This September, The Dolder Grand’s dining rooms will once again become the beating heart of Switzerland’s fine dining scene as THE EPICURE celebrates its tenth anniversary. For 6 days, from 9 to 14 September 2025, Culinary Director Heiko Nieder will welcome some of the world’s most accomplished chefs to the Zurich landmark, transforming the city resort into an epicentre of gastronomic innovation.
What began as Nieder’s personal dream has, over the past decade, evolved into one of the most anticipated events on the global culinary calendar. Since its inaugural edition, THE EPICURE has brought together 111 chefs from 30 countries, collectively holding an extraordinary 249 Michelin stars. Each year, the festival has served as both a stage for established masters and a platform for emerging talent, all united by a shared spirit of creativity and craftsmanship.
The 2025 edition promises to be a fitting celebration of this legacy. Across 5 evenings, Nieder—himself the holder of 2 Michelin stars—will collaborate with a stellar roster of guest chefs, including César Troisgros, Tim Boury, Kirk Westaway, Kai Ho and Eric Kragh Vildgaard, to create one-time-only menus that marry their signature styles in a harmonious 8-course journey. The grand finale on 14 September will see an even larger constellation of culinary stars, from Christoph Rainer to Pascal Steffen, joining forces for a day-long feast of live stations, culinary artistry, and indulgence.
For those seeking something beyond the plate, this year also introduces an exclusive afternoon devoted to the Art of Blending—an immersive experience pairing cigars, caviar, champagne and a guided port-blending session, accompanied by a 6-course menu by Nick Bril, Kirk Westaway, and Heiko Nieder himself.
The Dolder Grand, with its storied history, striking Norman Foster redesign, and award-winning restaurants, provides a fitting backdrop for such an occasion. The event is as much a celebration of place as it is of culinary achievement—a meeting point for those who value artistry, flavour, and the shared joy of the table. As the festival enters its milestone tenth year, its creator remains as passionate as ever. FOUR sits down with Heiko Nieder to find out more…
You’ve been the driving force behind THE EPICURE since its inception. What originally inspired you to create this festival?
From the beginning, my vision was to create a platform where the world’s most exceptional culinary talents could converge—not only to present their craft, but also to inspire one another. I wanted to offer our guests an intimate yet world-class experience, bringing the spirit of collaboration and discovery to the heart of the Dolder Grand. THE EPICURE was born from a passion for excellence, curiosity, and a desire to celebrate the beauty of haute cuisine in all its diversity.
In addition, it is a rare and remarkable opportunity for our guests to experience such a concentration of culinary mastery from across the globe in a single setting and in such a short span of time. This extraordinary convergence of talent is not only a testament to the event’s calibre, but a true value to our guests—delivering a sensory journey that is both exclusive and unforgettable.
How has THE EPICURE evolved since its first edition? What are some milestones or highlights that stand out to you?
The original idea is still in place today: we want to offer our many guests a unique gourmet festival, while raising the profile of the Dolder Grand in Switzerland, neighbouring countries and around the world. We started with just three evenings and the final, but seeing the enthusiasm for the event grow, for the past few years we’ve extended it to five evenings and the final. We have always remained true to the basic principle: invite the best chefs in the world for the best guests in the world!
What does the name THE EPICURE mean to you personally, and how does it reflect the spirit of the festival?
The term “epicure” refers to someone with refined taste in food and drink—an individual who seeks out the extraordinary. That definition truly encapsulates the essence of the festival. For me, THE EPICURE is about indulgence, yes, but also appreciation—of craftsmanship, of heritage, of innovation. It reflects a culture of connoisseurship, one that celebrates the sublime and the sensory with thoughtfulness and depth.
This year’s edition features an impressive line-up of chefs from around the world. How do you go about selecting participants for the festival?
The selection process is meticulously curated. I personally invite chefs whose philosophy and culinary artistry I deeply admire—individuals who are not only at the pinnacle of their profession, but who bring a distinctive voice and vision to the table. It is not merely a matter of Michelin stars; it is about soul, storytelling, and an unwavering commitment to excellence. I seek out those who push boundaries while honouring their roots, and who infuse their cuisine with a sense of surprise and authenticity. Many of them I have come to know personally over the years, and I am proud to call them not only esteemed colleagues, but dear friends.
What kind of culinary experiences or perspectives do you aim to showcase through this year’s programme?
The chefs prepare their dishes based on the specifications: an amuse-bouche and 4 dishes, with the last dish required to be a dessert. I complete the gaps with our own creations, carefully tailored to these dishes, creating a harmonious 8-course menu plus 2 amuse-bouches.
Is there a particular chef or collaboration you’re especially excited about this year?
Every edition brings its own excitement, but this year I’m particularly looking forward to working with some chefs who will be joining us for the very first time. These new collaborations always bring a sense of anticipation, as we’re blending different culinary cultures and ideas. That exchange is what makes the festival so rewarding—not just for the guests, but for all of us in the kitchen.
What do you hope guests take away from their experience at The Epicure?
I want to present a pioneering mix of great chefs whose culinary delights guests would likely not discover themselves. It is about showcasing exceptional levels of expertise by special chefs from all corners of the world in one place and offering insights into flavours, ingredients, complex techniques, impeccable presentation, and the highest levels of culinary mastery.
Fine dining can sometimes feel exclusive—how do you balance luxury with accessibility or a sense of openness at the festival?
That’s a very important question. While THE EPICURE is undoubtedly regarded as a prestigious and world-class experience, our true intention goes far beyond formality. We strive to create a warm and welcoming atmosphere—one where curiosity, openness, and genuine appreciation are at the forefront. We want our guests to feel that they are part of a shared culinary journey, not merely observers. It’s about discovery, connection, and celebrating gastronomy as a universal language—one that transcends backgrounds, borders, and expertise, and brings people together around the simple joy of exceptional food.
In a world where food festivals are increasingly common, what sets THE EPICURE apart?
THE EPICURE is not a mass event; it is intimate, precise, and crafted with intent. Each evening is a culinary performance with only the finest chefs, thoughtfully composed menus, and an extraordinary setting at the Dolder Grand. Our festival is rooted in collaboration, where chefs do not simply present their cuisine but integrate their vision with ours. That synergy, paired with our standards of hospitality, creates an experience that is utterly unique.
How do themes like sustainability, seasonality, or innovation factor into the planning of THE EPICURE?
Every chef is increasingly mindful of demonstrating their connection to their homelands through the use of local and seasonal ingredients. They all present their individual interpretation of sustainability by creating dishes that are not only impressive from a culinary standpoint, but also honour the resources and traditions of their region of origin. This development reflects the growing trend towards conscious and responsible enjoyment in haute cuisine.
Have you seen any emerging trends or culinary movements that you’re keen to highlight in future editions?
Absolutely. The movement towards sustainable cuisine—prioritising local and seasonal ingredients—is one I fully support. Equally, I believe it’s essential to showcase how vegan and vegetarian menus can be every bit as refined, exciting, and satisfying as their meat-based counterparts.
At the Dolder Grand, this philosophy is beautifully embodied in blooms, our dedicated vegetarian and vegan garden restaurant, which celebrates the artistry and potential of plant-based gastronomy in an elevated setting—enhanced by the fact that many of our ingredients are lovingly cultivated on-site.
As Culinary Director of the Dolder Grand, you already lead a world-renowned kitchen. How does organising THE EPICURE challenge or inspire you differently?
It is a completely different form of orchestration. Running a restaurant requires consistency, excellence, and a clear identity. THE EPICURE, on the other hand, is about curation, collaboration, and creating something ephemeral. It challenges me to step into the role of both host and artist, ensuring each evening is seamless, surprising, and emotionally resonant.
Does the festival influence your own cooking or creative process in any way?
Of course, each moment spent cooking with other chefs is a learning experience, so I grow with every edition. Each one certainly drives personal development—always keeping an open mind and gathering knowledge; learning on the job through your counterparts is key for us. I’m inspired by chefs every day, and seeing their creativity makes me strive to push boundaries even further.
After so many years at the helm, what continues to motivate you?
It’s the pursuit of that rare, unforgettable moment when everything aligns—the flavours, the presentation, the emotion. That magic is what I live for. It’s also about mentoring the next generation, fostering excellence, and keeping curiosity alive. As long as there are new ideas to explore and new stories to tell through food, I’ll remain deeply motivated.
Where do you see THE EPICURE heading in the next 5-10 years?
I would love to keep developing THE EPICURE and establish it as the ultimate hotspot for culinary pioneers, an annual meeting point for creators. Working with chefs from further away, presenting different cuisines and cultures. We will continue to push the boundaries of haute cuisine and create unforgettable moments that capture the hearts of our guests.
To find out more about THE EPICURE and The Dolder Grand, visit the links below…
The Dolder Grand
Kurhausstrasse 65
8032 Zürich
Switzerland
Web: theepicure.ch
Tel: +41 44 456 60 00
Email: theepicure@thedoldergrand.com