The Chef

CHEF PASCAL FUCHS

Chef de Cuisine – Hotel Regina Wengen

Tradition, passion and more than 35 years of culinary experience

With more than 35 years of experience in gastronomy, Chef Pascal Fuchs brings together classical craftsmanship, outstanding ingredients and contemporary creativity.

His culinary journey began in Belgium, where he attended hotel school before refining his skills in renowned gastronomic establishments, including the Michelin-starred Scholteshof. He later became a chef and restaurateur in his own right, leading restaurants whose cuisine received recognition from Gault&Millau.

His career across Belgium, France and Switzerland has shaped a distinctive culinary identity rooted in classical French-Belgian cuisine while embracing modern and international influences.

At Hotel Regina Wengen, Chef Fuchs draws inspiration from the seasons, regional produce and the magnificent surroundings of the Swiss Alps. His philosophy is centred on carefully selected ingredients, authentic flavours and elegant presentation, always allowing the quality of the product to remain at the heart of each dish.

For Chef Fuchs, gastronomy is about much more than creating a beautiful plate. It is about hospitality, emotion and creating memorable experiences that remain with guests long after their meal.

As a member of Disciples Escoffier International, he proudly embraces the values inspired by Auguste Escoffier: respect for the product and the profession, sharing culinary knowledge with future generations, and a continuous pursuit of quality and excellence.