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

Titelsponsor:

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

Titelsponsor:

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

Titelsponsor:

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

Titelsponsor:

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

Titelsponsor:

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

Titelsponsor:

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

Titelsponsor:

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/

Titelsponsor:

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

Titelsponsor: