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.