A new chapter is beginning in the kitchen of the Walliserhof Grand-Hotel & Spa: Mathieu Lessmann is taking over the leadership of our kitchen team from Jakub Baron.
Thank you, Jakub!
Before looking ahead, there is one thing we would like to say: thank you, Jakub!
With great passion, creativity and dedication, Jakub Baron has shaped our cuisine over the past fewyears and developed it further together with his team. One of the highlights of this journey has beenthe
14 Gault-Millau points awarded to our Cäsar Ritz restaurant
The 8-course gourmet menu, which has become an integral part of the culinary experience at CäsarRitz, was also established under his leadership.
Jakub is already preparing for his next exciting challenge:
“Der Goldene Koch” (The Golden Chef)
. Wewill be keeping our fingers crossed and wish him every success, strong nerves and, of course, that littlebit of luck every competition needs!
Welcome to the Walliserhof Grand-Hotel & Spa, Mathieu!
With Mathieu Lessmann, a young and ambitious chef is now taking over the leadership of our kitchenteam.
Despite his young age, Mathieu already brings a wealth of experience with him to Saas-Fee. His careerhas included the Ox & Klee restaurant in Cologne, awarded two Michelin stars and 17 Gault-Millaupoints. He also spent six years aboard Hapag-Lloyd Cruises, where he not only cooked at the highestlevel but also gained valuable experience leading international teams. Most recently, Mathieu was Headof F&B and Logistics at Sportgastro AG in Bern.
Now he is swapping life at sea for the mountains of Valais. Rooted in the region. Open to the world.
Before Mathieu turns the menus upside down, he first wants to settle in: to get to know the hotel andits restaurants – and, above all, to discover the region and its local producers. From there, his own culinary signature will gradually begin to take shape. At the heart of his approach is the combination of regional roots and an international outlook. High-quality ingredients from our surroundings meet precise craftsmanship and the international influencesMathieu has gathered throughout his career.
The goal? Dishes that look beautiful – but, more importantly, taste exceptional, evoke emotions and stayin your memory.
One Team, One Dream
For Mathieu, what happens behind the scenes is just as important as what eventually arrives on theplate. “A great kitchen is never the work of one person. It is always the result of a team.” Clear processes, mutual respect and enough freedom for everyone to contribute their own ideas willform the foundation of their work together. Or, as Mathieu puts it:
“One Team, One Dream.”
