Marco Campanella named chef of the year 2025 – rts.ch

“It’s been five years since any new chef scored 19/20, but this year we have finally found Switzerland’s next great culinary talent”: Urs Heller, director of Swiss GaultMillau, is full of praise for words from Marco Campanella who “impresses more every year and continues to evolve in his quest for gastronomic excellence”.

The 32-year-old chef divides his time between two establishments. In summer, he cooks at Eden Roc in Ascona (TI), while in winter, he is in the kitchen at “Tschuggen” in Arosa (GR). According to the guide, “its cuisine is particularly distinguished by its vegetarian and vegan dishes.”

Questioned in 12:30 p.m., Knut Schwander, head of GaultMillau in French-speaking Switzerland, notes that if meat and fish continue to be very valued “and allow us to do magnificent things”, garnishes and purely plant-based dishes “often allow us to leaders to express themselves in new ways, to innovate and progress.”

Seven leaders at 19 points

Six other chefs scored 19 points, namely Tanja Grandits at “Stucki” in Basel, Peter Knogl at “Cheval Blanc” in Basel, Franck Giovannini at “Hôtel de Ville” in Crissier (VD), Andreas Caminada at “Schloss Schauenstein” in Fürstenau (GR), Philippe Chevrier at the “Domaine de Châteauvieux” in Satigny (GE) and Heiko Nieder at the “Dolder Grand” in Zurich. All maintain their level of excellence.

“It is essential to be very careful to only award this rating to a chef who we know or assume will continue to excel. It must not be just a passing step,” explains Knut Schwander. “We like to keep these 19/20s for many years.”

For the second time, Gault&Millau awards the “Green” Chef of the Year distinction for his commitment to cooking sustainably. The award goes to Nicolas Darnauguilhem, from “Pinte des Mossettes” in Cerniat (FR).

The king of pastries is from Geneva

In Geneva, behind the Domaine de Châteauvieux, the Bayview by Michel Roth is the second highest rated establishment in the canton (18). Followed by “L’Atelier Robuchon” and “L’Aparté”, both in Geneva”, and “Le Cigalon” in Thônex, credited with 17. For its first appearance in the guide “FP Journe” in Geneva is credited with a 16/20.

Elected “Pastry chef of the year” 2025 by the G&M, Titouan Claudet is part of the brigade of a 5-star Geneva hotel, “The Woodward”.

A Friborg establishment is rated 18/20. The restaurant “des Trois Tours” has, in fact, progressed by one point, like the “Sommet à Broc” and “La Pinte des Mossettes” in Cerniat which climbed from 16 to 17/20.

No 17/20 in Neuchâtel

In the Jura, the “Maison Wenger” in Noirmont confirms its status (18/20), like “Du Bourg” in Bienne (17). In the canton of Neuchâtel, only “La Croisette” in Locle obtains a 16, but no establishment achieves a score of 17.

Nine establishments obtain at least a 17 in the canton of Vaud. Behind the “L’Hôtel de Ville” in Crissier, the “Restaurant Stéphane Décotterd” in Glion and the “Pic au Beau-Rivage Palace” in Lausanne retain their 18. “Le Berceau des Sens” in the Vaud capital goes from 16 to 17.

Among the discoveries of the year, G&M cites chef Grégory Halgand of “L’Hôtel de Ville” in Ollon (15 points). “La Table des Horlogers” in Le Brassus enters directly into the guide with a 16.

Finally, Valais has three additional 17/20s for a total of eight with “Au 1465″ in Champex-Lac”, the “Gilles Varone” in Savièse” and “La Table d’Adrien” in Verbier. Franck Reynaud of “L’Hostellerie du Pas-de-l’Ours” in Crans-Montana” remains the highest rated Valais chef (18).

Some 880 restaurants, including 96 new ones, 100 gourmet hotels and the 150 best winegrowers in Switzerland appear in the Gault&Millau 2025. One hundred and three chefs move up in rank, 42 ​​lose one point.

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