Tanja Grandits


Guest of Executive Chef Mauro Taufer
Kulm Hotel St. Moritz*****-W-

1 February - 5 February 2022

Tanja Grandits Portrait

2 Michelin stars

19 GaultMillau points

“Chef of the Year” (GaultMillau, 2014 and 2020)

“Female Chef of the Year” (GaultMillau, 2006)

Tanja Grandits Food
Gourmet Dîner with Tanja Grandits / 01.02.22 - 04.02.22
reservations directly at the Kulm Hotel St. Moritz*****: +41 81 836 80 00

For more than twelve years, Tanja Grandits, Head Chef at the Stucki Restaurant in Basel, has been enthralling her guests, who flock to her on pilgrimage from all parts of the world, with her incomparable cuisine of flavours, herbs and colours. Her culinary art has earned her two Michelin stars and she currently holds 19 GaultMillau points, which is an absolute novelty - never before in the history of Switzerland has a woman been awarded this top mark. In her outstanding career to date, Tanja Grandits has twice been named GaultMillau “Chef of the Year” (2014 and 2020). “I am constantly searching for new takes on flavour and combinations thereof. That is why herbs and spices have always enriched my cuisine in such a wonderful way", says Grandits explaining her philosophy. Her unique creations are as legendary as her congenial management style in leading her team of 30 people. Stucki also incorporates an in-house shop with Grandits' own delicatessen range and fresh produce (which can also be ordered online), as well as a catering service and, more recently, a permanent take-away menu. Grandits holds this all together with culinary intelligence, a good gut instinct and a cheerful laugh. As mother to a daughter, the most awarded female chef in Switzerland, author of several best-selling cookbooks and entrepreneur, the 50-year-old is a motivating role model - for young female and male chefs alike.

Born in Southern Germany, she first studied chemistry before deciding to pursue a career as a chef. After completing her training at the restaurant Traube Tonbach in Baiersbronn, Tanja Grandits gained professional experience at Claridge’s in London, as well as at Château de Montcaud in the South of France. In 2001, she opened the first restaurant of her own, Thurtal in Eschikofen in the canton of Thurgau. Hard work and creativity soon paid off and as early as 2006 Grandits was named "Chef of the Year" here by GaultMillau and awarded 16 points, before she courageously took over the restaurant from master chef Hans Stucki in the Bruderholz quarter of Basel in 2008, establishing her own style there with great success.