Book Room Table



What kind of dessert makes you dream?

Pablo Pellegrinelli: A perfect tartelette with crème pâtissière and summer fruits. It sounds simple, but it’s one of the most difficult things to achieve at a high level. My favourite is …

“What sweet makes you dream?”

To be honest, I prefer to cook for my guests than to snack on desserts myself. Of course I try everything myself, but what I like best is very simple: a very good vanilla ice cream with passion fruit and mango.

“What ingredient can’t you do without?”

Vanilla and berries just have to be there. They harmonise fantastically. As long as it’s in season. Yuzu is also one of my favourite fruits.

“Where do you get your balance from your work?”

Even if it sounds a bit “weird”, I also like to cook in my free time and invite friends over. In summer, swimming in the lake and cycling, or in winter, dashing down the slopes on a snowboard.

“What is your favourite place at Château Gütsch?”

The patisserie is certainly one of my favourite places, but the bar where Chef Mike Müller conjures up his cocktails is also one of them 😉

“Why should you visit Lucerne?”

Lucerne is a small but diverse city with wonderful places to discover. I’ve been here for almost 7 years and I’m always discovering new things.

Pablo Pellegrinelli:

Even as a child, I was interested in patisserie because my father is the head patissier at the Hotel Waldhaus in Sils-Maria. In my early years, I helped out during the summer holidays to earn a little pocket money. After I finished school, I started an apprenticeship as a confectioner at the Hotel Hauser in St. Moritz and successfully completed it. After the apprenticeship I went to the winter recruit school in Airolo as a paramedic. After this adventure, I first moved to Zug to the Hotel Ochsen. After a year, I moved on to the beautiful Grisons region, to Arosa, to the Hotel Maran. After the winter season, I moved to Bad Ragaz to the Grand Resort. I stayed there for 3 ½ years until I felt like the city air again and moved to Lucerne. The Château Gütsch seemed to be just the right address for me and I applied there. After 3 years at the Château Gütsch, I went to Zurich for a season at the Hotel Baur au Lac in the 2-star Pavillon restaurant to challenge myself even more and to learn a lot. After this tough but very helpful season, I returned to the beautiful Château Gütsch where I am still today. Where I will go in the future is still written in the stars.