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Chef Portraits

American Express shows the diversity of Switzerland’s top gastronomy and gives you a glimpse behind the scenes with the Chef Portraits . We show you where top restaurateurs find inspiration, what drives them and what their favorite dishes are that can be recreated at home.

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American Express

Chef Portraits

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Paul Cabayé: sun-drenched fine dining on the Eiger

The “Glacier” restaurant in Grindelwald has been doing pioneering work in the field of sustainable and environmentally responsible fine dining for years. Chef de Cuisine Paul Cabayé is right at the forefront.

Chef Portraits: Paul Cabayé
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Markus Stöckle: treats with a twist

Pink tables, family atmosphere and the very best dining experience: Welcome to “ROSI”, the neo-restaurant. Innovative chef Markus Stöckle looks to the gastronomic future with an eye on the past and offers his guests a culinary roller coaster ride. 

Chef Portraits: Markus Stöckle
Chef Portraits

Signature Dishes

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Paul Cabayé Signature Dish: marinated Alpine salmon

Paul Cabayé scales the peaks of haute cuisine with his cuisine without sacrificing respect for nature. Including his Alpine salmon, marinated for 12 hours with the best gin and spices.

Signature Dish: marinated Alpine salmon
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Markus Stöckle’s Signature Dish: Käsespätzle

Markus Stöckle’s favorite recipe is his mother’s Käsespätzle, which reliably combat his homesickness. The fluffy soufflé-like Spätzle are created by stirring and mixing the dough with a tangy cheese mixture. The dish follows the “ROSI” philosophy: minimal effort, maximum satisfaction.

Signature Dish: Käsespätzle