From 27th January to 1st February 2025, the St. Moritz Gourmet Festival opened a new chapter in the world of culinary art. Under the new concept “New Culinary Lifestyle,” the protagonists of the culinary scene and innovative partners came together to set new standards and define the taste of the future. The innovative approaches and culinary trends of the next generation immediately became an integral part of the festival’s programme. When tradition, talent, craftsmanship, and innovation came together, unique culinary experiences were created, which decisively shaped the taste and feel of the “New Culinary Lifestyle.”
Guests experienced unforgettable moments combining pleasure, sustainability, and innovation in the spectacular setting of the Upper Engadine. For more than 30 years, the St. Moritz Gourmet Festival had been attracting gourmets from all over the world, enticing them to the Upper Engadine for unforgettable culinary experiences.
Regional regenerative production, innovative technologies, and a variety of old and new products became increasingly important. The St. Moritz Gourmet Festival actively shaped the dawn of the new culinary era and welcomed ten top international chefs to the Upper Engadine from 27th January to 1st February 2025. Together with the nine executive chefs in the partner hotels, they transformed the festival into a paradise for gourmets and a unique experience for all the senses.
They joined an impressive list of 265 guest chefs from 39 countries who had already demonstrated their skills in the Engadine since the festival’s inception in 1994.
WOEHRLE PIROLA had been responsible for the entire organisation and implementation of the festival since 2002. The agency’s responsibilities included the coordination and organisation of the events, sponsorship management, the development of a tailored marketing and communication concept, the development and production of all off- and online advertising, ticketing, as well as the international media relations before and on-site during the festival.
