New head chef at the Walliserhof Grand-Hotel & Spa

The Walliserhof Grand-Hotel & Spa is delighted to announce the appointment of Jakub Baroň as its new head chef.

Jakub Baroň starts his first winter season at the Walliserhof Grand-Hotel & Spa with the big goal of significantly shaping the culinary direction of the hotel. He worked at the Hotel Les Trois Rois in Basel, where he gained experience in top-class gastronomy. After his time in Basel, Jakub Baroň came to Saas-Fee, where he ran the Spycher restaurant together with his wife. There he was awarded 14 points by Gault & Millau in 2023.

His passion for gastronomy and nature is reflected in his cuisine, which combines creativity with respect for tradition. At the Walliserhof Grand-Hotel & Spa, he plans to spoil guests with innovative dishes that harmoniously combine local ingredients and international influences.

New concept at Cäsar Ritz:

Guests at the Cäsar Ritz restaurant can now order a 7-course gourmet menu in addition to the 4-course half-board menu. Jakub Baroň and his team put their skill and passion into the menu. The courses are perfectly coordinated and end in fireworks for the taste buds.

The gourmet menu can be booked up to 2 days in advance and costs CHF 199. 

Our restaurants:

Guests are well catered for at the Walliserhof. In the gourmet restaurant ‘Cäsar Ritz’, which has been awarded 13 Gault & Millau points, Jakub Baroň creates sophisticated gourmet menus. The Mediterranean ‘Del Ponte’, which scores with home-made pizza and pasta, provides a contrast. The third in the group is the rustic ‘Fondue-Stübli’ with cheese specialities that are best enjoyed in Valais!

All the teams at the Walliserhof Grand-Hotel & Spa***** are looking forward to working with the new head chef and his team. The primary goal of the entire team is to ensure that guests have an unforgettable stay in the car-free and snow-sure holiday region of Saas-Fee.