Team
Portraits of our team
Hervé Gerdelat
Just a few steps from the arcades of the royal bastide of Sauveterre de Rouergue, Le Sénéchal offers sincere and creative cuisine reflective of its chef Hervé GERDELAT. In his gourmet restaurant, natural materials and contemporary elements merge, while the chef’s culinary creations enhance traditional cuisine.
Originally from Normandy, Hervé has been passionate about cooking since childhood. He began his career in his native region, completing several internships in starred and renowned establishments, thus refining his techniques and developing his love for local products and authentic flavors.
Hervé Gerdelat has a simple cooking philosophy and uses fresh and seasonal products to create delicious and unique dishes. His creativity and ability to combine flavors in unexpected ways are well-known, providing a unique culinary experience in every bite. He works with local producers to ensure responsibly grown ingredients.
With his passion for cooking, commitment to quality and innovation, as well as his love for local and fine dining, Hervé seeks to provide a memorable culinary experience.
Sonia Gerdelat
Sonia GERDELAT is a seasoned professional in the hospitality industry, determined to deliver an exceptional experience to her clients with her attention to detail and quality service.
Victor Capion
Victor CAPION is a hospitality professional specializing in high-end service, with a career marked by steady progression within prestigious establishments. Trained in Monaco in renowned institutions such as Le Louis XV by Alain Ducasse, he quickly advanced to positions of responsibility, notably as Chef de Rang in luxury hotels and restaurants.
He further strengthened his expertise in France, particularly at Hôtel Byblos in Saint-Tropez, as well as in high-end resorts such as Courchevel and Megève, where he developed rigor and a strong sense of service while catering to a demanding clientele. His career then expanded internationally with a management experience in Mauritius, before being confirmed in New York as Maître d’Hôtel and assistant sommelier at Benoit by Alain Ducasse.
His profile reflects a consistent progression, strong adaptability, and solid expertise in luxury fine dining.
Enora Capion
Enora CAPION is a hospitality professional with a background in high-end gastronomy. Passionate about cooking from an early age, she began her career in the kitchen, first in culinary arts and pastry, before evolving within prestigious establishments in France and internationally.
She trained and grew in environments of excellence, particularly within Michelin-starred restaurants and renowned hotels such as Hôtel Métropole Monte-Carlo, K2 Palace, and Hôtel Impérator, where she worked within the world of Pierre Gagnaire’s restaurant. She also pursued her international career at Benoit New York, a concept by Alain Ducasse.
Eager to broaden her overall vision of the profession, Enora developed strong versatility by working in front-of-house and bar roles, quickly progressing to positions of responsibility in service and management within luxury establishments.
Today, she has fully returned to her original field of passion: the kitchen. Drawing on a rich and demanding background, she brings a comprehensive approach, shaped by her mastery of high-end service, attention to detail, and deep understanding of the expectations of an international clientele.