H Stories

You don’t have to like this delicate yet rough leaf vegetable with its complex bitter notes – you have to love it! The late growing radicchio tardivo di Treviso is the prima donna of the noble radicchio family.

The world is changing. That has always been the case. And the luxury hotel industry has often been at the forefront of developments when it comes to innovation. Just think of hotel pioneer Johannes Badrutt, who installed Switzerland’s first electrical system above his Kulm hotel in St. Moritz, creating a furore with his festively illuminated Belle Époque halls.

Owner & General Manager, Guarda Golf Hotel & Residences, Crans Montana.

The farm Terreni alla Maggia is part of the Castello del Sole estate.

Leonardo da Vinci once said, ‘Simplicity is the highest level of perfection.’ Those who visit the Engadine encounter this simplicity with ease – in the tranquillity of nature – and the effortless luxury of the Kulm Hotel St. Moritz. General Managers and spouses Jenny and Heinz E. Hunkeler are committed to this daily. We visit them to unveil their unwavering enthusiasm for their place of work and residence.

Franz Faeh is fluent in seven languages and can cook hundreds of dishes off the cuff. His most outstanding qualities, however, must be his warmth and dry humour.

Specialising in turning brands and spaces into audible experiences, The Music Architect’s founder and creative director, former classical cellist Zoë Burnard, gives us a glimpse into her world of sights and sounds in ten questions.

In the gourmet restaurant of Berlin’s legendary Adlon Hotel, Reto Brändli still fondly remembers the feeling when he first stood looking though the window out at the Brandenburger Tor.

After studying medicine for three and a half years, Daniel Galvez Estrada decided to follow his dream and become a chef. As an ambassador for Peruvian cuisine, he takes his diners on a journey with his traditional ceviches and tiraditos.

5 questions to Robert P. Herr, General Manager, Beau-Rivage Geneva.

For Sapori Ticino’s founder Dany Stauffacher, great food and wines are not just earthly pleasures but also an education; a combination of culture, creativity and responsibility that brings forward conviviality, shared experiences and knowledge.

A man of the mountains through and through, Hans-Jörg Walther is not known for mincing his words. True to form, the General Manager of the Riffelalp Resort says that his hotel is one of a kind. You could say the same about him.

Is there really a general manager out there who managed to up room rates and extend the average length of stay during the pandemic? There sure is.

Chef de Bar, Gstaad Palace. Mario Guzzetti’s tip: When the Bar Manager is on his travels, he tends to frequent bars and restaurants with just as much history as his own bar. The Widder Bar in Zurich or the Leopard Bar in Geneva, for example. And he always favours a seat at the bar. “That way you can keep an eye on the action and get a proper feel for the place.”

A meal prepared by Stefan Heilemann at the Widder Restaurant is a journey for all senses that takes you from Central Europe all the way to Thailand. Always on board? Exceptional skill and a real feel for flavour.

Zermatt watches on as the global automotive industry moves forward at pace with the shift towards e-mobility. After all, electric vehicles have been gracing the streets of this mountain village in the canton of Valais since the 1970s. They may not be quite as sleek and stylish as the ones being produced by the automotive giants right now, but they certainly aren’t any cheaper. And there’s a reason for that. Raphael Imboden is on hand to tell us more, with plenty of anecdotes, facts and figures up his sleeve. He produces electric vehicles for Zermatt at the family-run company Stimbo alongside his father Bruno Imboden.

Andreas Caminada has well and truly put the little town of Fürstenau on the culinary map with his food that is simple yet sophisticated with close ties to the local area.

“One bite and I’m transported straight back to my childhood” says Christian Aeby.

Has been working as Chef de Cuisine at the fine dining restaurant «focus ATELIER »since spring 2018. Already in February 2019, the renowned Michelin Guide awarded his delicate and high-contrast cuisine with two of the coveted stars.

Has been Chef de Cuisine at the Widder Restaurant since summer 2020. His two Michelin stars have just been confirmed. In addition, he is Gault & Millau Chef of the Year 2021.