Restaurant-quality dining in your chalet
A private chef for chalets and residences in St. Moritz and across the Engadine valley. I cook tasting dinners after a day on the Corviglia, look after every meal of a family stay, and cater celebrations in winter and summer.
Graubünden has a pantry of its own: air-dried Bündnerfleisch, capuns wrapped in chard, mountain cheeses, wild herbs from the high meadows and the walnut tart the Engadine is known for. I cook these with a lighter, modern hand and pair them with Swiss wines.
I have spent a decade in Michelin-starred kitchens, as Sous Chef of R&D in the Noma group and Head Chef at Kokkeriet, and I bring that standard to every table I cook for. My story.
What I offer in St. Moritz
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Restaurant at Home
A tasting menu of six to eight courses, cooked and plated in your kitchen, with wine or non-alcoholic pairings. For dinners of 6 to 12 guests.
Weddings and events
From an intimate dinner to 500 guests, with a hand-picked kitchen and service team and a drinks programme designed with the menu.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in St. Moritz: good to know
Do you cook in St. Moritz in summer as well?
Yes. Summer stays, lake lunches and celebrations are just as welcome as the winter season.
Can you cook for a large chalet group?
I cook alone for up to 12 guests and bring a hired team for larger groups and events.
How is a booking confirmed?
A date is locked when a deposit of at least 60 percent is received. Until then it is only a hold.