Neuschwansteiner partners the third edition of the prestigious Gourmet festival

We are very much looking forward to being partner of THE EPICURE 2016. From September 14-18 the Dolder Grand will host five days of international masters, five days of culinary delights and Neuschwansteiner is extremely proud to be presenting partner of this fantastic culinary highlight!

the-epicure-2016-dolder-grand-neuschwansteiner-06From 14 to 18 September 2016, 2 Star MICHELIN chef Heiko Nieder of THE RESTAURANT, THE DOLDER will welcome guests to the third edition of THE EPICURE – Days of Culinary Masterpieces. Due to its great success, the gourmet festival has even been extended by one day. THE EPICURE now offers five days of the very highest level of culinary indulgence.

The Evenings, the Masterclasses and the Final – the five days of the festival will feature exceptional culinary delights and will provide ample opportunity to converse and exchange ideas with other like-minded gourmets.

Heiko Nieder

The Dolder Grand is the setting for pleasure, exclusivity and relaxation to enjoy personal moments of sheer delight, far removed from the everyday. The pleasantly elevated location of this fabulous Hotel – set amid invigorating nature – will captivate you, as your thoughts and gaze wander over pulsating Zurich and the lake, and beyond into the Alps.

THE EPICURE 2016 brings together internationally renowned top chefs all of whom have made a name for themselves through their innovation and pioneering creativity. Gourmets can look forward to a feast of international cuisine, sophisticated techniques and love of delectable detail.

the-epicure-2016-dolder-grand-neuschwansteiner-8-course-dinner-by-quique-dacosta-and-heiko-niederEvery evening another top-class star chef creates an exclusive 8-course menu together with the host chef, Heiko Nieder, Chef de Cuisine, THE RESTAURANT, THE DOLDER (2 MICHELIN Stars), Zurich, Switzerland.

He will be working with 3-star MICHELIN chefs Harald Wohlfahrt from Germany, Curtis Duffy (USA), Andreas Caminada (Switzerland) and Pascal Barbot (France) amongst other top-class international chefs. To give you a bit of an insight, here we present you a few of the top chefs. In future posts we will introduce you to some more of the world’s renowned chefs participating at THE EPICURE 2016.

First of course, let us introduce the host and driving force behind THE EPICURE 2016: Heiko Nieder

Heiko Nieder
Heiko Nieder

Chef Fine Dining Heiko Nieder (41) from Germany completed his apprenticeship as a chef at the Four Seasons Hotel in Hamburg.

His career has taken him from the Restaurant Le Canard in Hamburg, the Hotel zur Traube in Grevenbroich and the Restaurant Vau in Berlin. For five years he was Head Chef at the L’Orquivit in Bonn. It was there, in 2003, that Nieder’s creative cuisine won him the GaultMillau title of ‚Discovery of the Year‚.

In 2004 he was awarded a Michelin star and in 2007 17 GaultMillau points. He has held the position of Chef Fine Dining at the Dolder Grand’s The Restaurant since the opening.

The Restaurant was awarded four ‚F’s by the German magazine ‚Der Feinschmecker‘ (The Gourmet) in June 2008, 17 points GaultMillau in October 2008, 1 Michelin Star in November 2008, 2 Michelin Stars in November 2010 and 18 points GaultMillau in October 2012. Then Heiko Nieder was also named Most Improved Chef of the Year.

The Restaurant, Dolder Grand, Zurich, Switzerland

Harald Wohlfahrt

Harald Wohlfahrt
Harald Wohlfahrt

Harald Wohlfahrt was born in 1955 in Loffenau (near Baden-Baden), where he also spent his childhood and much of his youth. His choice of profession was heavily influenced by his childhood experiences with his grandparents, who worked as smallholders and discovered their grandson’s affinity with natural products when he was very young, encouraging him and helping him to develop his skills.

He has maintained three Michelin stars at the restaurant for 23 years.

Restaurant Schwarzwaldstube, Hotel Traube Tonbach, Baiersbronn-Tonbach, Germany

Pascal Barbot

Pascale Barbot
Pascale Barbot

Pascal Barbot’s cuisine proves that less can actually be more.

His dishes contain no hint of the heavy, rich character that is usually associated with French cuisine: he uses fresh, regional ingredients in place of cream and butter, with even salt and pepper being replaced by herbs and spices.

The result, however, is anything but simple: his creations are highly imaginative and prove that reduction can actually enhance the way we appreciate cuisine. In 2000, after graduating from cookery school and enjoying spells at renowned restaurants in France, London and Sydney, Pascal Barbot opened L’Astrance in Paris, together with Christophe Rohat, whom he had met while working under Alain Passard.

The restaurant was awarded with its first Michelin star just one year later. The second star followed in 2005, and Pascal Barbot’s virtuoso cooking skills then brought him his third Michelin star in 2007. Pascal Barbot, L’Astrance, Paris, France

Andreas Caminada

Andreas Caminada
Andreas Caminada

Renowned chef Andreas Caminada had been awarded 3 Michelin stars and 19 GaultMillau points by the age of 33.

Since 2003, he has been the leaseholder of the Schauenstein Schloss Restaurant Hotel in Fürstenau, Switzerland.

His restaurant has also featured on the San Pellegrino World’s 50 Best Restaurants list since 2011.

Schauenstein Schloss Restaurant Hotel
Fürstenau, Switzerland



Curtis Duffy

Curtis Duffy
Curtis Duffy

Born and raised in Columbus, Ohio, Curtis Duffy knew at a young age that he had a passion for cooking.

Duffy spent three years at Charlie Trotter’s in Chicago before leaving to work at Trio, where he met chef Grant Achatz. A few years later, both chefs left to open Alinea. Duffy later took his skill set to Avenues, where he garnered many accolades, including two Michelin stars.

Since opening Grace on 11 December 2012, Duffy and the restaurant have been awarded many accolades, including three Michelin stars in the Chicago 2015 Guide, the AAA Five Diamond Award in 2013, Forbes Travel Guide’s Five-Star Rating in 2015, Robb Report’s Best of the Best 2013 – Dining, Chicago magazine’s Best New Restaurant in 2013 and Chef of the Year (National) at the 2013 Eater Awards.

Restaurant Grace
Chicago, USA

Our friend Bobby Bräuer who serves Neuschwansteiner in both his BMW Welt restaurants, “Esszimmer” and “Bavarie”

Bobby Bräuer

Munich, Düsseldorf, Berlin and Kitzbühel: wherever Bobby Bräuer has been responsible for the culinary creations, guests and critics have been enthralled.

“This is how modern traditional can be” according to the “Süddeutsche Zeitung”. Three years ago, he returned to his hometown of Munich, and together with his team, was soon awarded first 1 and then 2 Michelin stars and 18 GaultMillau points.

Of course, no team can hope to achieve such success without the support of outstanding service staff, including an experienced sommelier, and the Munich team’s resident sommelier, Frank Glüer, has been named GaultMillau Sommelier of the Year 2016.

Our friend Nenad Mlinarevic who serves us at Parkhotel Vitznau

Nenad Mlinarevic
Nenad Mlinarevic

In 2013, the “Michelin Guide” awarded him two stars, just two years after taking over at focus – an extremely rare occurrence in the history of the world’s most important restaurant guide – and this was followed by the accolade of Swiss GaultMillau Chef of the Year 2016.

In spring 2015, he decided upon a new culinary philosophy, “100 per cent Swissness”, which uses only the very finest Swiss products. After a constant back and forth with various producers, an untiring search to uncover outstanding ingredients and a continuing open dialogue with like-minded people, the talented chef is about to launch something which could soon extend across the country and, in all probability, much further afield too.

Restaurant focus, Park Hotel Vitznau,
Vitznau, Switzerland

Christian Seitz Founder and CEO of Neuschwansteiner said: “The list of participating chefs of THE EPICURE 2016 reads like the crème-de-la-crème of the Who-is-who of international star chefs. To be presenting partner at such an important and prestigious culinary event is a great honour for us and we are very much looking forward to it. With much anticipation we will follow the website and social media of THE DOLDER GRAND, leading up to the event and revealing more delicious culinary secrets. The World of Neuschwansteiner meets The World of Culinary Masterpieces – a wonderful combination and surely a mouth-watering pleasure for any gourmet’s taste buds ahead!”

We are happy to announce that tickets for The Epicure 2016 are now available. Book yours at


Pictures curtesy of The Dolder Grand

Inga Stracke
Inga Stracke is a multi-talented journalist, event organizer, and networker who is equally at home in the Formula 1™ paddocks around the globe as well as the winter hills of the 4-Hill-Ski jumping tournament and other world class events. She is also a motorsport travel advisor for DERTOUR. Born in Bavaria, Inga became famous as pit-lane reporter for German Sky-TV and F1’s™ own multi-channel digital TV, and she founded the first agency for F1™ commercial radio broadcast in D-A-CH. She also produced the first Formula 1™ live radio show nationwide in US/Canada and headed the creation of the original Red Bulletin. Inga regularly contributes culinary trip reviews and gourmet features for MICHELIN starred restaurants around the globe.