Top chef's suicide shows the high stakes of haute cuisine

Benoit Violier, known as the “world’s best chef,” shocked foodies worldwide when he apparently shot and killed himself on Sunday. As other ambitious chefs celebrate the 44-year-old phenom’s contribution to the global gourmet community, some are asking: At what cost?

Violier’s Restaurant de l'Hotel de Ville is one of only three restaurants in Switzerland to hold the Michelin Red Guide’s coveted three stars. The famous eatery snagged the top spot, No. 1 out of 1,000 restaurants, in France’s La Liste.

UCLA psychologist Steven Berglas says high achievers may have “success depression,” which occurs when aspirations are high. Perfectionists believe their insecurities will dissipate upon achieving success, only to discover the insecurities are still there: The emotional toll of success has left no safety net.

A native of France, Violier started his culinary career at age 20 and shot to stardom in the gastronomic world. He took nothing for granted, making sure each dish and accompaniment was of the greatest quality. Violier had a passion for hunting and cooking wild game. According to Food Art, he created a “code of honor, respecting the environment, the people whose lives revolve around the hunt, and the whole animal,” before it was popular to do so.

Violier worked more than a decade for Philippe Rochat at the 50-seat Restaurant de l'Hotel de Ville before he took control of it. He planned and created what he called the “most beautiful kitchen in Europe,” according to The Washington Post. Rochat was his mentor: Violier often referred to him as his second father. Last year both his biological father and Rochat died. Violier’s fast-paced kitchen left him no time to grieve as he continued his quest for perfection.

The Associated Press contributed to this report.