A TASTE OF SUMMER
Welcome to summer in the Swiss Alps, where long days, fresh mountain air and pleasantly cool evenings define the season and where, perhaps more than ever, the mountains offer a sense of comfort, space and quiet reassurance. This summer season marks my 30th anniversary at the Gstaad Palace. I feel both humbled and deeply honoured to have spent more than a quarter of this hotel’s history helping to shape its path. The Palace is more than a place of work to me—it is part of my family’s story. My grandparents devoted themselves tirelessly to acquiring it, and my parents carried it forward with great dedication.
Today, I am proud that it remains one of the last familyowned and managed luxury hotels in Switzerland. For 113 years, the Palace has stood at the heart of Gstaad, welcoming generations of guests and creating memories that linger well beyond their stay.
What makes the Palace truly special, however, is our team, many of whom have been with us for more than a decade, whose dedication, continuity and genuine care create the atmosphere our guests value so much. Some of our summer highlights are simple: enjoying great meals on our terraces or a refreshing swim in our Olympic-sized outdoor pool. This year, we are also particularly pleased to introduce Gildo’s al Fresco, our new Italian restaurant, celebrating the joy of dining outdoors in a truly unique setting. Whether you are exploring the mountains, enjoying the calm of a cool alpine night, or gathering around the table with family and friends, the Palace offers a summer experience defined by natural beauty, atmosphere and genuine hospitality.
We look forward to welcoming you to the Palace for a truly delightful summer stay.
Sincerely,
Andrea Scherz
THE ART OF DINING AT THE PALACE
Recently, a long-time dear friend chose to end our friendship. Why? Because after 7.00 p.m., we kindly asked his wife to change her moon boots and for him to change his winter shoes before dining at the Palace.
This unpleasant episode made me reflect… Are we doing the right thing? Is dining at the Palace simply about satisfying one’s hunger? Or is it something more?
For us, dining has always been a form or art. It is a shared experience between our guests and the many people behind the scenes who work every day to create an atmosphere that makes an evening feel special.
On our side, the experience begins long before the first guest arrives. It starts with the design of our restaurants, created with great care and attention so that the setting already invites you to enjoy the evening. Each season, together with our chefs, we develop new menus, thinking about what our guests might enjoy and which flavours will best capture the moment.
The choice of ingredients is equally important. We search for the right products and the right suppliers, always with the aim of maintaining the quality that we believe belongs to the Palace.
Many other details quietly come together as well. The Hotel Manager Vittorio carefully selects the musicians who accompany the evening. Our Executive Housekeeper Michaela ensures that our team looks elegant in their new uniforms and, together with the florist, makes sure that the dining rooms are beautifully decorated.
Our guest relations team, led by Barbara, works tirelessly to accommodate reservations and ensure that our hotel guests always find their place at the table.
But the art of dining is not created by the hotel alone. It is something we share with you.
Guests choose the occasion, the company, and sometimes even a special outfit. Madame may select a lovely dress, Monsieur perhaps a jacket for the evening. These small gestures are not about formality, they simply help create the festive atmosphere that makes dining out feel like an occasion. And on the positive side, many of our guests tell me that they appreciate the fact that we still try to maintain a certain elegance in our house. In a world that has become more casual in many ways, they enjoy the opportunity to experience an evening where a little style and etiquette still play their part.
In the past, guests often arrived on foot from their chalets, carrying their evening shoes in a small bag and changing before entering the restaurant. It was part of the ritual of the evening. And even today, a short walk to the Palace can be a wonderful way to begin the night opening the appetite on the way in and helping the digestion on the way home.
Dining at the Palace is therefore never just about food. It is about atmosphere, elegance, and the pleasure of sharing a moment together.
Let us continue this beautiful art of dining together. I look forward to welcoming you soon again at the Palace.
Andrea Scherz
Palace cloackroom in the 60s
Friday 19th June –Saturday 5th September
Daily from 6.00 pm – 9.30 pm
venue - garden
Dress Code
Gentlemen are also kindly asked to refrain from wearing open-toe shoes or shorts. Caps and hats, coats, hoodies, hiking, t-shirts, ripped jeans and sport shoes are not permitted in the restaurants and bars in the evening. Should heavy rain or storm require dinner to be served indoors at Gildo’s, we kindly ask guests to follow the dress code accordingly.
Gildo’s al Fresco is all about a relaxed summer atmosphere, where no specific dress code applies. Dogs are also very welcome to join. However, we kindly remind you that in the Lobby and in the hotel’s other restaurants, the following dress code applies: Gentlemen are asked to wear a jacket from 7.00 pm in Le Grill, the Bar du Grill and the Veranda section of Le Grand.
A TASTE OF ITALIAN SUMMER
from Friday 19th June 2026 open Daily from 6.00pm – 9.30pm
For the 2026 summer season, the Gstaad Palace is launching a new culinary experience: Gildo’s al Fresco.
Whilst Gildo’s has long been a fixture at the Palace during the winter months, Gildo’s al Fresco now offers a summery take on the popular restaurant. The motto? Simple, lively and all about the Mediterranean way of life.
The concept brings the colors, scents and atmosphere of an Italian summer’s day to Gstaad. Sunny shades of yellow, deep green and natural materials create an environment reminiscent of a small, stylish trattoria brimming with joie de vivre. The only difference is that instead of a light sea breeze, fresh mountain air blows through.
Culinary-wise, the focus is on light Italian summer cuisine. Fresh antipasti, classic pasta dishes, selected fish and meat specialties, and well-known dolci feature on the menu. A particular highlight are the pizzas: baked in a traditional pizza oven, they bring the unmistakable taste of Italy to
every plate. The Pizza Montanara comes highly recommended.
The design of Gildo’s al Fresco bears the signature of Raffi Otto, Atelier 72 in Zurich. He has been designing restaurants for years and has developed a keen sense of how spaces feel. For Gildo’s, he works with what is already there: light, materials, proportions. A place that feels completely natural. With a keen eye for both the big picture and the small details, he has now brought Gildo’s al Fresco to life.
Visually, too, the connection to the well-known winter restaurant remains: the logo is therefore deliberately modelled on the original Gildo’s. Only one small change gives away the summer version –Gildo Bocchini, the long-standing maître d’hôtel and namesake of the restaurant, now wears a summery hat to match the theme.
Come along and enjoy an Italian summer evening in the Saanenland!
Reservation required. please contact us at +41 33 748 50 00 or guestrelations@palace.ch - For further information: palace.ch
MR SCHERZ
30 YEARS AS GENERAL MANAGER & OWNER
From childhood memories in the corridors of the Gstaad Palace to three decades of leadership at its helm.
30 years at the Palace does it feel like a long time, or has it passed in the blink of an eye? What do you remember about your first day?
In many ways, it feels like yesterday. I started in the summer season of 1996, and my first day was less of a formal beginning than a kind of homecoming. Victor Ferrari, who was Rooms Division Manager at the time, welcomed me and introduced me to my role as a receptionist. I had known him for many years, and of course I had known the hotel since childhood. I even already knew many of my colleagues at reception. So it did not feel like entering a new workplace, but rather like stepping into a large family gathering. I was welcomed very warmly by everyone.
What was it like to begin your career at the front desk?
It was quite an adjustment at first. Before that, I had worked with InterContinental, which was already very digitalised. At the Palace, things were still done in a much more traditional way. Reservations were managed in large physical books, with room numbers on one axis and the dates of the entire season on the other. We would carefully draw lines in pencil to indicate who was staying where and for how long. It required a great deal of precision and a good eraser. But it was also a wonderful way to learn about the hotel.
Very quickly, I knew all the rooms and their layout by heart.
A few years later, you became General Manager. What do you remember most clearly from that transition?
I took over on 1 January 2001. It was an important moment, and not without its challenges. Quite early on, I realised that some of the structures within the management needed to be reviewed. We discovered irregularities in the bookkeeping, which meant I had to make a difficult but necessary decision and part ways with a member of our management at the time. It was not an easy situation, but it led to a complete overhaul of our internal processes from accounting and cash management to approvals and controls. It was a demanding lesson early in my leadership, but also a very valuable one. It taught me how important it is to run the hotel in a correct, transparent and rigorous way.
Looking back over the past three decades, which milestones stand out most to you?
There have been many, both joyful and difficult. One important highlight was the construction of the Spa in 2007. At the time, it was a major investment around 20 million Swiss francs, including the underground staff car park. What makes me especially proud is that, nearly twenty years later, the space still feels contemporary and continues to meet the expectations of our guests.
Of course, there have also been more personal and difficult moments. Losing my brother in 2014 and my father in 2021 were profound losses. And then there was COVID, which was an immense challenge for the entire
hospitality industry. Coming through that period was something very significant for all of us.
How has your role as a leader evolved over the years?
In the beginning, the organisation was much smaller and I was extremely hands-on. I was closely involved in the daily operations and worked side by side with all departments. Today, the hotel has grown considerably. Our revenue has doubled, but so has the administrative complexity. As a result, my role has changed. I am now less involved in the day-to-day running of the hotel. That responsibility largely lies with our Hotel Manager, Vittorio di Carlo. My focus today is much more on oversight, strategy and finances. The structure for me may be leaner, but the work has certainly not become lighter if anything, it has become more complex.
The Palace is clearly very personal to you. How do you balance emotional attachment with strategic decisionmaking?
There is undoubtedly a strong emotional bond. The hotel has been in my family for three generations. I sometimes say it is like my big sister it is not just a building, but almost a living being.
At the end of every season, when the hotel closes, the guests leave, the team disperses and everything becomes quiet, I still feel emotional. But perhaps it is precisely because of that attachment that I am so determined to make the right decisions. I want the hotel to flourish not only today, but also for the generations to come.
Hospitality has changed enormously over the years. What has changed the most in your eyes?
Without question, the pace. Everything moves much faster today. In the past, confirmations were sent by letter, then by fax. Now everything happens instantly by email.
One development I find more challenging is the growing misuse, and at times abuse of online review platforms. Feedback is, of course, valuable. But there are moments when these tools are misused, for example when guests attempt to use negative reviews as leverage for compensation. That is not always an easy aspect of modern hospitality.
Do you have a favourite place in the hotel?
I love every corner of the Palace, but if I had to choose, it would be the roof especially the penthouse suite. Standing there and looking out over Gstaad and the mountains is very special. I have always loved that perspective. Apparently, even as a child, I spent a great deal of time staring out of the window my school reports mentioned it. That has clearly never changed.
And what about a favourite memory?
It is difficult to single out one particular moment. For me, the most meaningful memories are linked to seeing the hotel evolve when we renovate, improve, invest and continue to move forward. And naturally, seeing happy guests is always deeply rewarding. Whether they are leaving after a holiday, a wedding or another special occasion, it stays with me when people depart with a smile.
How would you describe the Palace in one sentence?
It is not just brick and mortar it is a living being, and in a way, part of my family.
With such an intense rhythm during the season, how do you switch off?
In summer, I love going e-biking. The mountains and valleys here are simply extraordinary.
Even after all these years, I am still deeply in love with this landscape. One of my favourite routes is through the Turbach Valley up towards the Hornberg. It is breathtaking.
Was there someone who inspired you particularly along the way?
Without question, my grandfather. He was a deeply inspiring figure. In 1947, he gathered 22 friends and guests to help him purchase the hotel. At the time, he owned only a small share himself, but he had a very clear vision: one day, he wanted to become the owner.
He asked those early investors to promise that, when he had the means, they would sell their shares back to him. Over the following decades, he did exactly that, buying them back one by one, saving every franc he could. In the end, he owned 97 percent of the hotel.
It was not an easy period. The hotel had gone through wars and economic crises, but he believed in it wholeheartedly. That conviction, and the way he dedicated his life to the Palace, has always stayed with me.
Mr Ernst Scherz-Bezzola Grandfather of Mr Andrea Scherz
Ernst Scherz & Andrea Scherz Rennovation of the Spa in 2007
SEAFOOD NIGHT FONDUE NIGHT
From 19 June - 5 September
From 7.00 pm
There is something wonderfully unexpected about enjoying seafood in the middle of summer, beneath the shade of a tree. Surrounded by nature, dinner becomes less formal, yet somehow even more memorable.
CHF 250 per person
CHF 125 per child under 12 years old
OFFERED BY THE GSTAAD PALACE children from 1-3 years old
CULINARY CREDIT
Value of CHF 50 per person, per day for hotel guests
VENUE Garden
(In case of rain, either on La Terrasse or in Le Grand)
From 19 June - 5 September
From 7.00 pm
Fondue in summer has a charm of its own. Served beneath a tree, with long daylight hours and mountain air, it feels playful, convivial and distinctly Swiss. It is a different way to enjoy a classic less about winter tradition, and more about sharing a simple, joyful moment outdoors.
CHF 160 per person
CHF 80 per child under 12 years old
OFFERED BY THE GSTAAD PALACE children from 1-3 years old
CULINARY CREDIT
Value of CHF 50 per person, per day for hotel guests
VENUE Garden
(In case of rain, reservation is cancelled)
For reservations, please contact us at least 24 hours before at +41 33 748 50 00 or guestrelations@palace.ch For further information please visit palace.ch
SUNDAY BRUNCH NATIONAL DAY
Every Sunday
From 26 July - 16 August
Make Sundays something to look forward to with our relaxed brunch experience. Enjoy a selection of fresh pastries, fine cheeses, seasonal fruits, and live cooking stations. Settle into a warm, inviting atmosphere with beautiful views, refreshing drinks, and easy moments shared with family and friends.
CHF 145 per person
CHF 70 per child under 12 years old
OFFERED BY THE GSTAAD PALACE
children from 1-3 years old
VENUE
La Terrasse or Le Grand
Saturday 1 August 2026
From 6.30 pm
Celebrate Swiss National Day on 1 August with a warm and welcoming dinner inspired by our alpine traditions. Enjoy comforting Swiss dishes, a relaxed atmosphere, and beautiful mountain views. A joyful evening to share good food, good company, and the spirit of Switzerland together.
CHF 240 per person
CHF 120 per child under 12 years old
OFFERED BY THE GSTAAD PALACE children from 1-3 years old
INCLUDED IN THE CULINARY CREDIT for hotel guests
VENUE
La Terrasse and The Lobby Bar Terrace (In case of bad weather, in all of our restaurants)
Reservation required, please contact us at +41 33 748 50 00 or guestrelations@palace.ch
For further information please visit palace.ch
17 June – 5 September
Claudio Messina & Antonella
Arancio
Restaurants
9 August
from 12.30 pm – 2.30 pm
The Dixieland
Bulls Band & Istvan Varga**
During Palace Brunch
26 July, 2 & 16 August
From 12.30 pm – 2.30 pm
Duo Andreas Kolly**
During Palace Brunch
1 – 22 August
Youri Farkas & Ses Tziganes
Restaurants
THE WEEKLY SESSIONS
1 August
During Swiss National Day:
from 6.30 pm – 7.30 pm
Echo vom Stockhorn*
Listen to traditional Swiss Alphorn music
from 6.30 pm – 7.30 pm
Kummerbuebe
Saanenland*
Yodelling Choir
from 7.30 pm – 11.00 pm
Orchestre Bernard Henchoz*
Traditional Swiss Folklore Music
Marcel Reichenbach*
See traditional white Saanen goats around the hotel
11.30 pm – 2.00 am
Dora Live Band*
GreenGo
* Restaurant reservation required for Swiss National Day
** Restaurant reservation for Palace Brunch
Please contact +41 33 748 50 00 or guestrelations@palace.ch for reservations
A CULINARY PASSING OF THE TORCH
"I STOLE A LOT OF MY MOTHER’S COOKING"
In September 2026, Luca Gatti will be taking over the role of Executive Chef from Franz W. Faeh, better known as Chef Franz. The Italian-born talent began at the Gstaad Palace on his last day of hotel management school twenty years ago – and has since worked his way up from commis to the top of the Palace kitchens.
Luca, how did your childhood influence your relationship with food?
I grew up in a small town in the countryside outside Milan, where I spent most of my time outdoors. And naturally, as an Italian, I soon began to discover authentic, traditional products, and savour their flavour. My mother was my first culinary role model. I “stole” a lot of her cooking with my eyes. Otherwise, I made too much of a mess, and she would get mad at me.
When did you know you wanted to become a chef?
It was during my first season here at the Palace. I was 18 years old when I joined the Gstaad Palace family. I started here on my last day of hotel management school in Italy and quickly realized that this place is my passion. Without passion, you will never make it as a chef.
Do you remember your first day in the Palace kitchens?
I remember it very well! I was completely amazed by the size, the organization, and the knowledge of the team. My first thought was, “One day, I will make it in this kitchen”. I spent most of my formative years in a Catholic school run by priests with rigour and discipline. This has shaped my work ethic and enabled me to get where I am today.
Taking over as Culinary Executive is both an honour and a responsibility. What does that transition mean to you personally?
After so many years of hard work and sacrifice, I can say, I have made it. Following in the footsteps of all the great chefs who I have had the fortune of working and growing together is an honour. Being able to continue their story fills me with pride and makes me work even harder to always excel for our guests.
How would you describe your culinary signature, and how has it evolved over the years?
My cuisine is Mediterranean, always based on top quality products, refined yet full of true flavour. Over the years, I discovered how fusing different cultures and products creates a new bouquet of flavours.
How do you balance respect for tradition with your own creative vision?
My vision of Palace cuisine is very much rooted in tradition. We must never forget history, but we must always make it great. At the same time, we must keep up with the times, with new techniques as well as the increased sophistication of our guests. A big ingredient for the Palace’s magic is its ability to blend the classic with the new.
How do you maintain a strong culinary culture?
As for culinary culture, I am constantly taking courses, read books, stay curious, and maintain my passion. But the most important thing is inspiring your team by instilling trust and responsibility, making them feel like they are part of a real family. This creates a very strong relationship.
How has your predecessor, Chef Franz, inspired you?
I have had the honour to work with Chef Franz for the last ten years. He has taught me how to stay calm even during the wildest storms, and, above all, how to relate to the team and coworkers on a human level, fostering kindness. He has also shared with me his many little secrets that, naturally, cannot be passed on.
What is your long-term vision for the culinary identity of the Gstaad Palace?
My vision of the Gstaad Palace cuisine includes classic cuisine that represents its history and character, enhanced by many new additions. Our strength lies in knowing how to create what our guests desire, and in making them happy to have been here with us in this great family. Our job is to transform a holiday into a lasting memory that stays in their hearts.
Saanen News
GSTAAD - SAANENLAND, A TRUE PARADISE
SUMMER 2026
For an unforgettable Summer in the mountains
GSTAAD.CH/SUMMER
Regional Products -The taste of Gstaad
In Gstaad, regional products are far more than culinary specialities; they are a reflection of the destination’s identity. Rooted in alpine life, shaped by craftsmanship and inspired by the landscape, they embody a way of living that values authenticity, quality and a strong connection to place. Under the label “ÄCHT – VO HIE” meaning “truly from here”, the region brings together products that stand for enjoyment, tradition and local character. To carry this distinction, at least three of four criteria must be met: the product must be grown, made, developed or carefully nurtured in the region.
Among the most emblematic regional products is, naturally, cheese. Alpkäse and Hobelkäse hold a special place in the culinary culture of the holiday region Gstaad and reflect the richness of the mountain pastures from which they come. One of several producers are Antonia and Dominik Matti. On the Bodme Alp, near the Wispile middle station, they spend the summer months with their family and cows at altitudes of up to 1,800 metres. The animals produce milk that is transformed into handmade cheeses with a distinctive flavour shaped by the alpine environment. Each wheel expresses the purity and character of the mountains.
Yet Gstaad’s regional identity extends well beyond cheese alone. One particularly distinctive speciality is Saanen mustard, a product deeply rooted in local history. Produced by Franziska Bach, Andrea Sprenger or Leonie Müller Saanen mustard combines tradition with a surprising richness of flavour. Its ingredients tell the story of the region itself: cherry brandy recalls the orchards that once dotted the valley, while spices such as galangal, cinnamon and cloves reflect historic trade routes and exchanges. As each family keeps its own recipe, no two Saanen mustards are ever quite the same, making every jar a small expression of heritage and
Another beautiful example of regional production can be found at the Alpenruhe Foundation in Saanen, where sweet and savoury delicacies are lovingly crafted by people with disabilities. Many ingredients come directly from the foundation’s own garden, and the range changes with the seasons, following the rhythm of nature. Together, these products illustrate what makes the region so special: a genuine commitment to locality, human care and artisanal excellence. More than souvenirs or gourmet treats, they are the taste of a region that remains deeply proud of its roots.
La Reine Gstaad
STRICTLY FEMALE CYCLING
From 18 to 20 June 2026, Gstaad becomes the meeting point for La Reine, the world’s largest women cycling festival set against some of the most beautiful mountain scenery in Switzerland. Over the course of three days, riders take on spectacular alpine routes that are as demanding as they are rewarding. What makes La Reine so special is not only the challenge of the climbs, but the atmosphere that surrounds them. There is energy, encouragement and a real sense of shared experience throughout the event. With more than 500 participants, it has become the world’s largest womens road cycling gathering and one of the most inspiring moments of the summer in Gstaad.
Fondueland
NEW XXL FONDUE CAQUELON
Anew XXL fondue caquelon in Gsteig has joined Fondueland Gstaad, adding another memorable stop to one of the region’s most charming outdoor experiences. Set in the landscape and reached either on foot or by bike, these oversized caquelons turn a fondue into something far more atmospheric. With the new addition in Gsteig, there are now eight across the holiday region. The idea is beautifully simple:
Gstaad Hiking Challenge
BERGBEIZLI TROPHY
The new Gstaad Hiking Challenge offers a wonderful excuse to head into the mountains and see the region from a different perspective. Along selected trails, hikers collect digital stamps as they make their way through the landscapes of the holiday region Gstaad, from open alpine views to quieter forest paths. There is something satisfying about the idea: each “Bergbeizli” (rustic mountain huts) has its own rhythm, and each stamp marks another small discovery. The trophy brings a playful dimension to hiking, without taking away from the simple pleasure of being outdoors. It is an enjoyable way to explore the region, one trail at a time.
reserve a fondue backpack from one of the local dairies, set off into nature, and enjoy a cheese fondue in an unexpected setting. It is a very Swiss kind of pleasure: relaxed, convivial and made all the better by the view.
@ Gstaad Tourism
EVENTS IN GSTAAD
1 - 5 July
SWATCH BEACH PRO GSTAAD
“Time to go to the Beach” in Gstaad. beachgstaad.ch
11 - 19 July
EFG SWISS OPEN GSTAAD
Legendary ATP tennis tournament. swissopengstaad.ch
16 July - 5 September
MENUHIN FESTIVAL
Listen to music, from chamber music to opera, from jazz and swing to symphonic landmarks. menuhin.ch
1 August
SWISS NATIONAL DAY
Happy Birthday Switzerland! Turning 735 years old. gstaad.ch
5 September
GSTAAD ZÜGLETE
Watch the local cows coming down the mountains. gstaad.ch
20 - 23 August
POLO CUP GSTAAD
4 teams, 6 matches, set in the heart of the Swiss Alps. polo-gstaad.ch
All Season
GSTAAD CARD
Discover the destination in a sustainable way. gstaad.ch
MAGIC PASS
Discover the beauty of the mountains with one pass. magicpass.ch
SUMMER EXPERIENCES
Discover the beauty and energy of summer with our curated experiences: Wander through serene forest paths and alpine trails, encounter the Wispile’s beloved goats, and experience the thrill of the Peak Walk on Glacier 3000. End your day with an elegant picnic at the Gstaad Palace BBQ spot, or soar down the mountain roads with a quad tour surrounded by breath taking scenery. Each moment invites you to embrace the mountains in their most authentic and uplifting expression.
Electric Quad Tour
Discover the Alpine landscape from new perspectives on a guided electric quad tour. Effortlessly navigate panoramic mountain trails, rolling meadows and forest paths while enjoying the quiet power of electric mobility.
Goat Zoo – Wispile
A delightful mountain experience for the whole family. At the Goat Zoo on the Wispile, children can meet, feed and gently interact with friendly goats in a safe and natural environment.
Glacier 3000 Peak Walk
From Col du Pillon, take the cable car to Scex Rouge at 3,000 metres, then the Ice Express to the glacier. Enjoy a one-hour walk to Refuge l’Espace with stunning alpine views.
Gstaad Palace Picnic Spot
Not looking for a long hike? Walk up to Oberbort and reach the Palace picnic spot, overlooking the surrounding mountains the perfect setting to relax and enjoy a scenic alpine moment.
For further information please visit palace.ch or contact our concierge team at +41 33 748 50 00 or concierge@palace.ch
«PISCINE»
Friday 26 June – end of August
Every day from 10.00 am – 7.00 pm (weather permitting)
The PISCINE has always been more than a pool. It is a place with its own atmosphere calm, elegant and quietly timeless where guests can pause, breathe and settle into a gentler rhythm. This year marks five years since its renovation, a lovely occasion to reflect on a space that remains such a cherished part of the Palace experience.
The renovation brought new life to the PISCINE while preserving the spirit that has always made it so special. Thoughtfully renewed, it feels both fresh and familiar, combining comfort, light and understated refinement in a way that sits naturally within the world of the Palace. The experience extends beyond the water itself: since summer 2021, the Bar at the PISCINE has added an art deco touch, with cocktails, light summer dishes and aperitif platters enjoyed beside the hotel’s historic heated Olympic pool. Long afternoons by the water, relaxed lunches outdoors, and weekend evenings that extend to dinner with the unmistakable energy of GREENGO’s Open Air.
Five years on, the PISCINE still captures what makes the Gstaad Palace so memorable: elegance, ease and a sense of summer that feels entirely its own for everyone.
TEXAS BBQ
One Texas BBQ day will be available for you in July at the PISCINE.
From 12.00 pm –5.00 pm
Stay tuned for date announcement!
Stay tuned via @gstaadpalace for further details and a potential date change due to weather.
For table bookings at the Bar at the «PISCINE» and further information, please visit palace.ch or contact us at +41 33 748 58 93
GREENGO’S OPEN AIR
RESIDENT DJ JIM LEBLANC BRINGS
THE GREENGO VIBES OPEN AIR
27 June – end of August
Saturday & Sunday
4.00 pm to 7.00 pm, free entrance from 5.00 pm
For table bookings at the Bar at the «PISCINE» and further information, please visit palace.ch or contact us at +41 33 748 58 93
EXPLORE A WELLBEING JOURNEY AT PALACE SPA
We invite you for a journey of relaxation and training your body and mind to improve you longevity.
SLOW DOWN
This summer, we invite you to slow down and embrace a “gentle pausa” dedicated to your inner wellbeing. Palace Spa is a journey of relaxation and renewal — a moment to reconnect with yourself while caring for both body and mind, from head to toe. Begin with deep relaxation, designed to ease tension and reduce stress levels. Prepare your skin for summer with a rejuvenating ritual inspired by the soothing scents of lavender and rosemary. An energising foaming body scrub awakens the senses, followed by an aromatic massage that restores balance and serenity.
After your treatment, extend the experience by unwinding on our spa terrace and in the garden, surrounded by the beauty of nature. To complete this holistic journey, reconnect with your inner self through a private yoga session.
For more information or reservations, please contact +41 33 748 58 90 or spa@palace.ch
DEEP RELAXATION WITH MASTER KAMBLI
Experience a deeply restorative two-hour treatment with Indian Master Anand M. Kambli, beginning with a personal consultation and followed by a unique ancestral Samvahan therapy.
Rooted in a tradition dating back more than 2’500 years, this rare and transformative method is designed to support deep relaxation while helping to regenerate and restore the body from within. Working gently yet profoundly, the treatment aims to support tissues, rebalance the nervous system and encourage harmony throughout the brain, spine and body. A truly special wellness experience for those seeking deep release, renewal and inner balance.
TRAIN YOUR CELLS WITH CELLGYM
The 40-minute Cellgym treatment is designed to enhance natural beauty by supporting the body’s own regenerative processes, helping to promote radiant skin and a more energised feeling overall.
Using Interval Hypoxia-Hyperoxia Training, Cellgym works to stimulate the vascular system and optimise microcirculation. This improved circulation supports the delivery of oxygen and essential nutrients to the skin’s surface, encouraging natural skin renewal and a healthy, revitalised appearance from the inside out.
Paired with Pilates, this approach creates a holistic experience that helps strengthen the body, improve vitality and leave you renewed.
HAVE FUN
Explore a holistic approach to beauty and wellbeing: a fun and relaxing micro facial of 10 minutes and learn more about the impact of the stress on your body. This summer we will welcome the dermatologistmicronutritionist and Co Founder of our local partner Id Swiss Botanicals Botanicals (award winning sustainable beauty) Dr. Aude Rimella and Mr Cedric Rimella, Co Founder and CEO.
This insightful session invites you to learn more about the benefits of the neurocosmetic approach and how it can support the skin and body from within.
Combining scientific expertise with a holistic perspective, the workshop offers a deeper understanding of the connection between skincare, nutrition and wellbeing. An inspiring educational experience to discover new dimensions of self-care.
ROY & JOY EMERSON
For 52 summers, Gstaad has felt like home
From rural Queensland to the lawns of Wimbledon and the mountains of Switzerland, Roy Emerson’s life has been shaped by tennis, travel and enduring friendships. As the Roy Emerson Tennis Weeks return for another summer at the Gstaad Palace, the Australian legend reflects on his beginnings, the golden era of the sport, and the traditions that have made these weeks so special for more than five decades.
Roy, can you tell us a little about yourself and where you come from?
I was born in 1936 in Queensland, Australia, and grew up on a dairy farm near the small town of Blackbutt. It was a simple upbringing, but a very happy one. Looking back, those early years taught me discipline, resilience and the value of hard work qualities that stayed with me throughout my life. Even as a boy, I had a fascination with sport, and tennis quickly became the one that captured my imagination.
When did tennis first enter your life?
I started playing when I was nine years old. My parents built an ant-bed clay court on the farm, and that was where it all began. It was not glamorous, of course, but to me it was the most exciting place in the world. I spent hours there, practising and dreaming. At that age, you do not think too far ahead you simply play because you love it but even then, tennis gave me a real sense of purpose.
You were part of a remarkable generation of Australian tennis players. What made that era so special?
It was a very different time, and in many ways a very special one. There was tremendous pride in representing your country, and sportsmanship mattered greatly. Every player wanted to win Wimbledon that was the title everyone dreamed of and to play Davis Cup for Australia was one of the greatest honours imaginable. There was also strong camaraderie among the players. We competed fiercely, of course, but there was respect, too, and I think that defined the era.
When you look back on your career, what stands out most on a personal level?
The titles and trophies were wonderful, naturally, but what stays with me most is the opportunity tennis gave me to see the world and build lasting friendships. Travelling, meeting people from different countries, and sharing those experiences with friends made for a very rich life. Winning Wimbledon was particularly emotional because it was the title every player wanted above all others. At the same time, winning in Australia, in front of a home crowd, meant a great deal to me as well.
When did your connection with Switzerland begin?
My first real connection with Switzerland came in 1954, when I played in Lugano as a 17-year-old. I was immediately struck by the beauty of the country. Coming from Australia, it felt quite different, and I found it absolutely captivating. From then on, I always hoped I would have reasons to come back. Over time, that connection deepened, and eventually Gstaad became a very special part of my life.
What do you remember about your early impressions of Gstaad and the Palace?
What struck me most was the setting, the mountains, the fresh air, the calm and the elegance of the place. The Gstaad Palace had, and still has, a very distinctive character. It is grand, of course, but never in a cold or distant way. There is warmth there, and that comes very much from the Scherz family and the people who work in the hotel. Over the years, it has come to feel much more than a venue. It feels like home.
Waltzing Matilda together, a song from my childhood in Australia. When Gildo, the former Maître D’ of the Palace was there, he joined in along with the waiters, which made it even more memorable. It is one of those moments that linger in people’s memories.
The Roy Emerson Tennis Weeks have become a real institution. Why do you think they have endured for so long?
Because they are about much more than tennis. Of course, people come for the coaching and the sport, but they stay for the atmosphere, the friendships and the shared experiences. The package as a whole is very hard to beat. Guests return year after year not only to play, but also to reconnect with old friends, make new ones and enjoy everything that surrounds the week. That sense of continuity and community is, I think, what has made it last.
The week is also shaped by rituals away from the court. Which moments are especially memorable?
Those traditions are a very important part of the experience. On Tuesday, we always go to the Grand Chalet for dinner, which everybody enjoys. It gives guests the chance to savour a true Swiss meal in a wonderful setting, and it sets a lovely tone for the week. Then on Wednesday, we have the picnic on the Eggli with Ruedi and Helen Wehren, which many people say is one of the highlights. The Palace team takes the food up with the chefs, and the whole occasion feels unique relaxed, generous and very beautiful.
And how does the week usually come to a close?
Friday evening is always very special. We have dinner together, talk about the week and share stories. There is a lovely sense of reflection by that stage people have played, laughed, made memories and settled into the rhythm of the group. One of the most touching traditions is singing
Your wife Joy has also played such an important role over the years. What impact has that partnership had?
Everything, really. Joy has been absolutely central to the success of the Tennis Weeks. She has always done an enormous amount of work behind the scenes, especially with the bookings and in working closely with reservations on room selections and all the finer details. I often say that I get the glory while Joy does the work, and there is a lot of truth in that. Signing our contract with the Scherz family 52 years ago was one of the smartest decisions I ever made… Apart from marrying Joy in 1958.
After so many summers in Gstaad, what do you hope people remember most?
I hope they remember the warmth of it all, the tennis, certainly, but above all the friendships. For Joy and me, those relationships have meant everything. That is what endures. These weeks have given us far more than a professional association; they have given us a lifetime of memories and a place that has become part of our family story.
Joy and I remain deeply appreciative of the Scherz family for having welcomed us to the Palace whenever the opportunity arose. Their generosity and hospitality have created many treasured memories. We are also delighted that Antony and Heidi have been able to share in this experience over the years and have developed such an affection for the Palace and for Gstaad. Heidi is especially looking forward to returning once again this summer.
20 - 23 AUGUST 2026
polo-gstaad.ch
Sammy’s Summer Kids Club
OPENING TIMES
PLAYROOM
Friday 19 June – Saturday 5 September from 10.00 am to 9.00 pm
PISCINE PLAY AREA
26 June – End of August, daily from 12.00 pm – 5.00 pm (weather dependent)
The Kid’s Club is available free of charge for children whose parents are guests of the Gstaad Palace.
Entrance fee applies for external visitors due to limited capacity.
Bracelet per day
Bracelet per week
CHF 10 + CHF 10 deposit
CHF 50 + CHF 70 deposit
Bracelet per month CHF 200 + CHF 70 deposit
Bracelet for the season CHF 500 + CHF 70 deposit
PLEASE NOTE:
External guests receive a bracelet at no extra-costs when registering for paying events. Hotel, Residence and Les Chalets guests children receive a free red bracelet. Bracelets are available at Reception and Piscine Entrance.
SUPERVISION OF CHILDREN UNDER 5 YEARS IS NOT GRANTED
All Season
7.30 pm – 9.00 pm
Movie Night
Watch a movie in a cosy Cinema setup and enjoy some freshly made Popcorn.
Playroom
All Season During opening hours
Window Sill Garden
4 Flower Boxes on the window sills of Salle Piero to grow Cherry Tomatoes, Herbs and flowers, which the children will take care of with the team.
Playroom
5 – 26 July & 9, 16 August, Every Sunday 12.00 pm – 3.00 pm
Bouncing Castle
Enjoy the feeling of weightlessness and connect with possible friends from all over the world.
Palace Garden (weather dependent)
10 July & 13 August
3.30 pm – 5.00 pm
Mocktails with Maître D’
Create some colourful and tasty Mocktails with our Maître.
Bar du Grill
11 July
3.30 pm – 5.00 pm
Pizza Day at “Gildo’s Al Fresco”
Create your own Pizza with our Pizza-Chef and enjoy your creation at Gildo’s Al Fresco.
CHF 50 per child
Gildo’s Al Fresco
17 July & 14 August
3.00 pm – 5.00 pm
Herbal Tea Medallion Workshop
Create floral tea medallions from the herbs you choose and learn about their ingredients
Palace Garden (weather dependent) / Playroom
18 July & 6 August 3.00 pm – 5.00 pm
Visit of the St. Bernhard Dogs
Lead the dogs, brush them, hide food and let them search. Watch a movie about a day in their life and receive a little give-away as a souvenir.
Palace Garden (weather dependent) / Playroom
23 July 7.00 pm – 9.00 pm
Pyjama Party / Pillow Fight
Watch a movie in your pyjama, followed by a pillow fight.
Playroom
24 – 25 July Time to be confirmed
Les Peintres
Nomades & Les Recycleuses
Creation of colorful jewlery. Hair accessories or hats made from recycled materials, and face painting.
Palace Garden (weather dependent) / Playroom / Hotel Lobby
30 July & 21 August
3.30 pm – 5.00 pm
Crêpes at the Kids Club
Enjoy Crêpes freshly made by Monsieur Toni!
Playroom
31 July
3.00 pm – 5.00 pm
Young Artists Atelier
Create your own unique artwork!
Playroom
More to come!
7 August
2.00 pm – 5.00 pm
Paint & Plant
Paint your flowerpot and arrange it with your favourite plants.
Palace Garden (weather dependent) / Playroom
8 August
3.00 pm – 5.00 pm
Meet the Lamas and Alpakas
Enjoy some time with these special fury friends visiting for one day the Gstaad Palace and walk them along the garden.
Palace Garden 15 August
3.00 pm – 6.00 pm
Farm on Tour
Meet different farm animals on their tour: chickens, sheep, goats, rabbits. Explore the mini-farm on ketttractors, collect the hen’s eggs and learn about the animals
Car Park
21 & 22 August 11.00 am – 5.00 pm
Cricket-Polo Tournament
Play Polo Games on your hobby-horse and win the tournament!
Palace Garden
Playroom (weather dependent)
CHILDREN 5 YEARS AND OLDER are admitted unaccompanied to all activities.
CHILDREN UNDER 5 YEARS must be accompanied and supervised by an adult chaperone.
Rain or shine
Offered by the Gstaad Palace to hotel guests only
Reservation required, please contact us at +41 33 748 50 00 or guestrelations@palace.ch
For further information, please contact us at concierge@palace.ch
© Melanie Uhkoetter
KIDS GRAND PRIX
The 12 th Mini-Grand Prix with kettcars on the Gstaad Palace Parking and the iconic Gstaad Palace Bouncing Castle. Kid friendly snacks and drinks in a fun atmosphere, complimented with cool beats.
CHEF’S LADDER
Make your way through the kitchen as you race from preparation to presentation.
Along the way, Gourmet Boosts will help you move ahead, while Kitchen Mishaps may send you backwards. To play, each player will need to bring their own dice and their own playing piece.
A coin, button or any small object works perfectly as a marker. Roll the dice, move forward, and enjoy the journey may the best chef win!
A Summer Visitor from the Bernese Oberland
A Summer Visitor from the Bernese Oberland
The Cow That Checked Into Gstaad Palace
THE COW THAT CHECKED INTO GSTAAD PALACE
It was a quiet summer morning when she arrived. Fränzi stepped into the gardens of Gstaad Palace as if she had always known the way. The air was still, the mountains watching in silence, and for a moment, it almost seemed as though the garden had been waiting for her. But her journey here was anything but simple. Fränzi was born in the Bernese
It was a quiet summer morning when she arrived. Fränzi stepped into the garden of Gstaad Palace as if she had always known the way. The air was still, the mountains watching in silence, and for a moment, it almost seemed as though the garden had been waiting for her. But her journey here was anything but simple.
Fränzi was born in the Bernese Oberland, in the small village of Hofstetten by Lake Brienz, where the Trauffer family has been shaping Swiss wooden cows for generations. What began as a simple block of wood was the start of something far more delicate; a slow transformation guided by many hands, each one adding a small part of her story.
Oberland, in the small village of Hofstetten by Lake Brienz, where the Trauffer family has been shaping Swiss wooden cows for generations. What began as a simple block of wood was the start of something far more delicate— a slow transformation guided by many hands, each one adding a small part of her story.
CARVING, SANDING, PAINTING, REFINING
At least 24 different steps and often more than 24 pairs of hands, are needed to bring a Trauffer cow to life. Not because it must be complicated, but because anything made to last, anything made with meaning, takes time. Every touch leaves a trace. Every stage adds character. And slowly, Fränzi became herself.
From the workshop in Hofstetten, she travelled through valleys and mountain roads toward Gstaad. It was not a hurried journey. Nothing about her story is rushed. It unfolded like the landscape itself; patient, layered, quiet. And then she arrived.
The gardens of Gstaad Palace felt different to her. Wide, open, elegant, but with a softness that invited her in.
So Fränzi decided to stay.
Not forever but for the summer.
A visiting guest in one of Switzerland’s most iconic hotels, she now rests in the Gstaad Palace, where guests from around the world pass by and meet her unexpectedly. Some smile. Some stop. Some recognize something familiar they cannot quite name. And perhaps that is her quiet purpose.
To remind us that even the simplest things, a block of wood, a painted cow, a childhood symbol can become something extraordinary when time, care, and many hands come together.
And while you visit Gstaad this summer, you might just find her there. Waiting to surprise you.
WALIG HUT
BACK TO THE ROOTS
Built in 1783, the hut began as a working place for farmers who brought their cattle to the alpine pastures each summer. Life here followed a simple rhythm. Early mornings in the fields. Long days outdoors. Evenings around the table as the light faded over the valley.
The hut offered shelter, warmth and a view over the mountains that shaped life in this region for generations. More than two centuries later, the structure still stands much as it did then. Wood, stone and the quiet logic of alpine building traditions define the hut. It was built to last and to serve a purpose.
The Walig Hut became part of the Gstaad Palace story. Our intention was clear from the beginning. We wanted to preserve the hut as it was while carefully opening it to guests who wish to experience life in the alpine pastures.
The building carries centuries of alpine history. At the same time, it continues to welcome new stories every summer.
THE JOURNEY UP
Reaching the Walig Hut is part of the experience. The road climbs steadily above Gsteig. Forest gives way to open pasture. The valley grows quieter. Once you arrive, the view widens across the Saanenland. There is no rush here.
Guests come for lunch, for dinner or sometimes simply to spend the night away from the valley below. Some arrive on foot. Others drive up in the afternoon when the sun moves across the slopes. The hut itself remains simple. Wooden walls. A small kitchen. A dining table that invites people to sit together. Outside, a terrace opens toward the mountains. We have kept the character of the house as it has always been. Our role is not to change the place, but to take care of it.
FOOD IN THE MOUNTAINS
Food has always been part of life in the Alps. The Walig Hut continues this tradition in a way that feels natural to the setting. Lunch at Walig often begins outdoors. The table fills with local products: cheese from nearby dairies, air-dried meat, fresh bread and seasonal dishes prepared with ingredients from the region. Guests stay longer than they planned. Conversations move slowly. The view shifts as clouds pass over the peaks. In the evening the atmosphere changes. Candles appear on the table. The wooden interior holds the warmth of the fire. Dinner at the hut often centres on Swiss classics. A fondue shared at the table remains part of the Walig tradition. Good food, good company and the quiet of the mountains are enough. The experience is simple by intention. We let the place shape the moment.
A Night at Walig
During the summer season, guests can also stay overnight at the hut.
The hut accommodates up to four people. Many families choose it for a night in the mountains. Others come as a couple and enjoy the calm that settles in after sunset.
Evening arrives slowly at 1,700 metres. The valley lights appear below. The mountains grow darker. Silence replaces the movement of the day. Morning begins early in the Alps. Light reaches the pasture first. Fresh air moves through the open window. Breakfast follows the rhythm of the mountains as well. Bread, cheese, coffee and products from the region set the tone for the day. Afterwards, guests step outside again. The valley waits below, but many stay a little longer.
The purpose remains the same as it was at the beginning: to protect the spirit of this place while sharing it with those who come to the mountains.
The hut has stood here since 1783. And each summer, life returns to it again.
For information and reservations, please contact our events team at +41 33 748 50 00 or events@palace.ch For further information please visit palace.ch
"I MUST BE CRAZY TO HAND THE KEYS OF MY HOTEL TO A SICILIAN"
From the bustling streets of Palermo, Sicily, to a serene Swiss mountain village: This year, Hotel Manager Vittorio Di Carlo celebrates his 10th anniversary at the Gstaad Palace.
Vittorio, can you tell us about your journey to the Gstaad Palace?
I was born and raised in Palermo, Sicily. From a young age, I dreamed of becoming a hotel manager, inspired by the glamorous hotels I saw in Hollywood films. As soon as I could, I left Italy and moved to London to perfect my English. In 2009, I enrolled at EHL Hospitality Business School in Switzerland and, after graduating, I spent some time working in Geneva. Seeking a new challenge, I moved to Whistler in British Columbia, Canada. This turned out to be a short-lived adventure: After only six months, I realised how much I missed European hospitality.
I decided to head back to London, where I actually got headhunted: The Gstaad Palace was looking for a Rooms Division Manager. To be honest, I had my doubts about moving to the mountains … but I decided to give it a try. My interviews with Andrea Scherz and the team gave me a very positive vibe, I relocated to Gstaad just two weeks after! And here I still am, almost 10 years later.
Can you share a favourite moment from your early days with us?
It was during a very busy winter season in 2017. I entered my office around midnight and found a glass of red wine on my desk with a simple note saying, “Merci,” with a signature I did not recognize. After I finished my shift, I sat back and enjoyed the wine. The next morning, I asked Andrea Scherz if he recognized the signature. “Well,” he said, “it’s my father’s”. It had indeed been Ernst Andrea Scherz, thanking me for all my efforts with this kind gesture. Things like this only happen at the Palace.
This year marks your 10th anniversary at the hotel. Looking back over the past decade, what stands out most to you?
For me, the major milestones all include renovations. Like the many rooms, or La Fromagerie, Le Grand and La Terrace. It has been a joy and a challenge to transform this historical building and adapt it to our contemporary needs while keeping the magic alive.
In times of uncertainty or change, what principles guide your decision-making?
Passion, honesty, and treating others how I would like to be treated. We have faced many challenges over the past decade. And we have always managed to come out stronger. New challenges will arise and we’ll meet them with a positive mindset.
What were the biggest challenges you faced during your tenure?
The pandemic was our biggest challenge yet. It taught me the value of coming together as a big family and really looking after each other. At the time, we had to act quickly and adapt to the ever-changing government rules and regulations. There was not much time to think.
Hospitality is a people-driven industry. How do you build and maintain a strong team culture over such a long period?
Mostly by leading example and genuinely caring for the team. I’ve worked in many hotels; this is the only hotel where staff meals are made with the same ingredients as the guests’. The Scherz family is very present in the hotel, and everyone can feel it. In the past ten years, I have become older and, hopefully, wiser. My leadership style has not changed much. But I have learned to be more diplomatic and patient.
How do you decompress and recharge after a busy season?
I love to travel during the hotel’s off-season. My wife and I plan trips to explore different cultures and hotels, and we love staying by the seaside at least twice a year.
In spring and in autumn, I take time out to go horse riding in remote places. This is when I really manage to disconnect both mentally and literally: I actually enjoy the very limited phone signal and have no access to my emails.
What achievement are you particularly proud of?
Rising from Rooms Division Manager to Vice Director, and now to Hotel Manager, in such an iconic place is something I am incredibly proud of. Andrea Scherz likes to joke: “I must be crazy to hand the keys of my hotel to a Sicilian”. It still makes me laugh every time.
On a personal level, what have you learned about leadership, people, and yourself from leading this hotel for the past ten years?
I never take anything for granted and always try to go the extra mile. Effort always pays off and is recognized by colleagues and guests alike. Younger team members have different expectations of their workplace.
Now, more than ever, we need to be great mentors.
Looking ahead, what is your vision for the hotel?
The last five years have been fantastic for the hotel. Last summer, our occupancy surpassed the previous winter season, and this summer is shaping up to be very promising. If Andrea Scherz’s father and grandfather could see how their hotel has evolved, they would think that we’re crazy. Stay tuned, visit us, and you’ll see many exciting improvements!
17 July - 22 August
Every Friday & Saturday,
From 12.00 am
GreenGo is open
Resident DJ Jim Leblanc and his crew are back at it!
Dress code: elegant
17 July
From 12.00 am
Hommage to White
Keep the energy going after a day at the Swiss Open Gstaad and join us for an evening of music and good vibes.
Dress code: white
24 July
From 12.00 am
Bad Taste Party
Dress code: too much is not enough
1 August
From 11.00 pm
Swiss National Day
Dora Live Band on stage!
Dress code: elegant
7 August From 12.00 am
Bubbles & Balls
Dress code: elegant
22 August
From 12.00 am
Polo Night
Swap your polo mallet for dancing shoes and step into an evening of effortless elegance and celebration. A night where sport meets style, set in a refined yet lively atmosphere.
Dress code: elegant
27 June – end of August
Every Saturday & Sunday
From 4.00 pm to 7.00 pm
GreenGo goes
Open Air @ «PISCINE»
Our Resident DJ, Jim Leblanc brings the flair of beach vibes to the PISICNE.
Enjoy the mountain sunsets with music and refreshing drinks!
Dress code: summer casual
Throughout the season
30 June, 24 July, 7 & 14 August, 1 September From 12.00 am
Industry Nights
Dress code: elegant
Let’s GreenGo!
Last winter season we had the pleasure to promote our Digital GreenGo Membership Card. We are excited to welcome you back for the next Winter Season 2026 – 2027!
Please contact: havefun@greengo.ch or guestrelations@palace.ch
Please note that the presentation of a valid physical ID is mandatory for entry. Digital versions, including photos or PDF copies, are not accepted. Table bookings and reservations: havefun@greengo.ch or +41 33 748 58 99
More information at greengo.ch
Stay tuned via @greengoclubofficial
EVERY DETAIL, EVERY GESTURE, EVERY INTERACTION MATTERS
He always liked stirring the pot:
Silvan Oehler, our esteemed Food and Beverage Manager, explains how helping his father cook spaghetti as a toddler paved the way for his remarkable career in hospitality.
Silvan, you run five restaurants, two bars and a nightclub at the Gstaad Palace. How do you stay grounded?
Cooking and music have always been my greatest passions. In many ways, they follow the same logic: rhythm, precision, creativity, and emotion. This connection naturally extends to my love for sharing good food and my appreciation for fine wines moments that are, at their best, about generosity and connection.
What drew you to the world of hospitality?
My journey into hospitality began in my father’s kitchen. One of my earliest memories is helping him stir a pot of spaghetti at barely two years old. What fascinated me even then were the details: the aromas filling the room, the changing textures, the way flavours came together. For me, food is never just about eating it is about curiosity, patience, and sharing. By the time I was twelve, I knew that hospitality was where I belonged.
How do you maintain clarity and structure in your dayto-day?
Having a strong team is the key to success. Clear structures provide direction, but it is trust and shared responsibility that keep daily operations running smoothly. When everyone understands their role and
feels supported, consistency comes naturally. My focus is on setting clear priorities, remaining present, and ensuring that decisions are made calmly and consistently across all operations.
What does attention to detail mean to you personally?
Precision is at the heart of what we do. But true luxury is about the experience we create for our guests. What really makes a difference are the personal touches:
the warm smile, the thoughtful gesture, the attention to detail on an individual level. These small moments create lasting memories and make each visit feel unique and priceless. In Food & Beverage, precision ensures that every dish, every service, and every interaction reflects care, passion, and genuine attention, allowing guests to feel completely at ease and welcomed.
How do you ensure consistency while still allowing each restaurant its own identity?
Consistency is important but it is never entirely absolute after all, we work with people for people. The cuisine is naturally the primary differentiator for a restaurant, but many other elements contribute to its character: the uniform, the menu design, the table setting, and the overall décor. We also adapt the style of service to match the culinary concept and the atmosphere we aim to create. By maintaining clear operational standards while allowing space for these individual expressions, we ensure that every outlet reflects the same level of excellence, while still offering guests a unique and memorable experience.
How do you motivate and inspire your team?
I believe in intrinsic motivation and that it stems from a vision of growth. One of my core principles is constant education, which I ensure is actively lived within the team. When knowledge and skills are fully shared, and a senior leader becomes superfluous, we see the most effective motivation at work: empowerment through mastery. I also focus on leading by example and being present on the floor, so the team experiences dedication firsthand. Maintaining an open-door policy ensures transparent communication and that everyone feels heard.
How do you make sure that kitchen, service, and management are aligned?
We rely on a structured rhythm of daily briefings from the operations briefing with all department heads, to kitchen and service briefings with the respective leaders, as well as smaller team briefings within each
outlet. These moments of exchange help guide day-today operations. Equally important is the technology: The most crucial link between kitchen and service is our cashier system.
Without a reliable and well-managed system, it would simply not be possible to ensure that all guests receive exactly what they ordered.
How do you stay calm and decisive under pressure?
Clear communication and direction before the rush are essential. A calm and composed leader helps the team feel secure. During peak moments, I believe in approaching pressure with the mindset that there is a solution to every problem. This allows me to think ahead, anticipate what comes next, and focus on the true priorities rather than reacting to every situation. During service, I have full trust in the structures and in the people in place.
What gives you the greatest sense of pride at the end of a successful service?
The greatest sense of pride comes from seeing a guest leave with a smile. If someone arrives feeling upset or frustrated, and they leave feeling happy and cared for this is the most honest and meaningful feedback we can get. It is a reminder that every detail, every gesture, and every interaction matters, and that our work has truly made a difference.
What is your vision for the culinary future of the Gstaad Palace?
My vision is simple: focus on what truly matters. With food, it is always the quality of the ingredients and the taste that leave a lasting impression. Fancy techniques or overly elaborate presentations may impress for a moment, but it is the honest, well-prepared dishes that guests remember and cherish. The same goes for service: what counts most is warmth and genuine attention. By keeping these fundamentals at the heart of our kitchens and restaurants, we ensure that every experience remains authentic, memorable, and deeply satisfying.
ICONS OF THE CELLAR
YVORNE «CLOS DE
GSTAAD» 2024
Domaine de la Pierre Latine Yvorne, Vaud, Switzerland
An exclusive Palace cuvée created for the hotel’s centenary, this Chasselas is floral, fresh and delicately mineral, with notes of white flowers and almond.
WHY IT’S A MUST-HAVE
A true signature wine of the Palace: local, refined and available nowhere else.
SOMMELIER’S FAVOURITE
Loved for its freshness, balance and effortless elegance, especially as an aperitif on the terrace or by the pool.
GRAND SIÈCLE NO. 26
Laurent-Perrier Champagne, France
Laurent-Perrier’s prestige cuvée, crafted from three exceptional vintages rather than one, offering remarkable harmony, depth and silky elegance.
WHY IT’S A MUST-HAVE
One of the finest Champagnes served by the glass, and a true expression of prestige and craftsmanship.
SOMMELIER’S FAVOURITE
A seamless, refined Champagne that pairs beautifully with caviar, lobster and elegant festive moments.
Alessio Maddalena
GAIA & REY 2021
Angelo Gaja
Piedmont, Italy
A pioneering Italian Chardonnay that unites richness, precision and finesse, inspired by Burgundy yet deeply rooted in Piedmont.
WHY IT’S A MUST-HAVE
A landmark wine that redefined Italian white winemaking and remains one of the country’s great icons.
SOMMELIER’S FAVOURITE
Appreciated for its beautiful tension between generosity and elegance, with a style that is both distinctive and memorable.
Michele Tarroni
CHAMBERTIN 2017
Domaine Armand Rousseau
Burgundy, France
A legendary Grand Cru from one of Burgundy’s most revered domaines, combining depth, structure and remarkable aromatic refinement.
WHY IT’S A MUST-HAVE
A mythical reference for Burgundy lovers and collectors, bringing prestige and gravitas to the list.
SOMMELIER’S FAVOURITE
Especially admired in 2017 for its expressive perfume, graceful structure and noble balance.
Vanessa Stani
A LOVE STORY THAT BEGAN AT THE PALACE
Fifty years after they first met as members of staff at the Gstaad Palace, Mary and José return to the place where it all began.
Could you tell us a little about yourselves and where you both come from?
Mary: I come from Glasgow, Scotland, and will celebrate my 70th birthday later this year. After meeting José at the Gstaad Palace, we married two years later and built our life together in Scotland, living in Glasgow and later Edinburgh. We retired in 2020 and moved to north-west Spain, where we live today. On 31 March 2026, we will celebrate our golden wedding anniversary. We have three children and eight grandchildren.
José: I was born in 1954 and come from Benavente, a small town in Castilla y León in northern Spain. Before coming to Switzerland, I worked as a waiter and later studied at catering college in Marbella. After Mary and I married, we settled in Scotland, where I worked as a restaurant manager in various hotels and restaurants.
What first brought you to Gstaad and to the Gstaad Palace all those years ago?
Mary: When I finished school, two friends and I decided to go abroad for the summer. One of their sisters had worked at the Gstaad Palace before and suggested we
Happily
together since 1974
write to ask if there were any jobs available. Luckily, there were, and so we arrived in Gstaad in June 1974 for the summer season. We loved it so much that we returned again for the winter.
José: While studying at catering college in Marbella, I was offered a placement at the Gstaad Palace for the winter season of 1973/74. In the end, I worked there for three seasons before returning to Spain for my military service.
What were your roles at the Palace when you first started working here?
Mary: I worked as a cleaner in the public areas of the hotel — the restaurants, lounges, bars and GreenGo.
My day began at 6am, before most of the guests were awake.
José: I started as a commis waiter in the restaurant now known as Le Grand, and also helped in other parts of the hotel whenever needed, including breakfast service.
Do you remember the first time you met?
Mary: I remember noticing a handsome waiter in a white jacket in the staff canteen. Later, in the lift, I heard someone call him “Chico”, which I thought was his name, only to discover later that it simply means “young boy” in Spanish. When we first started going out, we did not speak each other’s language, so we spoke French together.
José: I used to see Mary around the hotel while she was working, but we finally started talking at the Chesery discotheque, where staff often gathered in the evenings. I asked her out on a date, and we went to the Bernerhof in the village. We have been together ever since.
What as life like working at the Palace in those days?
Mary: The Palace was a very exciting place to work in 1974 and 1975. There always seemed to be famous guests staying or dining at the hotel, including David Niven, Elizabeth Taylor and Richard Burton. At the same time, The Return of the Pink Panther was being filmed there, so it all felt very glamorous.
José: For me, as a teenager, it was an extraordinary experience. I was learning service in one of the world’s great hotels, serving VIPs and celebrities, working with people from many countries and picking up languages that later helped me throughout my career.
What are some of your strongest memories of the Palace during those years?
Mary: I remember seeing the Scherz family around the hotel and being impressed that the children spoke several languages. One of those children would have been Andrea Scherz. I also remember Mr Scherz Senior kindly offering staff a lift if he saw us walking to or from the village. The family always seemed warm,
caring and very unassuming.
José: Apart from meeting Mary, one of my strongest memories is the contrast between the seasons, and how different the hotel looked in winter compared to summer.
Is there a place in the hotel that holds special meaning for you?
Mary: For me, it is GreenGo. It felt magical then, and it still does today. While I was working there, I imagined all the glamorous evenings and celebrities dancing the night away. Returning years later and seeing it again was very special.
José: For me, the whole hotel carries meaning because it is where our story began, though the restaurant remains especially memorable as the place where I spent so much of my time working and learning.
How would you describe the atmosphere of the Palace back then?
Mary: There was a real sense of teamwork. We all felt we were there to provide the best possible service, and because we spent so much time together, there was a strong camaraderie among the staff.
José: There was a very friendly and carefree atmosphere. People got on well together, and there was a real sense of community.
What did it feel like to return to the Palace after 50 years?
Mary: It truly felt like a dream come true to return, this time as a guest. Every single person we met made our stay unforgettable.
José: It felt amazing to come back. Being there again brought back so many cherished memories.
Back in the days...
Was there a moment during your visit that felt especially emotional?
Mary: Yes, catching my first glimpse of the Palace as we drove through Gstaad. It brought back so many memories of seeing it for the first time all those years ago.
José: For me, it was the moment I walked into our suite and saw the beautiful mountain views. I felt emotional straight away.
What has changed the most, and what feels exactly the same?
Mary: Many things have evolved over the years, of course. But what felt the same was the special atmosphere of the Palace and the warmth of the people there.
José: The hotel has developed beautifully, but the spirit of the place still feels the same. It still has that unique character and sense of occasion.
What do you still remember of the filming of The Pink Panther and the famous guests of that time?
Mary: I vividly remember Peter Sellers waving to me from his balcony and calling out, “Hello there”, while I took a photograph of him smiling down at me.
José: I remember the film crew being around the hotel, and that several staff members, including Mary’s friend Elaine, were asked to appear as extras. I also remember looking after Marcel Dassault and his family in the restaurant on several occasions.
And finally, what does it mean to be back here together today?
Mary: It means a great deal to be back. I feel as though we have come full circle. If we had not both come to work at the Gstaad Palace, we would never have met. To return now and create new memories here feels very special.
José: It feels deeply moving to walk into the Gstaad Palace as a guest this time to return to the very place where our life together began. What would you say to future employees of the Gstaad Palace?
Mary: It is a magical place to work, unlike anywhere else in the world. It makes you feel part of something extraordinary.
José: Anyone who has the opportunity to work here should take it. It is a privilege to be part of one of the
PeterwavingSellers at me!
SUMMER OUTLETS
LE GRAND & LA TERRASSE
***
Every day
From 7.00 am to 11.00 am, 12.30 pm to 2.30 pm and 7.00 pm to 10.30 pm
LE GRILL & BAR DU GRILL
Every day
From 7.00 pm to 10.30 pm (in case of good weather, Le Grill & Bar du Grill menu will be available on La Terrasse)
THE LOBBY BAR & LOBBY BAR TERRACE
Every day from 10.00 am to 1.00 am
BAR AT THE «PISCINE»
Every day
From 26 June - End of August From 10.00 am to 7.00 pm (weather permitting)
For further information, please visit palace.ch
* To book a table, please contact us at guestrelations@palace.ch
** No reservations granted / *** Weather permitting, only applies to terraces Special opening and closing times during 1 August apply
GILDO’S AL FRESCO
***
Every day
From 6.00 pm to 9.30 pm
RESTAURANT DRESS CODE
Gildo’s al Fresco is all about a relaxed summer atmosphere, where no specific dress code applies. Dogs are also very welcome to join. However, we kindly remind you that in the Lobby and in the hotel’s other restaurants, the following dress code applies:
Gentlemen are asked to wear a jacket from 7.00 pm in Le Grill, the Bar du Grill and the Veranda section of Le Grand. Gentlemen are also kindly asked to refrain from wearing open-toe shoes or shorts.
Caps and hats, coats, hoodies, hiking, t-shirts, ripped jeans and sport shoes are not permitted in the restaurants and bars in the evening.
Should heavy rain or storm require dinner to be served indoors at Gildo’s, we kindly ask guests to follow the dress code accordingly.
© Destination
Gstaad, Melanie Uhkoetter
WINTER SEASON 15 December 2026 - 7 March 2027