When others are celebrating, they are in the kitchen: the region’s top chefs face their most stressful time of the year during Christmas and New Year’s Eve. Amid culinary brilliance and immense pressure, it becomes clear how passion and teamwork keep the fire alive.

Cooking to the limit – the culinary fireworks of Top Chefs
Christmas, New Year’s Eve, high season in the region – and in the kitchen. Diners often don’t realise what lies behind their plates: immense pressure, exceptional performance, and intense stress. How do the region’s star chefs handle it? We asked them.

“The toughest day is December 26th – people are over Christmas menus, everyone wants something different, and it’s chaos in the kitchen, let me tell you,” says Franz W. Faeh with a laugh. For the head chef of the renowned Palace Hotel, high season in the gourmet kitchen is not for the faint-hearted. Faeh describes the art of cooking during the festive season as a “high-performance sport,” where the guest is always king in the Palace. “Our guests have many wishes, and we make sure to fulfil them,” says Faeh, who began his career with an apprenticeship at the Palace Hotel.

With a team of 40 chefs under his leadership, the Palace kitchen is the largest in the Saanenland. For Faeh, good leadership is all about humanity: “As a chef, you must perform just like everyone else in the kitchen because, in my opinion, teamwork is the key to success.” This sentiment is echoed by his peers Simon Richard and Martin Göschel.

Creative culinary arts
Simon Richard, head chef and tenant of the Rössli in Feutersoey, emphasises creativity with his team: the menu changes almost weekly. “If you don’t bring creativity and, above all, passion to cooking, then you’re probably in the wrong place,” says Richard. Like the Palace, he opted for a set menu on New Year’s Eve: “A set menu is easier to plan and helps reduce pressure on such a special night.” Martin Göschel, head chef of the “Monti” and “Sommet” restaurants at The Alpina Gstaad, offered an alternative to the traditional New Year’s Eve menu: a buffet with live cooking stations. “Creativity doesn’t always have to be on the plate. With live cooking stations, we offered guests a completely new experience,” he explains.

Positive stress with addictive potential
“It’s not really stress if you love what you do,” says Göschel with a laugh. Richard adds, “For me, the greatest reward is satisfied guests.” Faeh agrees: “I could never do a regular nine-to-five job; I’d never want that.”

Passion shines through in conversations with all three chefs. “Without passion, it’s impossible to deliver this level of performance throughout the season,” says Faeh, who finds balance in the off-season through nature and cooking with his partner. Richard is an avid golfer and consciously takes time to unwind. Göschel turns to endurance sports and reading for relaxation.

The pressure of perfection
Although their passion makes stress more manageable, the chefs admit to feeling a certain amount of pressure. “The real challenge is the pressure you put on yourself,” says Faeh, explaining his commitment to consistently offering guests topnotch cuisine. Richard highlights the financial challenges of running a restaurant, while Göschel states plainly: “We want that second star.”

BASED ON AVS | EOP

Franz W. Faeh

Culinary Director at Gstaad Palace

Born and raised in Gstaad, Franz W. Faeh started helping out in the kitchen as a child and later apprenticed at the Gstaad Palace. After several years in Asia, he returned nine years ago to take the helm as head chef. “I’m not leaving here – this is home,” he says.

3 Questions for Franz W. Faeh:
New Year’s Eve in focus: This is a night full of expectations. How do you make it an exceptional guest experience despite the extra pressure?
Every evening during high season comes with high expectations. New Year’s Eve is no exception.

Where do you draw creativity from, especially under time and performance pressure?
(Points to his team.) The younger team members keep me on my toes – the exchange with them always sparks creativity.

How do you personally handle the pressure of delivering excellence every day? Has your approach changed over the years?
During the off-season, I consciously take time to unwind. But during high season, I thrive on the stress – it’s what drives me.

From the Palace scrapbook | Photograph: Elisa Oppermann

Simon Richard

Head Chef and Proprietor of Restaurant Rössli in Feutersoey

Since 2019, Simon Richard and his partner Sabine Köll have managed the Rössli in Feutersoey. Before venturing into self-employment, he gained valuable experience at prestigious establishments like Bumann’s “Chesa Pirani” in La Punt and Robert Speth’s “Chesery”.

3 Questions for Simon Richard:
The Rössli is known for its regional focus. How do you balance this philosophy with the creative demands of your cuisine?
Regional and seasonal constraints don’t limit creativity. We brainstorm and develop new dishes together as a team.

Do you have a special New Year’s tradition in your kitchen or menu?
Before the evening starts, I like to have a team meeting to ensure everyone knows their responsibilities. It prevents questions during service.

What role does guest feedback play in your daily work, especially on peak days like New Year’s?
Guest feedback is the most important thing for me. It’s what fuels my motivation and passion, especially during the high season. New Year’s Eve is no exception.

Photograph: Restaurant Rössli Feutersoey

Martin Göschel

Head Chef at The Alpina Gstaad

Since 2017, Martin Göschel has overseen four restaurants at The Alpina Gstaad, earning 18 Gault Millau points. He trained at Hotel Ritter in Durbach, Germany.

3 Questions for Martin Göschel:
What role does creativity play in your kitchen, and how do you tackle the challenge of constantly developing innovative dishes?
I read a lot about new trends in gastronomy and draw inspiration from nature. Creativity doesn’t always have to be on the plate – it can also come from offering guests a new experience.

What originally inspired you to become a chef?
Several role models inspired me to pursue cooking. I’ve always loved experimenting.

How do you and your team manage guest expectations and the pressure of prestigious accolades?
Guest feedback is paramount – satisfied guests who return are the ultimate goal. Of course, we have a Michelin star and aim for a second. That’s a clear objective!

Photograph: The Aplina Gstaad