For one night only, eight chefs from Zermatt traveled to central Switzerland for the Bürgenstock Resort‘s 6th edition of its Chefs United event.

On Saturday, October 4, 2025, the Bürgenstock’s Culinary Director Mike Wehrle brought together these guest chefs from Zermatt restaurants for an exclusive “flying dinner.” In fact, his invitation to the members of the Taste of Zermatt association, which recognizes chefs of excellence in this mountain resort community, was inspired in part by the Bürgenstock’s Managing Director Chris Franzen, who grew up there.

Held in the Lakeview Ballroom, perched above Lake Lucerne, Chefs United – “Taste of Zermatt” had over 350 guests. One ticket for this event cost CHF 340 per person. Given that you could have unlimited savory dishes from the guest chefs, plates of artisanal cheese, exceptional desserts, sparkling glasses of champagne, fine wines and more, the cost seemed fitting for such a gourmet extravaganza.

Here are the eight Taste of Zermatt guest chefs and the dishes they served at Chefs United:

André Kneubühler, The Omnia
Alpine Ceviche with Verjus – Apple | Celery | Green Pepper

Davide Cretoni, CERVO Mountain Resort
Chamois Raviolo with Jus | Humagne Rouge Reduction

Markus Pössenberger, Restaurant @Paradise
Beetroot Baked in a Herb-Salt Crust – Hummus | Miso | Citrus | Cress | Cashews

Max Mennig, Restaurant Zum See
Mediterranean Fish Soup with Valais Rye Bread Croûtons

Oliver Waldispühl, Chez Vrony
Mountain Goat Cheese Ravioli – Thyme-Infused Brown Butter | Caramelized Valais Pear | Cream of Dried Pears

René Kockelkoren, Mont Cervin Palace
Navarin with Lobster Medallion Confit in Lobster Butter – New Potatoes | Datterini Tomatoes | Rosemary

Samuel Senn, Restaurant Sonnmatten
Ticino Risotto – Fresh Regional Porcini Mushrooms

Stefan Lünse, Grand Hotel Zermatterhof
Braised Veal Cheek – Foie Gras | Truffle | Celery Root

In addition to the chefs listed above, Mike Wehrle also hosted Swiss cheese legend Rolf Beeler, a master cheese affineur. During the evening, he presented an incredible selection of cheeses that included Vacherin Mont d’Or and Jersey Blue. The event also featured exquisite creations from the Bürgenstock’s Executive Pastry Chef, Damián Carini. Not surprisingly, Gault Millau Switzerland selected him as Pastry Chef of the Year for 2024.

My Personal Highlights from Chefs United – “Taste of Zermatt”

Over the course of the evening, I managed to taste all the dishes listed above. Honestly, they were sensational. Personal highlights for me included the following dishes:

• The fresh, vibrant Alpine Ceviche made with Zander (pike perch) from André Kneubühler.
• For the Navarin, a French ragoût usually made with lamb or mutton, René Kockelkoren replaced it with a generous piece of lobster tail. It was outstanding.
• The Chamois Raviolo from Davide Cretoni was delicious, with its delicate pasta wrapper and a rich, meaty filling.
• Markus Pössenberger’s bright beetroot dish with hummus had wonderful flavors and texture.
• I also enjoyed Chef Wehrle’s version of an American hot dog, served in a soft brioche bun.

After feasting on these decadent savory dishes and enjoying cheese from Rolf Beeler, the buffet of desserts and sweet treats from Damián Carini offered an embarrassment of choice. The colorful display of cakes, tarts, puddings and more was stunning. The chef disguised some of them as apples, milk canisters and wedges of cheese! How to decide? Well, I tried as many as I could.

Throughout the evening, the champagne flowed, with live music from a fabulous band affiliated with the Knights Club. The event combined elegant cuisine with a festive atmosphere in one of my favorite hotels in Switzerland. The next morning, I ran into Mike Wehrle in the hallway. Apparently the chefs celebrated into the wee hours of the night at the resort’s historic Spycher chalet. He certainly knows how to throw a great party!

Full disclosure: I attended Chefs United – “Taste of Zermatt” and stayed overnight as a guest of the Bürgenstock Resort. The thoughts and opinions expressed in this article, as always, are purely my own.