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E-mail : spa@grandhotelpark.ch
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Portrait A native of Ischia, the Chef of the Grand Hotel Park practiced his talents in various restaurants in the region before meeting and working with the Chef of the Four Seasons in Milan. Later, he was trained in pastry with the artist Ernst Knam. Then he took the position of Sous-Chef in Adlon Berlin before leading the brigade at the Hotel Amigo in Brussels. The Delta Guide, the reference in Belgium, crowned him the “Best Italian Cook in the region”. Four years later, in 2007, at only 33 years old, he returned to Gstaad and since that time has worked on the menus of the 4 restaurants of the Grand Hotel Park. Philosophy The simple desire of Giuseppe Colella is to respect the nature of each product and its original taste, without artifice. His presentations are clear, light, and appear simple, as the greatest creations often are simple. Naturally, the influence is Mediterranean even if sometimes Asian flavors invite us to more exotic adventures. Finally, the Chef has a privileged relationship with as many local producers as possible in order to always offer the best. |
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