Reto Mathis
Before Reto Mathis took over his father’s restaurant in 1994, thereafter constantly improving its culinary level, he had collected relevant experience during his learning and wandering years at prominent establishments. After his apprenticeship at the Hotel Palace Lucerne with Otto Schlegel and Anton Mosimann, Reto Mathis finished the Lausanne Hotel School, went for six months to The Dorchester Hotel in London and attended the American University of Hotel Administration in Cornell. Later on, Reto Mathis worked as manager’s assistant at the Hotel Schweizerhof St. Moritz and finally accepted a two-year commitment at the Alt München restaurant in the African nation of Togo. But his nostalgia for the mountains was strong and so he returned to his father’s business up on Corviglia.
The gourmet chef takes pleasure in creating culinary experiences with exotic components based on dishes from his Engadine home. Especially famous are his truffle and caviar specialities that have earned him the nickname of ‘the lunatic on the mountain’. ‘Product quality together with an innovative creativity is my top priority. I want the guest to feel that I always have new inspirations, without abandoning a certain authenticity’, says Reto Mathis as he explains his philosophy. ‘Of course, perfect service must not be forgotten in a gastronomic experience – it is the only way to make a guest feel welcome!’ Just as applauded is his ‘Contemporary Alpine Cuisine’ at the scenic art deco style Cascade Restaurant & Polo Bar that Reto Mathis has run since 2013 down in the village of St. Moritz. Furthermore, the experienced gastronomy entrepreneur organises top events such as the St. Moritz Gourmet Festival and the St. Moritz Music Summit or the International Cooking Summit ChefAlps in Zurich. With the motto ‘Delights for people who appreciate true taste’ the gourmet chef also launched his own delicatessen line with selected specialities, from truffle oil and tapenades to barbecue marinades and exquisite spices. |
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Country Based In: | Switzerland |
Establishment: | MATHIS FOOD AFFAIRS |
Hosted at: |
Stellar At 1-Altitude
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Events Information Wednesday 13 April 2016 - Saturday 16 April 2016 WGS Epicurean Delights featuring Reto Mathis Event ClosedWGS Epicurean Delights featuring Reto MathisMENU PROPOSAL MATHIS SIGNATURE MENU - WGS 2016 Crispy Panzanella Octopus, red onions Cappucino of Potatoes and Truffles Open Faced Raviolo Braised veal shank, datterini, creamy espuma Confit of Lake Trout FIllet Vegetable potpourri, sun-dried tomato vinaigrette Rack of Red Deer in Engadine Herb Crust Polenta bramata, mushroom ragout, grappa emulsion Chocolate Tarte, raspberry & yoghurt sherbet, marinated berries Honey-Lavender Apricot, amaretti $170++ per person CHP - TRUFFLES & CAVIAR SIGNATURE MENU Reto’s truffle Pizza Tarte flambée with fromage blanc and truffles Egg 62° Poached egg potato truffle espuma, truffle jus , truffles Rösti Mathis Rösti potato, balik smoked salmon, CHP caviar, sour cream Wagyu Robespierre with Grana chips and truffles Slightly seared carpaccio Raclette Mathis Melted Brie cheese with caviar and sour cream Tatsch ( Engadine Style Pancakes ) Prunes, vanilla sauce Panna Cotta Vanilla, strawberries, mascarpone ice cream $190++ per person Friday 15 April 2016 Super Magnum Champagne featuring Reto Mathis & Christopher Millar Price: $388+ Event Closed |