At the «Chef’s Table», Sascha Spring is in his element. Meanwhile, his team ensures that the evening service runs smoothly.

Up Close with Michelin-Starred Cuisine

At 24, he was head chef, and at 25, he received his first Michelin star – as Switzerland’s youngest Michelin-­starred chef, Sascha Spring has achieved what many chefs dream of their entire lives. Vincenzo Ciardo’s bold decision to appoint the youngest head chef in the history of the Seepark has paid off greatly. Together, they have developed the unique concept of «Centric Dining», which is also available as an exclusive experience: At the «Chef’s Table», Sascha Spring hosts an evening in his «living room».

English

Sascha Spring describes his cuisine as «creative, seasonal and regional, with touches from around the world». His signature dish, the Steffisburg potato, encapsulates this perfectly.

The «Chef’s Table» continues the «Centric Dining» concept. The culinary conversation and the menu are transformed into a bespoke experience for groups of eight to twelve people. The event takes place during the evening service, right at the heart of the kitchen – an unforgettable dining experience that reveals what and who is behind the Seepark’s kitchen and dishes. The perfect evening for corporate events, larger gatherings or birthdays, for those who want to experience Michelin-starred cuisine up close and hands-on.

At the «Chef’s Table», guests can help with the plating up if they wish – a special experience with dishes such as Simmental beef tartare.

With tweezers in hand and a smile on his face, chef  Sascha Spring (aka «SUSU») is right at home

The evening is more than just a dinner for Sascha Spring and his team as well. He particularly enjoys the relaxed, friendly atmosphere: «The kitchen is dimmed and lit by spotlights. It’s not an everyday occurrence; it’s an exciting experience for us, too,» says the young chef. After booking, – with flexible dates – this experience can be tailored to the guests’ individual wishes. The evening begins with a welcome drink and appetizers at the bar, after which guests are led into the kitchen, where a Michelin-­starred dinner awaits them.

Hotel Seepark
Seestrasse 47, 3602 Thun
033 226 12 12, seepark.ch