The Kulm Hotel St. Moritz welcomes Mauro Colagreco: From mid-December 2020 to March 2021, the chef, who has three Michelin stars, 18 points and four Gault Millau toques, will take over the pop-up restaurant "the K", which was previously run very successfully for three years by star chef Tim Raue. Heinz Hunkeler, General Manager at the Kulm Hotel: "We are delighted that, following the very successful collaboration with Tim Raue, we have now been able to win over another renowned figure in the industry in the form of Mauro Colagreco. Our guests were already able to experience his culinary skills in 2017 at the Kulm Country Club and we are sure that he will conjure up completely new taste explosions for "the K". We are already very excited about the ideas he will present to our guests in the coming years."

Intense palate experience

Mauro Colagreco's cuisine is characterised by a particularly intense variety of flavours, in which the particularities of the respective surroundings always play a role. The native Argentinean with Italian roots does not allow himself to be pinned down to one style, either in his restaurant Mirazur in the south of France or in "the K". His kitchen team is just as multicultural as he is, and their taste-intensive creations cannot be reduced to one region. At the Kulm Hotel St. Moritz, Mauro Colagreco will be present in person on selected dates, otherwise his Chef de Cuisine, Paloma Boitier, will be in charge. 44-year-old Mauro Colagreco sees his art as rooted in the region but always globally inspired. In 2001, he set off for France straight after his training and completed his first internship with Bernard Loiseau at the three Michelin-starred restaurant La Côte d'Or, where he stayed until 2003 as demi-chef de partie. He then moved to Paris before settling in Menton in 2006 and opening the Mirazur restaurant. After only one year, Mauro Colagreco received his first Michelin star. In 2009, Mauro Colagreco was also named 'Chef of the Year' by the Gault&Millau restaurant guide and was the first non-French chef to be awarded this title. The second Michelin star followed in 2012, and the third in 2019. Paloma Boitier, his chef de cuisine at the Mirazur restaurant, is no less creative at only 25 years of age, and pays particular attention to the imaginative presentation of dishes.

About the Kulm Hotel St. Moritz

The Kulm Hotel St. Moritz has 164 rooms and suites, seven restaurants and three bars, its own 9-hole golf course and a modern spa on 2,000 square metres. The luxurious grand hotel looks back on an eventful and historic past. In 1864, winter tourism was launched here by hotel pioneer and former owner Johannes Badrutt. To this day, the Kulm Hotel has undergone constant development by the charming hosts Jenny and Heinz E. Hunkeler. 66 rooms and suites were redesigned by the French star architect Pierre-Yves Rochon, and further rooms underwent a soft renovation. The highlight since the winter season 2016/17 is the Kulm Country Club in the historic, newly designed ice pavilion in Kulm Park with restaurant and bar, which bears the signature of architect icon Norman Forster.

For more information, see: www.kulm.com

Picture credits: Kulm Hotel St. Moritz, Matteo Carassale