A Splendide evening celebrating gastronomy and excellence

Chef Domenico Ruberto, Chef Patrick Mahler, Dany Stauffacher, Chef Philippe Bourrel & Chef Pierre Crépaud.

“Life is like a box of chocolate. You never know what you’re gonna get” (Forrest Gump)

My life has been one of many boxes of chocolate! Once I was old enough to pick my own candy (i.e. with liquor inside), I would open every single wrap and have at least one bite out of the chocolate it concealed, even if it didn’t seem as exciting at first glance. I bite into chocolate as I bite into life. I’m most energized when I get to learn something new, meet new people and experience the world with new eyes. And that is exactly what I did this past weekend in Lugano!


I got to enjoy Splendour and Elegance at their chore during the official Grand Opening of the San Pellegrino Sapori Ticino festival at Hotel Splendide Royal in Lugano. Once again, thanks to Dany Stauffacher‘s vision and drive, scores of us got to meet and greet with the culinary Leaders of Switzerland, while our palates delighted in their succulent creations. Not to mention that we got to experience first class hospitality in the most scenic environment – the prestigious Splendide Royal which royalty and artists alike picked as their home away from home since 1887.


The hotel’s spirit is not only highlighted by their impeccable service but also by the hotel’s philosophy about earth, the environment and social responsibility. There is something to be said about successful institutions that aim to support such important causes. Hotel Splendide Royal started a program called Splendide Shamba (Shamba means Farm in Swahili) with the goal to minimize the ecological footprint their property has on the planet and preserving natural resources by kindly asking their guests to follow their principles of sustainability. With the money they saved they built a farm in Malindi, a small village in Kenya (over an area of 40 hectare) to help improve the well-being and life quality of the local communities. How inspiring! Bravo to everyone partaking in this project!


At this year’s Grand Opening, Hotel Splendide Royal’s Chef, Domenico Ruberto, best known for having renewed the traditional nuances of the Calabrian cuisine (where he’s from), allied forces with three amazing Chefs from the Swiss Deluxe Hotels group – Pierre Crépaud, Executive Chef from the restaurant Le MontBlanc (1 michelin-star, 17 points GaultMillau) at LeCrans Hotel & Spa, Crans-Montana, Philippe Bourrel, Executive Chef from the restaurant Le Jardin (16 points GaultMillau) at Le Richemond Geneva and Patrick Mahler, Executive Chef from the restaurant PRISMA at Park Hotel Vitznau. 

Every detail, from the historic hotel, to the decor, to the service, the wine and of course the food placed the guest at the center.

There was an abundance of “yumminess” floating around from the moment we walked in to the moment we ‘rolled’ out to our rooms – I’m just glad I got to spend the night at the hotel and didn’t have to go too far before crashing from food coma! 

I am looking forward to exploring more aspects of the S. Pellegrino Sapori Ticino Festival. If you do too, click here for all the details.

Ci vidiamo pronto Ticino!

Hotel Splendide Royal Lugano | Gastronomy & Excellence | Food & Travel | Discover Out Loud

Thank you Remy Steinegger for the beautiful pictures!

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