The rugged beauty of Andermatt, nestled at the foot of the Gotthard Pass, served as the backdrop for a new gourmet event on the second Sunday of March. At five different locations within the alpine resort developed by Egyptian investor Samih Sawiris, no fewer than seven top chefs showcased their culinary artistry.

The 120 guests were divided into five equally sized groups, rotating between the different stations.

Up close and personal: Guests of «Culinary Heights» with André Kaiser, Culinary Director of The Chedi (background). (Image: Fiona Murtaj, Courtesy)

Exclusive Access to Culinary Masters

The limited number of participants was a key feature of the event, creating an intimate atmosphere and allowing direct interaction with the master chefs.

A standout experience was the cable car ride to Gütsch. Even at the valley station, guests were welcomed with a glass of Laurent-Perrier Grand Siècle and exquisite N25 caviar. At the summit, they were treated to a tartelette of Urner mountain cheese, bacon, and leek, crafted by Markus Neff, head chef of «Gütsch by Markus Neff» (one Michelin star). The second course featured a brasato raviolo with mushrooms and truffle—a harmonious blend of rusticity and refinement.

Brasato raviolo with truffle: A creation by Markus Neff at «Gütsch.» (Image: Fiona Murtaj, Courtesy)

Poached Oyster, Uri Yak

Among the chefs, Dutch three-star Michelin chef Jacob Jan Boerma pushed the culinary boundaries the furthest. Known for his avant-garde approach, Boerma impressed with a daring combination of poached oyster, smoked mustard, caviar, and sauerkraut, followed by an exquisitely tender, cured cod paired with beetroot, kaffir lime, radish, and couscous.

The in-house chefs at «The Chedi Andermatt» also contributed to this grand celebration of haute cuisine. André Kaiser, the resort's Culinary Director, served a filet of Urner yak, while the executive chefs of the local two-Michelin-star restaurant «The Japanese», Dominik Sato and Fabio Toffolon, wowed guests with their signature langoustine dish featuring miso, pumpkin, and citrus.

Three-star Michelin chef from the Netherlands: Jacob Jan Boerma. (Image: Fiona Murtaj, Courtesy)

Guest Appearance: Andreas Caminada

Renowned Swiss chef Andreas Caminada made an appearance, excelling as both a gracious host and a culinary innovator alongside Valentin Sträuli, who oversees the recently opened «Igniv by Andreas Caminada» in Andermatt. Together, they impressed with a pastrami and mustard taco, followed by a dish of pike-perch with green grapes, vine leaves, and lovage.

With their taste buds thoroughly stimulated, all guests gathered for a grand dessert buffet at The Chedi, where the mastermind behind the event also took the stage. Since October 2023, Jörg Arnold has served as General Manager of the prestigious hotel.

The Vision Behind the Event

Speaking with finews.com, Arnold gave a positive assessment: «We aim to offer approachable fine dining in a warm, family-like setting. I believe we achieved that with our first event.»

In high spirits: Host Jörg Arnold (center). (Image: Fiona Murtaj, Courtesy)

Gastronomy has always been close to Arnold's heart. With «Culinary Heights,» he envisions «positioning Andermatt as a premier culinary destination.» The region already boasts two one-star Michelin restaurants, a two-star Michelin establishment («The Japanese» at The Chedi), and, with the addition of Caminada’s new «Igniv,» «a strong contender for another Michelin star.»

Plans for the Future

Arnold aims to establish «Culinary Heights» as a permanent winter gourmet event, complemented by a «Tavolata» in the summer.

For next winter, he promises another star-studded lineup of Michelin chefs: «JJ Boerma will definitely return next year—along with a few surprises.»