In 2007, the St. Moritz Gourmet Festival featured an array of culinary stars, and one of the notable Guest chefs was Donovan Cook, a renowned chef from the Hong Kong Jockey Club. During this prestigious event, Cook was a guest chef at the iconic Badrutt’s Palace Hotel, where he showcased his exceptional culinary talents.
Cooke, an Australian by birth, had established a formidable reputation in Hong Kong as the executive chef of the Hong Kong Jockey Club, a position he held after working in several acclaimed restaurants around the world. At the festival, he was celebrated for his expertise in French cuisine, known for blending traditional techniques with modern influences. His participation in the festival drew significant attention, with several articles highlighting his contributions to the culinary world and his impact on the festival.
The St. Moritz Gourmet Festival itself is an annual event that attracts some of the world’s top chefs, offering a platform for culinary innovation and excellence. Cooke’s involvement in the 2007 edition was a testament to the festival’s commitment to showcasing diverse and global culinary talents. Articles from that period praised Cooke for his precision, creativity, and the refined flavors he brought to the event, contributing to the festival’s legacy as a premier gathering for food enthusiasts.
Guest Chef at the 2007 St Moritz Gourmet festival
Donovan Cooke, The Hong Kong Jockey Club, Hong Kong, China
Joachim Gradwohl, Julius Meinl am Graben, Wien, Austria
Thomas Kammeier, Hugos, Hotel InterContinental, Berlin, Germany
Edouard Loubet, La Bastide de Capelongue, Bonnieux, France
Vichit Mukura, The Oriental Hotel, Bangkok, Thailand
Dario Ranza, Hotel Villa Principe Leopoldo, Lugano, Switzerland
Christian Scharrer, Imperial, Schlosshotel Bühlerhöhe, Baden-Baden, Germany
Heinz Witschi, Witschi’s Restaurant & Bar, Zürich-Unterengstringen, Switzerland
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