Michelin-starred chef Reto Br\u00e4ndli returns to St. Moritz \u2014 bringing back a culinary signature defined by precision, purity of flavour and uncompromising product quality. After international experience and recent top accolades, he is now leading Ecco Fine Dining at Giardino Mountain into a new era. Amid Alpine elegance, Br\u00e4ndli speaks about coming home, his fine dining philosophy, and why St. Moritz is more than just a stage to him.<\/p>\n\n\n\n
Return & Vision: St. Moritz as a Culinary Stage<\/strong><\/p>\n\n\n\n Question:<\/strong> Reto Br\u00e4ndli, how do you feel? Within just two weeks, GaultMillau honoured you with 18 points and the title \u201cRising Star of the Year 2026\u201d, while Michelin awarded you two stars.<\/p>\n\n\n\n Answer:<\/strong> I don\u2019t project these awards onto myself in the first place, but onto my team. Achievements like this are only possible with a strong team. I am proud that we accomplished this together. To be honest, this was also my goal \u2014 even if I never communicated it that way.<\/p>\n\n\n\n Question:<\/strong> You are returning to the Engadin and to the Giardino Group, where you have already worked before. What is it that particularly attracts you about the challenge of leading \u201cEcco Fine Dining St. Moritz\u201d?<\/p>\n\n\n\n Answer:<\/strong> Returning to the Giardino Group \u2014 and especially to the Engadin, where my career began \u2014 feels like coming home. Ecco St. Moritz<\/strong> at the Giardino Mountain is a unique culinary stage: a standout fine dining restaurant in St. Moritz<\/strong> and an exclusive Alpine address. The challenge excites me because I can present my concept of fine dining at the highest level in an environment that perfectly combines luxury and Alpine beauty. Guests in St. Moritz are demanding \u2014 it is a privilege to create an unforgettable gourmet experience for them.<\/p>\n\n\n\n Question:<\/strong> Your cuisine is known for reduction and concentration on pure flavours. How will you express your signature at \u201cEcco\u201d and distinguish yourself from your predecessor? Will guests be able to expect your signature dishes such as the charcoal-grilled langoustine or the foie-gras-lobster dish?<\/p>\n\n\n\n Answer:<\/strong> My Reto Br\u00e4ndli philosophy<\/strong> is a clear, reduced and precise cuisine based on classical French technique \u2014 interpreted in a modern way \u2014 a creative cuisine of pure flavour<\/strong>. The distinction lies in my own signature as a Michelin-starred chef<\/strong> and my uncompromising focus on product. Yes, our guests at Ecco Fine Dining<\/strong> can expect my signature dishes<\/strong>. The charcoal-grilled langoustine and the foie-gras-lobster dish reflect both our uncompromising product quality and my technique. We are bringing an exciting new era of fine dining to the Engadin.<\/p>\n\n\n\n Question:<\/strong> \u201cEcco\u201d is an important part of the Giardino Mountain experience. How do you see the role of fine dining in a luxurious Alpine resort like this?<\/p>\n\n\n\n Answer:<\/strong> Ecco Fine Dining<\/strong> at Giardino Mountain<\/strong> is more than a restaurant \u2014 it is a central pillar of the entire luxury experience. Star-level gastronomy<\/strong> must be aligned with the Giardino experience<\/strong>, meaning: highest quality, flawless service, and an atmosphere in which guests feel at ease. Fine dining in such a resort reflects the exclusivity of the location and offers guests a culinary highlight that makes their stay unforgettable. It is the crowning element of a luxury stay in St. Moritz.<\/p>\n\n\n\n II. Culinary Influences & The St. Moritz Menu<\/strong><\/p>\n\n\n\n How do you ensure the consistently high quality and product level of your \u201cEcco St. Moritz menu\u201d when your cuisine combines traditional French foundations with international expertise?<\/strong><\/p>\n\n\n\n My cuisine is based on classical French cooking, which I interpret in a modern way. Consistent high quality is non-negotiable and is ensured through uncompromising product selection. The highest product quality is my top priority. We maintain an international network of top suppliers to secure even rare ingredients at star level. The combination of classical technique and top product quality is what defines the Ecco St. Moritz menu<\/strong> \u2014 true fine dining cuisine in the Engadin<\/strong> and the foundation of our position within Swiss haute cuisine<\/strong>.<\/p>\n\n\n\n The gourmet scene in St. Moritz is extremely exclusive. What makes your offering unique for guests, and which culinary highlights are you planning for the upcoming winter season?<\/strong><\/p>\n\n\n\n What makes our offering at this gourmet restaurant in St. Moritz<\/strong> so unique is the uncompromising focus on pure flavour artistry and technical perfection, rooted in classical French cuisine. At Ecco St. Moritz<\/strong>, we offer a culinary philosophy that is reduced and focused on the essentials. For the coming winter season, we are planning special, highly exclusive menu highlights \u2014 including the opportunity to experience the menu up close at the Chef\u2019s Table in the open kitchen with our team.<\/p>\n\n\n\n Can you give our readers an idea of what a perfect evening at \u201cEcco\u201d looks like \u2014 from the ambience to dessert?<\/strong><\/p>\n\n\n\n A perfect evening at Ecco Fine Dining<\/strong> begins with the warm, luxurious ambience of the Giardino Mountain<\/strong>. Our service team welcomes guests with charm and expertise, guides them through the wine pairing and ensures discreet yet attentive hospitality. The menu experience<\/strong> itself is a sequence of precise, aromatic dishes that appeal to all senses \u2014 from delicate amuse-bouches to our signature dishes<\/strong>. The evening concludes with an artful dessert reflecting the elegance and lightness of this creative cuisine<\/strong>, followed by a relaxed digestif.<\/p>\n\n\n\n III. Insights into Fine Dining & Professional Practice<\/strong><\/p>\n\n\n\n You have worked in some of the best kitchens in the world. What is the most important thing you took with you from your time at \u201cLorenz Adlon Esszimmer\u201d in Berlin for your role as head chef at \u201cEcco\u201d?<\/strong><\/p>\n\n\n\n My time at Lorenz Adlon Esszimmer<\/em> elevated my craft to the highest Michelin level. The most important takeaways are the uncompromising attitude toward product quality and absolute precision in technique. Equally important is the ability to lead a team in a way that maintains a consistently excellent standard under maximum pressure \u2014 this is essential for a star-level kitchen in St. Moritz. This international experience is the foundation for positioning Ecco St. Moritz<\/strong> at the top of Swiss haute cuisine<\/strong>.<\/p>\n\n\n\n St. Moritz is known for its \u201cwinter glamour.\u201d Is there a dress code for \u201cEcco Fine Dining\u201d and what atmosphere do you want to create in your restaurant?<\/strong><\/p>\n\n\n\n Since St. Moritz is synonymous with winter glamour, we recommend elegant evening attire for Ecco Fine Dining<\/strong>. We aim to create an atmosphere that reflects the luxury of the resort: refined, stylish and intimate. Guests should feel comfortable in an ambiance that mirrors our culinary standard \u2014 exclusive, but never stiff. The goal is a perfect evening where a visit to this fine dining restaurant in St. Moritz<\/strong> becomes an experience.<\/p>\n\n\n\n Apart from \u201cEcco,\u201d which culinary hidden gems would you recommend to a guest who is seeking fine dining in St. Moritz?<\/strong><\/p>\n\n\n\n As a starred chef I rarely recommend direct competitors, but St. Moritz has an outstanding fine dining scene. There are colleagues doing excellent work. My advice would be not to restrict oneself only to star restaurants, but also to explore traditional Engadin cuisine in the rustic local inns. Beyond Ecco St. Moritz<\/strong> \u2014 which represents Swiss haute cuisine<\/strong> \u2014 these places offer a wonderful complement to the culinary landscape of St. Moritz<\/strong>.<\/p>\n\n\n\n You run the kitchens in Ascona in summer and in St. Moritz in winter. <\/strong>How do you manage to maintain this balance and ensure consistently high standards at both locations?<\/strong><\/p>\n\n\n\n Balancing the two locations \u2014 Ecco Ascona<\/strong> and Ecco St. Moritz<\/strong> \u2014 is the biggest management challenge. The key lies in a strong, well-rehearsed team and clear operational structures. The brigade moves seasonally with me between locations, which guarantees consistency in both kitchen and service. This allows us to maintain the same high level of fine dining cuisine<\/strong> \u2014 whether at Lago Maggiore or at Giardino Mountain in the Engadin.<\/p>\n","protected":false},"excerpt":{"rendered":" Michelin-starred chef Reto Br\u00e4ndli returns to St. Moritz \u2014 bringing back a culinary signature defined by precision, purity of flavour and uncompromising product quality. After international experience and recent top accolades, he is now leading Ecco Fine Dining at Giardino Mountain into a new era. Amid Alpine elegance, Br\u00e4ndli speaks about coming home, his fine dining philosophy, and 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