Mr. Brändli, what inspired you to become a chef?

I owe it to my home economics teacher. From eighth grade onward, I took home ec as an elective, and we had so much fun cooking that it became clear to me: this is what I want to do professionally!

Where does your special interest in haute cuisine come from?

It evolved quite naturally. I’m the kind of person who either does things properly or not at all. During my apprenticeship at the Hotel Waldhaus in Sils Maria under Kurt Röösli, we cooked at a very high level – and I knew I never wanted to go below that standard again. That’s why I kept aiming higher and higher.

Who were your most important mentors, and what did you learn from them?

My most important mentor was definitely Rolf Fliegauf. From him, I didn’t just learn how to cook at the highest level – he also taught me what it means to be a good leader. Most importantly, he showed me that joy and passion are the essence of cooking. But I also learned a great deal from other amazing chefs like Andreas Caminada, Benoît Violier, Kurt Röösli, and Dario Ranza. That’s the beauty of this profession: you take what you like from each stop along the way and develop it with your own personal touch.

«Lovingly landscaped gardens, gorgeous rooms, and breathtaking cuisine.» (Image: Courtesy)

How would you describe your unique culinary signature?

My cuisine is clearly rooted in classic French culinary arts – reinterpreted with a modern twist. But the foundation is always classically French.

Within the Giardino Group, you're following in the footsteps of Rolf Fliegauf, the long-time head chef of «Ecco». What will stay the same, and what do you want to change?

I’m not focused on deliberately changing anything. I cook in a way that reflects my own style – with passion and precision. And that’s exactly how things will continue at «Ecco».

What culinary highlights can guests look forward to this spring at Giardino Ascona?

One dish I’m especially excited about – and which will be featured on the spring menu – is Breton turbot with beef tongue, kohlrabi, and green apple. It beautifully combines saltiness, acidity, and freshness – a very exciting and delicious combination.

What fascinates you most about Giardino Ascona?

To me, Giardino Ascona is simply a unique place. The four years I previously spent working here were probably among the best of my life. The atmosphere in this hotel is incredibly warm and familiar, and I still know many of the team members from my earlier time here. Plus, Ticino is a fantastic place to live – the quality of life here is outstanding.

Pool area and garden as design-defining elements. (Image: Courtesy)

Which high-profile guests have you cooked for?

I don’t talk about my guests – discretion is essential in our profession. But what I can say, since it’s no secret: cooking for the King of England, King Charles III, was certainly a special experience.

What makes Giardino Ascona the perfect weekend getaway for two?

It’s the full package! Gorgeous rooms, a lovingly designed garden, a top-notch spa area – and, of course, breathtaking cuisine. What more could you want?

What’s your personal motto when leading your kitchen brigade?

Fun, fun, fun! It’s very important to me that we enjoy what we do as a team. That’s the only way real passion can shine through on the plate.

What’s the best advice you ever received from your mother or father?

It’s not about what you do – it’s about doing it with conviction and joy.

Reto Brändli is already making waves in the world of fine dining. The 33-year-old from the canton of Schwyz found his calling early – inspired by his school days and shaped by his training at Hotel Waldhaus in Sils Maria. His talent and ambition opened doors to Europe’s finest restaurants. Stops at places like «Cà d’Oro» in St. Moritz and «Lorenz Adlon Esszimmer» in Berlin brought not only stars and accolades, but also invaluable experience alongside culinary greats like Rolf Fliegauf, Andreas Caminada, and Benoît Violier. His cuisine? A refined blend of classical French craftsmanship and innovative techniques. Now back in his native Switzerland, Brändli is ready to surprise his guests with exquisite flavors. His credo? «Fun, fun, fun» – because only joy leads to true perfection.