Stefan Lünse

Chef Stefan Lünse orchestrates a new culinary era at Alpine Gourmet Prato Borni, driven by a philosophy that daringly blends deep alpine roots with sophisticated international flair. His core ethos centers on creativity, precision, and the meticulous selection of products, primarily sourcing the finest ingredients from Valais, Switzerland, and neighboring regions, while also integrating exceptional global elements. His vision is to evolve the Zermatterhof’s cuisine, making it more contemporary and approachable, notably by incorporating Asian accents. This manifests in a commitment to offering guests genuine freedom of choice, evidenced by the provision of distinct vegetarian and meat menus, alongside additional à la carte options. Lünse is dedicated to extracting the absolute best from Valais products, seamlessly uniting alpine identity, international elegance, and profound creative depth in every dish. He thrives in Zermatt's high-expectation, competitive environment, which he finds incredibly motivating, constantly spurring his team to experiment and innovate, resulting in surprising and intense flavor profiles. His approach is defined by an eagerness to "go full throttle," translating into stylish, elegant, and intensely flavorful creations that, while daring, always maintain perfect balance. He champions local artisans, such as the Backzeit bakery for its extraordinarily aromatic sourdough, and collaborates with regional vignerons like Marie-Thérèse Chappaz, ensuring that every component of the dining experience reflects a commitment to quality and a holistic celebration of the alpine region's bounty. Chef Lünse's signature approach is characterized by technical mastery, precision, and an audacious yet perfectly balanced interplay of flavors and textures. He flawlessly executes intricate preparations, achieving, for instance, a tender pink Miéral pigeon breast complemented by an intense jus, or a perfectly cooked Atlantic turbot. His strength lies in creating striking contrasts, such as pairing hearty calf's head with delicate turbot, or infusing Japanese dashi broth with local Heida white wine and ethereal lemon verbena. He applies this same inventive spirit to vegetarian cuisine, crafting dishes that are 'disarmingly simple yet stunning' – a testament to his ability to elevate humble ingredients. Robust stocks and sauces are a hallmark of his kitchen, providing depth and further enhancing the 'striking contrasts' he masterfully weaves into his culinary narratives. Plating is elegant and thoughtful, ensuring each dish is a visual as well as a gastronomic delight. Among his legendary signature dishes and notable creations are: * **Scottish Hand-Dived Scallop and Luma-Pork Belly:** Paired with Beetroot and Double Cream from Gruyère PDO, showcasing a blend of sea and land with regional dairy. * **Miéral Pigeon:** Prepared tender pink, served with Curly Kale, Black Salsify, Rowanberries from Zermatt, and Piedmontese Hazelnuts, often complemented by Zermatt dried meat and a crisp praline filled with offal and leg meat, highlighting nose-to-tail philosophy. * **Trio of Swiss Wagyu Beef:** Accompanied by Mountain Potatoes from the Albula Valley, Stachys, Tardivo, and Winter Truffle, an ode to premium beef and alpine earthiness. * **Atlantic Turbot with Hearty Calf’s Head:** Elevated by a Japanese dashi broth infused with Heida (Valais white wine) and ethereal lemon verbena, demonstrating daring international fusion. * **Beetroot with Zermatt Yogurt:** A vegetarian marvel, featuring raspberry vinegar and a smoked beetroot consommé, often paired with a complex rosé from Valais. * **Tom Kha Gai:** A reinterpretation made with Valais farm chicken, sot-l’y-laisse, and garum made with fish from Lake Zurich, illustrating his 'more Asian' accent. * **Cherry Dessert:** An "ode to the cherry," presented as a chilled cherry soup and sorbet, infused with alpine thyme and sorrel, showcasing his creative use of local botanicals in sweet courses.

Career

• Executive Chef at Alpine Gourmet Prato Borni / Grand Hotel Zermatterhof, Zermatt
• Küchenchef at Lenkerhof gourmet spa resort - Relais & Châteaux, Switzerland
• Souschef at Kempinski St. Moritz, St. Moritz