Kulm Hotel St. Moritz welcomes a new master sommelier - Oenology for its guests
Until the end of the season on 9 April 2012, Benjamin Wolf invites hotel guests every Thursday to an exclusive wine tasting to discover the various nuances and flavours of fine selected wines. Both aspiring and renowned wine connoisseurs are in good hands with Wolf. The 29-year-old expert of German-Colombian origin has already gained some experience in his early days as a helper in the wine production in Tuscany. His career led him from Tuscany to the UK, where he expanded his knowledge as Assistant Cellar Master from Master Sommelier Eric Zwiebel in the award-winning Summer Lodge Restaurant & Spa in Dorset.
Prior to working at the Kulm Hotel, Wolf also earned an excellent reputation as Head Sommelier at the gourmet restaurant of the Hotel d'Angleterre in Geneva and travelled the viticultural areas of South America. In 2009, he was awarded the second best sommelier in Switzerland. Wine tastings are held every Thursday - free admission for hotel guests.
After a successful wine tasting the Chef's Table invites to an exclusive dinner. Connoisseurs have the unique opportunity to peer over the shoulders of Chef de Cuisine Hans Nussbauer, crowned with 15 points Gault Millau. Nussbaumer and his team offer French cuisine combined with local produce and Mediterranean flavours to impress for the excellence. At the Chef's Table, six to ten guests dine in the hotel's kitchen among steaming pots, surrounded by the scent of fine aromas. Admission for the Chef's Table on Thursdays is free of charge for half-board guests. The cost for visitors (not residing in the hotel) is CHF 195 per person including aperitif, 4-course menu paired with corresponding wines. Prior arrangement is required.