Mike Schilde

For me, cooking is much more than a job. It is a craft, a passion and the pleasure of making people happy with good food. I was born in Karl-Marx-Stadt, now the city of Chemnitz. My career as a chef began with an apprenticeship at a small, traditional, family-run establishment in the Fichtelgebirge region of Franconia. Then I moved to Munich, where I gained experience in various kitchens and later spent two years as the manager of a traditional beer garden with around 1,000 seats. My next roles took me to Schmidt’s Restaurant in Dresden-Hellerau as a sous chef; at the time, it had been awarded a Bib Gourmand by the Guide Michelin. ​And then came Klosters. I have called it home for around 25 years, working, among other things, for two and a half years as sous chef at Hotel Steinbock and three years as head chef at Hotel Pardenn. I have been part of the Hotel Sport team since 2011 and am now responsible for making sure we cook not only with great skill, but above all with passion. To me, good food needs character, genuine craftsmanship and a willingness to make no compromises on quality. I also love finding inspiration when I travel and broadening my culinary horizons. New cuisines, flavours and people always bring fresh ideas.