Gourmet Spring

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Every year, the restaurant guide GaultMillau honours young talents who shape Swiss gastronomy with new ideas and a fresh style. The “Rising Stars of the Year” represent a generation of chefs who combine classical techniques with international influences while developing a distinctive personal signature.

For 2026, GaultMillau places four names in the spotlight – personalities who have gained remarkable attention in the Swiss restaurant scene within a short time.

Reto Brändli – A Comeback in Ticino

Reto Brändli celebrates an impressive comeback at “Ecco” at Giardino Ascona. After positions in St. Moritz and Berlin, the chef from Schwyz returned to Switzerland and seamlessly built on his earlier successes. His cuisine now focuses more strongly on aromatic intensity and powerful flavours. The concept resonates with guests – and immediately earns the restaurant 18 GaultMillau points.

Gault Millau Aufsteiger des Jahrs4 — Reto Brändli

Marcel Koolen – New Calm in Vals

At “7132 Silver” in the 7132 Hotel in Vals, Marcel Koolen has taken on a demanding task: succeeding prominent predecessors. After an intense personal and culinary development, the Dutch chef now presents a menu that feels both independent and surprising. His style has become more personal – and is likewise awarded 18 points.

Gault Millau Aufsteiger des Jahrs3 — Marcel Koolen

Armel Bedouet – Rising Star of Romandy

In western Switzerland, Armel Bedouet is attracting attention at “L’Aparté” in Geneva. The French chef works with a team of around fifteen cooks and combines finely balanced vegetable dishes with outstanding seafood. A fisherman from Brittany delivers fresh fish and crustaceans every day – the basis for a cuisine that is also honoured with 18 points.

Gault Millau Aufsteiger des Jahrs — Armel Bedouet

Dario Moresco – Italian Modernity in Zurich

The fourth member of the quartet is Dario Moresco, who is making waves at the restaurant “Orsini” at Mandarin Oriental Savoy Zurich. In a short time, he has proven that Italian cuisine can be reinterpreted even in a demanding fine-dining city like Zurich. His modern, precise cuisine receives 17 points – making him one of the most exciting young chefs on the scene.

Gault Millau Aufsteiger des Jahrs2 — Dario Moresco

A New Dynamic in Swiss Cuisine

The four “Rising Stars of the Year” exemplify a generation of chefs who combine international experience with a strong regional product culture. Whether in Ticino, Graubünden, Geneva or Zurich – Swiss gastronomy continues to evolve dynamically and shows just how diverse fine dining can be today.