A Culinary Adventure: Joining the Swiss Historic Hotel for the Winter Season
As the winter season draws near, I am thrilled to share an exciting chapter in my culinary journey. I have joined one of Switzerland’s most esteemed historic hotels, a venerable « old dame » that embodies tradition, elegance, and a timeless charm.
Nestled amidst Switzerland’s breathtaking landscapes, this historic gem has been a symbol of hospitality and excellence for decades. Its walls tell stories of the past, and its ambiance reflects a perfect blend of heritage and warmth—a dream setting for any culinary professional.
This season, my focus will be on creating exceptional dining experiences that honor the hotel’s storied legacy while bringing innovative touches that celebrate local and seasonal ingredients. The goal is not just to craft meals but to offer guests a sensory journey that reflects both the historical richness and the invigorating freshness of Swiss winters.
I Hope the last picture will be premonition or challenge to adchive and the Grall
18 Days to Opening: A Culinary Race Against Time
Imagine stepping into a restaurant space just 18 days before its grand opening. No staff, no suppliers, no menu, no food stock—just an empty kitchen and an ambitious vision. This was the reality we faced, with the added challenge of launching just in time for the Christmas and New Year rush, followed by the World Economic Forum. The odds were against us, but failure was never an option.
Building a Team from Scratch
Recruiting staff in such a short timeframe was our first mountain to climb. With the clock ticking, we leveraged every contact, called in favors, and worked tirelessly to assemble a team of professionals who could not only handle the pressure but also deliver at the highest level. It wasn’t just about finding people; it was about finding the right people—those who could embrace the challenge and adapt quickly.
Crafting a Menu Under Pressure
Creating an à la carte menu without any prior structure is a daunting task. We had to define a concept, ensure seasonality, source ingredients, and create dishes that would meet high expectations. In record time, we built a menu that was both innovative and operationally feasible, ensuring that every dish reflected our culinary identity while being executable under pressure.
Securing Suppliers & Stocking Up
Without suppliers in place, we had to move fast. Negotiating contracts, securing reliable deliveries, and ensuring high-quality products—all in a matter of days—was a logistical challenge. We reached out to trusted sources and forged new relationships on the fly. Step by step, our kitchen went from empty shelves to a fully stocked operation.
The Grand Opening & Beyond
Despite the obstacles, we opened our doors on time. The restaurant came to life just in time to welcome guests for the festive season, navigating the chaos of Christmas and New Year service without a hitch. But the real test came with the World Economic Forum, where the pressure was at its peak. High-profile guests, tight schedules, and no room for error—yet we delivered, proving that with determination, resilience, and teamwork, the impossible becomes possible.
This experience was a testament to the power of adaptability and sheer willpower. It reinforced that in hospitality, the greatest asset is not just skill or experience, but the ability to rise to any challenge and make the impossible happen.
Would we do it again? Ask us after a long, well-earned rest.
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