One Star Chef Michelin Robert Speth anchors at Ephelia for sizzling event |14 October 2016

All the way from Switzerland to the golden shores of the Seychelles, Chef Robert Speth will be anchoring at the Constance Ephelia Resort & Spa once again for a sizzling event at the Cyann Restaurant this evening during a gala dinner where he will be preparing a five-course culinary gestation.

Robert Speth was born in Ravensburg, Germany. He finished an apprenticeship as a pastry chef in Ravensburg before training to become a chef under Albert Bouley at the Waldhorn. He completed stints in La Napoule under Louis Outhier and in Munich under Heinz Winkler at the Tantris restaurant. He then headed the Party Service department of the hotel Steigenberger Frankfurter Hof in Frankfurt.
Having worked in the restaurant ‘Chesery’ in Gstaad since 1984, Robert Speth has steadily and persistently cooked his way up to the top: In 1998, he was awarded a Michelin star and in 2005, GaultMillau named him ‘Chef of the Year’.

Chef Speth met the press during a cocktail organised on Wednesday at the hotel’s Cyann Restaurant. Also present were his wife Suzanne Speth, executive chef of Ephelia Resort Nicolas Baubé and general manager Kai Hoffmeister.

For Chef Speth the title is not what really matters to him.

“Being a Chef Michelin is not important for us. For us what is important is our clientele. It’s the clients who pay and it is them who are very happy. If the clientelle says I want this piece of meat well cooked, I can’t say no. We must respect their wishes. And if you cook for a clientele that keeps coming back, it’s ok for us. We must respect their wishes,” said Chef Speth.

But One Star Michelin Chef Speth’s career did not take off in the kitchen.

“I started in pastry and learned cooking from a French friend who was a butcher and very well acquainted with meat. The difference between pastry and cooking is pastry you always work with palette knife, scales and quantity. In the kitchen you mainly do fillings, sauce and cook meat. Cooking is a much broader area,” said the chef.

As for the Seychelles, even if the country is going through economic and infrastructure development, One Star Chef Speth always loves the islands.

“The Seychelles remains a magnificent place,” he said.

Apart from his cooking event at Ephelia, Chef Robert and wife Suzanne will also take time to enjoy our islands.

This evening’s gala dinner will start with a cocktail at 7pm followed by dinner at 8pm. Entertainment will be by local saxophonist Jean Quatre. The hotel requests dress code elegant and advises potential diners there is no vegetable and kids menus that night.

M. Julie