Tarik Lange: chef at "PUR Hurden"

Setting sail for new horizons

Standing still is not in Tarik Lange’s vocabulary. The chef born in Dresden is bursting with drive, determined not just to prepare food but to create an experience on every plate. He recently proved his mastery as chef de cuisine at the "parkhuus" restaurant at the "Park Hyatt Zürich", where he transformed the venue into a gourmet hotspot. However, it didn’t take long for him to seek new horizons – this time, by the shores of Lake Zurich, on the Hurden peninsula. In late 2024, Tarik Lange, together with Adrian Bührer, took over as head chef at the former "Rössli", now welcoming guests under its new name, "PUR Hurden".

Elevating gourmet cuisine at the "Park Hyatt Zürich"

Guests at "PUR Hurden" can expect a top-tier fine dining experience. During his four years at the "Park Hyatt Zürich", Lange completely reinvented the hotel’s restaurant. He designed a new menu, assembled a fresh team, and created a rooftop garden that supplied ingredients like lemongrass and Szechuan pepper straight to the plates. "A five-star guest should enjoy a fine dining experience with us, a little culinary adventure," was his philosophy. In short, he established a new gourmet destination, earning an impressive 16 GaultMillau points.

Early years in Switzerland

Lange’s expertise is no coincidence. After completing his culinary training in Dresden, he moved to Switzerland, honing his craft at prestigious establishments like "Victoria-Jungfrau" in Interlaken and "Seedamm Plaza" in Pfäffikon SZ. "I worked with Flavio Fermi in Bad Bubendorf for three years. It was a fantastic time," he recalls. It was also during these formative years that he met and built a strong connection with his now-business partner, Bührer.

Lake Zurich bouillabaisse and veal cheeks

Together with Bührer and their partners, Eliane Lange and Susanne Bührer, they now aim to establish "PUR Hurden" as an equally exquisite destination. "I want to create a unique place on Lake Zurich where guests feel completely at ease and can forget about everything else," Lange shares on the restaurant’s social media. Their signature dishes, including a reinvented Lake Zurich bouillabaisse and legendary braised veal cheeks, will be served in the "PUR Rössli Lounge" – whether at the bar, at the table, or even on cozy sofas. In summer, the "PUR Lounge am See" will open under the open sky.