Press Release
Badrutt’s Palace Hotel*****Superior, St. Moritz
Master chef Mauro Taufer
Since 2010, Italian-born Mauro Taufer has been the executive chef de cuisine at the
Badrutt’s Palace Hotel. He especially enjoys surprising his guests with ingenious
interpretations of French cuisine. His creative cookery is revealed in the versatility and
individuality of his culinary offerings. At the request of guests, his cuisine frequently differs
from the menu, even at the traditional Le Restaurant, awarded 15 GaultMillau points. He
achieved his professional skills, among others, at the Michelin-star restaurant Spago in
Munich, as well as at Danieli and the Hotel des Bains in Venice.
www.badruttspalace.com
and his guest Claude Bosi
2 Michelin stars, No. 5 – Top 50 Restaurants in the UK in the 2015 Waitrose Good Food Guide (9/10 points),
5 rosettes in the 2015 AA Restaurant Guide,
Hibiscus Restaurant, London
Claude Bosi is considered to be a highly talented extremist of the French-British
rules of harmony. In fact the Frenchman, a native of Lyon, came to England in 1997
just to learn the language. He never left. His two-star restaurant Hibiscus is one of
the most popular gourmet hotspots of the demanding London clientele. Eager to try
new things Claude Bosi is fond of associating a multitude of unusual basic produce
and ingredients with modern cooking techniques and produces amazing creations
such as scallops sautés with Trevisano, pear, anchovies and black truffle, or duck
breast with quince aioli, and ricotta gnocchi with pomegranate juice. He learned to
love his trade right from the start at his parents’ restaurant. After a classic
apprenticeship as a chef he successfully worked his way up in Paris under master
chefs Michel Rostang, Alain Passard and Alain Ducasse, who unmistakably shaped
his style of cooking. “If I had to describe my cookery style,” says Claude Bosi, “I
would call it ‘my version of French’. I do not like the expressions ‘modern’ or
‘modern French’ very much. Ultimately it is a matter of respecting the ingredients and their production. Eating is very
personal – you should only cook whatever you like yourself. Then the clientele will enjoy it, too, and come again.” Claude
Bosi started his star-crowned career in the United Kingdom in the picturesque provincial town of Ludlow in the county of
Shropshire near Wales. He worked there as the chef de cuisine at the Overton Grange, which earned a Michelin star after
only one year thanks to Claude Bosi. In 2000 he realised his childhood dream, when he opened his first own restaurant, the
Hibiscus, in Ludlow. Here too, it did not take long before he received his first Michelin star the same year, followed by a
second one in 2003. After four thoroughly successful years, he closed the Hibiscus in Ludlow and ventured a new – and
successful – start in London. In 2013, he decorated his restaurant in a new, exciting way and introduced the free-form menu
style, where guests can freely choose the creation of individual dishes with different ingredients and various alternatives,
instead of a set menu.
www.hibiscusrestaurant.co.uk
Press office: WOEHRLE PIROLA Marketing and Communication AG, Claudia-Regina Flores, Tel. +41 (0)44 245 86 94, [email protected]
Text can be downloaded at www.stmoritz-gourmetfestival.ch/en/media/
Photographs of the guest chefs in print quality at: www.stmoritz-gourmetfestival.ch/en/media/gastkoeche/
Festival images in print quality can be downloaded from Swiss-Image at: www.swiss-image.ch/gogourmetfestival
Page 1 from 9
Press Release
Carlton Hotel*****Superior, St. Moritz
Master chef Gero Porstein
Right in time for the upcoming winter season 2014/2015, Gero Porstein will be assuming
responsibility for the Carlton Hotel St. Moritz's exquisite cuisine by performing his passion for the
fine art of cooking in order to tickle the taste buds of guests at the five-star boutique hotel. The
Restaurant “Da Vittorio - St. Moritz”, which is under the guidance of the Cerea brothers, will
continue to celebrate Italian haute cuisine, whereas Porstein focuses on authentic Swiss food
ranging from international well known dishes to specialities from the Engadine region.
www.carlton-stmoritz.ch
and his guest Angela Hartnett
1 Michelin star, No. 32 – Top 50 Restaurants in the UK in the 2015 Waitrose Good Food Guide (7/10 points),
4 rosettes in the 2015 AA Restaurant Guide, awarded an MBE (Most Excellent Order of the British Empire), BMW
Best New Restaurant Award as well as the Best Newcomer Award 2003,
Murano Restaurant, London
Thanks to her refined, star-level Cucina Italia, British Angela Hartnett is one of the
most popular chefs of her country. Angela’s passion for food was instilled in her
from a young age by her Italian mother and grandmother. Time spent in Gordon
Ramsay’s kitchens at Aubergine, Zafferano, L’Oranger and Petrus only increased
this enthusiasm, and she became head chef at Petrus within seven short months,
helping the restaurant to achieve a Michelin star. Going on to launch Amaryllis in
Scotland, Gordon Ramsay’s Verre in Dubai, MENU and The Grill Room at The
Connaught, Angela has since opened her own Michelin-starred restaurant, Murano
in London’s Mayfair, where she is chef proprietor. In September 2013 she launched
Merchants Tavern in Shoreditch, in collaboration with head chef Neil Borthwick, and
Canteen founders, Dominic Lake and Patrick Clayton-Malone. In November of that
year she opened Café Murano, where she is proprietor with Sam Williams as head
chef. Angela has made numerous TV appearances including Great British Menu, guest judge on The Taste and guest
presenter of Saturday Kitchen. She has two cookbooks to her name, Cucina (2007) and Angela’s Kitchen (2011) and is a
consulting chef at the Lime Wood Hotel, Hampshire.
www.muranolondon.com
www.angelahartnett.co.uk
Press office: WOEHRLE PIROLA Marketing and Communication AG, Claudia-Regina Flores, Tel. +41 (0)44 245 86 94, [email protected]
Text can be downloaded at www.stmoritz-gourmetfestival.ch/en/media/
Photographs of the guest chefs in print quality at: www.stmoritz-gourmetfestival.ch/en/media/gastkoeche/
Festival images in print quality can be downloaded from Swiss-Image at: www.swiss-image.ch/gogourmetfestival
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Press Release
Grand Hotel Kronenhof*****Superior, Pontresina
Master Chef Fabrizio Piantanida
As the master chef, Fabrizio Piantanida is spoiling the guests of the Grand Hotel
Kronenhof. Inspired by classical French and traditional Italian cuisine with
Mediterranean influences, he and his team of 22 will serve creative dishes in the
magnificent Grand Restaurant, the rustic Pavillon and the gourmet restaurant
Kronenstübli. The 39-year-old possesses the relevant experience to continue the
tradition of his predecessor, Bernd Schützelhofer, at the highest level in the gourmet
restaurant Kronenstübli. Fabrizio Piantanida regularly has enriched the kitchen team of
the Kronenhof as sous chef during the last few years, and knows the establishment very
well. He is also an old acquaintance of the sister hotel, the Kulm Hotel St. Moritz:
between 1995 and 2002, he worked there as sous chef, chef restaurateur and chef
garde-manger. Fabrizio Piantanida completed his training in July 2013 as a federally
qualified master chef. Further career phases were positions as chef de cuisine at the Park Hotel of the luxury resort
Bürgenstock in Lucerne, and finally at the five-star hotel Vitznauerhof overlooking Lake Lucerne, where he was awarded 14
GaultMillau points.
www.kronenhof.com
and his guest Chong Choi Fong
2 rosettes in the 2015 AA Restaurant Guide, 2005 Restaurant Award (Tatler Magazine),
Restaurant China Tang at The Dorchester, London
There is only one address for anybody desiring to savour the best genuine
Cantonese cuisine: the Restaurant China Tang at the Dorchester in London. This is
where master chef Chong Choi Fong ensures undreamt-of delights from the Far
East. From Xiamen in Southern China to Japan and back to Hong Kong, he has
worked in food palaces seating 1000 persons and more to small traditional eateries
in Kowloon with seating for 50. The secret of success of his creations: all the dishes
are prepared according to unaltered original recipes passed on in his home country.
To prepare them, Chong Choi Fong uses only traditional spices and aromas as well
as the freshest produce, without compromise. His soft-shell crab fried with egg yolk
or Yunnan steamed chicken, classic lobster braised in bouillon, plus whole suckling
pig and a humble lamb brisket cooked in a clay pot, makes the Restaurant China
Tang at the Dorchester a place of pilgrimage for gourmets. Even demanding
epicures from the English high society such as Kate Moss or Bryan Ferry, count
among his guests. A famous name stands behind the Restaurant China Tang at the Dorchester, the embodiment of Chinese
art of living and cuisine: Sir David Tang, who is also the founder of the legendary China Clubs in Hong Kong, Peking and
Singapore, as well as of the lifestyle brand ‘Shanghai Tang’. Chong Choi Fong has received grounding in the exacting
requirements of founder Sir David Tang by doing his classic style baptism of fire of a bygone era at Sir David Tang’s Hong
Kong China Club, The Pinnacle.
www.dorchestercollection.com
www.chinatanglondon.co.uk
Press office: WOEHRLE PIROLA Marketing and Communication AG, Claudia-Regina Flores, Tel. +41 (0)44 245 86 94, [email protected]
Text can be downloaded at www.stmoritz-gourmetfestival.ch/en/media/
Photographs of the guest chefs in print quality at: www.stmoritz-gourmetfestival.ch/en/media/gastkoeche/
Festival images in print quality can be downloaded from Swiss-Image at: www.swiss-image.ch/gogourmetfestival
Page 3 from 9
Press Release
Hotel Giardino Mountain*****Superior, Champfèr/St. Moritz
Master chef Markus Rose
At the GUARDALEJ, the main restaurant of the Giardino Mountain, master chef Markus Rose
spoils his guests in the evening with refined culinary creations of modern Mediterranean
cuisine. In contrast, in the traditional Engadine STÜVA, typical Grison specialities are served
at lunchtime and in the evening. His personal style and commitment to uncompromising
quality have already earned Markus Rose 14 GaultMillau points during his career in different
leading establishments.
www.giardino-mountain.ch
and his guest Virgilio Martinez
1 Michelin star, Restaurant of the Year (2014 Food and Travel Magazine Reader Awards), Best New Restaurant (Craft
Guild of Chefs Awards), Best New Latin American Restaurant (Time Out Eating & Drinking Awards), One to Watch
(National Restaurant Awards), LIMA Fitzrovia Restaurant, London
Peru comes to London with LIMA, a new restaurant concept presenting Peruvian
cuisine in a contemporary style.” With these simple words, Latin America’s shooting
star, Virgilio Martínez, (No. 1 Latin America’s 50 Best Restaurants, No. 15 World’s
Best Restaurants) describes his culinary concept that not only enthuses the London
public but gourmet fans from all parts of Europe who come along especially. Shortly
after the opening, the LIMA Fitzrovia earned its first Michelin star. In July 2014, the
more casual LIMA Floral was opened at Covent Garden. Virgilio Martínez’s
astonishing, flavour-coordinated creations are like culinary strolls through Peru –
from the Pacific to the Andes, from the Amazon to the jungle. His kitchen can be
compared to a laboratory where he collects more than 500 rare traditional and so
far unknown types of fish, meat, fruit, herbs, grains and tuberous plants. He
experiments with them, examining their consistency, flavour, aroma, colour, new
processing procedures and preparation methods, the time it takes to develop
astonishing, flavour-coordinated dishes. The highly ingenious avant-garde chef passionately lives his vocation as culinary
ambassador of Peru. His restaurant called Central Restaurante in Lima’s Miraflores district is as much his home as his two
LIMAs in London. Virgilio Martínez commutes several times a year back and forth between the two cities. Everything without
any stress thanks to yoga and his beloved Zen philosophy.
www.limafitzrovia.com
Press office: WOEHRLE PIROLA Marketing and Communication AG, Claudia-Regina Flores, Tel. +41 (0)44 245 86 94, [email protected]
Text can be downloaded at www.stmoritz-gourmetfestival.ch/en/media/
Photographs of the guest chefs in print quality at: www.stmoritz-gourmetfestival.ch/en/media/gastkoeche/
Festival images in print quality can be downloaded from Swiss-Image at: www.swiss-image.ch/gogourmetfestival
Page 4 from 9
Press Release
Hotel Schweizerhof****Superior, St. Moritz
Master chef Christian Ott
‘Light and market-fresh, with regional produce and international inspirations’,
this is how Christian Ott describes his cookery style. From the coming winter
season onwards, the Hotel Schweizerhof guests will have the pleasure of
experiencing his creations, in which he displays a particular penchant for
authentic Italian cucina. He started his career as a sous-chef with Lothar
Molitor at the Carlton Hotel in St. Moritz, and was then responsible for the
culinary offerings of different renowned Engadine establishments such as the
Chesa Guardalej in Champfèr near St. Moritz, and the golf restaurant Sur En
Zuoz. On an international level, too, he has been awarded honours, among
others at the famous American Colony Hotel in Jerusalem as well as at the Villa
d’Este in Cernobbio.
www.schweizerhofstmoritz.ch
and his guest Jason Atherton
1 Michelin star, Restaurant of the Year (2014 Food and Travel Magazine Reader Awards), No. 5 – 2014 National
Restaurant Awards, No. 6 – Top 50 Restaurants in the UK in the 2015 Waitrose Good Food Guide (9/10 points) and
2014 Best New Restaurant, 4 rosettes in the 2015 AA Restaurant Guide, 2014 Chef of the Year (Caterer and
Hotelkeeper), 2013 Man of the Year (GQ), Winner at the 2008 Great British Menu (BBC), Restaurant Pollen Street
Social, London
Jason Atherton enjoys worldwide success thanks to his interpretation of modern
British gourmet cuisine. Only in his early 40s, the chef born in southern Yorkshire
heads his own, steadily expanding gastronomic empire with restaurants and bars at
the most fashionable hotspots of London, Hong Kong, Shanghai, Singapore and as
of 2015 in Dubai, Sydney and New York. It is his clear desire to reinterpret
traditional dishes that distinguishes the 2014 Chef of the Year (Caterer and
Hotelkeeper) and 2013 Man of the Year (GQ). This is reflected particularly in the
relaxed atmosphere of his restaurants and in the presentation of his dishes. Jason
Atherton’s version of classic ‘Bacon and Eggs’, for instance, is made of succulent,
crisp, beech wood smoked duck ham and crunchy French fries prepared in duck fat
with truffles. For his creations he focuses consistently on regional produce and
sustainable agriculture and animal breeding. Jason Atherton’s culinary concept
obviously responds to current trends. His London flagship restaurant, Pollen Street
Social in Mayfair, was awarded its first Michelin star only six months after the opening in 2011. At the Social Eating House in
Soho in Poland Street, he received a further Michelin star in 2013. His first Hong Kong restaurant, 22 Ships, conquered the
Asian gourmet connoisseurs in next to no time, enabling him to open up a second restaurant, the Ham and Sherry, shortly
afterwards, and in 2014 a third one. Guests and restaurant critics are equally enthusiastic about his striking dishes, reflected
by his numerous international awards and appearances on TV shows as a guest chef, as well as the success of his cookery
book ‘Social Suppers’. Jason Atherton was the first British chef to be trained by Ferran Adrià at the famous elBulli in 1998. In
2001 he joined the Gordon Ramsay group, where he was the master chef of the successful restaurant chain Maze, before
founding his own restaurant company in 2011.
www.pollenstreetsocial.com
www.jasonatherton.co.uk
Press office: WOEHRLE PIROLA Marketing and Communication AG, Claudia-Regina Flores, Tel. +41 (0)44 245 86 94, [email protected]
Text can be downloaded at www.stmoritz-gourmetfestival.ch/en/media/
Photographs of the guest chefs in print quality at: www.stmoritz-gourmetfestival.ch/en/media/gastkoeche/
Festival images in print quality can be downloaded from Swiss-Image at: www.swiss-image.ch/gogourmetfestival
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Press Release
Hotel Waldhaus*****, Sils-Maria
Master chef Kurt Röösli
Kurt Röösli (1965) from Flühli near Lucerne has been here since 1991 and became
our executive chef in 1996. Between seasons he regularly visits other chefs, to see
what’s cooking in Salzburg, London or Tuscany, Russia, Singapore, Japan or Hong
Kong. Kurt combines professional brilliance with a great sensitivity to the skills and
needs of those who work with him.
Kurt Röösli’s thoughts and recipes appear in “A Labor of Love”, an unusual and
revealing cookbook by and about him and his team, richly illustrated by Guido Schmidt,
our house engineer and expert photographer.
www.waldhaus-sils.ch
and his guest Nathan Outlaw
2 Michelin stars, No. 4 – Top 50 Restaurants in the UK in the 2015 Waitrose Good Food Guide (9/10 points),
4 rosettes in the 2015 AA Restaurant Guide, 2015 Chefs’ Chef of the year (AA Award),
Nathan Outlaw Restaurant at The St Enodoc Hotel, Rock / Cornwall
Two Michelin starred chef Nathan Outlaw is Great Britain’s most famous young
seafood specialist. Nathan currently has three restaurants and a public house in
Cornwall and a restaurant in London. Restaurant Nathan Outlaw, situated in St
Enodoc Hotel, Rock, Cornwall, proudly boasts two Michelin stars and is 4th of the
‘Top 50 Restaurants in the UK’ in the Good Food Guide 2014, scoring an
outstanding 9/10. The more relaxed Outlaw’s, serving a fixed price menu of choice
is also situated within the hotel. His most recent addition, Outlaw’s Fish Kitchen,
opened in August 2013 in the Cornish fishing port of Port Isaac and serves diners
with small seafood dishes in an informal setting. It was recently awarded 2 AA
rosettes. In summer 2014 Nathan opened The Mariners Public House in Rock. This
collaboration with Sharp’s Brewery is Nathan’s first venture into pubs. In London,
Outlaw’s at The Capital Hotel, Knightsbridge, where Nathan holds the consultancy,
has one Michelin star and currently holds the award for ‘Best Set Lunch’ in the Good
Food Guide 2014. Nathan’s easy manner, enthusiasm and obvious passion for his work make him a hit with audiences of all
ages, and he can often be found appearing at food festivals and on radio and TV. His own television series, ‘Hook It, Cook It’
with friend Valentine Warner is being broadcast on Fox International Channels throughout 2014. In 2012, Nathan’s interest in
the education and training of young chefs saw him join forces with Cornwall College to open Academy Nathan Outlaw
offering NVQ level 3 students enhanced learning opportunities. Following his successful first book ‘Nathan Outlaw’s British
Seafood’ which was named ‘Best Cookery Book’ by Food and Travel Awards 2013, his second, ‘Nathan Outlaw’s Fish
Kitchen’, was published recently and is being very well received.
www.nathan-outlaw.com
Press office: WOEHRLE PIROLA Marketing and Communication AG, Claudia-Regina Flores, Tel. +41 (0)44 245 86 94, [email protected]
Text can be downloaded at www.stmoritz-gourmetfestival.ch/en/media/
Photographs of the guest chefs in print quality at: www.stmoritz-gourmetfestival.ch/en/media/gastkoeche/
Festival images in print quality can be downloaded from Swiss-Image at: www.swiss-image.ch/gogourmetfestival
Page 6 from 9
Press Release
Kempinski Grand Hotel des Bains*****Superior, St. Moritz
Master chef Axel Rüdlin
Axel Rüdlin is responsible for the high culinary class of all Grand Hotel des Bains
restaurants, including Les Saisons (14 Gault Millau points), Enoteca (15 Gault Millau points),
Sra Bua (14 Gault Millau points) and, together with gourmet chef Matthias Matthias
Schmidberger, Cà d'Oro (1 Michelin star, 17 Gault Millau points). With his young team, the
32-year-old chef plays on a great culinary field - from international Pan-Asian delicacies to
grilled classics and regional highlights – but his heart beats Mediterranean. "My favourites
are light and flavour rich dishes, connected to the pureness of taste with finesse. For me it's
always about the perfect method of preparation of a great product.”
www.kempinski-stmoritz.com
and his guest Isaac McHale
1 Michelin star, No. 2 Best Restaurants in the UK – National Restaurant Awards 2014, 3 rosettes in the 2015 AA
Restaurant Guide, No. 87 – World’s Best Restaurants List 2014,
Restaurant The Clove Club, London
Isaac McHale, 34, is chef-owner of The Clove Club in Shoreditch, East London.
Born in Orkney in Scotland, McHale's career started in Glasgow working in
restaurants while still at high school, before a stint at Marque in Sydney and, much
later, Noma in Copenhagen. With British cuisine as his first love, McHale came to
London Ten years ago to work for Tom Aikens and then at The Ledbury for six
years, where he was made Development Chef. In 2011, McHale formed the
internationally acclaimed Young Turks collective, running a series of highly praised
one off pop-up events in locations around London, their success leading to a six
month residency at The Ten Bells Pub in Spitalfields. Here McHale sought to
promote a new approach to British cooking, bringing vegetables to the fore and
focusing on building great relationships with small producers. In February this year
he opened The Clove Club, with partners Johnny Smith and Daniel Willis, where
they strive to serve interesting and delicious food in a relaxed environment, whilst
continuing to champion British food and producers. In its first six months the restaurant is already critically acclaimed, with
Time Out London saying: ‘It's one of the restaurants that will define this year’, and Tim Hayward at the Financial Times
commenting: ‘The Clove Club will be an important institution’. After seven months of being open, The Clove Club was voted
no 87 on the ‘World’s Best Restaurants’ list, and voted number 2 best restaurant in the UK. McHale’s art of cookery at The
Clove Club received straightaway a star in the 2015 Guide Michelin.
thecloveclub.com
Press office: WOEHRLE PIROLA Marketing and Communication AG, Claudia-Regina Flores, Tel. +41 (0)44 245 86 94, [email protected]
Text can be downloaded at www.stmoritz-gourmetfestival.ch/en/media/
Photographs of the guest chefs in print quality at: www.stmoritz-gourmetfestival.ch/en/media/gastkoeche/
Festival images in print quality can be downloaded from Swiss-Image at: www.swiss-image.ch/gogourmetfestival
Page 7 from 9
Press Release
Kulm Hotel St. Moritz*****Superior, St. Moritz
Master chef Hans Nussbaumer
Hans Nussbaumer has been associated with the Kulm Hotel St. Moritz in the Upper
Engadine for more than 20 years. As a successful master chef he is responsible for the
culinary delights at the exceptional Grand Restaurant, the elegant gourmet restaurant
The K, and the Pizzeria. The culinary trip around the world in his long career is
reflected in his dishes impressively. He has been awarded 15 GaultMillau points and
cultivates classic French cuisine, combining its elements to form the basis of his
dishes, along with Italian and Asian influences. He gained experience during his time
with Anton Mosimann as well as at Boyer’s in Reims and other famous establishments.
www.kulm.com
and his guest Atul Kochhar
1 Michelin star, 2013 British Curry Awards,
Benares Restaurant & Bar, London
For his innovative creations, Atul Kochhar combines traditional spices and
ingredients from all regions of India, his native country, with contemporary choice
produce from Great Britain, his adoptive country. With this exceptional fusion
cuisine, Atul delights gourmets at his Michelin-star restaurant Benares in London
just as much as at his restaurant Ananda in Dublin, and as a guest chef on the P&O
cruise ships. Moreover, in 2013 no less than three international hotspots opened
under his culinary direction: the Rang Mahal at the JW Marriott Marquis Hotel in
Dubai, the Simply India at The St. Regis Mauritius Resort and the Indian Essence in
the London suburb of Petts Wood. His cookery books ‘Indian Essence’, ‘Fish, Indian
Style’ and ‘Curries of the World’ are bestsellers. With his regular presence on TV
shows and his own TV series ‘Atul’s Spice Kitchen – Malaysia’ Atul Kochhar has
awakened a new awareness for the modern Indian cuisine with gourmet fans all
over the world. In 2001, he was the first Indian chef ever to receive a star from the Michelin Guide for his art of cookery, as
master chef of the Tamarind in London. Atul Kochhar uses his great popularity to support charities in the fight against hunger
and poverty. The British Royal Family is also aware of his culinary talent and his ethical, cultural merits. He was asked to
arrange a gala banquet for Prince Charles at St James’s Palace, and Atul Kochhar was personally invited by the Queen to
attend the official visit by the Indian president.
www.benaresrestaurant.com
www.atulkochhar.com
Press office: WOEHRLE PIROLA Marketing and Communication AG, Claudia-Regina Flores, Tel. +41 (0)44 245 86 94, [email protected]
Text can be downloaded at www.stmoritz-gourmetfestival.ch/en/media/
Photographs of the guest chefs in print quality at: www.stmoritz-gourmetfestival.ch/en/media/gastkoeche/
Festival images in print quality can be downloaded from Swiss-Image at: www.swiss-image.ch/gogourmetfestival
Page 8 from 9
Press Release
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, Yasser Arafat, Shimon Peres, Kofi Annan,
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, Heinz Winkler, Hans Stefan Steinheuer, Joachim
Wissler and Lea Linster.
www.suvrettahouse.ch
and his guest Martin Burge
2 Michelin stars, No. 16 – Top 50 Restaurants in the UK in the 2015 Waitrose Good Food Guide (8/10 points),
4 rosettes in the 2015 AA Restaurant Guide, 2009 Chef of the Year (The Independent), 2009 Best Out of Town UK
Restaurant (BMW Square Meal Award), Whatley Manor Hotel and Spa, Malmesbury/Wiltshire
‘Hats off, gentlemen! A genius!’ Restaurant critics like to use this historical
statement whenever they come to speak about Martin Burge. At ‘The Dining
Room’ of the magnificent country house hotel Whatley Manor Hotel and Spa
in Wiltshire, the Brit spoils his guests with exceptional two-star cuisine‚ ‘a
modern interpretation of French inspired cuisine’, as he simply describes his
style. Yet Martin Burge’s menus are everything but simple. The Grand Chef
(Relais & Châteaux) creates true culinary performances with surprising
special effects, such as ‘Native lobster topped with mango and coconut,
served with lightly spiced Thai consommé’ and ‘Royal squab pigeon poached
and roasted, dressed with foie gras cassonade, pomme soufflé and Pedro
Ximenez sauce’. Whatley Manor Hotel & Spa is surrounded by no less than
five hectares of land with 26 themed gardens in the Cotswolds. It is an
enchanting world of wide open countryside and honey coloured stone
buildings. After his apprenticeship, he first worked under Michael Croft at the Royal Crescent Hotel in Bath and
followed him to London to the renowned Mirabelle. Stages at the Pied à Terre and Le Manoir aux Quat’Saisons
under Raymond Blanc introduced him to the star-crowned cuisine. Martin went on to work with John Burton-Race
as head chef at the age of 27. He moved to London with Burton-Race, it is here where they achieved two Michelin
stars at The Landmark Hotel. In 2003 he turned his back to London and accepted the offer of Swiss hotelier
Christian Landolt to set up the restaurants at Whatley Manor and give them his culinary signature. Ever since, not
only Michelin stars distinguish Martin Burge’s haute cuisine in the idyllic English countryside. Burge gained his
second Michelin star in 2009. In the same year, ‘The Dining Room’ was awarded ‘Best Out of Town UK Restaurant’,
and The Independent selected Martin Burge ‘Chef of the Year’.
www.whatleymanor.com
Press office: WOEHRLE PIROLA Marketing and Communication AG, Claudia-Regina Flores, Tel. +41 (0)44 245 86 94, [email protected]
Text can be downloaded at www.stmoritz-gourmetfestival.ch/en/media/
Photographs of the guest chefs in print quality at: www.stmoritz-gourmetfestival.ch/en/media/gastkoeche/
Festival images in print quality can be downloaded from Swiss-Image at: www.swiss-image.ch/gogourmetfestival
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