Over two days, it’s about attitude, product and exchange – and the joy of how different culinary signatures can be, and how much they share.
A weekend that brings together food and encounters. Open, confident and full of personality.
Two days with some of the most renowned chefs in the world.
A weekend of food, exchange and shared moments at the Rote Wand.
With:
Karime López (XAAK, Hotel Xcaret Arte, Mexico)
Karime López is one of the defining figures of modern Mexican cuisine. As the first Mexican woman ever to earn a Michelin star, she gained international recognition as Executive Chef of Gucci Osteria da Massimo Bottura in Florence. Today, she leads XAAK at Hotel Xcaret Arte, where she combines her Mexican heritage with international experience and exceptional culinary precision.
Daniela Soto-Innes (Rubra, Puerto Vallarta, Mexico)
Daniela Soto-Innes is one of the most influential chefs of her generation. In 2019, she was named The World’s Best Female Chef by The World’s 50 Best Restaurants, becoming the youngest recipient in the award’s history. She also received the James Beard Award as Rising Star Chef. Her cuisine is contemporary, deeply personal and rooted in the culinary traditions of Mexico.
Elif Oskan (Gül, Zurich)
After working in some of Europe’s most acclaimed kitchens, including with Heston Blumenthal, Elif Oskan opened Gülin Zurich, which was awarded 14 GaultMillau points shortly after opening. Her cuisine combines Turkish heritage with Swiss precision and an uncompromising focus on exceptional ingredients.
Zineb Hattab (KLE, Zurich)
Zineb Hattab is one of Europe’s most innovative chefs. KLE became Switzerland’s first fully vegan restaurant to receive a Michelin star, while also earning a Michelin Green Star for sustainability. Her plant-based cuisine continues to set new standards in contemporary fine dining.
Maša Salopek (Cap Aureo, Rovinj, Croatia)
Awarded Best Pastry Chef at The Best Chef Awards, Maša Salopek is among Europe’s most exciting pastry chefs. At the Michelin-recognised Cap Aureo, she combines technical precision with the flavours of Istria, creating refined and contemporary desserts with a strong sense of place.
Victoria Blamey (New York City)
Originally from Chile, Victoria Blamey has established herself as one of North America’s most distinctive culinary voices. Following appointments at some of the world’s most renowned restaurants, she has developed an award-winning cuisine that combines South American roots with exceptional creativity and a deep respect for outstanding produce.
Rosina Ostler (Alois, Munich)
As Executive Chef of Alois in Munich, Rosina Ostler leads one of Germany’s finest restaurants, awarded two Michelin stars. In 2025, she was named Chef of the Year, among other honours. Her cuisine is defined by precision, clarity and a fresh perspective on contemporary German fine dining.
Raphaela Burger (Hirschen, Schwarzenberg)
Raphaela Burger was named Austria’s Pastry Chef of the Year by Rolling Pin. At Hirschen in Schwarzenberg, she combines the flavours of the Bregenzerwald with modern pastry techniques and remarkable creativity. The restaurant has also been awarded a Michelin Green Star for sustainability.
Chiara Pannozzo (Verona)
Chiara Pannozzo is one of Italy’s most exciting young chefs. After training with some of the country’s leading chefs, she developed a cuisine deeply rooted in Italian tradition while bringing a contemporary elegance and lightness to classic flavours.
Sarah Cicolini (SantoPalato, Rome)
Sarah Cicolini is one of the leading figures behind the revival of modern Roman cuisine. Her restaurant SantoPalato is part of the 50 Best Discovery selection and has become one of Italy’s most celebrated trattorias. With her uncompromising interpretation of Cucina Romana, she has helped redefine Roman cuisine for a new generation.
Liza Sočan (Ljubljana)
Liza Sočan works at the intersection of design, art and pastry. Trained as an industrial designer, she now uses cake as a creative medium, creating edible sculptures that challenge our perception of material and form. Her work explores memory, landscape and the question of whether what we see is truly stone or perhaps, after all, cake.
