In a memorable evening at the Versailles Room of the Victoria-Jungfrau Grand Hotel & Spa in Interlaken, the IH&RA held a Gala Dinner closing its 51st Annual Congress. "It gives me great pleasure to thank all our guests, participants, sponsors, IH&RA staff and my colleague executive committee and board members for making this congress a success", said Casimir Platzer, IH&RA President in his dinner opening speech.
Victoria-Jungfrau Grand Hotel & Spa in Interlaken, promotes Patrick Walther to Chef de Cuisine at the Jungfrau Brasserie. In this role Patrick will be responsible for the creation of the brasserie’s contemporary Swiss menu, currently featuring dishes such as Zurich-style veal with wild mushrooms, organic trout from Lake Blausee poached in lemon-thyme broth, and Lucerne cheese soup with fried ravioli. Patrick launched his cooking career during an apprenticeship at the Restaurant Gallerie in Bern and has risen through the ranks at multiple hotels in Zermatt, Switzerland. Prior to joining Victoria-Jungfrau Grand Hotel & Spa, Patrick served as head chef aboard the luxury cruise ship, MS Deutschland.