Executive Chef Axel Rüdlin, a graduate of Heidelberg Hotel Management School University, combines traditional and contemporary cuisine, and will replace outgoing chef Giuseppe Colella, who has joined the newly created HUUS hotel, set to open this December.

Rüdlin brings a wealth of experience  from 15 years working in first class hotels, including the Restaurant Jöhri’s Talvo, Restaurant Bareiss, the Schlosshotel Lerbach, Restaurant Dieter Müller in Germany and the Kempinski Grand Hotel des Bains in Switzerland. 

Axel Rüdlin will undoubtedly inspire his team at Grand Hotel Park with his inventive recipes and appetite for imaginitive cooking. His culinary flare extends beyond the kitchen as he continues to contribute to wider cooking trends that focus on the use of healthier, regional produce that is both rich and flavoursome, comparing his cooking approach to a "purist, Mediterranean style that focuses on taste, because for me that is the most important part.”

Axel is currently developing an exciting selection of new winter menus for the Grand Hotel Park's various eateries, including the gourmet Restaurant, blending traditional Swiss favourites and Mediterranean delicacies, as well as Gallery, the hotel’s bistro.