Bernadette Lisibach

The Climb

Bernadette Lisibach began her career as kochlehrling at Klinik St. Anna in Luzern, where the first lessons of professional cooking were turned into habit and discipline. From there she moved on as mitarbeiterin at Hotel Montana in Luzern, then continued as mitarbeiterin at Grand Hotel Victoria-Jungfrau in Interlaken, learning the tempo of larger houses and the exacting pace that defines serious hospitality. The ascent continued as she stepped into the role of sous-chef at Restaurant Chesa Piran in La Punt, a stage that deepened the work. After that came Kulinarische Leitung at Restaurant The K, Kulm Hotel in St. Moritz, where leadership and kitchen identity had to be carried together. Today, Bernadette is küchenchefin und pächterin of Restaurant Neue Blumenau (since 2011). The role folds authority and continuity into the same line: cooking the room, shaping the house, and holding the standard season after season. In a profession built on repetition, pressure, and adjustment, her path reads as steady rather than theatrical.

Today

In 2011, she became Chef at Neue Blumenau. The date marks the point where her work settled into a setting that could carry it fully. Bernadette has said: “My creations have never been served at such altitudes before.” The remark is plain and exact: a kitchen at height, with all the practical and visual demands that come with it.

In Their Words “My creations have never been served at such altitudes before.”

Recognition

Bernadette's honors include Michelin-Stern (2019), 17 Gault-Millau-Punkte (2020), Gastrostern (2015), and Köchin des Jahres 2015. Taken together, the awards map a career recognized over time, not in a single burst. The dates matter because they show continuity: 2015, 2019, 2020. The record points to work that kept earning notice as it moved from apprenticeship to command.