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Max Herzog to become new Culinary Director of the Carlton Hotel St. Moritz

From 1 August 2020, Max Herzog will take on the role of Culinary Director of the Carlton Hotel St. Moritz. In this newly created position, he will be responsible for the culinary concept of the five-star superior hotel.

St. Moritz (25 June 2020). Max Herzog will join the Carlton Hotel St. Moritz team from August 2020. After working in various positions in Germany, where he completed his further training to become a Head Chef in 2015, the now 30-year-old moved to Switzerland. He has worked as an Executive Sous Chef in the Grand Hotel des Bains Kempinski St. Moritz and in the Swiss Deluxe Hotels Suvretta House, which is also in St. Moritz, and Park Gstaad.

 “My team and I are delighted to be able to welcome Max Herzog to the Carlton. After an intensive and extremely thorough selection process, we are convinced that we have found the right person for this role in Mr Herzog as his cuisine corresponds to our values. Furthermore, as a person, he is a perfect match for the vision of the Tschuggen Hotel Group and will allow our guests to experience conscious enjoyment for themselves”, explains Philippe Clarinval, General Manager of the Carlton.

As Culinary Director, Max Herzog will be responsible for the concept and further development of the hotel's F&B outlets. The goal is to adapt the offer even more closely to the desires and needs of guests. In addition to the Restaurant Romanoff on the historic Bel Etage of the five-star hotel, Max Herzog will also be in charge of snacks and dishes on offer in the Carlton Bar, room service, and the sun terrace.

 

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Tschuggen Hotel Group