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Festival Dates: Feb 20-23, 2014

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Reto Weissenfluh

Bar Crudo

An accomplished senior-level Chef, Reto Von Weissenfluh brings a strong combination of culinary experience and management skills in resort hotel, catering, fine dining and private services to Bar Crudo. Von Wessenfluh’s decade of experience began in Gstaad, Switzerland where he served first as demi-chef entremetier and then rostisseur/catering chef at the renowned Gstaad Palace, a five-star luxury hotel. In 2003 he moved to Hotel Schweizerhof – Trip Advisor’s #1 ranked hotel in the capital city of Bern, Switzerland. There he began as a chef saucier and moved up to junior sous chef, before leaving to serve as a captain in the Swiss Army in 2005 and 2006. After a tour of duty, Von Weissenfluh served as an executive chef at Restaurant Sonne in Neuenkirch, Switzerland. In 2008 he moved to Miami Beach, Florida to work as a sous chef at La Paloma before taking on the role of chef de cuisine at the AAA Four-Diamond Hawks Cay Resort in Duck Key, Florida. He served as executive sous chef at Mia Frencesca Trattoria in Raleigh, North Carolina and chef de cuisine at Cooper Avenue in Miami Beach before ultimately bringing his unmatched kitchen and leadership skills to Bar Crudo. Von Weissenfluh is a graduate of the Swiss Culinary School. In his free time he enjoys his boston terriers, skydiving, fishing and martial arts. His inspiration comes from appreciating the beauty in the raw simplistic form of food and from that creating a composition of unique flavors and textures while seeking to maintain the integrity of all ingredients.

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Hosted By
Southern Wine & Spirits
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New York Times
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