As early as 2008, the Appenzell native was awarded the title “Chef of the Year 2009” by GaultMillau and has maintained 16 GaultMillau points without interruption ever since—an impressive testament to sustained excellence in the Swiss hospitality and gastronomy industry. Despite national recognition, Käthi Fässler shuns the spotlight. She sees herself as a hostess who operates from the kitchen and prefers to stay where her heart lies: at the stove, in the midst of the team, close to the ingredients and committed to quality.
A cuisine with character and heritage.
Käthi Fässler leads a team of around 35 employees. Under her leadership, over 450 dishes are prepared daily—ranging from breakfast to the daily-changing lunch and half-board menus, seminar buffets, and bistro dishes, all the way to gourmet menus, banquets, and special events. The kitchen is staffed from early morning until late evening and is known for an exceptional variety of dishes maintained at a consistently high standard.
