H Stories

Tim Weiland - General Manager, The Alpina Gstaad.

Thomas Maechler, General Manager, La Réserve Eden au Lac. A new management position at a new hotel back on his old stomping ground. Life is looking good (pandemic aside, obviously) for the General Manager of La Réserve Eden au Lac in Zurich and Vice President of Swiss Deluxe Hotels.

Anne-Sophie Pic’s culinary creations are a lot like her elegant, harmonious and inspiring. That makes sense given that this French chef believes that a cook’s personality is always reflected in the food they serve up.

As soon as Andrea Scherz climbs into his car – a bright-red Audi Sport Quattro – his facial expressions change. The corners of his mouth turn up as a cheeky grin spreads over his face. «Whenever I feel like I need a little break, I get my car out of the garage and head straight for Col du Pillon,» he says.

He speaks the horses’ language, but never sees himself as a horse whisperer. Werner «Wohli» Wohlwend is a coachman, businessman and family man. His heart belongs to the over 50 horses on his farm.

Valeria Walther participated for the first time in a White Turf skijoring race in St. Moritz at the age of 18. In this discipline, horsewomen stand on skis and are pulled by the horse across the racecourse on a rope. The start is ­explosive, and fights for position are tough. In 2019, 21-year-old Valeria won a silver medal. Next year, the native from neighbouring Pontresina will fight for a place on the podium for the sixth time in a row.

Richard Leuenberger - Managing Director, Badrutt’s Palace.

Alfred Hitchcock, the master of suspense, had two loves in his life, and he remained faithful to both. In 1926, he married Alma Reville and lived with her until his death. The couple spent their honeymoon at Badrutt’s ­Palace in St. Moritz. One may consider the hotel and its surroundings to be his second home. «I am a creature of ­habit,» Bunte Illustrierte, the German illustrated weekly, quoted him as saying in 1926. «Nearly every villain stubbornly sticks to his methods. I am also stubborn – in my recreation. I returned to Badrutt’s Palace regularly for 36 years, and every time to the same room. I love the view from the balcony.»

While there are many talented chefs, only a handful ­possesses a clear creative signature to match that of Sven Wassmer. One year after its premiere, his restaurant, ­Memories, has become a beacon of Alpine cuisine.

A burnout, the end of a long-term business partnership, and a new love. Swiss chef Daniel Humm opens up about the most difficult and the best moments of his life in an interview in New York, his adopted home city.

5 questions

Marco Campanella: Head Chef Restaurant La Brezza, Hotel Eden Roc Ascona - Mattias Roock: Head Chef Restaurant Locanda Barbarossa, Hotel Castello del Sole.

Why seek far afield? Victoria-Jungfrau Grand Hotel & Spa’s Stefan Beer cooks in harmony with what nature provides in the area.

Talking Wine with Sommelier Marc Almert. He is only 28, and from Cologne – a beer metropolis. In a competition with 66 strong participants from 63 countries, the likeable newcomer from Baur au Lac’s two-star Pavillon restaurant in Zurich took the prestigious title «Best Sommelier of the World» awarded by the Association de la Sommellerie Internationale (ASI) in 2019.