Ecco with a culinary reorientation

ASCONA: With the start of the season on 16 April 2025 at the Hotel Giardino Ascona, Mediterranean lightness will be given a striking twist: gourmet chef Reto Brändli will take over the management of the Giardino Hotels' fine dining restaurant "Ecco" and bring a breath of fresh air, creative ideas and inspiring impulses to the gourmet kitchens.

Reto Brändli is a name that has long been causing a stir in top gastronomy. The 33-year-old from Schwyz found his calling early on - inspired by his school days and characterised by his training at the Hotel Waldhaus in Sils Maria. His talent and success opened the doors to the best restaurants in Europe. Stops such as the "Cà d'Oro" in St. Moritz and the "Lorenz Adlon Esszimmer" in Berlin not only brought him two Michelin stars and Gault Millau points, but also valuable experience alongside greats such as Rolf Fliegauf, Andreas Caminada and Benoît Violier.

"With Reto Brändli at the helm, the "Ecco" will set new and exciting accents," say Daniela and Philippe Frutiger, CEOs of the Giardino Group. "His expertise, his creative flair and his love of high-quality products make him the ideal person to continue the Ecco's success story."

The return: more than just a career move

For Reto Brändli, his return to Giardino is more than just a career milestone - it's a homecoming. "The atmosphere here is incredibly familiar, and I still know many of the staff from before," says the top chef, who has already worked in the kitchens of the Giardino Hotels for four years. A formative time that has deeply anchored his attachment to the hotel and the region.

His cuisine? A refined symbiosis of classic French craftsmanship, innovative techniques and fresh, seasonal ingredients. "I don't cook to impress - I want to evoke emotions," explains Brändli. No exaggerated concepts, but honest craftsmanship that impresses with precision and passion.

And you can taste it: with high-quality ingredients, modern techniques and a clear, minimalist presentation, Brändli aims to surprise guests with his dishes. The first spring menu reflects exactly this philosophy - such as the Brüggli salmon trout with radish, jalapeño and green gazpacho. The trout comes from a local partner - a clear commitment to regionality and sustainable collaboration. His approach? The courage to keep things simple without sacrificing sophistication.

A strong team behind a new culinary direction

Working alongside Brändli is Maximilian Kaufmann, who has been sous-chef at "Ecco" for four years and has become a true master of his trade thanks to his impressive career in fine dining. His culinary journey has taken him from Vienna via Zurich to some of the most renowned kitchens in the world. In top restaurants such as the Einstein Gourmet in St. Gallen, the Silvio Nickol Gourmet Restaurant in the Palais Coburg in Vienna and the legendary Steirereck, Kaufmann not only learnt innovative cooking techniques, but also shaped his own unmistakable style.

Antje Hauser has been the Pastry Chef at "Ecco" since 2021. With her passion for perfect craftsmanship and sophisticated dessert compositions, she sets new standards in patisserie. Her path to top gastronomy has taken her through some of the best kitchens. She deepened her knowledge of modern techniques and innovative ingredients at the Viennese restaurant Amador and passed her master patissier examination with honours. Other formative stations were the Geranium in Copenhagen and the legendary Kong Hans Kælder, where she discovered her love of classic French patisserie. She has now found her culinary home in Ascona and delights guests at the "Ecco" with her sweet masterpieces.

The creative team is now complemented by Theresa Windhofer as restaurant manager, who is also working for the Giardino Group for the third year in a row. Born in Styria, she has built up her career in top-class restaurants and has established herself as a sommelier at top addresses such as the Burgvital Resort and Wirtshaus Kogel 3. Her attention to detail and demand for excellent service will not only spoil guests with culinary delights, but also with an unforgettable overall experience at "Ecco".

Meet the New Chef - the guest experience

With the exclusive "Meet the New Chef" package, food lovers can experience Reto Brändli's new culinary signature. The package includes an overnight stay at the Hotel Giardino Ascona, an aperitif behind the scenes of the Ecco kitchen with Brändli and a 5-course menu created by him that combines classic elegance and creative finesse. Guests can look forward to an exciting culinary journey through the new "Ecco" in Ascona - accompanied by personal insights and an inspiring dialogue with the new chef.