Richard Stöckli

Chef Richard Stöckli's culinary philosophy is deeply rooted in an unwavering passion for food and an profound connection to his regional heritage. He believes that "food is the pleasure of life," a sentiment that permeates every aspect of his kitchen. His ethos is built upon creativity, precise focus, and the elimination of unnecessary embellishments, always with an eye towards the health components of his dishes. The cornerstone of Stöckli's approach is his staunch commitment to sourcing the finest regional and seasonal ingredients. He meticulously cultivates a rich fruit, vegetable, and herb garden directly behind the Hotel Alpenblick, ensuring unparalleled freshness. Further extending his farm-to-table philosophy, he owns cows on a local alp, which yield exceptional Alpkäse used in various specialties. Beyond his cultivated resources, Stöckli is a fervent forager, often accompanied by his dog to gather wild mushrooms and herbs from the surrounding forests. Fish, such as Saibling, Zander, and Felchen, are sourced from the nearby Brienzer- and Thunersee, while premium meats, including beef sirloin aged for 21 days and the revered Ormalinger Weideschwein, come from local Wilderswil farmers. This steadfast dedication to local products was a pioneering stance early in his career, often met with skepticism by critics who favored international ingredients, yet Stöckli remained resolute in his vision. His overarching vision harmonizes traditional Alpine cuisine with modern interpretations, evident in both his gourmet restaurant and the more rustic Swiss Bistro. Stöckli is also a forward-thinker, embracing the digital age in the kitchen with advanced induction technology like the Black Celsius system, which allows for unparalleled precision and contributes to energy efficiency. Ultimately, his philosophy is about delivering a holistic, high-quality experience, from the first ingredient to the final exquisite dish, while nurturing a strong team and sustainable practices for the future of gastronomy. Chef Richard Stöckli's signature approach is a testament to his authoritative depth and technical mastery, transforming regional ingredients into culinary works of art. His technical style is characterized by precision, refinement, and an innovative integration of modern technology with time-honored techniques. He champions exact dosage, particularly when introducing unexpected flavors like coffee into savory dishes, where it's used as a delicate accent or a robust support for main aromas. His kitchen utilizes a state-of-the-art Black Celsius induction system, featuring multi-modus regulators, PushHold functions for consistent results, and pan-adaptive power regulation, allowing for impressive control over cooking processes. Stöckli's plating is described as delicate, creating culinary delicacies that are as visually appealing as they are flavorful. He masterfully balances enhancing and supporting natural aromas through his precise preparations. For instance, he crafts small pearls from Nespresso MASTER ORIGINS Peru Organic with Agar Agar, which are introduced into a rich jus to beautifully support the dark aroma accompanying self-smoked beef brisket. For fish, a reduced vegetable fond is exquisitely perfumed with roasted Eastern Swiss sesame oil and Nespresso MASTER ORIGINS Colombia, demonstrating his meticulous attention to aromatic detail. Among his legendary signature dishes are: * **Self-Smoked Beef Brisket**: Thinly sliced, served with a dark, rich sauce based on burnt tomatoes and vegetable fond, elevated by Nespresso MASTER ORIGINS Peru Organic Agar Agar pearls. * **Lightly Pan-Fried Saibling (Char)**: Prepared until translucent, accompanied by finely sliced cauliflower and a reduced vegetable fond sauce perfumed with roasted Eastern Swiss sesame oil and Nespresso MASTER ORIGINS Colombia. He also masterfully prepares Saibling in Salzkruste (char in a salt crust). * **Stöckli's Homemade Hamburger**: A unique take featuring the patty between two Rösti slices, complemented by onion compote, steamed zucchini, pumpkin seed oil mayonnaise, sugar-free ketchup, and melted Alpkäse from his own cows. * **Alpkäse Creations**: Innovative appetizers like cheese pretzels, sablés, and cheese mousse, crafted from cheese produced by his own alpine cows. * **Ormalinger Weideschwein Creations**: Dishes featuring slow-braised pork from Ormalingen, showcasing his skill with heritage breeds. * **Unspunnen Skewer**: Served with a spicy sauce of a thousand scents, highlighting regional flavors with a creative twist.

Career

• Chef-Owner at Alpenblick, Wilderswil