Evok Collection Appoints Adam Bentalha: Group Executive Chef Elevated in 2026

Evok Collection has promoted Adam Bentalha to Group Executive Chef in March 2026, formalizing a culinary leadership role he has shaped since joining the luxury hospitality group in 2018. The appointment recognizes Bentalha's eight-year influence across four flagship properties in Paris and Madrid, where his seasonal, place-driven cuisine has defined guest dining experiences at Brach Paris, Brach Madrid, Sinner, and Cour des Vosges.

Adam Bentalha Brings Palace-Trained Culinary Vision to Group Executive Chef Role

Adam Bentalha's promotion to Group Executive Chef consolidates his culinary direction across Evok Collection's portfolio after nearly a decade of collaboration. Trained in Parisian palace hotels and Michelin-caliber fine dining institutions, Bentalha has built a reputation for contemporary French cuisine that emphasizes regional ingredients and seasonal menus. His appointment reflects Evok Collection's strategy to standardize culinary excellence while preserving each property's distinct gastronomic identity. As of March 2026, Bentalha oversees menu development, kitchen operations, and chef team training across all group restaurants and bars, a responsibility that spans two countries and four unique hotel concepts.

Eight-Year Tenure Shapes Gastronomic Identity at Brach Paris and Madrid Properties

Bentalha has served as the culinary architect for Brach Paris since 2018, when the property launched as Evok Collection's flagship hotel in the 16th arrondissement. His work extended to Brach Madrid in 2024, where he adapted his seasonal approach to Spanish markets and regional produce. Both properties feature rooftop restaurants and all-day dining venues that prioritize locally sourced ingredients—a hallmark of Bentalha's cooking philosophy. The Brach Paris dining program includes Brasserie Bellanger and a rooftop cocktail bar, while Brach Madrid's gastronomic offer centers on Mediterranean-inflected plates with Castilian accents. Travelers visiting either property in 2026 will experience menus refined under Bentalha's unified culinary vision, with ingredient sourcing coordinated between Paris and Madrid kitchens.

Sinner Paris and Cour des Vosges Complete Bentalha's Multi-Property Portfolio

Beyond the Brach hotels, Adam Bentalha has shaped the dining concepts at two additional Evok Collection addresses in Paris. Sinner, located in the Marais district near Place des Vosges, features a bistro-style restaurant where Bentalha developed a menu balancing Parisian classics with contemporary techniques. Cour des Vosges, a five-star hotel on the historic Place des Vosges, offers fine dining in an intimate setting where Bentalha's seasonal approach is expressed through tasting menus and à la carte options. As Group Executive Chef in 2026, Bentalha coordinates ingredient procurement and recipe development across these four properties, ensuring consistency in quality while adapting dishes to each venue's atmosphere and clientele. His multi-property oversight allows Evok Collection to leverage economies of scale in sourcing while maintaining distinct culinary identities at each address.

Group Executive Chef Role Elevates Culinary Standards Across European Markets

The Group Executive Chef position grants Adam Bentalha authority over kitchen operations, staff development, and supplier relationships for all Evok Collection properties. In 2026, this includes recruiting and training sous chefs, maintaining quality control across international kitchens, and developing seasonal menus that reflect market availability in both France and Spain. Bentalha's background in palace hotels—where precision and presentation standards are rigorously enforced—positions him to elevate service consistency across the group's diverse restaurant portfolio. The role also involves collaboration with Evok Collection's beverage directors to coordinate food and wine pairings, particularly for tasting menus at Cour des Vosges and special events at Brach properties. Travelers booking culinary-focused stays at any Evok Collection hotel in 2026 will benefit from Bentalha's oversight of ingredient sourcing, menu innovation, and kitchen team expertise.

Contemporary French Cuisine Emphasizes Seasonality and Regional Terroir

Adam Bentalha's cooking philosophy centers on seasonality, regional ingredients, and what he describes as "a sense of place"—an approach that translates to menus that change with harvest cycles and market availability. At Brach Paris, spring 2026 menus feature asparagus from the Loire Valley and early strawberries from Île-de-France, while Brach Madrid showcases Galician seafood and vegetables from Andalusian farms. This commitment to terroir extends to partnerships with small-scale producers and farmers' cooperatives, ensuring traceability and freshness. Bentalha's contemporary technique involves minimal manipulation of ingredients, with cooking methods that highlight natural flavors rather than heavy sauces or elaborate presentations. For travelers seeking authentic regional cuisine with modern execution, Evok Collection's dining venues under Bentalha's direction offer a consistent culinary point of view across four Paris and Madrid properties.

Key Details: Adam Bentalha's Appointment and Evok Collection Portfolio

Category	Detail
Position	Group Executive Chef, Evok Collection
Appointment Date	March 2026
Years with Group	8 years (since 2018)
Properties Overseen	Brach Paris, Brach Madrid, Sinner Paris, Cour des Vosges
Training Background	Parisian palace hotels, fine dining institutions
Culinary Philosophy	Seasonal, contemporary French, regional terroir
Key Locations	Paris (16th arrondissement, Marais, Place des Vosges), Madrid
Menu Approach	Market-driven, locally sourced, minimal manipulation

What This Means for Travelers

1. Consistent quality across properties: Guests staying at any Evok Collection hotel in 2026 will experience coordinated culinary standards, with Bentalha overseeing ingredient sourcing, menu development, and kitchen training at all four addresses.

2. Seasonal menu rotations: Expect quarterly menu changes at Brach Paris, Brach Madrid, Sinner, and Cour des Vosges, with dishes reflecting peak-season produce from French and Spanish markets.

3. Enhanced dining reservations: With Bentalha's elevated role publicized, demand for tables at Cour des Vosges and Brach rooftop venues may increase—book restaurant reservations when confirming hotel stays to secure preferred dining times.

4. Culinary-focused packages: Evok Collection may introduce tasting menu experiences or chef's table events at multiple properties, leveraging Bentalha's expertise for food-centric travelers visiting Paris or Madrid.

5. Regional ingredient transparency: Menus now feature supplier names and ingredient origins, allowing diners to understand the terroir and seasonality behind each dish—a trend in luxury European dining that Bentalha champions.

Frequently Asked Questions

What properties does Adam Bentalha oversee as Evok Collection's Group Executive Chef? Adam Bentalha directs culinary operations at four Evok Collection hotels: Brach Paris in the 16th arrondissement, Brach Madrid, Sinner in the Marais district, and Cour des Vosges on Place des Vosges. His role includes menu development, kitchen staffing, and supplier coordination across all restaurants, bars, and in-room dining services at these properties.

When did Adam Bentalha join Evok Collection? Bentalha began working with Evok Collection in 2018, coinciding with the opening of Brach Paris. He spent eight years developing the gastronomic concepts at multiple properties before his promotion to Group Executive Chef in March 2026, formalizing his leadership over the group's entire culinary program.

How does Evok Collection's Group Executive Chef appointment affect restaurant quality? The Group Executive Chef role allows Bentalha to standardize training protocols, negotiate with premium suppliers for all properties simultaneously, and ensure consistency in plating techniques and flavor profiles. Travelers can expect uniform quality standards while each restaurant maintains its distinct menu and atmosphere aligned with its location and concept.

Will Adam Bentalha's promotion change menus at existing Evok Collection restaurants? Existing menus will evolve with seasonal ingredient availability rather than undergo immediate overhauls. Bentalha's appointment reinforces his existing culinary direction—seasonal, terroir-focused dishes—rather than introducing a new cooking style. Expect refined execution and possibly expanded tasting menu options at Cour des Vosges and special dining events at Brach properties throughout 2026.

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Disclaimer

Information based on Evok Collection's official announcement as of March 28, 2026. Hotel dining hours, menu availability, and reservation policies are subject to change. Verify current restaurant offerings and chef schedules directly with Evok Collection properties or individual hotel concierge services before booking culinary-focused travel. Menu items and ingredient sourcing may vary by season and market availability.