St. Moritz, 03rd July 2013; In the summer of 2013, the leadership responsibilities of the Kempinski Grand Hotel des Bains kitchen have passed. New Executive Chef is Axel Rüdlin, who since 2010 has served as Executive Sous Chef. Axel Rüdlin (born 1982) is well aware that his new position will not be easy, but he is fired up to cook without "ifs and buts" and to show off what he is made of. He stands in front of his team, and with a chuckle provides motivation; in his kitchen, there are no problems, only challenges. He tackles these challenges head-on, resolving them in a straightforward and deliberate way. He has proved his knowledge during his time with Dieter Müller in Schloss Lerbach Castle. When he arrived at St Moritz, Rüdlin already had a bit of a reputation in the area; from 2002 to 2004, he was employed at Jöhri's Talvo. After this stint in St Moritz, he continued his career at the restaurant Barreis, in Mitteltal, and then at Ikarus Hangar 7, in Salzburg. He also worked at Schloss Brunegg, in Kreuzlingen and in Hotel Kristiania, in Lech am Arlberg.
Describing his cooking style, Axel says, "I cook how I am: straightforward and without frills! The food will be Mediterranean with strong regional influences. Sustainability and harmony of the individual components will play big roles. If a dish is focused on the flavours of the Mediterranean Sea, then a carrot has no reason to be in it – not for its taste and certainly not for its appearance!"
More Information to the award-winning restaurants under the guidance of executive chef Axel Rüdlin:
Les Saisons” – the Grand Restaurant
The Grand Restaurant draws on the finest level of European traditions of high class tavern culture with characteristics from the Engadin.
The ingredients: international with regional focus and always full of variety. The composition: classically inspired, modern and concentrated on the essentials. The mood: broad and bright, family friendly and cordial. The award: 14 Gault Millau points and best breakfast in Switzerland.
Enoteca – the Lifestyle Restaurant
It is famous for its Alpine Trilogies – three delicacies in every course. Leave it to the kitchen to do its magic and at the end of the evening all guests will have tasted up to nine dishes. And if someone can’t resist a particular dish, the Enoteca team offers also some Mediterranean classics with modern twist.
The ingredients: whenever possible local, seasonally regional, international always the very best. The composition: in a nutshell, sparingly - but with the best products and very creative, served with the best national and international wines. The mood: at first glance - traditionally sumptuous, at second glance - light and stylish and for the rest of the evening - relaxed and comfortable. The award: 15 Gault Millau points.
In winter: Sra Bua – Pan Asian Delights
The Asian Sra Bua offers a signature menu, composed of traditional Thai dishes created in a new, contemporary context. A varied selection of the highest quality sushi and sashimi – e.g. from yellow fin tuna, bonito or kingfish will be served as well as different sakes, shochu, Asian beer, international wines and first-flush teas. “Sra Bua” is more than just a restaurant concept; it is an attitude, a Kempinski-wide vision of pan-Asian cuisine with European flair. “Sra Bua by Kiin Kiin”, at Kempinski Hotel Siam in Bangkok, was the first outlet to open and was followed by a second one in 2011 at Jochberg/Kitzbühel. In winter 2012 the third Sra Bua opened at the Kempinski Grand Hotel des Bains in St. Moritz followed by “Sra Bua by Tim Raue” at Hotel Adlon Kempinski Berlin. The award: 14 points Gault Millau
In winter: Cà d’Oro – the Gourmet Restaurant
The evening at the gourmet restaurant “Cà d’Oro” is nothing but a promise of high Mediterranean cuisine.
The ingredients: simply the best in quality from the Mediterranean and international markets. The composition: a play of texture, consistency and taste - the presentation is a combination of design and avant-garde. The mood: classic, noble and chic - contemporary and modern. The awards: 1 Michelin Star, 16 Gault Millau points; Gourmet Chef: Matthias Schmidberger. The "Cà d'Oro" is open during the winter season.
Pictures online: http://www.flickr.com/photos/stmoritz-engadin/collections/
Kempinski Grand Hotel des Bains
The Kempinski Grand Hotel des Bains is located right at the source of St. Moritz and only a few walking minutes from the famous lake with direct access to the slopes and Mountain bike trails at Corviglia. In 184 rooms & suites a great service is offered e.g. 24-hour room & Concierge service, babysitter service & special kids menus and bathrooms with heated floors. You will be spoiled in the awarded restaurants, in the Alpine Kempinski The Spa with indoor pool & extensive sauna landscape, Sport Shop & ski school and daylight banquet rooms with full technical equipment
Created in 1897, Kempinski Hotels is Europe’s oldest luxury hotel group. Kempinski’s rich heritage of impeccable personal service and superb hospitality is complemented by the exclusivity and individuality of its properties. Kempinski now comprises a portfolio of 80 five-star hotels in 30 countries and continues to add new properties in Europe, the Middle East, Africa and Asia. Each one reflects the strength and success of the Kempinski brand without losing sight of its heritage. The portfolio comprises historic landmark properties, award-winning urban lifestyle hotels, outstanding resorts, and prestigious residences. Each one imbues the quality guests have come to expect from Kempinski while embracing the cultural traditions of its location. Kempinski is a founding member of the Global Hotel Alliance (GHA), the world’s largest alliance of independent hotels.
Betina Welter • Director of Public Relations • Kempinski Grand Hotel des Bains
Via Mezdi 27 • 7500 St. Moritz • Switzerland
T +41 (0)81 838 30 34 • F +41 (0)81 838 30 69 • M +41 (0)79 77 40 866
firstname.lastname@example.org • www.kempinski.com/stmoritz