Chop of saddle of venison by Ueli Knobel

Ueli Knobel has been the host and director of Hotel Sedartis for over 10 years. He runs the hotel with heart and soul and has developed the Sedartis into a modern business hotel with his creativity and tireless drive. He is a born host and already had a flair for trends and innovative ideas at a young age. “I was already helping my uncle in the restaurant in the cold kitchen and with the washing up when I was at secondary school,” says Ueli Knobel. He explains that he was inspired by him, as his uncle had started a career as a chef and then gained a wealth of international experience as a chef in the Arab world and Asia. This and his passion for cooking encouraged him to train as a chef. At Badrutts Palace in St. Moritz, he laid the foundations for his career as a hotelier, and his enthusiasm for the culinary arts remains with him to this day.

When Ueli Knobel has free time in between, he likes to enjoy it with his family and friends and enjoys biking, hiking or skiing in the great outdoors. He loves traveling and interacting with people from other cultures. Whenever possible, he also enjoys cooking for family and friends.

What does the dish mean to you?
Firstly, I love game dishes, and secondly, I like to experiment with the simple ingredients that nature provides.
So it’s not just a dish, but the inspiration from my own garden. The aronia berry, which goes really well as a game side dish, grows in my small garden. Many people are enthusiastic about the berry, which is also one of the “superfood” fruits.

What connection do you have to the court and why did you choose it?
My uncle was a hunter and I grew up on a farm. There I was able to experience what “farm to table” means. My mother always inspired me. She always picked fruit and berries from the garden, the edge of the forest and the alpine meadows. We had our own potatoes and meat from our farm. We also had our own elderberries, rosehips, blackberries, cherries, apples, pears and much more. My wife also loves and cares for a beautiful garden and I enjoy sharing this hobby with her. In addition to aronia bushes, we also have elderberries, rose hips and a small quince tree growing in our garden. So our chef has created a dessert with autumn fruits in addition to a fine game dish for the fall menu: A quince pannacotta – a real treat for the palate.

Who do you prefer to cook for?
It’s obvious: for family and friends. We bond a lot over food with family. I like to take a bit more time to cook….that way I can switch off and forget about myself. We also talk a lot about food and enjoyment at the family table – certainly more than about politics😊.
My kids are now 16, 18 and 19 years old. They themselves are proud that they have been given a passion for cooking.