When you look back on the last few years of the SMGF, which event impressed you most? Which event has remained in your best memory?
The Gourmet Festival 2016 with the guest chefs from Japan. The precision with which they worked and every step in their preparations was very impressive, almost like a ritual. Unlike us, the Europeans, the Japanese have different tastes. So I was able to learn and try out a lot.
The following year, I had the pleasure of cooking with Ron Silver at the St. Moritz Gourmet Festival 2017 under the motto "Discover the best from the west" and we sent the dessert at the gala dinner in the Kulm Hotel. I liked his humour and laughed a lot.
Swiss Made - What does this topic mean to you and how far do you already include it in your kitchen?
For me, "Swiss Made" means regional or typically Swiss dishes that are produced as far as possible with products that were made or grown in Switzerland. We place a lot of value on regional products and have created an additional natural menu for our guests this summer. Many of the ingredients come from our own herb and vegetable garden.
What moment / event at the 2021 Gourmet Festival are you most looking forward to?
The Gourmet safari. This gives us the opportunity to experience the guest chef and his cooking style/ethos better and more impressively.