Oliver Glowig
Host Chef

German born Chef Oliver Glowig was tempted, after successfully completing his kitchen apprenticeship, by the world of Michelin Chefs. He started his journey with Chef Otto Koch in Munich before he went on to the famed 'Acquarello' restaurant in Munich, the 'Grand Hotel Capri' and the 'Capri Palace Hotel'. Working successfully in responsible positions alongside Michelin starred Chefs gave him the desire to open his own place. His dream came true in 2011 when he opened his two Michelin starred restaurant in Rome.

The success story continues on and many hoteliers around the world seek Oliver’s advice when it comes to culinary topics. He is consulting for renowned hotels from Canada to Bahrain, Switzerland to Egypt and has opened the newest place to be for foodies in the whole of Rome; 'LA TAVOLA, IL VINO, LA DISPENSA' and 'Enoteca and Grocery at The Mercato Centrale di Roma'.

Eric Glauser
Executive Chef at 'The Capra', Saas-Fee

After finishing his apprenticeship, Eric Glauser worked as a Commis de Cuisine at the Waldhaus Dolder in Zurich and passed time learning the philosophies of different kitchens before gaining his first experience at a Gault Millau level, in the restaurant Steinburg in Küssnacht. In the following years, Eric Glauser was the sous-chef in various Gault-Millau awarded restaurants alongside Chef Pascal Kleber. He was fascinated by his mentors’ discipline, consistency, solidarity and humanity, which enabled Eric to gain more than just culinary experience. It prepared him for his challenges as the Head Chef at the Parkhotel Oberhofen at Lake Thun. after two years he was awarded with 15 Gault Millau points. With his innovative but locally driven creations, the Chef knows to surprises his guests. His philosophy is to focus on quality of the products, as well as on seasonal and regional aspects, while reinterpreting classical dishes.

Chef Glauser is known as 'the young vertical starter' and is now taking the position as the Executive Chef at the new 5* Boutique Hotel 'The Capra' in Saas-Fee.

Markus Neff

Head Chef 'Waldhotel Fletschhorn', Saas-Fee

Markus Neff has been head of the 'Waldhotel Fletschhorn's kitchen for more than 20 years. Markus cooks in a clear and stringent way, both feet solidly on the ground. He respects his produce and exercises the art of proportion in his own humble but confident manner. He is compelling in his action, yet not in showmanship.
Markus was born in Bludenz and he learned his trade in the Austrian state of Vorarlberg. In 1983 he came to Switzerland to cook at the 'Waldhotel Fletschhorn', learning from Irma Dütsch, 'Chef of the Year' in 1994. After he had learned all he could – and more - from her, he took charge of the kitchen in 1989 and became a co-owner of the Relais & Chateaux hotel in 2003.

The top chef received his first Michelin star in 2003. In 2007, he was awarded with 18 Gault Millau points and received the honorary distinction of 'Chef of the Year' of Switzerland.

Philipp Höppler
Head Chef 'Schweizerhof', Saas-Fee

Philipp Höppler successfully completed his kitchen apprenticeship in Germany where he then gained experience in a variety of Gault Millau awarded restaurants before his ambition led him to the famed Hotel 'Eden Roc' in Ascona, Switzerland. Ever since he touched ground in Switzerland in 2011, he has remained here and worked his way up in different renowned restaurants before landing the positon as Sous-Chef in the Schweizerhof in Saas-Fee. His talent and creativity showed quickly and it soon led to the position of the Head Chef. He is currently awarded with 14 Gault Millau Points.

Irma Dütsch
Swiss Cooking Legend

Irma Dütsch was born in 1944 and raised as the youngest child of a farmer family in Greyerzland. Her dad was a farmer and a very dedicated cheesemaker. Already as a girl, Irma wanted to become a chef – and she learned that profession as one of the first Swiss women. But to receive an apprenticeship, as a young woman at that time, was a rather difficult endeavour. She had to look for it all over Switzerland before she was finally accepted in Rheinfelden.
Her 'years of travel' led her from Neuchâtel to Greyerz, via Montreal, New York and Acapulco back to Switzerland. Here she took a courageous undertaking with her husband Hans-Jörg Dütsch and their children, Sandra and Caroline. In 1976, they decided to bring a secluded hotel/restaurant in the forest of Saas-Fee back into shape and turn it into a culinary landmark.
The plan worked out, Irma and Hans-Jörg ran the flourishing restaurant 'Fletschhorn' for over 30 years and were awarded with one Michelin star, the Clé d'Or and 18 points Gault-Millau. In 1994 and 2001 Irma Dütsch was nominated 'Best Chef of the Year' in Switzerland. Today, she is a successful chef for big and private events around the globe and creates unique gourmet books.

André Jäger
Head Chef 'Fischerzunft', Schaffhausen

André Jaeger was born in Rümikon to a family of restaurateurs. After school he completed his apprenticeship as chef in the 'Beau-rivage Palace' in Lausanne-Ouchy as well as the famous 'Ecole Hôtelière de Lausanne'. There followed several years of working in Lugano, London and Hong Kong. From 1970 to 1975 André Jaeger worked as Food & Beverage Manager at the renowned 'Peninsula Hotel' in Hong Kong, but returned to Switzerland in 1975 to take over his parents' former restaurant, the 'Fischerzunft' in Schaffhausen and finally became owner in 1982. Through the conversion of the restaurant to a luxury concept and the introduction of new styles in the kitchen, Jaeger succeeded in winning a number of awards, including Gault Millau's 'Chef of the Year' and one Michelin star. In addition, Jaeger held 19 and 20 Gault Millau points for 20 years, as the only Swiss ever doing so. Until the closure of the 'Fischerzunft' in 2015, Jaeger was also president of 'Les Grandes Tables de Suisse' since 1989, and since 2015 Honorary President of the former. In April 2015, Jaeger founded 'Fischerzunft - AJconcept AG', a consulting & event organising company.

Mario Gamba
Worldwide best Italian Chef

It is now more than 30 years since Mario Gamba decided to change his life. He worked as a Spanish and French interpreter for an architectural firm in Bergamo before he decided that his passion for good food and foreign cultures was stronger than the benefits of a secure job. He quit and travelled the world to learn the art of cooking and to find culinary experiences. To understand the secrets of gastronomy, he worked in the best restaurants around the globe, such as the Hotel 'Palace' in St. Moritz for Chef Alain Chapel in France and later on for Chef Heinz Winkler at 'Tantris' - just to name a few.
Together with Winkler, Mario Gamba opened the restaurant 'Tristan' in Puerto Portals on Mallorca, which was awarded two Michelin stars under his management. After a stopover at Gaultiero Marchesi in Milan, Mario Gamba finally opened 'Acquarello' in 1994. Luckily for Munich, his restaurant was awarded one Michelin Star in 2000. The magazine BUNTE named Mario Gamba's epicurean temple 'the best Italian Restaurant in Germany' and Forbes lists Acquarello among the world's 100 best restaurants.

Curious, open-minded, dedicated and enthusiastic, Mario Gamba is always wide awake when it comes to the newest culinary secrets.

Shaun Rankin
Jersey’s most renowned & accredited chef

Shaun Rankin is Jersey’s most renowned and accredited chef. He has spent the majority of his career in Jersey, Channel Islands, and has held one Michelin star since 2005. After being named 'British Chef of the Year' in 2006 by the Independent, he shot to culinary fame in 2009 on BBC 2's 'Great British Menu' with his now famous Treacle Tart, and in 2010 launched his TV series 'Island Feast' accompanied by the book 'Seasoned Islands'.
In May 2013, he opened the highly anticipated 'Ormer' restaurant bringing a sophisticated restaurant, bar and private dining venue to the centre of St. Helier, Jersey. The restaurant received one Michelin star only four months after opening and has since received 3 AA Rosettes and won 'Restaurant of the Year – Best Newcomer' in the coveted Food and Travel Magazine Awards 2014.
In December 2013, Shaun opened his own delicatessen 'Don Street Deli' adjacent to 'Ormer'. The Deli offers luxury retail products, items from local island producers and fresh artisan food offerings.
In December 2014, Shaun was selected to manage the food and beverage offering of elite members club '12 Hay Hill' in London Mayfair. The new breed of club provides the international business sector with a luxurious environment for social and business purposes. The club includes a high-end brasserie, deli style dining in the basement bar and a light menu for al-fresco dining on the spectacular terrace overlooking Berkeley Square.
In March 2016, Shaun began his partnership with 'Flemings Mayfair Hotel'. He was signed to the hotel as part of their £14million refurbishment programme. His new venture with 'Flemings Mayfair Hotel' runs alongside his current Jersey restaurant 'Ormer' and '12 Hay Hill' in London.

Alyn Williams
Head Chef at 'The Westbury', London GB

Alyn Williams is Chef Patron at 'Alyn Williams at The Westbury'. With a passion for food and flavours inspired by childhood, London-born Alyn embarked on his cooking career at the age of 16. After excelling at catering college, which involved a particularly inspiring placement at 'Claridge’s', he briefly took a job at 'Le Champigon Sauvage' in Cheltenham.
He spent several years abroad cooking and snowboarding in both France and the US before returning to London aged 28 to join the 'Gordon Ramsay Group'. He worked for several of the group’s restaurants including Restaurant 'Gordon Ramsay', 'Gordon Ramsay at Claridge’s' and 'Petrus'.
An executive chef opportunity at 'The Groucho Club' took Alyn away from the Michelin world for two and and half years. In 2005, he went back to 'Petrus' under the helm of Marcus Wareing. Alyn was made head chef in 2006 and soon after the restaurant received its second Michelin star.
In 2011, Alyn opened his first solo venture at Mayfair’s 'The Westbury Hotel', 'Alyn Williams at The Westbury'.

Frank Buchholz
Head Chef, TV Chef and book author

Buchholz, native to Dortmund, was quite literally born with an affinity for culinary delights as the son of a restaurateur. From 1986 to 1996, Buchholz completed his culinary training with Franz Feckl, Heinz Winkler and Gerd Käfer at the 'Käfer-Stuben' in Munich, the 'Tristan' restaurant in Palma de Mallorca, the 'Tantris' restaurant in Munich and the 'Marchesi' restaurant in Milan. From 1 to 3 Michelin star restaurants, he has worked his way up in different positions, until, in 1996, he was Maitre de Cuisine of the two Michelin starred Brückenkeller in Frankfurt until 1999.
Frank Buchholz became acquainted with the television cookery broadcast 'Kochduell' from 1997 to 2005. In 2004 he also appeared in the series 'Die Männerkochschule' on RTL. In 1998 he was a lecturer for food and art at the Schillerschule in Frankfurt. In 1999 he was awarded the 'Most Innovative Chef of the Year' by Gault-Millau with 3 caps and 17 points. In the same year, he founded the club 'Die jungen Wilden' with his friends. in 2000 he opened his cooking school 'Geschmackswerkstatt' in Unna before he finally opened the 'Kochwerkstatt' in Mainz-Gonsenheim in 2004. Shortly after, in 2005, he opened his restaurant 'Buchholz'. In 2007, the restaurant 'Buchholz' was awarded with one Michelin star. The 'Aral Schlemmer Atlas' has appointed Frank Buchholz as the 'Aufsteiger des Jahres 2012'.

Since 2008, Frank Buchholz can be seen on a variety of TV shows broadcasted on VOX, SWR, ARD or ZDFneo but what he loves most is spending time at his 'Restaurant Bootshaus' at the winter harbor in Mainz, his cooking school and delicatessen shop.

Lee Westcott
Rising star and Head Chef at 'Typing Room', London

He may be still a few years shy of his thirtieth birthday, but chef Lee Westcott is well on the way to culinary stardom. In just over ten years he has achieved what many chefs can only hope to achieve over a lifetime – working at restaurants all over the world before being given his own project in the heart of East London.

Growing up in Stevenage, England, Westcott was drawn to the world of fire and knives at the age of sixteen. After earning the trust of world-renowned London chef and restaurateur Tom Aikens over a four-year period of employment (two of which were spent leading the kitchen at Restaurant 'Tom Aikens'), Westcott was asked by Jason Atherton to oversee his two restaurants in Hong Kong – '22 Ships' and 'Ham and Sherry'. He has also staged at three of the world’s leading restaurants – 'Noma' (Denmark), 'Restaurant Gordon Ramsay' (London) and 'Per Se' (New York).

Young, creative and well-travelled, Westcott represents the new breed of British chef. 'At The Typing Room' – his East London restaurant and first solo venture – he surprises with smart, dynamic concoctions built from British produce but carrying global resonance.

Source : http://www.greatglobalchefs.com/chefs/lee-westcott

Paul Imhof
Journalist and writer

Paul Imhof was born in 1952, he is a journalist and a book author. During his six years as a correspondent in Southeast Asia, he expanded his taste horizon and then worked as an editor, columnist and reporter for the 'SonntagsZeitung', the 'Tages-Anzeiger' and the 'Schauplatz Schweiz' for the magazine 'Geo'. Since the very beginning, Paul has been actively involved in recording the culinary heritage of Switzerland, a project on behalf of the federal government and the cantons.

Silvan Brun
Master of olive oil

Silvan Brun is a master of olive oil 'OOSS', a recognized olive oil taster 'AIPOL' (Italy) and director of the Olive Oil School of Switzerland. With a group of internationally recognized experts, he advises olive oil producers, cooperatives and farmers. With 'evoo ag', he runs the first and only Swiss stock corporation which has fully committed itself to the genuine extra virgin olive oil.
On his blog 'Master of Olive Oil' he regularly writes about the world of olive oil. He not only shares his experience in the olive groves or encounters with producers and kitchen chefs, how they use and experiment with olive oil but also the absurdities of the relentless olive oil market - and how it is being narrated.
'Master of Olive Oil' polarizes with his reports far beyond the German-speaking countries. He says what others have kept secret for years.

Jeffrey G. Dishner
Senior Managing Director and Global Head of Real Estate Acquisitions Starwood Capital Group

Jeffrey G. Dishner is a Senior Managing Director at 'Starwood Capital Group', where he is responsible for overseeing the firm’s acquisition efforts on a worldwide basis. In this role, Mr. Dishner assists the team in originating, structuring, underwriting and closing investments in all property types. He has also helped drive 'Starwood Capital'’s ongoing expansion of operations in Europe, as compelling investment opportunities in the region continue to increase. Reflecting the success of this effort, 'Starwood Capital' in 2013 was named 'European Firm of the Year' by leading industry publication PERE. Mr. Dishner is a member of the Firm’s Executive and Investment Committees, and also serves on the Investment Committee and board of trustees of 'Starwood Property Trust' (NYSE: STWD), an affiliate of 'Starwood Capital' that is the largest commercial mortgage REIT in the U.S.

Prior to joining 'Starwood Capital' in 1994, Mr. Dishner worked in the commercial mortgage finance group at 'J.P. Morgan & Co.', where he focused on whole-loan dispositions and securitizations for various thrift institutions. Before that, Mr. Dishner was a member of the acquisitions group at 'JMB Realty'.

Mr. Dishner received a B.S. degree in economics from the Wharton School of Finance at the University of Pennsylvania and an MBA from Dartmouth College’s Amos Tuck School, where he serves on the Advisory Board.

Source : http://starwoodcapital.com/team/

Hans-Peter Baumann
Young – natural – innovative, 'Diroso Wines'

What started in 1998 with a lot of energy, a big portion of heart and four small wine-barrels has grown over a short period of time into a family business of considerable size. 'Diroso' counts 5 hectares, i.e. 12.5 acres, of vineyards in different plots of land ranging from the valley of Visp down to Varen.
The vineyards are being cultivated according to the guidelines of an integrated production (IP) and the regulations fixed by Vitival. Moreover, in the Valais 'Diroso' is a pioneer in natural wine-growing and in promoting types of grapes that are fungus resistant.
These resistant grapes are called 'Piwi' (from German: pilzwiderstandsfähig) and they do not require treatment against fungal diseases. The Piwi cultivars are a cross between European cultivars (viniferas) and disease resistant American species; new crossings are very complex and even contain species from Asia. However, the varieties were made through traditional crossbreeding without the aid of gene transformations. The goal is to create wines that are resistant against diseases and at the same time, comparable with the quality of top European varieties.

Lentswe Bhengu
Africa on a plate

Born and raised in KwaZulu Natal, Lentswe has always expressed a keen interest in food and dining since his early teens. Lentswe spent five years in the investment finance industry at a business development level gathering invaluable business acumen from companies such as 'Old Mutual', 'Allan Gray', 'The Income Specialist & Wesgro'.
In 2010, Lentswe exchanged his suit and tie for a chef jacket when he enrolled at the prestigious The Culinary Academy in the Cape Winelands. He graduated as a professional chef underwritten by 'City & Guilds'. He worked his way up in the food industry by working at fine dining restaurants like the 'Savoy Cabbage', 'The Roundhouse Restaurant', 'Saucisse Deli' and a number of catering companies around Cape Town & Durban.
His business experience and ability to engage well with a crowd encouraged him to start a local film and media production house called 'Green Zebra Productions'. Together with his business partner, they produced South Africa’s first food web series, 'Africa on a Plate'. Lentswe provided all online food content – weekly recipes, videos and blogs for the site. Since then, Lentswe has presented a local television cooking show for DSTV’s SowetoTV, called 'Kasi Kitchen' sponsored by Spekko, which aired for 6 months from February until July 2014.
In 2014, 'Green Zebra Production' was commissioned to produce a television version of 'Africa on a Plate' for a US Network, 'The Africa Channel', which is a fully commissioned 14-part Travel and Cooking Series, which is currently airing in the US since July 18th 2014.
Lentswe has appeared several times on SABC3’s 'Expresso' as a guest chef. He is a regular MC and Chef at food festivals, events and exhibitions, with his most recent being the host and chef of the 'Extreme Nutrition Theatre' at the 'Good Food and Wine Show' in Johannesburg.

Source : http://www.ermcorporate.com/erm/performers/lentswe-bhengu/

Alyn Williams
Head Chef at 'The Westbury', London GB

Alyn Williams is Chef Patron at 'Alyn Williams at The Westbury'. With a passion for food and flavours inspired by childhood, London-born Alyn embarked on his cooking career at the age of 16. After excelling at catering college, which involved a particularly inspiring placement at 'Claridge’s', he briefly took a job at 'Le Champigon Sauvage' in Cheltenham.
He spent several years abroad cooking and snowboarding in both France and the US before returning to London aged 28 to join the 'Gordon Ramsay Group'. He worked for several of the group’s restaurants including 'Restaurant Gordon Ramsay', 'Gordon Ramsay at Claridge’s' and 'Petrus'.
An executive chef opportunity at 'The Groucho Club' took Alyn away from the Michelin world for two and half years. In 2005, he went back to 'Petrus' under the helm of Marcus Wareing. Alyn was made head chef in 2006 and soon after the restaurant received its second Michelin star.
In 2011, Alyn opened his first solo venture at Mayfair’s 'The Westbury Hotel', 'Alyn Williams at The Westbury'.

Domenico Iavaorne
Head chef at 'Maxi' in Vico Equese

Domenico Iavarone grew up in Casavatore in the Italian province of Naples. He began his professional career at age on 15 years old, gradually fell in love with his job and is still, after all the experiences in various companies, very passionate about the high cuisine. He describes himself as a 'Lover of the simple and traditional ingredients', he does not like to manipulate the ingredients too much. Instead, he tries to leave the produce the only true protagonists of his dishes, giving a feeling of balance and leaving the creation of every single flavour to the ingredients themselves. In his opinion, the three fundamental elements in the kitchen are quality, technique and creativity. He uses these three key steps to harmonize the flavors and aromas of traditional cuisine and enhance the excellent products.

Domenico Iavarone is now in his third season at the helm of the restaurant 'Maxi', awarded with one Michelin Star, at the hotel 'Capo la Gala' in the town of Vico Equense, overlooking the bay of Naples.

Lee Westcott
Rising star and Head Chef at "Typing Room", London

He may be still a few years shy of his thirtieth birthday, but chef Lee Westcott is well on the way to culinary stardom. In just over ten years he has achieved what many chefs can only hope to achieve over a lifetime – working at restaurants all over the world before being given his own project in the heart of East London.

Growing up in Stevenage, England, Westcott was drawn to the world of fire and knives at the age of sixteen. After earning the trust of world-renowned London chef and restaurateur Tom Aikens over a four-year period of employment (two of which were spent leading the kitchen at Restaurant Tom Aikens), Westcott was asked by Jason Atherton to oversee his two restaurants in Hong Kong – 22 Ships and Ham and Sherry. He has also staged at three of the world’s leading restaurants – Noma (Denmark), Restaurant Gordon Ramsay (London) and Per Se (New York).

GYoung, creative and well-travelled, Westcott represents the new breed of British chef. At The Typing Room – his East London restaurant and first solo venture – he surprises with smart, dynamic concoctions built from British produce but carrying global resonance.

Source : http://www.greatglobalchefs.com/chefs/lee-westcott

Salvatore Frequente
Küchenchef im "La Brezza" , Hotel Eden Roc, Ascona

Salvatore Frequente (44) ist Küchenchef im Hotel Eden Roc in Ascona und verwöhnt die Gäste im Gourmetrestaurant La Brezza (17 GaultMillau Punkte) sowie im romantischen Seehaus La Casetta. Der gebürtige Sizilianer übt seinen Job mit sichtlicher Leidenschaft aus und wählt Produkte mit viel Bedacht und Achtung auf Qualität und Herkunft. Durch die Verwendung heimischer Grunderzeugnisse, welche mit handwerklichem Geschick und pointierter Detailfreude auf dem Teller ihre Präsentation finden, gelingt es dem Meister am Herd kontrastreiche Geschmacksimpulse hervorzurufen, die Lust auf mehr machen.

„Il piacere del sud – die Genüsse des Südens mit allen Sinnen ansprechen“, so lautet die Philosophie des Gourmet Restaurant La Brezza im Hotel Eden Roc in Ascona, in dem sich die Gäste auf leichte, pfiffige, mediterrane Küche vom Küchenchef Salvatore Frequente freuen dürfen. Neben regionalen Produkten stammen die Zutaten aus dem gesamten Mittelmeerraum und machen jedes Gericht zum südländischen Gaumengenuss.