Stefan Beer

Chef Stefan Beer's culinary philosophy is an ode to the Bernese Oberland, deeply rooted in the concept of 'Menu vo hie' (menu from here). His core ethos revolves around showcasing the immense richness and quality of regional products found within a tight 50-kilometer radius of Interlaken. This commitment is not merely a trend, but a profound rediscovery of his childhood land's treasures after years spent abroad. Beer meticulously builds a network of small, passionate local producers, from a Bönigen-based truffle hunter to farmers like Monika Wyss of Wyssacherhubel, who supplies everything from flour and eggs to homemade meringue and Advocaat. He partners with Andreas Von Gunten for exceptional, slow-growing trout from the cold mountain waters of Grabenmühle Sigriswil, and even sources Osietra caviar from Tropenhaus Frutigen within this self-imposed radius. His dedication extends to cultivating over 50 varieties of herbs, berries, and fruit trees in the hotel's own garden, alongside maintaining beehives, embodying a closed-loop culinary ecosystem. His overarching vision is to craft a cuisine that tells a compelling story, creating unforgettable memories for guests by elevating these exceptional local products. While sustainability is an inherent benefit, Beer's primary drive is the pursuit of the best quality and the celebration of regional identity and artisan expertise. This approach, while challenging, necessitates adaptability to seasonal changes and natural limitations, often leading to creative improvisations that further highlight nature's bounty and the chef's ingenuity. Chef Stefan Beer's technical mastery is characterized by a subtle elegance that harmonizes with the raw beauty of his regional ingredients. He employs a precise approach to playing with temperatures and textures, emphasizing nuances of acidity and umami to heighten flavor profiles. His plating is often described as 'poetry on a plate,' with dishes sometimes accompanied by sketches that intricately explain their complex, multi-component nature. He values leaving exceptional cold-water fish as raw as possible to preserve their pristine taste, a testament to his respect for the product. Among his legendary signature dishes are the Calabaza pumpkin tortellini with Feuzes Bergli cheese and sage, and a whimsical Meringue sphere with apple jelly, stewed plums, and Advocaat ice cream, directly inspired by local farm produce. A notable starter, 'Tropenhaus Frutigen meets Burkhalter’s free-range hens,' is served ingeniously in two egg shells, one housing zander tartar with caviar and the other sturgeon tartar with a vodka-infused foam. His Oberländer Kalbszunge with elegant gelee and Uetendorfer Wasabisprossen, and raw Sigriswiler Forellen with Sauerklee and a Gurken-Nage, are prime examples of his refined use of local delicacies. Playful presentations include a cucumber sorbet with Swiss Crystal gin, famously served on a snow shovel. For a communal experience, the 'Canard à la Presse' — a local duck from Sandra Gertsch — is dramatically finished tableside in a silver press, while his elevated 'Szegediner Gulasch' is reinvented as Kalbsfilet and braised Kalbsbäggli with sauerkraut, featuring the goulash tucked into delicate Agnolotti.

Career

• Executive Chef at VICTORIA-JUNGFRAU Grand Hotel & Spa, Interlaken
• Executive Chef (Opening) at InterContinental Dubai Marina, Dubai
• Executive Sous Chef - Chef Administration Banquet Outlets at Grand Hyatt Singapore, Singapore
• Executive Sous Chef mezza9 at Grand Hyatt Singapore, Singapore
• Executive Sous Chef at Grand Hyatt Erawan Bangkok, Bangkok
• Executive Sous Chef (Opening) at Hyatt Regency TST Hong Kong, Hong Kong
• Chef de Cuisine VUE Fine Dining Privat Dining Bar (Opening) at Hyatt on the Bund, Shanghai City
• Support Specialist at Park Hyatt Shanghai, Shanghai City
• Executive Sous Chef at Art Deco Hotel Montana, Luzern