Uwe Reule, Chef de Cuisine, Sporthotel Pontresina.
Uwe Reule served his apprenticeship under renowned Chef Roland Blessing in Germany. It was in Switzerland though that he gained his 'Diploma Chef de Cuisine' in 2000. Holding a preference for the Italian Kitchen and particularly seafood, the Engadine in southern Switzerland - being equidistant from the Mediterranean and the Adriatic - seemed a natural landing-place for him.
Chef Reule's 25 years of cooking experience has taken him as far afield as Russia, the French Riviera and Jakkarta, where he worked at the Hilton hotel. His days at the 'Kongresshotel Sonnenhof', with guests being mainly international athletes, taught him the value of nutritional cooking so necessary in his current position.
During these travels he has unearthed more than just a fondness for variety. As anyone who has visited the Sporthotel will testify, a large part of the experience lies in the presentation and balance of his dishes. When combined with his penchant for locally grown produce, the outcome is a cuisine which is remarkably unpretentious and honest, yet luxurious and constructed with passion and flair. |
