A New Chapter for Hotel La Neige

La Neige 酒店 will temporarily close on June 15 to begin a multi-phase renovation of its entire first floor. This extensive project will update the property’s main guest spaces including the lobby, restaurant, and bar areas, as well as introduce a complete culinary redesign, anchored by the debut of a new high-end dining concept named Sève.

Launched in 2025, this initiative is part of Hakuba Hospitality Group’s strategy to elevate the guest experience by blending modern design with the property’s classic architecture.

The August reopening is supported by a strengthened executive team, including the appointment of Managing Director David Snowball.

Managing Director David Snowball brings over 15 years of Japanese alpine resort experience to the property, joined by long-standing General Manager Tomohiro Manabe. Together, they will guide the hotel’s elevated direction while preserving the dedicated Japanese hospitality and omotenashi that guests have always enjoyed.

The Lifeblood of the Landscape

The name Sève translates to Sap from French—the quiet, unseen lifeblood that flows through the trees and animates the natural world. It is a fitting metaphor for a restaurant deeply rooted in the local Hakuba landscape.

A Vision Led by Chef William Mahi

Anchoring this new chapter is the newly appointed Culinary Director, Chef William Mahi.

Chef Mahi brings over three decades of international experience to Hakuba, having spent his career leading kitchens recognized with both one and two Michelin stars. Most recently, he directed Jing at The Peninsula Beijing to a Michelin star for five consecutive years.

At Sève, Chef Mahi’s approach is hands-on and focused on the region. His menus will be shaped by his time exploring the local area—fishing regional waters and gathering seasonal produce. Each dish is designed to reflect the current season and the local terrain from which the ingredients are sourced.

Introducing Frank’s Bar

Under Chef Mahi’s broader culinary direction, the hotel’s evolution extends beyond the dining room to the relaunch of Frank’s Bar.

Designed as a refined social and cocktail sanctuary, Frank’s Bar will introduce a sophisticated beverage experience to La Neige 酒店. It is crafted to serve as a warm, year-round alpine destination, creating a dedicated space where guests can unwind with an expertly poured drink, ambient firelight, and quiet conversation. Whether gathering for an evening drink before sitting down at Sève or retreating for a nightcap after dinner, Frank’s Bar forms an essential piece of the hotels new evening ritual.

A Unified Culinary Vision

Chef Mahi and his unified kitchen team manages the property’s entire food and beverage ecosystem, directly overseeing every single dining touchpoint. This approach brings the exact same dedication, discipline, and sourcing philosophy from Sève’s dinner menu directly into morning breakfast, the curated bar bites at Frank’s Bar, and private in-room dining. This brings a rare level of creative cohesion to the hotel, ensuring that every meal a guest experiences is tied to the same elevated standard.

Sève Website