Born in October 1968 and raised in Urnäsch in Appenzell Ausserrhoden at the foot of Santis, Switzerland, Reto Lampart began his culinary career carrying out an apprenticeship as a chef followed by an additional apprenticeship as a pastry chef / confectioner in Appenzell.
In 1993 he completed his training to become a catering chef with a Federal Diploma.
Reto has carried out various positions and has been awarded numerous accolades. A few of his professional positions include: chef at restaurant Adler Nebikon and restaurant chef at Taggenberg Winterthur.
In November 2000, he opened his own restaurant, together with his wife, Anni. For 28 years chef Lampart has garnered 1 star in the Michelin Guide, Switzerland. He was awarded a second Michelin star in the Swiss Michelin Guide for his own restaurant in December 2004. In addition, his restaurant has maintained 17 points in the Gault Millau Guide, Switzerland, since 2007.
Chef Reto and restaurant Lampart has also been an exclusive member of the Association of Les Grandes Tables de Suisse since May 2003 and a member of Relais & Châteaux “Grand Chef Relais & Châteaux” since 2009.
Restaurant Lampart’s is housed in a historic carriage house, built in 1840, which has been restored in an English country house style. At Lampart’s, guests can enjoy chef Reto’s classic French cuisine with Mediterranean influences, which he creates using seasonal market-fresh produce.
What was your most moving culinary experience?
A dinner at Thomas Keller’s Per Se restaurant, where we were also able, in the same building, the Time Warner Center in New York, to watch a Japanese meal being prepared live by chef Masa. Two extraordinary experiences.
The most amusing kitchen incident you ever witnessed?
More than an incident, an experience. I always really enjoy giving cookery classes. I am thrilled to pass on my passion and to share a moment with other people.
Your best piece of advice for amateur chefs?
Cook with passion and pleasure. Don’t try anything new if you want to be sure that your friends have a good time and that it is a successful evening.
- 2 Michelin stars
- 17 points, Gault Millau, Switzerland
+ 41 (0)62 209 70 60