Badrutt’s Palace Appoints New Executive Chef, Maxime Luvara
For 125 years Badrutt’s Palace has been synonymous with excellent service and cuisine of the highest standard as the region’s most historic landmark and a grand-dame bastion of style. From the 1st August, highly acclaimed chef, Maxime Luvara, will begin his new position as Executive Chef at the hotel, bringing with him extensive international experience to create a progressive gastronomic journey to suit every palette.
Luvara began his career at prestigious addresses such as Troigros in Roanne and Hôtel de Paris in Monaco. He also worked with well-known French chef Alain Ducasse for over ten years at Le Louis XV, and most recently held the position of Executive Chef at the Burj Al Arab in Dubai followed by the InterContinental in Hong Kong. His long standing experience and international influence from France, Italy, the Middle East and Asia, as well as his great passion for the hospitality industry means he brings a wealth of knowledge and inventive flair to his new role at Badrutt’s Palace.
“I am really looking forward to becoming the new Executive Chef at such a legendary hotel as Badrutt’s Palace. It is a fantastic opportunity for me to work with a dynamic team and to enhance and develop the culinary experience with progressive, new ideas. It is important for me to work with seasonal products and to allow them to speak for themselves. Even in the kitchen, sometimes less is more” says Maxime Luvara.
“It is very exciting for us to have Maxime Luvara join the team as Executive Chef and we know that we have found in him a chef who brings an innovative spirit to the hotel, along with his international experience,” says Richard Leuenberger, Managing Director of Badrutt’s Palace.
As the leading dining destination in St Moritz, Badrutt’s Palace is home to nine on-site restaurants and three bars. King’s Social House is a chic yet informal restaurant-cum-nightclub, in collaboration with celebrated British chef and restauranteur, Jason Atherton. In the wood-ceilinged Grand Hall, guests can enjoy afternoon tea where creations from world-class pastry chefs are presented with flair. Andreas Caminada’s Michelin-starred IGNIV promises inspired sharing dishes and contemporary interiors designed by Patricia Urquiola. Le Restaurant presents timeless fine dining and a rare opportunity to experience a Gueridon-style of service. La Coupole restaurant - formerly Europe’s first indoor tennis hall - is home to a Japanese-Peruvian restaurant from Nobu Matsuhisa. Guests can also retreat to the Renaissance Bar – the first vintage cigar lounge in continental Europe – for a nightcap or cigar by the big stone hearth. Just across the road and up some stairs into the heart of the village is 1658-built Chesa Veglia, the oldest ‘peasant house’ in St Moritz; its two bars and three eateries are a reminder that Italy is only 40 miles south — the Italian-speaking waiters are often told that the pizza at Pizzeria Heuboden rivals the finest from their motherland.
