Will Gordon becomes head chef in Wengen

WENGEN - With a passion for healthy, ethical and sustainable gastronomy, a deep respect for local produce and years of experience in top gastronomy, Will Gordon is taking over the culinary management of the Grand Hotel Belvedere, the new Beaumier Hotel in Wengen. As Executive Chef, the London-born chef not only brings with him extensive expertise, but also a clear vision for the future of fine dining. He focuses on plant-based dishes without being dogmatic: variety, transparency and creativity are at the centre of his culinary self-image.

A kitchen with responsibility

"For me, gastronomy is more than just flavour - it's also a question of ethics, health and sustainability," explains Gordon. His plant-based approach rests on three pillars: the promotion of health, the ethical treatment of animals and responsibility for our planet. He makes it clear: "It's not about doing without, but about balance and awareness." At the Grand Hotel Belvedere, Gordon aims to combine enjoyment and responsibility. Seasonal, locally sourced ingredients, often from the wild or from committed producers in the region, form the basis of his cuisine. This philosophy is reflected in all of the hotel's restaurants - from the elegant Brasserie Belvedere to the relaxed Sonnenbad with BBQ and live music to the Waldrand restaurant, which offers a modern interpretation of Alpine tradition.

A central element of his cuisine is the respectful handling of food. "We try to fully utilise every product and avoid waste." For the superfood salad bowl, for example, the pumpkin pulp is dried and recycled, the seeds are made into vinaigrette and only the peel is composted. Organic waste is reduced by 90 % in a separate system, returned to the garden or converted into biogas. Even the preparation respects the ingredients: miso glazes, for example, are never heated above 60 °C in order to preserve their valuable nutrients.

Wild herbs, mushrooms & alpine inspiration

One of Gordon's particular passions is wild harvesting. He is particularly fond of mushrooms - a passion that began in his childhood in the woods around Nottingham. They are served in a wide variety of forms: raw in salads, braised in stews, as flavoured stocks or even as ice cream made from dried porcini mushrooms. Foraging tours are organised on a regular basis, where guests can collect ingredients and then process them into pasta or gnocchi. This creates a direct link between nature, cuisine and experience.

Gordon had a dish experience during his time at the two-star restaurant Sat Bains in Nottingham. In addition to the kitchen, he was also responsible for the large garden there - including beekeeping. "I learnt that gastronomy has to be thought of holistically. Every plate starts in the ground." He lives this attitude today with similar consistency. "Every dish should tell a story," says Gordon. These stories are based on three principles: a connection to the region, a contribution to health and a sustainable use of resources. Dishes should never become too rigid or iconic: "As soon as a dish becomes a signature dish, it loses its spontaneity. Our cuisine must constantly evolve."

Gordon's menus combine plant-based dishes with selected fish and meat specialities - always responsibly and regionally sourced. Monthly events based around local specialities are among the highlights of the culinary calendar. A special experience awaits guests on 1 August: a garden party with a BBQ, fire pits and market stalls is held to mark the Swiss bank holidays, where only products from the region are served.

Will Gordon completed his training at Westminster Kingsway College and went on to work with renowned chefs such as Gary Rhodes and Jamie Oliver. Stints at Trinity (1*) and Odettes in London, Sat Bains (2*) in Nottingham and the Cambrian Hotel in Adelboden have shaped his career. He has been Executive Chef at the Grand Hotel Belvedere since 2024.