This April, the scenic towns of Lausanne and Le Bouveret in Switzerland set the stage for the second gategroup Culinary Board of 2025, a multi-day gathering that united some of our most talented chefs from across the globe.
Designed to spark inspiration and foster connection, the event blended culinary creativity with strategic collaboration. Over three enriching days, participants explored new ideas, shaped future strategies, and brought their skills to life through shared experiences.
Day One: Warm Welcomes & Connection
The journey began in Lausanne where participants reconnected with familiar faces and met new colleagues from across regions. The evening set a relaxed and engaging tone, creating space for conversation, storytelling, and the anticipation of the days ahead.
Day Two: Culinary Craft, Collaboration & Strategy
The following morning, the group made their way to the prestigious EHL Hospitality Business School, recognized globally as a leader in hospitality education. After a warm welcome, the chefs dove into a hands-on cooking session, revisiting the classic French dish Pithiviers in a friendly competition. Chef Casper from the Nordic region took top honors with a dish that combined precision and artistry.
Following lunch, EHL students guided the group on a campus tour, offering firsthand insights into the life and learning that drive this top-tier institution.
The afternoon shifted to forward-thinking discussions focused on Culinary Strategy 2025. Strategic insights flowed freely, setting a strong foundation for future planning. The day concluded with a beautifully crafted dinner at Brasserie 1893, where the dialogue continued in an inspiring setting.
Day Three: Legacy, Learning & Looking Ahead
In Le Bouveret, the group visited the Culinary Arts Academy, where they were welcomed by the legendary Chef Anton Mosimann. His reflections on a lifetime dedicated to the culinary arts, along with a peek into his private collection of historic menus and recipes, provided a rare and moving glimpse into the evolution of fine dining.
Later, a session on Nutrition Basics for Chefs grounded the conversation in wellness and responsibility, reinforcing the important role chefs play in shaping how we eat.
Participants then rolled up their sleeves once again, this time for collaborative workshops. The focus: global menu development, redesign initiatives, and cross-regional support. Teams from LATAM, North America, and APAC shared regional insights, challenges, and ideas, driving a rich exchange of knowledge and practical solutions.
Blending Passion with Purpose
The April 2025 Culinary Board was a showcase of talent, innovation, and global unity. By bringing together diverse voices around a shared culinary vision, the event sparked momentum that will shape future initiatives and deepen our commitment to excellence.
As the journey continues, the ideas and partnerships forged in Switzerland will guide us, from the kitchen to the customer, and everywhere in between.
About gategroup
gategroup is the global leader in airline catering, retail-on-board and hospitality products and services. gategroup provides passengers with superior culinary and retail experiences, leveraging innovation and advanced technology solutions. Headquartered in Zurich, Switzerland, gategroup delivers operational excellence through the most extensive catering network in the aviation industry, serving passengers from over 200 operating units in over 60 countries/territories across all continents. For further information, please visit: www.gategroup.com
