Luxury wedding chef in Gstaad

A wedding menu that tastes of Gstaad

I cook weddings in Gstaad at private chalets, alpine meadows, mountain farms and village chapels around the Saanenland, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.

The Saanenland is cheese country: Berner Hobelkäse shaved paper thin, Gruyère, and L’Etivaz from the pastures next door, still made over a wood fire in alpine huts each summer. I pair them with char and perch from the Swiss lakes and wild mushrooms from the forests, cooked lightly with fire and smoke, and pour Chasselas from Lavaux or Petite Arvine from the Valais.

Guests gather for an outdoor ceremony with the peaks behind them, then move into a long aperitif as the light softens over the valley. Dinner is served as the evening cools, in a marquee or a large chalet, and the party moves inside as the night gets cold. I time the menu so the warm courses arrive just as the mountain air turns crisp.

A menu idea: Berner Hobelkäse and alpine charcuterie for the aperitif, lake char cooked over the fire, wild meadow herbs and mountain berries to finish.

Season and logistics

The main wedding season in Gstaad runs June to September. Many chalets sit up narrow mountain roads, so I plan deliveries, the kitchen setup and a covered fallback with the planner well before the day. Mountain weather can turn quickly in the afternoon, so every outdoor course has a plan B. I work alongside your planner and venue so the kitchen fits into their timeline.