It is very lucky for the Grand Hotel Les Trois Rois, that Peter Knogl has been consequently pursuing his chosen path in the Cheval Blanc since 2007 – for he has everything that distinguishes a great master chef. Well-grounded, he remains true to his own style but is nonetheless always open to new influences. Transient fashions are alien to him, he prefers to consequently develop his own. His creations, in which French haute cuisine is enriched with Mediterranean and Asian influences, concentrate on the essentials and are always on the search for the masterly symbiosis of the ingredients – prepared from the best that nature provides us with.
Peter Knogl and his team in the Cheval Blanc have taken their place among the 100 best restaurants in the world: 3 stars in the Guide Michelin, 19 GaultMillau points, "Chef of the Year" 2011 and 2015, Prix Villégiature Awards 2015 "best Hotel restaurant in Europe".
Peter Knogl about his work: "My greatest enjoyment: to select high quality products and then prepare them. My greatest pleasure: to indulge my guests with a cuisine full of shape and colour, full of taste and the sun. My greatest satisfaction: to impart well-being through my cooking."
Giuseppe Giliberti, Maître d'hotel
Maître Giuseppe Giliberti pampers his guests in the Cheval Blanc since 2015. One of the most important stages of his career was the restaurant Tantris in Munich, where he was able to further develop his professional qualifications. In his daily work he combines friendliness, collegiality with passion to enchant his guests every day.
Christoph Kokemoor, Sommelier
With ease and charm, the gifted wine expert combines the culinary universe with the world of wine and proposes exciting new discoveries. Moreover, as a strong believer that passion is contagious,Christoph Kokemoor will also delight his guests with recommendations that are as unexpected as they are delicious. Christoph Kokemoor has been honoured with the "Sommelier Award 2019" by Guide Michelin Switzerland, a nomination that marks the highlight of the sommelier's career.