Portrait of Robert Gisler
i. Biography
Robert Gisler is the owner and head chef of Kaiserstock in Riemenstalden, Switzerland, where his cooking covers traditional and gourmet dishes. His kitchen is tied to precise house preparations: Gitzi-Ragout, served as a very tender starter made only from shoulder meat; Gitzi-Würstli "St. Galler Art"; and fresh brook trout from the restaurant’s own pond, prepared fried or bleu.
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At a Glance - Role: owner and Head Chef. - Specialty: traditional and gourmet dishes. - Signature work: Gitzi-Ragout, Gitzi-Würstli "St. Galler Art," and brook trout fried or bleu. - Craft note: "That I bake the bread myself has to do with a certain professional pride."
Signature
Robert's signature dishes include Gitzi-Ragout and Gitzi-Würstli "St. Galler Art, Bachforellen aus dem eigenen Teich, Zopf, and Holzofenbrot.
In Their Words “The morning is very relaxing for me. I can organize the day's schedule, think over a few things, and inspiration also comes in the morning.” “That I bake the bread myself has to do with a certain professional pride.”
FAQ
Asked of Robert
What is Robert Gisler known for?
Traditional and gourmet dishes.
The Sunday email
Read about chefs like Robert Gisler in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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