The event began with Norbert Niederkofler, known for his dedication to sustainable cooking. His dishes, rooted in the traditions of the Italian Alps, brought out the purity of natural ingredients in a way that felt simple yet elevated. It was a thoughtful start to the week, setting the tone for what was to come.
As the days progressed, each evening introduced us to a new culinary vision. Vaughan Mabee’s creations from New Zealand stood out for their boldness and creativity, while Javier Torres from Barcelona impressed with unexpected yet harmonious flavor combinations. Stefan Stiller, blending European and Asian influences, crafted dishes that were both familiar and innovative. Jan Hartwig’s precision and attention to detail brought a sense of artistry to every plate. Each chef’s personal style came through, making every night feel like a new culinary journey.
The Grand Finale brought everything together. Held throughout the day, it featured live cooking stations where chefs prepared their signature dishes in an open, interactive setting. It was a lively yet relaxed affair, with live entertainment and a cigar lounge adding to the atmosphere. Sampling the creations of so many talented chefs at once was a highlight of the event.
Overall, The Epicure at The Dolder Grand was an exploration of craftsmanship, flavor, and innovation. Each detail was carefully considered, yet the experience remained approachable and welcoming. For us, it was a chance to truly savor the artistry of world-class chefs in a setting that felt both luxurious and inviting.
