GaultMillau Switzerland awards the Executive Chef of the gourmet restaurant La Brezza
Zurich, (30 September, 2024). Marco Campanella has been named this year's Chef of the Year. As part of the presentation of the GaultMillau Guide 2025, the 32-year-old also receives 19 GaultMillau points for his restaurant La Brezza in Ascona. This makes him the youngest chef to join the elite circle of 19-point chefs. So far, Switzerland has six star chefs at the helm, most recently Heiko Nieder, who was awarded 19 GaultMillau points in autumn 2018. "We chose Marco Campanella because he never ceases to fascinate us: with his modern cuisine. With his incredible sauces. With his versatility. And with his talent to inspire a young team for his mission", comments Urs Heller, Editor-in-Chief of GaultMillau Switzerland, on the choice of the Chef of the Year. "I am very proud to receive the GaultMillau Chef of the Year 2025 award. Without my strong team behind me, none of this would be possible. I always say 'one band, one sound', you can only be strong together," says the German-Italian.
Previously awarded 18 GaultMillau points and 2 Michelin stars at both locations of the gourmet restaurant La Brezza, in summer at the Hotel Eden Roc in Ascona and in winter at the Tschuggen Grand Hotel in Arosa, Marco Campanella demonstrates his skills with both his seven-course inspiration menu and the plant-based Moving Mountains version. Together with his team, he offers a unique experience - not only on the plate.
Born into a family of restaurateurs on Lake Constance, Marco Campanella has been helping out in the kitchen of his parents' restaurant since childhood. After completing his training as a chef, he worked with some of Switzerland's best chefs, including Martin Dalsass and Rolf Fliegauf, and honed his skills as chef de partie under star chef Andreas Caminada at Schloss Schauenstein (3 Michelin stars, 19 GaultMillau points).
Since summer 2018, Marco Campanella has been surprising guests at the gourmet restaurant La Brezza at the Hotel Eden Roc with imaginative international creations. In 2019, he was named "Discovery of the Year in Ticino" by GaultMillau Switzerland. The first Michelin star followed a few months later. In 2020, the Bilanz Hotel Ranking named him "Hotel Chef of the Year". As of the 2020/2021 winter season, Marco Campanella and his La Brezza team have moved to the Tschuggen Grand Hotel in Arosa for the winter months. In November 2022, La Brezza at the Hotel Eden Roc was awarded 18 GaultMillau points and in 2022/2023 Marco Campanella was named "Rising Star of the Year in Ticino" by GaultMillau. Since autumn 2023,
Marco Campanella and his team have kept the two Michelin stars in Ticino and Arosa. In January 2024, GaultMillau named La Brezza in Arosa the best vegan restaurant in Switzerland, serving the "most sophisticated 7-course vegan menu in Switzerland".
Marco Campanella's cuisine is a living work of art. He uses mainly local and regional ingredients that capture the essence of Lake Maggiore and Vallemaggia, allowing each dish to tell a story full of colour and flavour. "Even though I am open to the world, it is important for me to process the ingredients in such a way that they remain recognisable and familiar to our guests on the plate," explains Campanella.
Following a successful summer on Lake Maggiore, Marco Campanella and his team are now looking forward to the winter season in the Grisons mountains. From 13 December 2024, he and his La Brezza team will be back at the Tschuggen Grand Hotel in Arosa. The season at the Hotel Eden Roc will start again at Easter 2025.
We have compiled a selection of images for you here.
Located directly on the shores of Lake Maggiore, the Hotel Eden Roc features attractive gardens extending to 10,000 m2. Thanks to its marina, in-house water sports school and private beach lined with palm trees, the hotel justifiably lays claim to be the only true beach resort in Switzerland. Ensuring a Mediterranean ambience and a wealth of natural light are 95 rooms and suites created by interior designer Carlo Rampazzi from Ticino. The hotel’s two bars and four restaurants offer a variety of culinary delights – from plant-based dishes to classic Ticino specialities, Italian pasta and haute cuisine. The 2000 m2 of spa offers plenty of space to unwind with treatment rooms, pools, saunas and steam baths, a gym and a hair salon. In addition, the mobility concept enables environmentally friendly travel, including during the holidays. Inspired by the fascinating landscape around its hotels, the Tschuggen Collection has furthermore created Moving Mountains – a holistic holiday experience with the aim of boosting vitality, rediscovering nature and celebrating life.
Visit www.edenroc.ch for further details.
