Mathias Bachmann

The Path

Head Chef work at Apostelstube im Hotel Elephant has asked for the sort of control that is built over time, and Mathias Bachmann has held that post since 2017. Eighteen years in kitchens have given his cooking the timing, consistency, and calm authority that service demands. The result is a kitchen posture that favors measured execution over display, with the plate used to show a dish’s character rather than to mask it.

The Work Today

Simplicity is the governing principle in Mathias Bachmann’s cooking, and the value of that approach lies in restraint. As he puts it, "I prefer simplicity in cooking, by trying every day to bring out the own taste of each individual dish." That leaves room for detail to do the work: ingredients stay legible, flavors remain distinct, and the kitchen’s decisions are aimed at refinement rather than accumulation. The tasting menu follows the same line, course by course, with matching wines set alongside it so the meal moves with a steady cadence and the kitchen and cellar stay in step.

In Their Words “I am young, that’s true, but I have practically lived in kitchens for 18 years, where I was able to continuously gain experience in very high-quality restaurants.” Experience in kitchens is the substance here, not age on its own. The line frames Mathias Bachmann as a chef shaped by repetition, service, and the accumulated discipline of long hours in high-quality restaurants. “I prefer simplicity in cooking, by trying every day to bring out the own taste of each individual dish.” That preference points to a technique of subtraction. The aim is not to stack flavors but to let each dish keep its own identity, with the kitchen working to clarify rather than complicate.

Acclaim

Michelin Guide Star is the recognition attached to Mathias Bachmann, and it aligns with a cooking style built on precision, consistency, and restraint. The distinction reads as a mark of disciplined execution rather than flourish, which suits a kitchen that trusts clarity over ornament.