Post on 31-Mar-2018
Badrutt’s Palace Hotel*****Superior, St. Moritz
Master chef Mauro Taufer
The 35-year old Italian by birth, Mauro Taufer, has been the Executive Chef de Cuisine of
the Badrutt's Palace Hotels since 2010. He creates exquisite culinary delights for the hotel’s
restaurants, ranging from classical French cuisine at ‘Le Restaurant’ to international and
Italian cuisine at the ‘Chesa Vegila’. His professional stops include, among others, the
Michelin-starred restaurant ‘Spago’ in Munich as well as the ‘Hotel des Bains’ and the
restaurant ‘Danieli’ in Venice. One of Mauro Taufer’s specialities is the preparation of meat
with modern slow-cooking techniques.
www. badrutts palace.com
and his guest Alfonso Iaccarino,two Michelin stars,
Restaurant Don Alfonso 1890, Sant' Agata Sui Due Golfi, Neapel (I)
‚Observe nature, the region and the seasonal produce and treat
these with the necessary respect’, is the catch phrase of the
likeable 2-star chef, Alfonso Iaccarino. Together with his wife, Livia,
and his sons, Ernesto and Mario, the Italian by birth has run, since
1983, the Ristorante ‘Don Alfonso 1890’ in Sant’ Agata on the
Amalfi Coast, in one of Italy’s most beautiful landscapes. According
to the New York Times it ranks among the ten best restaurants in
the world. Alfonso Iaccarino passionately researches the beautiful
things in life. He not only studied the more than three thousand-year-old history of Italian food and wine culture in the
country’s major libraries, but travelled extensively in order to internalize what he describes as the ‘core of the cuisine’ of other
countries. His liking for unspoilt, natural produce led to the foundation of his own farm ‘Le Peracciole’, which has become an
integral part of the ‘Don Alfonso 1890’ as well as a beautiful guest house and a culinary school. He enjoys passing on his
knowledge – as a consultant for restaurants and hotels from Positano to Macau and Marrakech, just like as a professor or
the president of renowned universities or institutions.
www.donalfonso.com
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Carlton Hotel*****Superior, St. Moritz
Master chef Salvatore Frequente
Salvatore Frequente, 37, focuses his cuisine on the four elements of the earth: his grill
specialities are fiery, the finest fish and seafood represent the water, the soil delivers
high-quality vegetables and garnishing and, with a wink, the air is the origin of his poultry
delicacies. After holding different positions in establishments of the Tschuggen Hotel
Group, he now has a captivating double role, allowing him twice a year to change from
an altitude of 200 to 1,800 metres. During the summer months he is the chef at the new
lifestyle restaurant Marina of the sister establishment Eden Roc on the shores of Lake
Maggiore, and from December to April, he is behind the stoves of the Calton Hotel where
he is responsible for the culinary delicacies of this modern grand hotel.
www.carlton-stmoritz.ch
and his guest Edgard Bovier,one Michelin star, 17 GaultMillau points,
Restaurant „La Table d’Edgard“, Lausanne (CH)
Edgard Bovier, awarded one Michelin star and 17 GaultMillau points,
is the ultimate connoisseur of Mediterranean cuisine. Originally from
the canton of Valais, he has spoiled his guests since 2005 at the
restaurant ‘La Table d’Edgard’ in the famous five-star hotel ‘Lausanne
Palace & Spa’. Furthermore, he is in charge of the gastronomy of the
entire hotel. Previously, and besides others, Edgard Bovier was
responsible for many years for the ‘Cuisine Niçoise’ at the hotel
‘Ermitage’ in Küsnacht. ‘Sunshine, haute cuisine, passion and olive
oil’, is his philosophy. The Mediterranean flavours inspire him over and over again to create exceptionally light, exquisite
dishes. Lately he has even started his own product line, featuring olive oil and other ingredients, all with the taste of the sea,
the sun and the south.
www.lausanne-palace.com
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Grand Hotel Kronenhof*****Superior, Pontresina
Master chef Bernd Schützelhofer
The Austrian master chef Bernd Schützelhofer started his training at Höchst in Austria
and was soon awarded a gold medal at the international professional contest IBO as
the final winner among all the chefs. His professional career began at the Kulm Hotel,
St. Moritz before he moved on to gain further experience at the seven-star luxury hotel
Burj al Arab in Dubai, at the five-star design Side Hotel in Hamburg, and with Martin
Dalsass, the 2004 chef of the year. Numerous engagements followed in the four and
five-star segment before he decided to return to the Engadine. As the executive chef,
he now refines the classical cuisine at the Grand Hotel Kronenhof with innovative
methods and creative ideas. Awarded 16 GaultMillau points and two toques, together
with his team he restored the high standards of the traditional gourmet restaurant Kronenstübli in next to no time after the
reopening.
www.kronenhof.com
and his guest Thomas Bühner,two Michelin stars, 19 GaultMillau points, ‘Chef of the Year’ (2006),
Restaurant „la vie“, Osnabrück (D)
‘As I had no idea what to do professionally when I finished school,
my teacher recommended an aptitude test at the employment
office. I scored most points for chef, baker and farmer. After a short
moment of reflection I said, ‘Alright, I will be a chef then. And as I
have to become a chef, I want to be a good one’. I have always
held onto that philosophy.’ C’est la vie of master chef Thomas
Bühner. The current standing of this ‘good’ chef: two Michelin stars
and 19 GaultMillau points since 1998, ‘Newcomer of the year’
(2001), ‘Chef of the year’ (2006) and a member of distinguished
circles like ‘Grandes Tables du Monde’. After periods with masters and colleagues such as Günter Scherrer, Jörg Müller and
Harald Wohlfahrt, the 48-year-old German by birth cultivates passionate flavours in his cuisine at his restaurant ‘la vie’,
where scrutinizing, sampling, modifying and refining his recipes occupy an important place in his routine. Pleasant smells,
flavours and textures always fuse to create gastronomic fireworks and offer veritable tasting explosions to the guests in
Osnabrück.
www.restaurant-lavie.de
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Hotel Chesa Guardalej****Superior, Champfèr/St. Moritz
Master chef Markus Rose
The Chesa Guardalej’s commitment to uncompromising quality is also reflected in the
hotel’s gastronomy. Headed by master chef Markus Rose, who has worked for 15 years in
renowned Swiss restaurants and has already participated in the Gourmet Festival, the
different restaurants and bars all present an individual gastronomic concept. In the typical
ambiance created by the Swiss pine decor at the ‘Stüva dal Postigliun’ for instance, Markus
Rose convinces with a wide choice of prize-awarded compositions (13 points by
GaultMillau) with flavours from Italian and Asian cuisine. At the stylish ‘Trattoria Diavolo’ the
stone walls designed by Steivan Könz have a mystical charm, whilst in the open kitchen,
Markus Rose and his team prepare delicious, superior quality antipasti and risotto as well
as meat and fish specialities. The most important criteria of the Guardalej kitchen are freshness and seasonal produce,
interpreted and realised in a creative way in classical specialities.
www.chesa-guardalej.ch
and his guest Philippe Léveillé,two Michelin stars,
Ristorante Miramonti l'Altro, Brescia, (I)
The 47-year-old gourmet chef Philippe Léveillé finished studying hotel
management in Brittany before travelling around the world and being
inspired by the art of cookery in many different countries. It was Vittorio
Fusari who asked Léveillé to come to Italy and work at his side at the
‘Ristorante Le Maschere’ in Iseo. That was how the French native
arrived in Italy. After gaining experience at several other restaurants,
Philippe Léveillé became the chef of the ‘Ristorante Miramonti l'altro“ in
Brescia, which was honoured with a second Michelin star under his
direction. Despite everything, Philippe Léveillé retains his French influences even after 23 years in Italy, and continues
combining butter in an untypical way with Italian cuisine. ‘A successful cuisine knows no frontiers and barriers and makes the
customers happy.’ With this philosophy the star-crowned chef masterfully combines the cooking of France and Italy to
produce his varied and rich cuisine, or in other words, he blends a little of Brittany with Brescia.
www.miramontilaltro.it
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Hotel Schweizerhof****Superior, St. Moritz
Master chef Michel Dome
Michel Dome brings a wealth of experience to his new post as the new chef of Hotel
Schweizerhof St. Moritz. Most recently, the native Frenchman was in charge of the
restaurant at Rapperswil castle, where he worked with his wife for many years. Having
received his first 13 points at the age of 24, his art of cooking was finally awarded 14
points by GaultMillau. His recipe for success is simple: ‘Uncompromising high quality
work’. Everything possible is homemade by Michel Dome. Furthermore, the credo of the
new chef is: ‘To maintain the degree of freshness and the highest level of quality, the
produce and semi-finished products are all from local, first-rate producers’.
www.schweizerhofstmoritz.ch
and his guest Herbert Hintner,one Michelin star, two Toques, 16 GaultMillau points,
Restaurant „Zur Rose“, St. Michael/Eppan, Südtirol (I)
The South Tyrolean guesthouse ‘Zur Rose’ in St. Michael/Eppan, built in
the 12th century, is a very highly regarded pilgrimage site for epicures.
Together with his wife Margot, Herbert Hintner, 53, has spoiled his
guests here ever since 1985 with a refined cuisine that is based on
regional produce and traditions and rounds them off with Mediterranean
influences of Italian origin. ‘Refining, not adulterating’, is Hintner’s motto.
International acknowledgement is demonstrated by his numerous
awards from renowned gourmet guides, with one star in the Guide
Michelin, two toques, 16 GaultMillau points and two Veronelli stars, as well as 87 points in the Gambero Rosso, which
discovered in Herbert Hintner a ‘volcano full of ideas’. His cookery book has also achieved international fame with the award
‘Best Mediterranean Cook Book’. According to the pleasant South Tyrolean who enjoys passing on his know-how to the
younger generation, when looking back on the different stages he passed through on the way to running his own top
restaurant, it was the so-called ‘tasting class’ at secondary school that fascinated him most. Accordingly, he rendered great
service for many years as President of the association ‘Jeunes Restaurateurs d’ Europe’.
www.zur-rose.com
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Hotel Waldhaus*****, Sils-Maria
Guests of master chef Kurt Röösli
Born in 1965 in Lucerne, Kurt Röösli has characterized the Waldhaus cuisine for fifteen
years with an undiminished watchful eye for everything new and more special, a passion
for local produce and contacts, and the exceptional gift of leaving enough space to each
person working with him for his own creativity without losing sight of anything. The title of
his cookery book, ‘A matter of the heart’ summarizes in the best possible way Kurt
Röösli’s style.
www.waldhaus-sils.ch
and his guests Palle Enevoldsen & Wassim Hallal,one Sun Star, highest award by the Danish gourmet guide
(equivalent to a Michelin star),Restaurant Frederikshoj, Aarhus (DK)
Since 2009 Palle Enevoldsen, 49, and the young super talent
Wassim Hallal, 30, have put their ambition and colourful creativity
into a razor-sharp gastronomic project that has positioned
’Frederikshoj’ as one of Scandinavia’s leading gourmet restaurants
in less than a year. Their cuisine is classic, yet contemporary,
emancipated and unpredictable, and is best described as a
combination of stylish French and postmodern Nordic cuisine, in
other words a vivid and original haute cuisine of the highest
standard. ’Frederikshoj’ has been nominated ’Best Danish Restaurant 2010’ by the Danish Restaurant Guide.
Palle Enevoldsen has become one of Denmark’s most respected gastronomic figures. For more than 25 years he has
developed his talent through constant challenge, mainly at the restaurant ’Le Canard’ in Aarhus, that he ran for 12 years
(Restaurant of the Year in 1996). He has also worked in several top restaurants and has been officially honoured for his
contribution to Danish gastronomy.
Wassim Hallal has worked, since finishing his apprenticeship, at several leading restaurants in Denmark and abroad,
including the Michelin-starred ’Formel B’ in Copenhagen. His career peaked when the gourmet restaurant ’Molskroen’ in
Ebeltoft was named ’Restaurant of the Year’ in 2006 under his leadership. Furthermore, Wassim Hallal has published his
own, very personal cookery book.
www.frederikshoj.com
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Kempinski Grand Hotel des Bains*****Superior, St. Moritz
Master chef Mattias Roock
Higher, further, faster…. better’. Such is the motto of the new master chef of the Kempinski
Grand Hotels des Bains, Mattias Roock. Already, despite his youth, the native of northern
Germany has gathered a rich wealth of international experience working with famous doyens of
Haute Cuisine, among them Armin Röttele (Ascona), Gordon Ramsey (London), Alain Ducasse
(New York), Charlie Trotter (Chicago), and Thomas Keller (Napa Valley). With these
qualifications the 30-year-old has succeeded in assuming control of the pots and pans in St.
Moritz as the youngest master chef of the Kempinski-group. Using the very best regional and
international produce he is highly appreciated in the wide-ranging gourmet and speciality
restaurants, the bars and chalets of the Kempinski Grand Hotels des Bains.
www.kempinski-stmoritz.com
and his guest Gast Thomas Dorfer,two Michelin stars, three Toques, 18 GaultMillau points, ‘Chef of the Year’ (2009),
Restaurant and Gourmet Hotel Landhaus Bacher, Mautern/Wachau (A)
GaultMillau stated that his style was ’unmistakably ingenious’.
Apparently, the renowned gourmet guide has followed his career for a
long time – in 2009 it crowned Thomas Dorfer, 35, as ‘master chef of
the year’. Two Michelin stars and 18 GaultMillau points (three Austrian
toques) garnish the kitchen at ‘Landhaus Bacher’ in the picturesque
Wachau area, run by Lisl Wagner-Bacher. Ever since 2002,
professional and private life have become intertwined here. This
likeable lady, who is also Austria’s legendary ‘Grande Dame de la
Haute Cuisine’ is Thomas Dorfer’s mother-in-law. ‘A modern, creative way of cooking, providing perfectly prepared food
using the best produce’ is Dorfer’s credo. The secret of his cookery success is ‘Emphasizing the proper taste of a product
and giving it the chance to be delicious’. Thomas Dorfer learned his craft from scratch. Even at a young age this Carinthian
by birth achieved great success at cookery championships and perfected his skills during stays in Australia as well as at the
first-rate restaurant ‘Jöhris Talvo’ in St. Moritz and the ‘Bareiss’ in Baiersbronn/Germany. At the significant ‘Bocuse d’Or’ he
caused an international sensation back in 2005 by finishing among the top ranks.
www.landhaus-bacher.at
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Kulm Hotel*****Superior, St. Moritz
Master chef Hans Nussbaumer
Hans Nussbaumer has been pampering and surprising his guests with his extensive culinary
range since 1997. Classic cuisine is the basis of his dishes, which he combines with Italian
and Asian elements. He gained his experience during his travels with A. Mosimann and the
periods he spent at Boyer in Reims, as well as at other well-known establishments.
www.kulmhotel-stmoritz.ch
and his guest Alexandre Bourdas,two Michelin stars, 16 GaultMillau points,
Restaurant „Sa.Qua.Na.“, Honfleur (F)
Alexandre Bourdas from Southern Franc by birth collected his
experiences in different star-crowned restaurants. Besides others,
he learned his trade with Régis Marcon at the restaurant ‘L’Auberge
des Cîmes’ in France. After a defining meeting with Michel Bras he
worked in his restaurant ‘Michel Bras’ as chef pâtissier.
Subsequently Alexandre Bourdas received his first Michelin star in
next to no time at the restaurant of ‘Château de Sully’ before Michel
Bras proposed to the young star-chef to become the chef, director
and manager of his new restaurant 'Michel Bras Toya’ in Japan,
‘the land of the rising sun’. After having lead this restaurant to three Michelin stars, Alexandre Bourdas returned to France,
where he opened his own restaurant in Honfleur, the ‘Sa.Qua.Na.’ – ‘saveur, qualité, nature’. It unveils the philosophy of the
master chef awarded two Michelin stars, who specialized in exceptional fish dishes. In fact ‘Sa.Qua.Na’ also implies the word
‘sakana’ which means fish in Japanese.
www.alexandre-bourdas.com/saquana/
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Suvretta House*****Superior, St. Moritz
Master chef Bernd Ackermann
Since October 2001 Bernd Ackermann and his 45-person team have set the tone of
high gastronomy at the Suvretta House. Guests from all over the world including VIPs
such as Nelson Mandela, Bill Clinton, Jassir Arafat, Shimon Peres, Helmut Kohl,
Gerhard Schröder and Jane Fonda, have already relished his startling creations. Bernd
Ackermann favours a light, modern-style cuisine with fresh seasonal produce and
international influences such as Asian flavours, as well as new molecular ingredients,
thus giving the dishes his typical personal signature. His inspiration comes from his
experience working in France, Singapore, Hong Kong, Bangkok and Dubai on the one
hand; and also from fruitful collaborations with famous master chefs such as Paul
Bocuse, Dieter Müller, Heinz Winkler, Hans Stefan Steinheuer, Joachim Wissler and Lea Linster.
www.suvrettahouse.ch
and his guest Andrea Berton,two Michelin stars,
Il Ristorante Trussardi Alla Scala, Mailand (I)
Andrea Berton, who is Italian by birth, and the director and chef of
the ‘“Il Ristorante Trussardi Alla Scala”, offers in the centre of Milan
elegant international two-star gourmet cuisine in a captivating urban
setting. After stops at renowned gastronomic strongholds such as
‘Mosimann’s’ in London, the ‘Enoteca Pinchiorri’ in Florence, and
‘Le Louis XV’ in Monte Carlo, the prodigy was awarded a Michelin
star back in 1997 as the master chef of the restaurant ‘La Taverna’
in Colloredo di Monte Albano in the Venetian Friaul-Julisch area (I).
In Milan, Andrea Berton has continuously spoilt his guests for four years at the ‘Il Ristorante Trussardi Alla Scala’. The
attraction: while savouring an excellent seasonal, typically Italian meal, the guests can either observe the goings-on in the
‘Piazza della Scala’ through the wonderful panoramic windows, or inside the restaurant they can watch Berton’s open
‘kitchen happening’ in front of a golden-coloured wall. Both views are extremely spectacular!
www.trussardi.com
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