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Chef de Cuisine Peter Knogl

Peter Knogl

It is very lucky for the Grand Hotel Les Trois, 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."

Das Cheval Blanc Team

Our Team

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
The talented wine expert combines with ease and charm the world of cuisine and wine and proposes exciting new discoveries. And because passion is known to be contagious, Christoph Kokemoor will also delight you with his surprising recommendations.

Christoph Kokemoor has been given the "Sommelier Award 2019" by Guide Michelin Switzerland. The nomination marks the highlight of the sommelier's career.