Neuer Top-Koch in Ascona and St. Moritz

Das Giardino Ascona is the first Schweizer Hotel, the gastronomic restaurant of Gästen 17-Gault-Millau-Punkten bot. Seitdem Rolf Fliegauf, the chef at the restaurant Ecco mit Sommerbetrieb in Ascona and Winterbetrieb in St. Moritz, says that Abgang has chosen the Gourmet-Szene, which is a nachfolge ordert. Nun presents the Giardino-Gruppe with a name.

Rolf Fliegauf However it goes, Ehrenrunden as separator Chef in Restaurant Ecco im Giardino Ascona abgeschlossen.

For 18 years, the gastronomy of the houses has been the second Michelin Star a year ago in 2010. Experiences in the spas of the 1990s were the Giardino Ascona, the first Schweizer Fünfsternehaus, the guests and a restaurant with 17 Gault-Millau-Punkten bot.

33-year follow-up

It has been a month since the Giardino-Gruppe saw the Giardino-ascona in 2011 in the city of Giardino St. Moritz, the path of flight for Anfang 2025.

Nun präsentiert das Unternehmen den Nachfolger: Es acts itself um the 33-year-old Reto Brandli.

Von St. Moritz nach Berlin

From 2021 to 2022, the kitchen chef was at «Cà d’Oro» of the Grand Hotel Kempinski in St. Moritz, where the two Sterns were present. This war is im «Lorenz Adlon Esszimmer» in Hotel Adlon in Berlin tätig (ebenfalls zwei Sterne).

Reto Brändli, he is in a Medienmitteilung der Giardino-Gruppe, «It is intended for its creative Herangehensweise and modern gastronomy. Make sure your dishes are prepared “Foie gras & Hummer”, with Stickstoff and Lötkolben.

«Wonderful Personality»

Philippe FrutigerCEO von Giardino, comments from the Neuzugang follows: «Reto knows the Ticino and the Engadin best and has been bought for four years in our own Ecco-Restaurants. There is not a single reauthor of Koch who has a wonderful personal opinion.»

Seine Lehr- und Wanderjahre führten ihn below others zu Andreas Caminada and Benoit Violier.