40-year-old Kurt Röösli from the Lucerne region has been our executive chef for the past nine years: a master of the culinary arts who is also extraordinarily sensitive to the skills and the needs of those who work for him. Between seasons, he often finds new inspiration by visiting other chefs, in places as diverse as Salzburg, London, Tuscany, Russia, Singapore and Tokyo.

His team includes his second-in-command Dennis Brunner from Austria, pastry chef Renato Pellegrinelli from an Italian-speaking corner of Graubünden and some twenty other young and highly motivated cooks.