The White Marmot restaurant combines lifestyle, snow sports and outstanding cuisine in a hip, cool ambience with a fantastic view of the Engadin mountains. Creative haute cuisine dishes are served in this tastefully designed place of pleasure. For QUALITYTIMES.CH, we spoke to Christina Eilert-Chiesa, hostess of White Marmot, and Marco Moroni, head chef at White Marmot. The two tell us why things sometimes have to be ‘rough’ in the kitchen and what their favourite dishes at White Marmot are.
Christina Eilert-Chiesa, you have been the hostess at the White Marmot restaurant on the Corviglia since 2020. What is the most important thing you have learnt in the past 4 (soon to be 5) years?
I learn something new every day. As we are a winter-only business, it is always a kind of ‘fresh start’ when we are preparing for the season.
What is the biggest challenge in your position as a hostess these days?
There are many aspects that interact. You want to have a good team and need to motivate your employees. At the same time, you always have to be up to date with the latest technological innovations. We have to deliver within a short space of time, as our business is only open in winter and only during lunchtime – so we have to deliver quickly and perform accordingly.
In addition to being a host, you have another passion, wine. You have trained as a sommelier. How did your passion for wine come about?
I’m not the classic sommelier that you might otherwise recognise. I would describe myself more as a generalist. Wine combines everything that is close to my heart: diverse cultures, different approaches, precise work, culinary delights and people. That was the reason why I did the training programme. It was never my goal to work as a sommelier. It really was a passion for me. I was motivated to learn something new and I’m still learning new things today.
What advice do you give people who are interested in wine? What is the best way to ‘get to know’ the wines?
I think you have to be open to the world as a whole. Tasting, sampling, visiting wineries, making contact with winemakers and reading a lot of specialised literature. With wine, you are always learning. Trends change, climatic conditions change and this in turn has an impact on wine and its cultivation. You always have to stay on the ball and be curious. If you don’t know something, you can read up on it – today it’s easier than ever. You also have to celebrate the culinary arts and fine food. The older you get, the broader your knowledge becomes.
Marco Moroni, you have been head chef at White Marmot for seven years. How did your passion for cooking come about?
As a child, I always cooked pasta with my grandmother and mother. I enjoyed that. When I was 15 years old and it was time to decide what I wanted to learn, I decided to train as a chef. I did this in Valtellina, Italy, where I lived. That’s how my passion was born and I found my calling. Before St. Moritz, I travelled a lot and also cooked in Tokyo and New York.
What do you enjoy most about your job?
I like being part of a large brigade. The team is particularly close to my heart and I am proud that we have put together a great team here. We can really step on the gas and create many different dishes for the guests. As many different cultures and guests come together at White Marmot, we always have to look at what suits which guest segment. This makes the work very exciting and varied.
And what can drive you up the wall in the kitchen?
Marco Moroni: Sometimes I don’t have that much patience (laughs).
Christina Eilert–Chiesa: I think that’s normal and a good thing. Things have to happen quickly in the kitchen and everything has to work.
Woher holen Sie sich die Inspirationen für Ihre Gerichte?
Marco Moroni: I got a lot of inspiration from my travels. Now I have two young daughters, so there’s not so much time left for travelling. But I read a lot or go to trade fairs to educate myself further.
Which dish is the absolute favourite at White Marmot?
Marco Moroni: Our favourites are paccheri with wild boar ragout, tuna tartare with buffalo mozzarella or our fish in one piece.
Christina Eilert–Chiesa: And our Magnum ice cream: a favourite with young and old alike.
How do you stand out from the other catering establishments on the mountain?
Christina Eilert–Chiesa: In St. Moritz we have everything – very exclusive venues, simple mountain huts and self-service restaurants. The White Marmot has it in a nutshell: we want to be a restaurant for connoisseurs. It should be uncomplicated.
Marco Moroni: We also have many guests who come without ski equipment just for an aperitif or lunch and want to have a good time in our restaurant.
Marco Moroni, what is your management style in the kitchen? We all know that things can get a bit rough in the kitchen from time to time. Is it the same for you?
Not always, thank God, but sometimes. It’s all part of it. We only have a short time to deliver our performance and then have to get it right in the shortest possible time.
And what is your management style, Mrs Eilert-Chiesa?
I am very participative and like it when people think along with me. I’m also very direct. People realise when I want something. For me, however, the focus is always on the people themselves and not on the ‘professional’. I try to motivate my team so that they enjoy their work and retain this enjoyment and motivation.
What is the atmosphere like in the team? Do you have many long-serving employees?
Marco Moroni: We have many long-standing employees and are a good team.
Christina Eilert–Chiesa: We are at a point where our employees are also our ambassadors. During the summer months, when the White Marmot is closed, they take on seasonal jobs and when they meet good people at work, they actively recommend the White Marmot as a good employer. Marco also has a very good network in the catering industry, which means we can always find good people and have been able to build up a well-coordinated team over the years.
What is your favourite dish at White Marmot, Ms Eilert-Chiesa?
The colourful ravioli sweets with lobster, prawns and citrus fruit filling are an absolute highlight. I also like all the fish with the crudaiola sauce. But I find it difficult to name one dish. There really are so many delicious dishes. The pasta is also great, as is the beef tartare.
How is the menu created?
Marco Moroni: We have classics that are always on the menu and also adapt the dishes to the season. In February, for example, we have artichokes on the menu and then asparagus dishes in March.
Christina Eilert–Chiesa: For example, we have oysters on the menu all year round because our guests love them. We always have a ‘Chef’s best’ page and change these dishes every 10 days to two weeks.
Marco Moroni: We also always observe what goes down well and what perhaps less well and then adjust the dishes on the menu accordingly.
Describe the White Marmot in three words:
Beide: Modern, uncomplicated, high quality
Text: Malin Müller
Images: Engadin St. Moritz Mountains AG
White Marmot Restaurant & Bar
Restaurants Corviglia
7500 St. Moritz
+41 81 833 76 76
restaurant@corviglia.ch
www.whitemarmot.ch
