The Alpina Gstaad has appointed Francesco De Bartolomeis as its new executive chef, opening a fresh culinary chapter for one of Switzerland’s leading luxury mountain resorts.
The Italian chef will lead the hotel’s culinary direction from the 2026 summer season, bringing a contemporary style shaped by Mediterranean creativity, seasonal produce and precise technical execution. His arrival will also support a wider transformation of the resort’s dining programme, including experience-focused formats and international chef residencies.
De Bartolomeis succeeds Martin Göschel, who departed after the previous winter season following several successful years at the head of the property’s culinary team.
The leadership transition comes as luxury travellers increasingly view gastronomy as an essential part of the overall resort experience. For The Alpina Gstaad, the appointment creates an opportunity to strengthen its restaurants while maintaining the personalised hospitality and welcoming atmosphere associated with the property.
Francesco De Bartolomeis Brings Italian Culinary Identity
Originally from Abruzzo, De Bartolomeis arrives at The Alpina Gstaad with experience developed in acclaimed European kitchens.
His culinary approach combines the warmth of Mediterranean cooking with a modern understanding of presentation, flavour and technique. Rather than relying on unnecessary complexity, he places high-quality ingredients and seasonal produce at the centre of each dish.
The chef aims to express simplicity through honest flavours and careful craftsmanship while creating food that reflects both emotion and a strong sense of place.
This philosophy is expected to align naturally with Gstaad’s luxury tourism appeal. Visitors to the Swiss Alps increasingly seek authentic regional experiences supported by sophisticated service, memorable dining and a relaxed atmosphere.
De Bartolomeis will therefore be responsible for more than menu development. He will guide the broader culinary identity of the hotel while helping each dining venue deliver a distinctive experience.
Resort Restaurants Prepare for Transformation
The appointment coincides with significant changes across The Alpina Gstaad’s restaurant portfolio.
From summer 2026, the property will introduce a series of experience-driven dining formats and culinary residency concepts. These programmes are expected to bring internationally recognised culinary talent to Gstaad while giving returning guests new reasons to revisit the resort.
Monti will continue developing its shared dining identity, creating an environment where families and groups can gather around generous dishes designed for the table. The concept reflects a wider hospitality shift towards sociable dining experiences that feel refined without becoming overly formal.
The hotel’s broader culinary offering also includes the Alpina Lounge and Terrace, the traditional Swiss Stübli and other spaces serving guests throughout the day.
Together, these venues allow the resort to provide different dining experiences, ranging from relaxed Alpine meals to international cuisine and special gastronomic events.
Megu Maintains Its Japanese Culinary Direction
While the wider dining programme evolves, Megu will continue under the culinary direction of Tsutomu Kugota.
The Japanese restaurant remains an important part of The Alpina Gstaad’s international food offering. Its continued leadership provides consistency while other areas of the hotel’s restaurant portfolio undergo transformation.
Maintaining Megu’s established identity will allow the property to balance renewal with continuity. Guests will still be able to access refined Japanese cuisine while discovering new concepts shaped by De Bartolomeis and visiting chefs.
This combination could strengthen the resort’s appeal among luxury travellers who value variety during longer stays. It may also encourage visitors staying elsewhere in Gstaad to visit the hotel specifically for dining.
Culinary Tourism Strengthens Gstaad’s Global Appeal
Food and beverage experiences are becoming increasingly important within Switzerland’s luxury tourism sector.
Travellers visiting Gstaad are drawn by Alpine scenery, skiing, wellness, shopping and year-round outdoor recreation. However, restaurants have also become central to the destination’s international identity.
Distinctive dining can extend visitor stays, generate additional local spending and create travel demand beyond the traditional winter peak. Culinary residencies and limited-time experiences may be particularly valuable during summer, when mountain destinations compete to attract wellness, nature and cultural travellers.
The Alpina Gstaad’s new culinary strategy can therefore contribute to the wider destination economy by supporting producers, hospitality employment and international awareness of Gstaad as a year-round luxury retreat.
Leadership Transition Supports Personalised Hospitality
General Manager Nadine Friedli has positioned the appointment as the beginning of a new chapter for the resort.
De Bartolomeis’s personality, international experience and distinctive culinary style closely reflect the hotel’s focus on artistry, warmth and personalised guest service.
His challenge will be to introduce innovation without losing the comforting and approachable character that luxury travellers increasingly expect. Modern resort dining must combine exceptional ingredients and technique with flexibility, emotional connection and a genuine sense of welcome.
The Alpina Gstaad has also recognised Martin Göschel’s contribution to its culinary reputation and the memorable experiences created during his tenure.
With De Bartolomeis now taking control of the kitchen, the resort is preparing to build on that foundation. The appointment, restaurant evolution and planned residency concepts signal an ambitious new era in which gastronomy will remain central to The Alpina Gstaad’s world-class hospitality experience.
For more travel news like this, keep reading Global Travel Wire
