The 2017 St. Moritz Gourmet Festival during the last week of January will entice gourmets from all over the world to experience culinary delights by top-class master chefs from the United States at an altitude of 1,800m against the magnificent backdrop of the Upper Engadin mountains.
North-American gourmet cuisine, influenced and characterized by the most varied cultures, will ensure experiences of pleasure of an unequalled, amazing variety at the 2017 St. Moritz Gourmet Festival, which takes place from 30th January to 3rd February 2017 under the motto: USA – “Discover THE Best from the West”.
The American-Israeli star chef Tal Ronnen from the Crossroads restaurant in Los Angeles will familiarize the festival guests with his vegan gourmet cuisine. The US star chef will be a guest of Michel Jost, chef de cuisine at the Badrutt’s Palace Hotel.
The international star Daniel Humm will come to the festival as a guest chef of Mauro Taufer, chef de cuisine at the Kulm Hotel St. Moritz. At the festival, the smart New Yorker will be the guest chef of Gero Porstein, chef de cuisine at the Carlton Hotel St. Moritz.
Master chef Enrique Olvera from the Cosme restaurant in New York is the guest chef of Fabrizio Piantanida, chef de cuisine at the Grand Hotel Kronenhof in Pontresina. The native Mexican ranks as a trailblazer of Mexican top cuisine and as one of the most creative leading chefs in the world. As the “Father of Southwestern cuisine” and author of the “Texas Food Bible”, Dean Fearing is a living legend in the United States. The repeatedly awarded master chef will come to the festival from his Fearing’s restaurant in Dallas. Prominent figures rank among his guests, from rock stars to the President and the Queen of England. As a guest chef of Markus Rose, chef de cuisine at the Hotel Giardino Mountain in Champfèr-St. Moritz, the festival guests will be able to savor Dean Fearing’s famous “Haute Southwest Cuisine”.
Star chef Kim Canteenwalla has greatly contributed to making Las Vegas become America’s new fine food dining destination. As a guest chef of Matthias Schmidberger, chef de cuisine at the Kempinski Grand Hotel des Bains, St. Moritz, he will enthrall the festival guests with his contemporary interpretations of traditional steakhouse cuisine from his Andiron Steak & Sea restaurant in Las Vegas.
Lee Wolen, a native from Cleveland, will come to the festival as a guest chef of Fabrizio Zanetti, chef de cuisine at the Suvretta House, St. Moritz. With Rick Moonen from Las Vegas, one of the world’s best seafood experts will come to the festival as a guest chef of Dennis Brunner, chef de cuisine at the Hotel Waldhaus, Sils-Maria. Rick Moonen’s two famous restaurants “rm seafood” and “Rx Boiler Room” are located in the Mandalay Bay Resort and Casino. His culinary skills received multiple awards, and his tireless commitment for sustainable fishery has met with high recognition. Ron Silver is New York’s most famous American Diner chef and as the guest chef of Christian Ott, chef de cuisine at Hotel Schweizerhof, St. Moritz, he will celebrate it during the festival week.
With these ten guest chefs from the United States and the equally awarded chefs de cuisine of the partner hotels, epicures can look forward to a multi-faceted culinary discovery tour. For the Grand Julius Baer Opening, the Kempinski Grand Hotel des Bains will be transformed into a Las Vegas casino, for the Kitchen Party the Badrutt’s Palace Hotel will revive the golden times “From rock ’n’ roll to disco”, and the Kulm Hotel St. Moritz will offer an equally spectacular decoration in American look and feel for the Great BMW Gourmet Finale. Just as exceptional as the cookery skills of the guest chefs from the land of opportunity, special events will enrich this festival week in a unique way.