Chef Martin Göschel draws inspiration from nature both inside and outside the kitchen. When he isn’t skiing, jogging, or mountain biking, he channels the character and natural surroundings of his region into his cuisine. Since May 1, 2017, he has brought that approach to The Alpina Gstaad, overseeing the Michelin-starred Sommet and MEGU, as well as the Swiss Stübli, the Alpina Lounge, room service, and banquet operations.
Göschel began his culinary journey in 1993 at the two-Michelin-star Restaurant Bareiss. He later became head chef at Frankfurt’s Tigerpalast Varieté Theater, where he spent nine years earning recognition and awards, including a Michelin star. Before joining Alpina Gstaad, he served as executive chef at Hotel Paradies and Restaurant Alte Post. At Alpina Gstaad he emphasizes close collaboration with local farmers, beef producers, and artisanal cheesemakers to create fresh, healthy, and flavorful dishes for guests.
Which destinations inspired you, and how has that inspiration translated into your culinary concepts?
Switzerland supplies a wealth of exceptional ingredients that are easy to incorporate into my menus. Many products develop intense flavor and superior quality because they grow more slowly at higher altitudes. Wild herbs, forest berries, and autumn mushrooms have powerful aromas and concentrated tastes. Local livestock—cows, lambs, and game—tend to be smaller but carry the distinct character of the Alps, evident in the tenderness and flavor of the meat. While Switzerland has a strong culinary heritage, today’s chefs must innovate to keep dishes interesting. For example, we prepare Indonesian tempeh using grains sourced from the region, marrying local terroir with global ideas.
Whom do you consider to be your culinary hero?
I admire chefs who built their own culinary brands—Alain Ducasse, Paul Bocuse, Joël Robuchon, Hans Haas, and Daniel Humm. I respect their unwavering commitment to their own interpretations, pursued with seriousness, intensity, and a pursuit of perfection. Becoming recognized as a personal brand is an impressive achievement.
What one person most influenced your cooking style, and how?
Throughout my career I’ve worked with and learned from many head chefs, and each imparted important lessons. I’ve also dined in a wide range of outstanding restaurants, both modern and classical, and drawn inspiration from that mix. This blend of influences helped me shape my own culinary voice. Among my mentors, Robert Mangold, director at Tigerpalast Frankfurt, left a lasting impression: he combines deep expertise and a passion for top-quality ingredients with a clear sense of economic efficiency. That awareness of quality continues to shape my approach today.
What is your favorite food city?
San Sebastián in Spain’s Basque Country is among my favorites—its concentration of Michelin-starred restaurants and constant innovation make it thrilling. New York City is another top choice, with an incredible variety of culinary concepts, trends, and the opportunity to experience many different kitchens and styles.
What do you think the next big trend on the food scene will be?
Cuisine is moving increasingly toward vegetarian and vegan options. The healthy food trend is here to stay and represents a natural, balanced approach to eating that benefits the body. Local sourcing is becoming ever more important, and restaurants will continue to emphasize ingredients from nearby producers.
The Alpina Gstaad
Alpinastrasse 23
3780 Gstaad, Switzerland
tel 41 33 888 9888
thealpinagstaad.ch