About
The kitchen's new philosophy is centred around sustainable products and their origins in forest, field and river meals with a story to tell and to enjoy. Guests experience a feeling of nature and Swiss authenticity. I wish to redefine how people eat. I want to instill in my guests a newfound appreciation for where their food comes from. Frank Widmer, kitchen director at Park Hyatt Zurich, created the new concept for restaurant parkhuus. The centerpiece of the new philosophy is the origin of the products that are found on the plates later: We can only truly know where our food comes from by securing it directly from source. For us that means either personally hunting and growing our own vegetables and herbs or doing so, via our handpicked selection of partners, says Frank Widmer, we hunt, we fish and we forage, through forest, field and lake in order to provide a complete food experience.
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