Higher, further, faster…better - This is the device of Mattias Roock. He is the new Executive Chef of the Kempinski Grand Hotel des Bains, St. Moritz. With this approach the smart daredevil has everything under control: pots, pans and the best regional and international products – and remarked marginally: he is the youngest Executive Chef within the Kempinski group.
His goals have been clear already from the beginning when he chose the Kempinski Hotel Atlantic in Hamburg as his hotel of apprenticeship: aiming the top! A little young, a little under estimated, he showed off fast. He won numerous competitions and even more gold medals. Next step was the 5-Star Hotel Giardino in Ascona, his Chef Armin Röttele. After one year he moved to London, and was hired by the 3-Star Chef Gordon Ramsey for whom he worked in the Clardrige’s followed by an employment in the Steigenberger Hotel Frankfurter Hof.
In the Culinary Institute of America, the young high-flyer improved his knowledge fast by taking part in different culinary courses in California and New York.
It is a world for its own: everywhere is bubbling, steaming and boiling. The tone is jokey, sometimes very short and firm. Also in his time-off the German is feeling most comfortable in the kitchen and he likes looking roguish in stranger’s kitchens. And best in the ones of the “big” ones. He was with Alain Ducasse (NY), with Charlie Trotter (Chicago) and Joachim Wissler (Bensberg). Daniel Boulud (NY) found it hard seeing him leaving, and the cuisine of Thomas Keller (Napa Valley) influenced him sustainable.
Today Mattias Roock is responsible for the Restaurants of the Kempinski Grand Hotel des Bains – with only 30 years. These are the international awarded Restaurants “Les Saisons”, for the special Alpen Tapas known Lifestylerestaurant “Enoteca" and of course for the highly awarded Gourmet Restaurant “Cà d’Oro”.