BAD RAGAZ, SWITZERLAND (July 11, 2018)- Sven Wassmer is coming to Grand Hotel Quellenhof at Grand Resort Bad Ragaz, and is launching a new gastro concept. Together with his wife Amanda Bulgin, who will be the sommelière overseeing the wine offering at Quellenhof, the top chef will begin his role at Grand Resort Bad Ragaz in January 2019.
In the past few months the well being and medical health resort announced a complete renovation of Grand Hotel Quellenhof to celebrate its 150th anniversary in 2019. Additionally, the new lifestyle restaurant concept will be introduced in July 2019, and will be led by Sven Wassmer, who at age 31 already has two Michelin stars and 18 GaultMillau points under his belt.
"More and more people are travelling for exceptional gourmet experiences. We have found an extremely talented young chef in Sven Wassmer, whose style perfectly complements our own product, and he has ambitions to push on with us to rank among Europe's best," said Hotel Director Marco R. Zanolari about the newcomer. Alongside IGNIV by Andreas Caminada, this extension of gastronomy at Grand Resort Bad Ragaz should make it a real culinary destination.
The concept planned with Wassmer will initially replace the former restaurant Bel Air and will be made up of two parts: 'Red Bel Air', a health conscious lifestyle restaurant, where dishes will be conceived in collaboration with a nutritionist and with head chef Wassmer. 'Blue Bel Air' will become the signature restaurant of chef Wassmer, who will greet guests to an informal dining atmosphere with an open show kitchen and spectacular wine cellar, five nights a week.
The native Wassmer is always focused on the goal of pleasing connoisseurs and experts alike. He achieves this in an inimitable way by passionately combining regional edible treasures with the best ingredients from around the world. "I can hardly wait to stamp my identity on the future of this resort rich in tradition. Grand Resort Bad Ragaz is beautifully located, surrounded by nature and the mountains and my producers and top vintners are in close proximity," said chef Wassmer.
