Chef Portraits

The “Glacier” restaurant in Grindelwald has been doing pioneering work in the field of sustainable and environmentally responsible fine dining for years. Chef de Cuisine Paul Cabayé is right at the forefront.

Pink tables, family atmosphere and the very best dining experience: Welcome to “ROSI”, the neo-restaurant. Innovative chef Markus Stöckle looks to the gastronomic future with an eye on the past and offers his guests a culinary roller coaster ride. 

The "Park Hyatt" is suddenly a gourmet address! Tarik Lange picks up the 16th point with his power brigade.

Chef David Heimer and his team at Zurich’s “Josef” restaurant bring Nordic cuisine to District 4.

She is the most amazing newcomer onto the restaurant scene: Zineb "Zizi" Hattab and her Zurich vegan restaurant "Kle".

Kempinski’s next superstar? Reto Brändli (born in 1991!) is doing a great job at the "Cà d’Oro" in St. Moritz.

Paul Cabayé scales the peaks of haute cuisine with his cuisine without sacrificing respect for nature. Including his Alpine salmon, marinated for 12 hours with the best gin and spices.

Markus Stöckle’s favorite recipe is his mother’s Käsespätzle, which reliably combat his homesickness. The fluffy soufflé-like Spätzle are created by stirring and mixing the dough with a tangy cheese mixture. The dish follows the “ROSI” philosophy: minimal effort, maximum satisfaction.