This winter season, Jakob and Ethel will take the reigns of restaurant Klösterle in Zug. Both chefs started their careers at different ends of the world but eventually met in Sweden while working in restaurant Faviken. Jakob, who hails from the Alpine region of South Tyrol, has worked in kitchens in Barcelona, southern France and Italy. Ethel, a native of tropical island-nation Singapore, has spent time in kitchens in her home country, Paris and Tokyo.

Using regional ingredients from producers who share their philosophy of quality with sustainability and respect for nature, a well-stocked larder of preserves from the year, and their collective creative experiences, Jakob and Ethel would like to invite you to Klösterle for a meal that is inspired by – and centred on – what the rich Austrian Alps has to offer.

This winter season, Jakob and Ethel will take the reigns of restaurant Klösterle in Zug. Both chefs started their careers at different ends of the world but eventually met in Sweden while working in restaurant Faviken. Jakob, who hails from the Alpine region of South Tyrol, has worked in kitchens in Barcelona, southern France and Italy. Ethel, a native of tropical island-nation Singapore, has spent time in kitchens in her home country, Paris and Tokyo.

Using regional ingredients from producers who share their philosophy of quality with sustainability and respect for nature, a well-stocked larder of preserves from the year, and their collective creative experiences, Jakob and Ethel would like to invite you to Klösterle for a meal that is inspired by – and centred on – what the rich Austrian Alps has to offer.