After her studies in Dijon and numerous part-time jobs in leading establishments in the area which helped her choose her direction and acquire experience in gastronomic restaurants, at just 18 years old, Gwëndoline Baton was offered her first position at the Hostellerie Cèdre & Spa.

The young woman started her career as chef de rang before being promoted to assistant maître d’ and five years later to maître d’ when the hotel was purchased by Amaury Rostagnat. Today, the dynamic and radiant Gwëndoline Baton manages the restaurant of the Hostellerie Cèdre & Spa, from welcoming the guests to recruiting the teams, while at the same time overseeing the arrangement of the dining room and terrace.

Her position also includes working alongside the Chef to create menus and dishes proposed à la carte. “To offer our guests an exceptional experience means working as a team”, she explains. And it is this that represents the heart of her profession: client relations and customised services.

Gwëndoline Baton has an eye for detail: “I look for the gesture that makes the difference to make our guests’ eyes sparkle”. Through her work, she wishes above all to reinstate the grandeur to the catering profession, so often left in the shadow.