Chef Herman Cooijmans does not want to be predictable. Instead, he goes for unexpected and exciting flavour combinations at restaurant Eden. Yet in a refined way and with products of the highest quality. His goal is to excel with new taste combinations and dishes that are at the forefront of culinary trends. After working at Hostellerie Vangaelen in Heeze for a long time, chef Herman Cooijmans joined the Michelin-awarded kitchens of Wollerich in Sint-Oedenrode and De Treeswijkhoeve in Waalre. Then in 2017, as chef of restaurant Juliana in Valkenburg, he received a Bib Gourmand award for his excellent skills. After this, Herman opened restaurant Eden. 

SH Diana, 21 - 31 July, 2025

Franco Körperich’s journey from apprentice in Nuremberg to owner of Gasthaus Löwen in Menzingen is a story of culinary passion and skill. Starting with an apprenticeship in Nürnberg, he moved to Switzerland to refine his craft with master chefs, ultimately achieving his dream of owning his own restaurant. At Gasthaus Löwen, Franco blends classic French cuisine with Far East influences, focusing on quality and locally sourced ingredients. His dishes are a unique fusion of tradition and innovation, captivating guests with the harmonious flavors and artistry inspired by his dedication to excellence in every meal.

SH Vega, 31 July - 10 August, 2025

Growing up amidst Switzerland and Sweden’s natural beauty, Philippe developed a passion for transforming nature’s offerings into culinary delights—picking mushrooms, fishing with his father, and baking wild berry pastries with his mother. His culinary journey led him to work alongside renowned chefs with 2 and 3 Michelin stars. Today, Philippe’s restaurant holds a Michelin star and 16 Gault & Millau points. Since 2024, he has been a member of Jeunes Restaurateurs d'Europe and Grandes Tables de Suisse, showcasing his dedication to fine dining inspired by nature.

SH Diana, 11 - 21 July, 2025

Chef Steffen Disch started as an apprentice at Hotel Colombi in Freiburg, under the guidance of chef Alfred Klink. After that, Steffen worked with renowned chefs such as Bobby Bräuer (Hotel Königshof) and Hans Haas. Climbing his way up, Steffen worked as a chef at the Forsthaus Ilkahöhe (Tutzing) and the Ifen Hotel (Kleinwalsertal) until he decided to embark on a new adventure in 2005: opening his own gourmet restaurant, Raben Horben. That decision paid off. In 2014 Steffen received his first Michelin star for his delicious dishes, including signature Baden classics, light vegetarian creations, and Far Eastern delicacies. Since 2017, Steffen is not only a Michelin star chef but also a famous face, appearing as a TV chef in the popular Kabel1 show “AufgeDischt". 

SH Diana, 17 - 26 September, 2025

This young top chef is a native of Upper Austria. After having worked at international top restaurants such as the Steirereck in Vienna, chef Lukas Nagl now leads the kitchen team at the Traunsee’s hotel restaurant Bootshaus. Chef Lukas is strongly committed to authenticity and purity, and always works with high-quality local products that are as natural as possible. Thanks to this culinary philosophy, Lukas received one of Austria’s most coveted gourmet prizes: the “Trophée Gourmet for Creative Cuisine” from À La Carte in 2015. 

SH Diana, 1 - 9 September, 2025

Chef Alessandre Ciriello studied at the Pierre Romeyer Hotel School. He gained experience by training with renowned chefs like Yves Mattagne, Peter Goossens and Maxime Colin. After that, he worked as an intern in various restaurants, among which The Jane (Antwerp). Alessandre made a remarkable appearance in the final season of “Objectif Top Chef”, a French TV cooking show presented by chef Philippe Etchebest. Shortly after that, he opened the doors of his restaurant L'Horizon in 2017, at the age of 20. Breaking with his parents' Italian culinary tradition, Alexandre Ciriello presents contemporary French gastronomy that will make your mouth water - just by the looks of it.

SH Diana, 21 May - 1 June, 2025

For his culinary offerings, chef Heribert Dietrich relies on carefully selected local ingredients. It is no wonder he received various awards, like 16 Gault & Millau points and 1 Michelin star, in recognition of his high-end cuisine. The view is absolutely breath-taking in this awe-inspiring establishment that Heribert and Silvia Dietrich have created. Their delicious regional cuisine at Höhwald restaurant is served in an environment that is warm and inviting. A recommendation on the menu is the maluns, a Graubünden potato specialty cooked over an open fire, or the tasty, braised venison cheeks.  

SH Diana,  12 - 21 May, 2025