- Marco Campanella is the “Chef of the Year 2025”.
- He is the head chef of the restaurant “La Brezza” in the Hotel Eden Roc in Ascona.
- The Swiss edition of the Gault Millau gastronomy guide awarded it 19 out of 20 possible points.
Marco Campanella has received the “Chef of the Year 2025” award from the Gault Millau gastronomy guide. He is the head chef of the restaurant “La Brezza” in the Hotel Eden Roc in Ascona. Gault Millau awarded the 32-year-old with 19 out of 20 possible points.
Marco Campanella received 19 out of 20 possible points from Gault Millau.
Gault Millau/David Biedert
Campanella fascinates with its incredible sauces, its versatility, its talent and its ability to inspire a young team for its mission, the restaurant guide’s jury wrote in a statement. What also sets him apart is that he makes vegans happy “with the utmost ease”.
Club of 19 points
The German-born man with Italian roots cooks in the “La Brezza” restaurant in the Hotel Eden Roc in Ascona in the summer and in the “Tschuggen” in Arosa in the winter. So far, seven chefs have received 19 points: Tanja Grandits (Basel), Peter Knogl (Basel), Franck Giovannini (Crissier VD), Andreas Caminada (Fürstenau GR), Philippe Chevrier (Satigny GE), Heiko Nieder (Zurich) and Marco Campanella (Ascona).
What is Gault Millau?
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Gault Millau Switzerland is a restaurant and hotel guide that specializes in evaluating and recommending upscale restaurants and hotels in Switzerland. Originally founded in France, Gault Millau has established itself in many countries and is considered one of the leading authorities in the field of gourmet criticism, alongside the Michelin Guide.
Gault Millau Switzerland tests and rates restaurants based on the quality of the food, the creativity of the cuisine, the service and the atmosphere. Judgment is based on points (up to 20), with special recognition given to chefs who receive between 13 and 20 points. Restaurants with particularly high ratings also receive special awards
The discoveries of the year are Dan Rodriguez-Zaugg and Alejandro Polo (“Sommerlust”, Schaffhausen, 15 points), André Kneubühler (“The Omnia”, Zermatt, 16 points), Quentin Philippe (“Arakel”, Geneva, 15 points) as well Joao Antunes (“Villa Emden”, Isole Brissago TI, 14 points).
Nicolas Darnauguilhem was named “The Green Chef of the Year”. Darnauguilhem meets the strict requirements of Bio Suisse and continues to impress the testers. He therefore receives a new 17 points.
“Swiss star” in Mauritius
Roman Götsch was honored as a “Swiss star abroad”. The general manager runs the “One&Only Le Saint Géran” resort in Mauritius with “inspiring restaurants,” as the statement says.
880 restaurants, 100 gourmet hotels and the 150 best Swiss winemakers are listed in the Gault Millau 2025 guide. 103 chefs advance, 42 lose a point.
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