In the run-up to the Culinary World Cup 2022, Switzerland was still considered an outsider, according to a statement from the Swiss Culinary Federation. The national teams from Norway and Sweden were favourites. But the Swiss team was convincing and the jubilation of the team, the coaching staff and the accompanying fans knew no bounds at the award ceremony. The Swiss team excelled at the “Chef’s Table”, for which they were allowed to prepare finger food, a cold plate, a vegan dish, a main course, a showpiece, a dessert and petits fours. The team was rewarded with gold for their creations. The “Hot Kitchen” task, for which the team had to cook a three-course menu for 110 people, also succeeded with absolute perfection. And the victory in the individual category “Showpiece” also went to a member of the Swiss national team.

“For me it is a great honour to cook in the national team, it has always been a little dream of mine,” says Manuel Zünd about his participation. The 33-year-old, who started his career with an apprenticeship as a chef at the Victoria-Jungfrau Grand Hotel & Spa in Interlaken, has already been successfully involved in competitive cooking in various teams. In the national team he now works together with eight other chefs and invested a lot of leisure and time in the run-up. “We trained intensively for two and a half years, in addition to our regular jobs. Manuel Zünd is head chef at the AlpenGold Hotel in Davos and coordinates around 50 employees who provide the highest level of enjoyment in four restaurants with a wide variety of offers. “What makes this service successful also benefits the guest at the AlpenGold Hotel in Davos,” says Mario Gubi as General Manager. “The demand for quality, the coordination of the processes in the team and the perfect craftsmanship also show in the daily work. The team’s work can also be experienced live at the AlpenGold Hotel: In the show kitchen of the “Sapori” restaurant, Chef Manuel Zünd and his brigade celebrate Italian cuisine with great passion. In addition to Italianità, the hotel offers other culinary experiences. In the “Cheese Factory”, fondue and raclette are prepared in the traditional way, using specialities from regional producers. The fusion cuisine – Japan meets Peru here – of the rooftop restaurant “La Muña” convinces with freshness and diversity. The dishes – often composed of raw and marinated ingredients – are prepared à la minute by the kitchen team. And in the lounge bar “Nuts & Co.”, the team serves local as well as international classics from noon until late at night, accompanied by a sparkling selection of cocktails and wines.