The Dolder Grand’s Heiko Nieder Named Gault&Millau Chef of the Year 2019

Chef Heiko Nieder, The Dolder Grand

Perched high on a hill above Lake Zurich, The Dolder Grand has been welcoming guests to Switzerland’s financial capital since 1899. A big draw is the enormous spa and contemporary art collection, but then there’s the food. Chef Heiko Nieder oversees one of the highest ranking restaurants in Zurich (recognized with 19 Gault&Millau points and two Michelin stars).

Five years ago, Nieder launched the Epicure culinary festival, a week-long event with gala dinners and expert-led Masterclasses. Some of the world’s top chefs are invited to showcase their gourmet masterpieces at The Dolder Grand. The fifth edition took place in September with chefs, such as Peter Knogl of Cheval Blanc in the Grand Hotel Les Trois Rois in Basel, Yosuke Suga from Tokyo, and Heinz Beck of the three Michelin-star La Pergola in Rome. (Beck also recently opened a restaurant at Brown’s in London.) Epicure has established a reputation as a major event on the city’s culinary calendar.

The Dolder Grand, Zurich

In the latest culinary news from Zurich, Heiko Nieder has been named “Chef of the Year 2019” by Gault&Millau, the prestigious French restaurant guide. He also received his 19th Gault&Millau point for his cuisine, catapulting him into the upper echelons of Switzerland’s top chefs. To celebrate, The Dolder Grand has launched the “Celebration” package which combines a 10-course dinner in The Restaurant with one night’s room accommodations and breakfast. 

Luxury Travel Advisor’s ULTRA Summit

May 21-23, 2019 | Reunion | Kissimmee, FL

This exclusive, invite-only event focused on the luxury travel market brings together world-class travel agency owners and managers with the most opulent, luxury suppliers to cultivate collaboration, share insights, and help carve a path into the future of luxury travel.

Keen to try Nieder’s cuisine? Keep in mind that The Restaurant is in high demand and it’s best to make reservations in advance. A fun way to sample many flavors is to book the amuse-bouche lunch menu. There’s also a private dining room, available for groups of up to 16 persons.

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