Sven Wassmer
With patience, perseverance and the right feeling for the times and his surroundings, Sven Wassmer (born in 1986) has developed his unmistakable style with the products of the Alps throughout his career and found a unique expression of his culinary personality with his contemporary, nature-oriented cuisine.
At the „Sven Wassmer Memories“ restaurant in the Grand Resort Bad Ragaz, Wassmer has reached his career’s (temporary) pinnacle. With a rating of three stars in the „Guide Michelin“, the Fricktal native is one of the youngest chefs ever to belong to the small circle of around 140 chefs worldwide with this top rating. 18 points in the GaultMillau as well as other awards are further signs of the quality of his work.
Philosophy of Alpine Cuisine
Home is not a place but a feeling, they say. Connection to where Sven Wassmer lives is the foundation of his work as a chef and is a fundamental starting point for all his ideas.
The products of the Alps and the nature of this fascinating region, with its intense expressions in terms of seasons and climatic changes, shape Wassmer’s cuisine. Where people, animals and plants have to work hard for something to grow and thrive, he finds the basis for his work
