Paris
Ahmed Abdul Wasey
Managing Editor, Eat ‘N Stays
Ahmed Abdul Wasey is the Managing Editor in Eat ‘N Stays, overseeing all editorial coverage of travel, hospitality, and food across Saudi Arabia and the wider Gulf region. He sets the publication’s editorial direction and reviews coverage across hotels, restaurants, tourism, cruise, and industry news before it publishes.
Have a story tip, correction, or question about our coverage? Reach Ahmed directly at pr@eatnstays.com.
