Badrutt’s Palace Hotel*****-W-
Badrutt’s Palace Hotel
The Badrutt’s Palace Hotel has always been synonymous for select luxury, first-class service and unlimited enjoyment – a unique jewel in the world-class hotel trade, it is constantly evolving without ever losing sight of its historical obligations. Since opening in 1896, the Badrutt’s Palace Hotel has been an icon of hospitality, where the high expectations of its guests set the standards for innovation and modernisation.
The Badrutt’s Palace Hotel kitchen staff around Valmiro Pasini and Stefan Gerber
The Badrutt’s Palace Hotel stands for incomparable gastronomic experiences. Eight restaurants serve a complete range of the finest international cuisine, from classic Swiss specialities, via Nobu’s Japanese-Peruvian delights, through to modern haute cuisine and the entirely new gastronomic experience at IGNIV by Andreas Caminada@Badrutt's Palace.
Valmiro Pasini has been cooking at the St. Moritz luxury hotel for more than four decades and took over the role of sous chef in 1992. Since 2001, Chef Pâtissier Stefan Gerber has been responsible for the creative, sweet temptations in all shapes and colours at the Badrutt’s Palace Hotel. Every year, he transforms his kitchen into a land of milk and honey for the legendary Kitchen Party, which leaves no wishes unfulfilled. Valmiro Pasini and Stefan Gerber together with their kitchen staff of 40, will be spoiling guests with culinary delights throughout this winter season.
The Badrutt’s Palace Hotel kitchen team welcomes guest Master Chef Ian Kittichai from the Issaya Siamese Club, Bangkok (TH).