Chef
Marcel Skibba
Head Chef & Partner, Schloss Schauenstein
- Discipline
- Chef
- Based in
- Fürstenau, Switzerland
Known for
- Head Chef and partner at 3-Michelin-star Schloss Schauenstein
- Former Head Chef at 1-Michelin-star IGNIV St. Moritz
- Alpine fine dining with regional Graubünden ingredients
i. Biography
Co-Owner & Head Chef at Schloss Schauenstein in Fürstenau, Switzerland, Marcel Skibba works inside a demanding European fine-dining frame: Three Michelin stars at the restaurant, alongside 19 Gault&Millau points. The cooking is measured less by display than by clarity of sourcing and placement. Graubünden produce, regional relationships, local farmers, and vegetables from the castle garden set the terms of the plate. Place is not background there; it is part of the working brief. The castle setting and Alpine landscape support a cuisine built on restraint, precision, and belonging. Ingredients are chosen for their fit with the region rather than for imported status, giving the restaurant an identity drawn from where it operates.
Coming Up
Serious kitchen discipline shaped the early phase of Marcel Skibba’s work as chef at La Vie in Osnabrück, Germany (until 2015). The role established a technical base before the move to Switzerland as chef at Schloss Schauenstein in Switzerland (from 2015), where landscape, produce, and regional culture became central to the cooking. Mountain fine dining added another register when Skibba became Head Chef during the winter months at IGNIV by Andreas Caminada in Badrutt’s Palace, St. Moritz, Switzerland (from 2017). Across these roles, the craft tightened from technical fluency toward regional expression, with season, altitude, and fine-dining expectation treated as working conditions rather than decoration.
Present Day
Regionality, sustainability, and seasonal menu development define the current work at the castle restaurant. The kitchen’s relationships with local farmers and its use of vegetables grown in the castle garden keep menu development close to its surroundings. Produce leads the sequence: season first, grower second, dish after that. The cooking reads as an Alpine fine-dining interpretation rooted in Graubünden produce. The choices are explicit: lake trout instead of turbot, sea buckthorn instead of passion fruit, and lamb belly instead of wagyu beef. These are not lesser substitutions. They reposition luxury around specificity, freshness, and regional resonance rather than distance. Refinement in Fürstenau comes through focus. In Skibba’s work, ambition is measured by how fully a dish belongs to the place where it is served, not by how far its ingredients have travelled.
The Record
Recognition here sits in direct relation to the dining rooms and their systems of craft. Marcel Skibba’s honors include Michelin star for IGNIV by Andreas Caminada and Three Michelin stars for Schloss Schauenstein.
Profile updated July 2026
FAQ
Asked of Marcel
What is Marcel Skibba's current role?
Marcel Skibba is co-owner & Head Chef at Schloss Schauenstein.
Where did Marcel Skibba work before?
Earlier in their career, Marcel Skibba worked at La Vie, Schloss Schauenstein, and IGNIV by Andreas Caminada.
What recognition has Marcel Skibba received?
Michelin star for IGNIV by Andreas Caminada.
