Manabu is shaped by the people who prepare and serve each course.
Founder & Executive Chef
Of Scottish origin and raised in Manchester, Alastair began his professional career in 2008. He later moved to London, where he worked for Gordon Ramsay at Maze before joining Zuma and continuing his career internationally. After settling in Switzerland, he developed the idea for Manabu while teaching Modern Japanese Gastronomy at Glion. His cuisine explores kaiseki through seasonality, precision and ingredients from the British Isles and Europe.
Head Chef & COO
Korean-born chef Junwoong Moon met Alastair at Glion in 2018 while studying for his bachelor’s degree. Invited to help open an omakase-style sushi bar on campus, he completed a six-month internship alongside Alastair before contributing to Manabu’s early pop-ups and residencies. His role evolved with the restaurant through successive promotions, culminating in his appointment as Head Chef and COO. Today, he helps lead both the kitchen and wider operations, bringing dedication, continuity and perspective.
Director of F&B
Originally from the south of France, Laurena joined Hôtel des Trois Couronnes in 2019 as an events intern. Her career developed across restaurant service and event management, giving her a broad understanding of hospitality, from welcoming guests to organising work behind the scenes.
After returning as Chef de rang, she broadened her food and beverage experience before taking responsibility for events. In 2026, she became the hotel’s Food & Beverage Director.
At Manabu, Laurena works closely with the team on the wider restaurant experience. Her knowledge of the hotel, its guests and its operations helps connect the restaurant with its setting and maintain the level of hospitality expected of the Trois Couronnes.
Head Sommelier
After arriving in Switzerland in 2015, he quickly developed a passion for Swiss vineyards, particularly those of Lavaux. He built friendships with many local winegrowers. Launching Potdevin.ch was a natural way to support the terroir that had welcomed him. Jocelyn has worked at numerous prestigious establishments in France, England and Switzerland, including the renowned Hôtel de Ville de Crissier, where he was Assistant Sommelier. He then spent four years as Head Sommelier at Hôtel des Trois Couronnes in Vevey.
Chef de Partie
Originally from Latvia, Ruslans joined Manabu’s kitchen in early 2025. After moving to Switzerland in 2017, he worked in several kitchens in Montreux, including at the Grand Hôtel Suisse Majestic. He works across Manabu’s kitchen, taking responsibility during service for the langoustine, scallop with pancetta and Wagyu. His favourite dish to cook is the grilled A5 Kagoshima Wagyu with a Laphroaig whisky reduction.
Chef de rang
Evan Yayla brings experience from luxury hospitality on the Swiss Riviera, large-scale events and Michelin-starred dining, where he previously held responsibility for the dining room.
At Manabu, Evan oversees the guest experience in the restaurant, from preparing the dining room and reviewing reservations and individual requests to welcoming guests and accompanying them throughout the evening. Attentive to both detail and personal connection, he plays an important role in ensuring that each service feels considered, fluid and individual.
Proud to represent Manabu and present the restaurant’s creations to its guests, Evan places particular importance on listening to their feedback and sharing it with the wider team as part of the restaurant’s continuous evolution.
