Othmar Schlegel

European hotel cooking supplied the early register: Othmar Schlegel worked as cook at Palace Luzern, Switzerland, then as cook at The Dorchester in London, United Kingdom, and as cook at Maxim’s in Paris, France, before the Chef de cuisine post at Carlton in St. Moritz, Switzerland (1978–1987). A longer house style was built through the Chef de cuisine role at Locanda Barbarossa, Hotel Castello del Sole in Ascona, Switzerland (1987–2016), where Othmar Schlegel worked within the discipline of a destination dining room over nearly three decades. Today, Othmar is Executive Chef of O'terroirs.

Swiss Contemporary cuisine at O'terroirs is handled through Swiss terroir rather than display, with Othmar Schlegel’s work framed by place, product, and restraint. The current grammar is direct: local materials first, technique used to clarify them, and a plate that carries origin without excess explanation. Attention to origin remains the working center.

Othmar Schlegel has received One Michelin star for Locanda Barbarossa (2004). Recognition here tracks both restaurant discipline and terroir work: One Michelin star for Restaurant Locanda Barbarossa (2004), 18 GaultMillau points for Restaurant Locanda Barbarossa (2013), Aufsteiger des Jahres (2013), and Expression of the Terroir recognition for O'terroirs.