February 2017: Martin Göschel has been appointed Executive Chef at ‘“The Alpina Gstaad”:http://www.thealpinagstaad.ch/ from 1 May 2017.
The 45 year old German succeeds Marcus G. Lindner, who is leaving the hotel at the end of the 2017 winter season for a new challenge in Zurich. In his new role, Göschel will be responsible for the two acclaimed restaurants, Sommet (18 GaultMillau points, 1 Michelin star) and MEGU (16 GaultMillau points, 1 Michelin star), as well as for the Swiss Stübli, the Alpina Lounge, the hotel’s room service and the banqueting area.
Speaking of his appointment, Göschel says, “I am delighted to be asked to oversee the various restaurants at The Alpina Gstaad for which I have huge respect and look forward to rising to the challenge.” He adds,“I am also keen to bring my own signature to the role.”
Göschel describes his cuisine as essentially Francophile, but influenced by the character of the region and its natural surroundings, and at the same time open to the world, inspired by his trips to Asia and South America.
Göschel is no stranger to the Swiss gastronomy scene. In May 2009, he took over from Eduard Hitzberger and Boris Benecke at the Paradies Hotel, Ftan and developed a particular style of cuisine which he dubbed “Chadafö unica”, a concept based on transforming specialities from regional producers and suppliers into haute cuisine creations. His endeavours were rewarded with 18 GaultMillau points and one Michelin star. He left the Grisons in 2014 and headed back to Germany to take up the post of managing partner of a restaurant in Nagold, before returning to Switzerland’s Bernese Oberland in 2015. Here he was appointed executive chef of the gastro enterprises on the Schilthorn and managing director of the Alpenruh Hotel in Mürren.
His Earlier Career:
Martin Göschel received training at the Ritter Hotel in Durbach, Germany. Following a number of years moving around his home country and Switzerland, he was appointed chef at the Tigerpalast Varieté Theater in Frankfurt am Main back in 2000. He spent nine years garnering media attention and plaudits: GaultMillau Germany crowned him “Rising Chef of the Year” in 2002, and his cuisine was awarded 18 GaultMillau points and 1 Michelin star. Publisher SZ Verlag produced a book with him in the series, Bibliothek der Köche (Chefs’ Library), about his work at the Tigerpalast. From Frankfurt, his career took him to Switzerland and the Paradies Hotel in Ftan. As his style of cuisine suggests, Göschel enjoys being out and about in nature. In summer he likes jogging and mountain biking, and his winter sport is skiing. While doing so, he seeks inspiration for new dishes. He has also taken part in a number of mountain marathons. He has one son with his partner.