Sebastian Titz

Hailing from Eastern Switzerland, Sebastian got a taste for GaultMillau points at the very beginning of his career. The now 37-year-old completed his apprenticeship at the “Schneggen” restaurant in Buchs SG (14 GaultMillau points), where he learned the basics of French cuisine. He went on to work in several 5-star hotel kitchens, including the Tschuggen Grand Hotel in Arosa and the Hotel Bürgenstock in Lucerne. After a short digression into the kitchen of Restaurant Jörg Müller on the island of Sylt (1 Michelin star and 18 GaultMillau points), Sebastian took to the stove for seven years at Gasthof Rössli in Escholzmatt as the “right hand man” of the alchemistic and nature chef Stefan Wiesern (1 Michelin star and 17 GaultMillau points) and most recently held the position of Head Chef at the Hotel Villa Honegg in Ennetbürgen (14 GaultMillau points). Since July 2019, Sebastian and his team have been conjuring up seasonal, authentic and nature-inspired dishes as Head Chef of the health and lifestyle restaurant “verve by sven” at the Grand Resort Bad Ragaz. Here, he attaches great importance to establishing good relationships with regional producers and advocates uncompromising quality, which is also reflected in the natural, warm interior design of the premises. With its 1 Michelin star and 14 GaultMillau points, “verve by sven” embodies joie de vivre and combines healthy, authentic dishes in a harmonious ambience.