The Future of Fine Dining in St. Moritz

On Saturday, 20 September 2025, three of the world’s most visionary chefs, Heinz Beck, Norbert Niederkofler and Richard Ekkebus, will unite for the first time to create a one-night-only, Six-Hand Longevity Gala Dinner at the Grand Hotel des Bains Kempinski in St. Moritz. With nine Michelin stars and two Green Stars among them, the trio will reimagine haute cuisine through the lens of wellness, sustainability and uncompromising flavour.

The dinner is the culinary centrepiece of the second annual St. Moritz Longevity Forum (18–21 September), a four-day gathering of scientists, innovators and investors exploring how to extend the human healthspan. This year’s theme, “Unveiling the Longevity Blueprint”, challenges the chefs to answer one bold question: What does a longevity menu taste like at the highest level of gastronomy?

Three Chefs, One Vision. 

Heinz Beck, the three-Michelin-starred chef of Rome’s La Pergola and a pioneer of health-driven Italian cuisine, says: 
“For me, longevity in cuisine is about flavour that energises, not exhausts. This collaboration is a chance to show that health and true indulgence can be one and the same.”
 

Norbert Niederkofler, the three-Michelin-starred and Green Star chef of Atelier Moessmer and creator of the Cook the Mountain philosophy, adds: 
“The mountains teach us about cycles and sustainability, the original longevity. I’m bringing that terroir-driven, zero-waste ethos to this table, showing that what’s good for the planet is also what’s best for the body.”
 

Richard Ekkebus, Culinary Director at The Landmark Mandarin Oriental, Hong Kong, helms the three-Michelin-starred and Green-Starred restaurant Amber, reflects: 
“True modernity in fine dining means creating depth of flavour with lightness and integrity. This menu is a statement about the future, where taste, wellness and ethics converge.”

Each chef will present a signature creation that consciously abandons butter, cream, and refined sugar. Instead, they draw fascinating complexity from nutrient-rich, sustainably sourced ingredients. Culinary highlights include a delicate Toothfish prepared kombujime with a lacto-fermented almond butter, and a tenderloin of local Alpine grey cattle with fermented blueberry compote and koji-mustard sauce. Even the dessert, a honey mousse with wild herb sherbet, proves that exquisite sweetness needs no refined sugar, putting the focus on flavours from alpine herbs and biodynamic produce.
 

A Night of Purpose and Pleasure

The evening begins at 19:00 with a Champagne and cocktail reception, followed by the multi-course tasting menu at 19:30 in the Kempinski Grand Hall. Each course will be paired with sustainable and biodynamic wines, chosen to complement the chefs’ forward-thinking creations.
 

Christina Michael, Founder & CEO of the St. Moritz Longevity Forum, notes: “The Forum is a meeting of minds, but the Gala Dinner is where our mission becomes tangible. By inviting these chefs, we’re telling a delicious story about the future of food, where science, sustainability and pleasure are inseparable.” 

“From the mineral-rich waters of the Mauritius Spring to our Alpine Spa, wellness is part of our DNA,” 
adds Konstantin Zeuke, General Manager of the Grand Hotel des Bains Kempinski St. Moritz. 
“This dinner brings that philosophy to the plate, as well as wellness, sustainability and pleasure in perfect harmony, framed by the serenity of the Engadin.”
 

Booking & Media Information

With seating very exclusive and limited capacity, early reservations are essential. Tickets and forum packages are available exclusively through the St Moritz Longevity Forum website or via Grand Hotel des Bains Kempinski at [email protected].