A Changing of the Guard in Gstaad's Grand Kitchens

For years, Gstaad's culinary scene has been shaped by a handful of remarkable personalities. This summer, however, some of the region's most prestigious hotel kitchens are entering a period of transition, with retirements, promotions, strategic shifts and ambitious new projects all reshaping the gastronomic landscape.

At the Gstaad Palace, an era is coming to an end. Culinary Director Franz W. Faeh will retire at the end of the summer season, bringing to a close a career spanning almost five decades in professional kitchens and ten influential years at the Palace.

Born and raised in Saanen, Faeh began his culinary journey as an apprentice at the Palace before spending nearly twenty years working across Asia for the Regent hotel group, including a period as private chef to the Thai royal family. He eventually returned home to fulfil a childhood ambition: leading the kitchen of the hotel he had admired since his youth.

Faeh's philosophy was refreshingly straightforward. "No fuss, no unnecessary decoration," as he famously described it. His focus remained firmly on flavour, craftsmanship and consistency rather than culinary trends. While never chasing points or titles, they found him nonetheless. During his tenure, he was named Hotel Chef of the Year by Bilanz, appointed Conseiller Culinaire of the Chaîne des Rôtisseurs Switzerland, awarded 16 GaultMillau points and, in 2025, admitted to the prestigious Mérite Culinaire Suisse.

The Palace succession plan reflects the hotel's preference for continuity. Rather than looking outside, it has promoted Luca Gatti, Faeh's long-time deputy and trusted right hand. Gatti has spent two decades working his way through virtually every position in the Palace kitchens, from Commis de Cuisine to Sous Chef, learning the operation from the inside out.

If the Palace is preserving a successful formula, The Alpina Gstaad is heading in a different direction.

After nine years at the helm, Executive Chef Martin Göschel will leave following the winter season. Under his leadership, The Alpina's culinary programme earned a Michelin star and 18 GaultMillau points, helping establish the hotel as one of Switzerland's leading fine-dining destinations.

While many in the industry are wondering what comes next, Göschel himself appears in no particular rush. Recently, he shared on social media that he and his family have embarked on a six-month adventure in Australia, pressing pause on professional life in favour of family time, travel and new experiences. For now, at least, one of Switzerland's most respected chefs is enjoying a well-earned break.

His successor will be Francesco De Bartolomeis, who arrives from Le Grand Bellevue, where he built a strong reputation for elegant, approachable cuisine and earned 17 GaultMillau points for Leonard's.

At the same time, The Alpina has announced a strategic move away from traditional fine dining. Rather than replacing one high-end tasting concept with another, management intends to focus on expanding Monti, its upscale brasserie concept, while introducing a series of culinary pop-ups and more relaxed dining experiences. The appointment of De Bartolomeis appears perfectly aligned with that vision.

Adding another layer to the story, before De Bartolomeis officially takes over in August, The Alpina has brought in three-star chef Sven Wassmer as a temporary culinary advisor. His brief is to develop a new menu for The Alpina Lounge & Terrace until the end of the summer season. If there is such a thing as a stop-gap solution, this must be one of the more luxurious examples.

The Bellevue, meanwhile, has moved quickly to fill the vacancy. From August 2026, Executive Chef Liborio Colonna will join the hotel, bringing more than two decades of international experience gained in leading kitchens across Italy, London, New York and the Middle East. Along the way, he has earned Michelin recognition and built a reputation for his work in sustainable and circular gastronomy.

The appointment comes at an important moment for the hotel. Working alongside the existing culinary team, Colonna will oversee Le Grand Bellevue's five dining venues and help launch two new restaurant concepts planned as part of the property's ongoing expansion. His arrival also signals a growing emphasis on conscious food and beverage practices, adding another dimension to the Bellevue's evolving culinary identity. According to announcements made earlier this year, guests can look forward to a new chalet restaurant centred around open-fire grilling, alongside a dedicated pop-up venue designed to host internationally renowned guest chefs.

Taken together, these changes suggest that Gstaad's dining scene is entering a fascinating new period. One legendary chef is taking his final bow, a loyal lieutenant is stepping into the spotlight, another highly regarded chef is changing addresses, and one of the village's most ambitious hoteliers is preparing to unveil an entirely new gastronomic vision.

For local diners and visiting gourmets alike, the next season promises to be anything but quiet.

Bon appétit!

Jeanette Wichmann