Martin Göschel has been appointed Executive Chef at The Alpina Gstaad
Martin Göschel has been appointed the Executive Chef of The Alpina Gstaad and will take up his duties on May 1. He brings 23 years of experience working with some of the most celebrated chefs in Germany and Switzerland at Michelin-starred restaurants and luxury hotels. After four years, Chef Marcus Lindner is leaving The Alpina Gstaad for a new challenge in Zurich. Chef Göschel will be responsible for The Alpina Gstaad's two award-winning restaurants: Michelin-starred Sommet (18 Gault&Millau points) and Michelin-starred MEGU (16 Gault&Millau points) and for the charming Swiss Stübli as well as the Alpina Lounge, the hotel’s room service and its banqueting facilities. Most recently, Chef Göschel was Head Chef at the Restaurant Alte Post in Nagold in Germany's the Black Forest. From 2009 to 2014, he was Executive Chef at Hotel Paradies, a Relais & Chateaux in Ftan, Switzerland. In 2000, Chef Göschel was appointed chef at the Tigerpalast Varieté Theater in Frankfurt am Main. He spent nine years garnering kudos and media attention. GaultMillau Germany crowned him “Rising Chef of the Year” in 2002, and his cuisine was awarded 18 GaultMillau points and one Michelin star. SZ Verlag published a book about his cuisine at the Tigerpalast for the series Bibliothek der Köche (Chefs’ Library). Chef Göschel began his career in 1993 at the two-star Michelin Restaurant Bareiss in the Hotel Bareiss under the renowned Chef Peter Lumpp. (The restaurant now has three Michelin stars.) Three years later, he worked under the celebrated Stefan Steinheuer at his two-star Michelin restaurant in Bad Neuenahir. With a basis in French cooking, Chef Göschel describes his cuisine as being very much influenced by the character and natural surroundings in whichever region he is working. At the same time, his outlook is very much open to the world, inspired by his trips to Southeast Asia and South America. Mr. Göschel received his master chef training at the Hotelfachschule GBZ in Koblenz. As his cuisine reflects, Chef Göschel enjoys being out in nature. In winter, he skis and in summer, he jogs and goes mountain biking. He has competed in a number of mountain marathons. While doing so, he receives inspiration for new dishes. Chef Göschel has a son with his partner, Sarah Hillebrenner.
