Trophies 2026

This award honors rising culinary talents under the age of 35 within the Relais & Châteaux network, selected and voted by the 20 visionary chefs of its World Culinary Council*. Relais & Châteaux and S. Pellegrino present the 2026 Rising Chef Trophy to Claryce Monnier, Sous Chef at the one-Michelin-starred restaurant Maison Décotterd. Over the past fifteen years, Claryce has honed her savoir-faire and precision at various Relais & Châteaux properties, including the Relais Bernard Loiseau, L’Auberge du Père Bise, Les Flocons de Sel in France and Domaine de Châteauvieux in Switzerland. She embodies a new generation of chefs who are astonishingly creative, fully committed to excellence, yet humble. Claryce stands for a sustainable, zero-waste approach to cuisine, blending culinary innovation with tradition to broaden the horizons of gastronomic imagination, notably through her dish, Lake Geneva Pike with Coltsfoot Flowers, delicately roasted in a golden crust and served with new radishes, a rich head jus and velvety vermouth cream.

Relais & Châteaux and Billecart-Salmon award the 2026 Sommelier of the Year Trophy to Benjamin Roffet, Wine Director at Le Jules Verne in Paris, in recognition of the expertise he has cultivated over a 15-year career. From wine to sake, Benjamin has established himself as a master of his craft alongside international gastronomic figures. He was named Best Sommelier of France in 2010 and shares his knowledge in the way he manages his team and through his book: The 101 Words of Champagne. His mastery of terroirs, wines and pairings enhances the gastronomic experience of every guest.

Relais & Châteaux and Taittinger present the 2026 Heritage Trophy to the ‘Degli Storici’ team, the ‘veterans’ of L’Albereta Hotel in Erbusco, in recognition of their commendable spirit in sharing their professional expertise and for their enthusiasm. The team–comprised of Roberta Rubagotti, Elena Loda, Anna Maria Ferrari, Matteo Zuntini, Franco Merra, Giuseppe Cirri and Nelly Richard–has worked together at the hotel for some 18 years, cultivating a sense of community and a culture based on mutual trust and respect. Each of these veterans carries a part of L’Albereta’s history, creating a precious legacy and lasting bond between them and the owner over the years.

In celebration of her professionalism, Relais & Châteaux awards the 2026 Passion Trophy to Joanna Wilgierz of Hotel Copernicus in Krakow. As Maître de Maison, Joanna inspires her peers to deliver a high level of service thanks to her relentless energy and enthusiasm. She creates a welcoming atmosphere and takes as much care of her team as she does of guests, striving to cultivate a special connection with each single person. Her outstanding work ethic, leadership and skills as a mentor have carried her through 20 years with Relais & Châteaux.

Relais & Châteaux, Monkey 47, Código 1530 and Redbreast join forces to present the 2026 Cocktail Trophy to Gerges Meshmesh for his remarkable creation, the Agouri Sour. For the “Timeless Twists: A Reimagined Classic Cocktail Competition”, Gerges—Bar Manager at La Maison Bleue in El Gouna, on the Red Sea—revisited the Gin Sour using agouri cucumber, a native Egyptian variety that lends its name to the cocktail. Grown in the estate’s own greenhouse, this small, crunchy cucumber brings the beverage a subtle bitterness that perfectly complements the botanical notes of Monkey 47 gin. The cocktail celebrates timelessness, sustainability, and local culture in every way.

Relais & Châteaux is delighted to present the 2026 Savoir-Faire Trophy to Saranga Mendis, head ranger of Wild Coast Tented Lodge on the south coast of Sri Lanka. Saranga shares his expertise on the flora and fauna of Sri Lanka through tailormade, immersive treks that leave a lasting impression on guests. From the start, his kindness and attentiveness quickly earned him a leading role among the property’s rangers, whom he now supports with the same thoughtful care. He is deeply committed to actively helping protect the environment and conveys his knowledge and passion for the region’s ecology to his team.

Inspired by his unbound kindness and reputation for attentiveness, Relais & Châteaux and Orlane are thrilled to present the 2026 Well-Being Trophy to spa host Fernando Beatima. Over the last 11 years, his belief in “earning a living by making a difference in people’s lives” has helped shape the very soul of Rancho Valencia. Fernando’s concept of hospitality is to pay special attention to each individual guest, from calling each one by their name to brightening the atmosphere with a song. His positivity and energy have transformed his workplace into a haven of comfort with a profoundly welcoming spirit.

Relais & Châteaux joins forces with Duval Leroy to award the 2026 Sustainability Trophy to Dolores Vadillo, Administration and HR Manager of Las Balsas, located in a protected nature reserve in Patagonia. Dolores helps coordinate the property’s sustainability initiatives such as “Zero Waste” and “0KM Patagonia”, championing the local economy, nearby communities and environmental stewardship. This work includes organizing ecological awareness workshops at schools and sourcing 73 percent of the establishment’s purchases from local family-owned businesses. Today, Las Balsas exemplifies a model for regenerative tourism, an emblem of excellence in hotel hospitality. Thanks to her dedication, the hotel has become the first property within the Relais & Châteaux collection to earn B Corp certification.

Relais & Châteaux and Pommery award the 2026 Woman of the Year Trophy to Jennifer Hugé, co-founder and Service & Beverage Director of FYN Restaurant, for her exemplary mentoring. For seven years now, Jennifer has been elevating FYN to the ultimate heights of Cape Town’s culinary establishment. Known as ’Mother of Service’ in South Africa, she trains the city’s greatest managers and sommeliers. With her extensive knowledge of local vineyards and her mastery of mixology, she compiles lists of exclusive wines, cocktails and mocktails that combine French finesse with South African hospitality.