The classic restaurant "The Essence" of the SSTH Swiss School of Tourism and Hospitality in Passugg will open its doors to the public on Friday evening, September 21st for a very special event. Under the motto "Trilogy of the Senses", a gourmet 4-course dinner will be created by guest chefs at Gault Millau level such as Stefan Wagner, the Chef at Hotel Stern in Chur. The SSTH Executive Chef and former chef of the Dolder Grand, Gion Fetz, is organizing this feast of the senses with some of his professional colleagues from the area. To accompany the dishes, perfect wines have been selected to match with each of the courses. Additionally, Mr. Stebler from Stebler AG in Chur will provide the matching scent for each course in the form of various perfumes to enhance sensory perception. The evening's schedule and service are being conducted by the final semester class of the HF course in their specialization subject "Culinary Arts". Demian Gürler, project leader of the class, is looking forward to the Event: “It is very exciting this cause to co-design and the combination of meal to experience wine and smells.”

Service in five restaurants by students for students
At SSTH, over 250 lunch menus are prepared daily in four kitchens and served in five in-house restaurants. The restaurants are open to the public, but are primarily reserved for students, staff and lecturers. More than 200 students and about 100 employees and lecturers live on campus. All persons are catered for daily in one of the five restaurants. The apprentices, first-semester students and trainees take over the service in the restaurants and serve the guests under the watchful eye of their trainers. This means that Passugg is very busy at noon. In the evening, the students who live on campus eat their meals in the restaurant "The Market". Together with the students in the internship, a total of over 300 students, HF and Bachelor students are enrolled at the hotel management school.

Reservations for the Gourmet evening can be made on the website of the SSTH.

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