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Roland Schmid

Chef de Cuisine (Äbtestube in Bad Ragaz)

image of Roland Schmid

CV of Roland Schmid

Date of birth 02.09.1962 in Thal, CH
Training1978 - 1980: Landgasthof zum goldenen Kopf, Bülach
CV1981: Badrutts, Palace - Hotel, St. Moritz (Commis Saucier)
1982: Hotel La Perla, Lugano (Commis Entremetier)
1983 - 1984: Hotel Waldhaus, Sils-Maria, (Chef Gardemanger, Chef Restaurateur)
1985: Hotel Schweizerhof, Bern (Chef Entremetier)
1986: Hotel Giardino, Angelo Conti Rossini, Ascona
* Guide Rouge (Michelin)
1987: Heinz Witschi, Unterengstringen
* Guide Rouge (Michelin)
1988 - 1990: Hotel Waldhaus, Sils-Maria (Sous chef de cuisine)
1990 - 1992: Hublis Landhaus, Davos-Laret (Chef de cuisine)
* Guide Rouge (Michelin)
1992 - 2002: Hotel Alpenhof, Zermatt (Chef de cuisine)
* Guide Rouge (Michelin)
since 2003: Gourmetrestaurant Äbtestube, Bad Ragaz (Chef de cuisine)
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Roland Schmid is Chef de Cuisine

in Äbtestube in Bad Ragaz

PhilosophyJoy of life, combined with nature, environment and pleasure.
Member ofEurotoques
Chaîne des Rôtisseurs
Goldener Fisch Schweiz
AwardsLes Grandes Tables
2006, 85/23: Guide Bleu
Special aspects1992: Master Chef diploma (placed 2nd in his year)

Roland Schmid aus Äbtestube verabschiedet

Dank an Sternekoch
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Andreas Caminada eröffnet zweites Restaurant

Schweizer Spitzenkoch geht Partnerschaft mit dem Grand Resort Bad Ragaz ein
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1: Meine Walliser Küche. Rotten Verlag Schweiz, 1997. ISBN 3-907816-65-X


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