Executive Chef

Andreas Posch

1993-1994	apprenticeship and junior chef\| 3 star hotel Tannberg \| Schröcken
1994-1996	commis gardemanager \| chef entremetier \| 4 star hotel Albeina \| Klosters Dorf
1996	junior chef\| 4 star hotel Hochland \| Nauders
1996-1998	demi-chef entremetier \| chef tournant \| 4 star hotel Walserhof \| Klosters \| 18 Points Gault Millau 1 star Michelin
1998-2000	sous-chef \| restaurant torggel \| Röthis \| 13 G. M.
2000-2003	sous-chef \| 5 star Grand Hotel Park \| Gstaad \| 2003: 16 Gault Millau
2003-2004	sous-chef \| 4 star hotel Ermitage am See \| Küsnacht \| 16 Gault Millau \| 1 star Michelin
2004-2006	sous-chef \| Lake Side \| Zurich
2006-2007	sous-chef \| restaurant Mesa \| Zurich \| 16 Gault Millau
since 2007	Executive Chef \| Opening Metropol \| Zurich

"Only a person who really loves the nature, will be able to really appreciate its wonderful products". With this philosophy our chef Andreas Posch convinces and satisfies his guests.
"We concentrate on the essentials. In so doing, the quality of products and the fresh preparation of food are significant components. The art is the distinguished use of high-quality, regional and natural ingredients, seasonal flavours and its indulgent preparation."