Ultimate Swiss connection on an exquisite Swiss culinary journey

The rich, hearty cuisine of Switzerland has always captivated the attention of MLH. As last year's event was such a grand success, MLH took another step to captivate Sri Lanka's food palette.

Three fabulous chefs will highlight the Swiss Food Festival which is scheduled from July 27 to August 2 at MLH. The chefs have been flown by Emirates for the Swiss National Day celebrations on August 2. The week long celebration will feature dinner and fondue menus and an exclusive array of Swiss cheeses too.

Chef Alexander Kroll (Swiss National) - Widder Hotel Zürich Executive Chef

was first stationed as the GM at Hotel Prem, Mitchelin Hotel at 18 Points where he served for three years. His passion for cooking was so great that he moved out in 1999 to be an Executive Chef at the Arabella Sheraton Golf Hotel at Waldhaus, a 4 star Swiss Hotel and thereon continued as Executive Chef at other hotels such as Grand Hotel Zermatt, Carlton Hotel St. Moritz and Widder Hotel in Zürich where he serves to date. He also had the great privilege to cook for the former US President Bill Clinton at his private dinners. His experience was enriched with a two year service at the at the Private Gourmet Service, Formula 1(Spa Belgium/and Monaco) owned by Michael Schumacher where he was the Executive Chef as well as the "Wef "(World Economic Forum) in Davos, Switzerland for six years. He is a chef with a warm heart, hence he never forgot to offer his expertise at charity events such as "a heart for children" in Africa and "cooking for blind people" in Ethiopia.

Chef Oliver Barda (Swiss National) - Executive Chef from the Great Adlon Hotel Berlin. Born in Lüneburg, Germany in 1972, Oliver Barda can already look back on

22 years of experience in renowned hotel restaurants in Germany and Switzerland. He is a well experienced Chef who has worked in many 5 star hotels namely - the Grand Hotel de Bains in St. Moritz - Kempinski, Park Hotel Vitzanu in Vitznau Lake Luzern and Carlton Hotel in St. Moritz -Kempinski.

Fresh, seasonal produce from regional organic farms plays a key role in Oliver Barda's culinary creations. He puts special emphasis on natural unprocessed products that he refines with international delicacies, herbs and spices in an innovative and intensifying way. The result is a classical gourmet cuisine. In his last post he was the master chef of a staff of fifty at the Kempinski Grand Hotel des Bains in St. Moritz. Under his auspices the Grand Hotel's restaurants were awarded 13, 14, and 15 Gault Millau points respectively.

The crisp, buttery crust with light icing was a perfect combination with the aromatically sweet and sour fruity fillings. Swiss-inspired creamy pork stew, creamy chicken and mountain ham cordon bleu, a very rich and hearty treat, oven-baked polenta or roast potatoes with ham and cheese, oven-roasted potatoes with cured ham and four cheese, are some of the favourites that will be highlighted by the Chefs.