Evok Collection Names Adam Bentalha Group Executive Chef

Evok Collection has appointed acclaimed French chef Adam Bentalha as Group Executive Chef, consolidating the culinary strategy across its expanding portfolio of design-led hotels and restaurants in Europe.

A New Culinary Chapter for Evok Collection

The appointment of Adam Bentalha as Group Executive Chef marks a strategic moment for Evok Collection, the boutique hospitality group known for properties such as Brach, Sinner and Nolinski in Paris and beyond. Publicly available information indicates that Bentalha, long associated with the group’s flagship addresses, will now oversee the broader culinary identity of the brand.

Evok Collection has been steadily expanding in key European capitals, positioning itself at the intersection of luxury hospitality, contemporary design and destination dining. By centralizing culinary leadership under a single, high-profile chef, the group appears intent on reinforcing food and beverage as a core pillar of its guest experience.

Reports on the group’s development show a growing emphasis on gastronomy as a differentiating factor, from rooftop concepts to neighborhood-oriented brasseries within its hotels. Bentalha’s new role is expected to align these varied outlets under a coherent vision while leaving room for each property’s local character.

From Luxury Palaces to Flagship Brach and Sinner

Before taking on group-wide responsibilities, Adam Bentalha built a reputation in some of Europe’s most exacting kitchens. Biographical details released by Evok highlight a career that progressed through Michelin-starred restaurants at landmark hotels including the Ritz, the Shangri La, the Royal Monceau, the Royal Savoy in Lausanne and the Prince de Galles. This background places him firmly within the upper tier of contemporary French-trained chefs.

Bentalha joined Evok Collection in 2018 as Executive Chef of Brach Paris, the brand’s sports club inspired, design-forward hotel in the 16th arrondissement. His cooking there drew on Mediterranean influences and a taste for generous, sharing-style plates, aligning with the property’s relaxed yet upscale positioning.

He later extended his remit to Sinner Paris, the group’s moody, experiential hotel in the Marais, where the cuisine was designed to match an atmosphere of dim lighting, textured interiors and late-night energy. More recent company documents show Bentalha taking charge of the restaurants at Brach Madrid and Brach Roma, bringing his style to new city markets while adapting to local tastes.

This trajectory within the group, from a single Paris property to multiple international openings, laid the groundwork for his elevation to Group Executive Chef. The move formalizes what had already been an expanding influence on Evok’s food offering.

Defining a Signature Culinary Identity Across Borders

Evok Collection’s properties share a taste for bold architecture and strong narrative design, and the group’s culinary strategy appears to be evolving in parallel. Publicly available material describing Bentalha’s cooking emphasizes generous, sun-driven flavors, a focus on conviviality and a blend of French technique with Mediterranean inspirations.

By placing him at the head of group operations, Evok signals that this warm, ingredient-led approach will underpin its restaurants and bars from Paris to Madrid and Rome. Industry observers note that such appointments are often used to harmonize menu concepts, sourcing standards and kitchen training across far-flung properties without erasing local nuance.

The role of Group Executive Chef typically extends beyond menu creation to cover kitchen organization, supplier relationships and the development of new concepts. In Evok’s case, this may include shaping rooftop venues, wellness-focused menus and neighborhood dining rooms that appeal both to hotel guests and local residents, a key ambition for many contemporary urban hotels.

As competition intensifies among lifestyle and luxury brands in major European cities, a distinct culinary signature can be a powerful tool for differentiation. Bentalha’s promotion suggests Evok intends to compete in that arena not just with design and location, but with food that travelers will cross town to experience.

Implications for Travelers and Destination Dining

For international travelers, the change at the top of Evok’s culinary hierarchy could translate into a more consistent gastronomic experience across the group’s hotels. Guests familiar with Brach Paris may increasingly recognize echoes of its generous, Mediterranean-inflected style in sister properties as new openings and menu refreshes come online.

At the same time, the group’s existing communications point to a continued focus on local integration, from sourcing regional ingredients to collaborating with city-based talents in mixology and pastry. Under a Group Executive Chef model, such initiatives can be coordinated more systematically, turning each hotel into a showcase of both brand identity and local culture.

For destination diners who do not necessarily stay overnight, Evok’s restaurants and bars are likely to remain key entry points into the brand. With Bentalha now overseeing the wider portfolio, travelers may find it easier to identify an "Evok" culinary experience, whether that is in a rooftop setting in Madrid, a hidden bar in Paris or a terrace restaurant in Rome.

As the European hotel scene continues to evolve, appointments of prominent chefs to group-level positions highlight the central role of gastronomy in shaping how travelers choose where to stay, meet and socialize. Evok Collection’s decision to entrust that mandate to Adam Bentalha positions the chef as one of the key creative forces behind the brand’s next phase.