Kevin Fernandez

Chef Kevin Fernandez embodies a philosophy that respectfully bridges tradition with contemporary innovation, firmly rooted in Mediterranean influences while embracing the rich culinary heritage of Talvo. Having been rigorously trained by his predecessor, Martin Dalsass, for 12 years, Fernandez brings a fresh, yet deeply informed, perspective to the kitchen. His ethos centers on "the genuine, the real; taste that lasts," moving away from fleeting culinary fashions in favor of authentic, refined flavors. His approach to ingredient sourcing is meticulous, prioritizing "first-class ingredients, carefully selected products, seasonal freshness." This commitment ensures that every dish, from classic reinterpretations to bold new creations, is crafted with integrity and attention to detail. Fernandez also demonstrates a profound understanding of guest experience, maintaining the flexibility to serve cherished traditional dishes upon request, even as he introduces his own dynamic menu. His vision includes expanding offerings to encompass contemporary Mediterranean dishes, thoughtfully complemented by vegan and vegetarian options, showcasing his adaptability and modern sensibility. This blend of evolving the menu while honoring beloved classics underlines his dedication to both culinary progression and the enduring legacy of Talvo. The menu is dynamically updated bi-weekly to reflect the changing seasons, ensuring peak freshness and an evolving culinary narrative for his guests. Chef Fernandez's technical mastery is characterized by a "decisive yet subtle" hand in the kitchen, a testament to his extensive training. His approach to flavor and plating emphasizes harmonious contrasts and striking aesthetics, as exemplified by his Wolfsbarsch-Carpaccio, described as "outrageously good-looking and tasting that way," where passion fruit gel introduces a vibrant acidity against the richness of Lardo. He expertly reinterprets classics and introduces innovative dishes, ensuring a dynamic culinary experience. His legendary signature dishes and notable new creations include: * **Wolfsbarsch-Carpaccio:** Thinly sliced seabass with Puntarelle tips, a vibrant passion fruit gel for acidity, and two delicate slices of Lardo, lauded for its visual appeal and exquisite taste. * **Risotto Interpretation:** A continuation of Talvo's grand risotto tradition, featuring herbs, mustard seeds, six-month-aged Amalfi salt lemon, and, intriguingly, Burgundian snails. * **Œuf Umbertino:** A luxurious starter named after a loyal patron, combining scrambled eggs, mashed potatoes, and 20 grams of evenly distributed caviar, a dish emblematic of St. Moritz. * **Balfego-Tuna-Tatar:** A sophisticated starter featuring Balfego tuna tartare with chive oil and a generous amount of Daikon radish. * **Topinambur-Ravioli:** Jerusalem artichoke ravioli served with a luscious nut butter foam, toasted hazelnuts, and fragrant black Périgord truffle. * **Freiland-Perlhuhn:** A beloved Talvo classic that remains under Fernandez's helm, presented in two courses with chili, thyme, ratatouille, and violet potato purée, expertly carved tableside by Lisa Carlevero. * **Spaghetti with Vongole (Version 2.0):** A contemporary update to the classic clam pasta dish. * Further notable dishes from his extensive à la carte menu include Artichoke Soup with King Crab, Sautéed Veal Sweetbreads with Salsify and grated Belper Knolle, Black Cod with Miso on Sauerkraut, and an Engadine Veal Fillet & Veal Shank with parsley gnocchi and truffle jus. He also ensures the continuation of seasonal game dishes like grouse in the autumn.

Career

• Gastgeber Küchenchef at Restaurant Talvo, Saint Moritz
• Küchenchef at Restaurant Talvò by Dalsass, Saint Moritz
• Koch at Ristorante Da Enzo, Germany
• Koch at Mathis Food Affairs La Marmite, Switzerland

Mentored by Martin Dalsass.